I promise this isn’t turning into a hamburger and hot dog blog.
Err, at least I think.
Over the last week I’ve shared trashed-up cheeseburgers, popsicles and now hot dogs. I swear it’s not an intentional theme, but if I were to host a backyard cookout, you’d all be invited. Bring your own solo cups.
Speaking of nostalgic fair food, I’m also craving one of those buttery pretzel-wrapped hot dogs you can get at an Auntie Anne’s kiosk, dunked in mustard. So good. You can come with me.
Does this make you uncomfortable? You can say yes.
Last week I debated what to post before Memorial Day and the burgers won out, but I couldn’t wait another minute to tell you about these dough-hugged pretzel dogs. They’re slightly spicy and perfect for dunking into a cheesy sauce.
I added crushed dried jalapeño to the pretzel dough for a subtle kick that’s just right. You can also fold fresh grated cheese into the dough if you like, but I chose a cheddar beer dipping sauce because life is better with dip.
The sauce is basically beer-cheese fondue. I always want a trio of dippers—mustard, ketchup and cheese—and if I’m feeling extra, multiple mustards. I.freaking.love.mustard. It’s right up there with my obsession for pickles and balsamic. If you’re a fellow vinegar-and-brine fan, you know the feeling.
p.s. If you haven’t tried bone-suckin’ mustard, do yourself a favor—it’s incredible.
About the hot dogs: Fork in the Road sent some of their Honest Dogs for me to try. They’re carried on the West Coast at certain stores, but not near me yet. I was slightly giddy—if you know me, I’m devoted to the hot dog life and always hunting for the best dogs to grill.
These dogs are outstanding. I may never eat another ordinary hot dog again.
I’ve had a lot of pretzel dogs, but making them at home changed everything. After this, a regular bun—even a grilled one—feels a little disappointing. My solution: make pretzel dogs every week until summer ends. Problem solved.
Jalapeño Pretzel Dogs with Cheddar Beer Sauce
Yield:
10 hot dogs
2 hrs
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Ingredients
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons crushed dried jalapeño pepper
- 1 teaspoon salt
- 10 hot dogs
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- 1 large egg, lightly beaten
- coarse salt for sprinkling
cheddar beer sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 8 ounces light beer
- 12 ounces white cheddar cheese, freshly grated
- 1 teaspoon Dijon mustard
- salt & pepper to taste
Instructions
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In a large bowl, combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add the mixture to the bowl of an electric mixer and add flour, crushed dried jalapeño, salt and melted butter. Knead on low speed for 4 to 5 minutes until the dough comes together and pulls away from the bowl; it will still be slightly sticky. Place dough in a well-oiled bowl, cover, and set in a warm place to rise until doubled, about 1 hour.
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Preheat the oven to 450°F.
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Punch down the dough and turn it onto a floured surface. Divide into 10 equal pieces and roll each into a 12–16 inch strip. Wrap a strip around each hot dog, starting at the bottom, and pinch the ends together to secure.
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Bring a large pot of water to a rolling boil and add the baking soda. Boil each wrapped hot dog (1–2 at a time) for 30–45 seconds. Place on a nonstick or parchment-lined baking sheet, brush with beaten egg and sprinkle with coarse salt. Bake 15–20 minutes, until deep golden. Serve with cheddar beer sauce and desired condiments.
cheddar beer sauce
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Heat a small saucepan over medium and melt the butter. Whisk in the flour and cook 1–2 minutes until fragrant and golden. Slowly whisk in the beer and cook about 5 minutes, stirring, until slightly thickened. Reduce heat to low and stir in the grated cheddar and Dijon mustard until smooth and melted. Season with salt and pepper and serve immediately.
Notes
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Spicy little love nuggets.