2 tbsp. butter, melted and brought back to room temperature
For Boiling Mixture
14 cups of water
1 cup baking soda
8 pack of hot dogs, cut into fourths for 32 hot dog pieces
1 large egg beaten with 1 tsp. water
Pretzel salt or course salt
4 slices of American Cheese (optional)
In the bowl of your mixer (with dough hook attachment) add warm water and sugar. Sprinkle the yeast on top of the the water and let sit for 5 minutes.
Once the yeast is foamy, add in the flour,salt, and melted butter. Mix on low until the dough is combined. Take the speed up to around medium and mix the dough until it is smooth and easily pulls away from the sides of the mixer bowl. Knead for an additional 4 minutes at medium speed.
Coat a separate large bowl with some canola oil. Take dough ball from mixer bowl, scraping dough off the sides of the bowl if needed and place in oiled bowl. Turn to coat. Cover bowl with plastic wrap and set bowl in a warm draft free place for 1 hour.
Preheat oven to 425 degrees. Line two baking sheets with silicone baking mats or parchment paper. If using parchment paper spray with cooking spray to prevent sticking.
Once the dough has risen, turn out on a lightly oiled surface. Divide dough evenly into 32 pieces. This is done easily if you divide dough in half and then divide each half into halves, continuing until there is 32 equal sized pieces.
Take one dough ball and roll out 12-18 inch piece rope. Take hot dog piece and starting at the end of the hot dog, wrap the dough around the hot dog so that it is completely covered in dough (like a cocoon or mummy). Make sure to seal ends and where ever the dough is touching so that it stays connected and completely sealed during baking. Unlike Pigs in a Blanket you are covering the entire hot dog with dough. Repeat for all dough and hot dog pieces.
*to add cheese- take hot dog pieces before wrapping and make a slit lengthwise making sure to not cut through the hot dog all they way. Take a piece of American cheese and divide it up into 8 pieces. Take one of the pieces and gently fold it so it is around the same size as the slit made in the hot dog. Stuff the cheese into the slit and then wrap hot dog piece with dough like above directions.
In a large pot add 14 cups of water and 1 cup of baking soda. Bring to a boil.
Once the water comes to a boil, gently drop a few wrapped hot dogs into the pot and let cook for 30 seconds. Remove with a slotted spoon and line up on baking sheet, leaving about one inch in between each. Repeat for all wrapped hot dogs.
Take the egg beaten with 1 tsp. of water and gently brush boiled pretzels with the egg mixture. Top with course salt.
Bake each cookie sheet separately for about 12-14 minutes until golden brown. Let cool for a few minutes before serving.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2014/01/mini-pretzel-dogs/