Jalapeño Pretzel Dogs with Cheddar Beer Sauce.
I promise this isn’t turning into a hamburger and hot dog blog.
Err, at least I think.
In the last seven days all I’ve given you is trashed up cheeseburgers, popsicles and now hot dogs, but I swear it’s not my plan to hold my own white trash cookout. If I do though (obviously the best kind) you are all invited. Bring your solo cups.
But while we’re on the subject of that I’m also kinda ready to head over to an Auntie Ann’s kiosk and get one of their buttery pretzel dogs dunked in mustard. Ah so good. You can come there with me too.
Doesssss this make you uncomfortable? You can say yes.
Last week I was torn on what to share with you before memorial day and the burgers won out. But I didn’t want to wait one more minute to tell you about these little dough-hugged beauties that are a touch spicy and perfect for dipping.
So. I added some crushed dried jalapeño to the pretzel dough which made it seriously outrageous. The perfect amount of heat. You can add some freshly grated cheese too but I, of course, went the beer cheese dipping route. Life is nothing without dip.
I mean, it’s essentially beer cheese fondue. I can’t decide so I must have a trio of dipping sauces at all times including mustard, ketchup and cheese sauce, however if I really want to get into it I will do two or three different kinds of mustard too.
It’s like my adoration for pickles and balsamic vinegar. What is it with the briney things? I know you get it. I know there are fellow pickle/mustard/vinegar freaks out there.
p.s. have you had the bone suckin mustard because it is LIFE itself. So good.
Oh wait. Let’s talk about the hot dogs. Fork in the Road sent me some of their honest dogs which apparently can be found on the west coat in whole foods, but no where near me yet – boohoo. I was slightly giddy because I think you know I’m all about that hot dog life and more often than not find myself looking for the best version around to grill the daylights out of.
Um, hello best version. These dogs are insane. I don’t know if I can eat another kind of hot dog ever again.
I’ve eaten my fair share of pretzel dogs, but after making them at home I think it’s safe to say that I’m totally screwed. It may be impossible for me to eat a hot dog on a bun – even a GRILLED bun – from now on. And if so, I may feel completely cheated.
I think the answer is just make pretzel dogs every week until summer’s over.
- 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
- 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
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the mixture to the bowl of your electric mixer and add in the flour, jalapeño, salt and melted butter. Knead on low speed for 4 to 5 minutes, until the dough comes together and is pulling away from the bowl. It will still be slightly sticky. Place the dough in a well-oiled bowl and cover. Set in a warm place to rise for about an hour or until it’s doubled in size.
Preheat oven to 450 degrees F.
Punch down the dough and turn it over on a floured surface, kneading a few times with your hands. Cut/break apart the dough into 10 equal parts and roll them into strips that are about 12 to 16 inches in length. Wrap each strip of dough around the hot dog, starting a the bottom. Pinch together the tops and bottoms so the dough stays together.
Bring a large pot of water to a rolling boil and add baking soda. Drop in each hot dog (1 or 2 at a time) and boil for 30 to 45 seconds. Place the dough covered dogs on a nonstick baking sheet or a sheet covered with parchment paper. Brush the tops of each with the beaten egg and sprinkle with coarse salt. Bake for 15 to 20 minutes, or until the dough is deep golden in color. Serve with the beer dip and whatever condiments you like!
Heat a small saucepan over medium heat and add butter. Once it’s sizzling, whisk in the flour and cook for a minute or two until it’s golden and fragrant. Slowly pour in the beer while whisking constantly so the mixture slightly thickens. Cook for 5 minutes while stirring. Reduce the heat to low and slowly stir in the cheese and dijon until melted. Taste and season with salt and pepper as desired. Serve immediately.
spicy little love nuggets.