Mini Pretzel Dogs

Half of the pretzel roll recipe (below)
1 package cocktail weenies
Pretzel Roll Recipe
1 ½ cups warm water (120-130 degreesF)
2 tablespoons light brown sugar
1 package active dry yeast
5 tablespoons unsalted butter, melted
2 ½ teaspoons salt
4 cups bread flour
1 teaspoon oil
8 cups (aprx 2 quarts) water
½ cup baking soda
Coarse sea salt
  1. combine 1 ½ cups warm water, sugar, yeast, and butter in the bowl of a stand mixer fitted w/ the dough hook attachment
  2. mix it until combined, and let sit for 5 minutes
  3. add salt and flour, mix on low speed until combined
  4. increase speed to medium and knead until the dough is smooth, and pulls away from the sides of the bowl (about 3-4 minutes)
  5. removed dough from the bowl and knead by hand into a ball
  6. lightly grease another bowl w/ the teaspoon of oil, add the dough, and toss to coat
  7. cover with plastic wrap and allow to rise for 1 hour (or until doubled in size), in a warm place
  8. line 2 cookie sheets with parchment paper, lightly spray w/ cooking spay
  9. preheat oven to 425 degrees F
  10. bring 8 cups water to a boil then slowly add the baking soda
  11. set half of the dough aside wrapped in plastic wrap
  12. divide the other half of dough into 32 pieces (or as many cocktail weenies as you have)
  13. roll each piece into a rope about 4 inches long, and place on to cookie sheet
  14. place ropes in boiling baking soda water, splash around & boil for about 15 seconds
  15. wrap each rope around a cocktail weenie & place back on cookie sheet, sprinkle w/ coarse salt
  16. bake for 7-10 minutes, or until pretzels are browned and weenies are hot
makes 32 mini pretzel dogs at 68.7 calories each
posted 8/29/13

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