Camp Loopy Ewe and Pretzel Dogs

5 Jun

I joined Camp Loopy Ewe this year and I am so glad that I did. For those who don’t know what it is it’s a free online knit-along hosted by Sheri of the online Loopy Ewe yarn shop. This has actually motivated me to start and finish a knitting project. Haha the first of 2012.

Aestlight Shawl  (ravelry link)

yarn Madelinetosh Merino Light in “Amber trinket” colorway

Knitting Started: 27 May 2012

Bound off: 4 June 2012

As for the Pretzel Dogs, I have made these twice in the last week. They were such a huge hit that my husband asked for them again. I guess these  will replace the regular Hot Dog Roll that I have made many time in the past. Well at least until he deploys again. I’m sure the kids will request both while he is gone.

Pretzel dogs: (adapted from Tracey’s Culinary adventures)
Dough

4 1/2 cups all-purpose flour

1 TBS sugar

2 tsp kosher salt

1 3/4 tsp instant yeast

1 1/2 cups warm water (about 110 F)

4 TBS unsalted butter, melted
10 cups water

2/3 cup baking soda

8 hot dogs, halved

1 large egg yolk beaten with 1 tablespoon water (for egg wash)

Coarse Salt or Kosher Salt

Directions:

Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low-speed until the dough comes into a rough ball. Knead on low-speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that’s been sprayed with non-stick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.
Preheat oven to 450 F. Line 2 baking sheets with parchment paper.
Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.
Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved hot dog – be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you’ve wrapped all of the dogs.
One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.
Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.

 

 

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