Description
Salty, crispy mini pretzel dogs bring German street-fair magic to your kitchen. Classic comfort meets playful snacking with these bite-sized treats perfect for parties or casual munching.
Ingredients
Scale
Main Ingredients:
- 2.25 cups flour
- 1 package Lil’ Smokies sausages
- 10 cups water
- 0.67 cup baking soda
Liquid and Leavening Ingredients:
- 0.75 cup warm water
- 2 teaspoons sugar
- 1.5 teaspoons active dry yeast
- 1 tablespoon butter, melted
- 1 large egg yolk
- 1 tablespoon water
Seasoning Ingredients:
- 1 teaspoon salt
- Coarse Jacobsen salt (for topping)
Instructions
- Activate the yeast by dissolving it in warm water with sugar, allowing the mixture to foam and become bubbly for approximately 5 minutes.
- Create a soft, elastic dough by combining flour, salt, and melted butter, kneading until smooth and cohesive. Allow the dough to rise in a greased bowl until it doubles in volume, roughly 1 hour.
- Prepare a boiling solution with water and baking soda, which will provide the signature pretzel texture and golden appearance.
- Divide the risen dough into three equal sections, rolling each into a circular shape. Slice each circle into 12 triangular wedges.
- Position a small sausage at the wide end of each dough triangle, carefully rolling and sealing the edges to encase the meat completely.
- Submerge the wrapped sausages into the boiling baking soda solution for 30-60 seconds, ensuring each piece receives a quick bath.
- Transfer the boiled pretzel dogs onto a prepared baking sheet, brushing each with egg wash and sprinkling generously with coarse salt.
- Roast in a preheated 450°F oven until the exterior transforms into a rich, golden-brown color, approximately 10-12 minutes.
- Allow the mini pretzel dogs to cool slightly before serving, ensuring the pastry remains crisp and the sausage remains warm.
Notes
- Yeast Activation Matters: Ensure water is warm (not hot) to properly activate the yeast without killing it, creating a perfect fluffy dough texture.
- Dough Kneading Technique: Knead until smooth and elastic, which develops gluten and ensures a soft, chewy pretzel exterior.
- Baking Soda Bath Magic: The boiling water and baking soda solution creates that classic pretzel shine and distinctive golden-brown crust.
- Rolling Precision: Cut dough into equal wedges for consistent sizing and even cooking of each mini pretzel dog.
- Egg Wash Secrets: Brushing with egg wash gives a beautiful golden sheen and helps the coarse salt stick perfectly to the surface.
- Storage Tip: Store cooled pretzel dogs in an airtight container for up to 2 days, reheating briefly in the oven to restore crispness.
- Prep Time: 20 minutes (plus 1 hour rise time)
- Cook Time: 12 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 25 mg