Jan's Pretzel Dogs

1. Heat beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C); pour into a bowl. Add sugar and 2 teaspoons kosher salt; sprinkle yeast on top and let stand for 5 minutes until yeast begins to foam.

2. Place bread flour and butter in a bread machine. Add yeast mixture; select Dough cycle.

3. Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 2 baking sheets or line with parchment paper. Beat egg yolk in a small bowl with 1 tablespoon water; set aside.

4. Stir baking soda into 10 cups water in a large pot until dissolved; bring to a boil.

5. Turn dough out onto a lightly-oiled surface; roll into a 10x20-inch rectangle. Slice dough into eighteen 1-inch wide strips; wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.

6. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.

7. Arrange boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with egg yolk mixture; sprinkle with remaining 1/4 cup salt.

8. Bake in the preheated oven until golden brown, about 15 minutes.

Tips

If using instant yeast, you can add all ingredients directly to your bread machine and begin. You only need to proof the yeast if you use active dry yeast.

Editor's Note:

The nutrition data for this recipe includes the full amount for the baking soda and salt ingredients which contribute to the sodium level. The actual amount of baking soda and salt consumed will vary.