Sourdough Pretzel Dogs Recipe
Tastier than anything you can get at the mall, these Sourdough Discard Pretzel Dogs are a crowd-pleaser that disappears fast! Sourdough discard adds incredible flavor to the soft, fluffy pretzel buns, and a coating of melted butter takes them over the top.
Servings: 6 Pretzel Dogs
Calories: 441kcal
Equipment
Ingredients
Dough
- 7 grams instant yeast
- 28 grams dark brown sugar
- 150 grams milk
- 75 grams sourdough discard
- 270 grams bread flour
- 4 grams salt
- 28 grams unsalted butter
Filling
- 6 hot dogs
Water bath
- 20 grams baking soda
- 2 liters hot water
Topping
- pretzel salt optional
- 42 grams unsalted butter melted
Instructions
- Activate the yeast: Whisk together the milk, sugar and yeast. Cover with plastic wrap and let the yeast activate for 15 minutes or until foamy and fragrant.7 grams instant yeast, 28 grams dark brown sugar, 150 grams milk
- Make the dough: Stir the sourdough discard into the yeast mixture until completely incorporated. Fold the bread flour and salt in until a cohesive dough forms.75 grams sourdough discard, 270 grams bread flour, 4 grams salt
- Knead the butter into the dough until fully absorbed. As you continue kneading, the dough will gradually feel less greasy.28 grams unsalted butter
- Cover the bowl with plastic wrap and let the dough rest for 10 minutes. This short rest period allows the flour to hydrate fully and will make the dough less sticky and much easier to handle.
- Strengthen the dough: Turn the dough out onto a clean surface and knead for 5 to 10 minutes, or until it feels smooth and elastic. Building a strong gluten network is essential for pretzels, so take the time to ensure the dough is well-developed before proceeding.
- Return the dough to the bowl and cover with plastic wrap.
- Prep the hot dogs: Blot the hot dogs with paper towels, and try to get as much moisture off them as possible. Too much moisture will make the pretzels soggy and gummy.6 hot dogs
- Shape the pretzel dogs: Flatten the dough out into an 6-inch square. Divide the dough into 6 even strips. Roll each portion of dough into a 12-inch rope. If the dough snaps back, cover it with plastic wrap and let it rest for 5 to 10 minutes before rolling it out.
- Starting at one end, wrap the dough tightly around the hotdog, tuck the ends in and pinch the dough so it doesn’t unravel. Repeat until all of the hot dogs are wrapped.
- Transfer the pretzel dogs to a parchment-lined baking sheet. Freeze the tray uncovered while the oven heats up.
- Prep: Preheat the oven to 425 F.
- Baking soda bath: When the oven is ready, whisk the baking soda into the hot water until dissolved. Drop 1 pretzel dog into the baking soda bath for 1 minute, and transfer to a wire rack to drain. Repeat with the remaining pretzel dogs.20 grams baking soda, 2 liters hot water
- Bake: Sprinkle the pretzel salt on top of the dough. Return the pretzel dogs to the lined baking sheet. Bake for 15 to 20 minutes or until evenly browned.pretzel salt
- Serve: Brush the baked pretzel dogs with melted butter and serve.42 grams unsalted butter
- Store: The pretzel dogs are best enjoyed the day they are baked but will store well in an airtight container in the refrigerator for up to 3 days. Refresh them in the in the oven for 10 to 15 minutes at 375 F.
Notes
- Make sure your yeast is fresh: Commercial yeast has a shelf life, make sure yours is not expired or your dough will not rise.
- Build dough strength: A strong gluten network is essential for smooth, shiny pretzel buns. Try your best to knead your dough until the dough looks as uniform and feels as supple as possible before shaping.
- Don’t overproof the dough:This dough does not need to rise for a long time. Letting your dough rise for too long will result in wrinkly, dull pretzel dogs.
- Brush pretzels with butter: This softens the crust and infuses the buns with a rich, buttery flavor.
Nutrition
Calories: 441kcal | Carbohydrates: 42g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 1645mg | Potassium: 161mg | Fiber: 1g | Sugar: 7g | Vitamin A: 333IU | Vitamin C: 0.003mg | Calcium: 49mg | Iron: 1mg