So here we are – the last long weekend of the summer. It’s been a bizarre summer, to say the least, but I still managed to sip a few cocktails outdoors, grill to my heart’s content, and swim in a large body of water. Sure, I didn’t see as many friends as I would’ve liked and I didn’t get to visit my family in Nova Scotia. But even with the drawbacks bought to us by COVID, this summer has been pretty ok. But I will confess I am excited for running without oppressive humidity and mugs of mulled wine. There is a lot to love about summer and there’s a lot to love about fall. So instead of mourning the summer that was, I’m going to give it a proper send-off with a platter as exuberant as it was. Say hello to these Everything Bagel Pretzel Dogs.
Can you believe these were the first hot dogs I had all summer long? A year without a bonfire or a ballpark will do that to a person. But trust me when I say, these Everything Bagel Pretzel Dogs were well worth the wait. Picture this – A hot dog encased in a pretzel bun dusted with everything bagel spice. And this spice blend includes fennel seeds. I freaking love fennel seeds. And the best part? You get the perfect bun to dog ratio in every bite.
Now, I know what you’re thinking. You’re wondering how on earth I managed to make something as simple as a hot dog so complicated. Well, I turned a wienie roast into a Bake Fest because I can and because they aren’t actually that difficult to pull off. If you’ve made a loaf of simple white bread and boiled a hot dog before, you are more than equipped to make these.
Pretzels, and bagels for that matter, are basically bread that gets boiled in a water and baking soda solution. Actually, real-deal bagels and pretzels often call for a specific type of high protein flour, but we’re not going to worry our pretty lil heads about that. I used run-of-the-mill (get it? It’s flour!) AP flour and these dogs were plenty pretzel-y enough for me. Perhaps they lack a little chew, but it definitely wasn’t life-ending. So yeah, all you do is make a basic bread dough, boil it and bake it. You don’t even have to form it into a bagel or bend it into a pretzel. You just wrap it around a hot dog.
Now serving pretzel dogs as dinner can seem irresponsible to some. Trashy to others and downright blissful if you’re me. But serving something that meaty and carb-y all on it’s own is a touch gouche I suppose. So yes, a salad is probably called for. But you also need condiments. If you’re anything like me and your fridge is easily 75% condiments, this is your time to shine.
I selected classic ketchup and mustard for my platter but I kept things interesting with candied jalapeno relish, whole-grain mustard, and an assortment of olives and pickles. I also added grilled corn and grilled jalapenos for color. But that’s just what I did. You can feel free to play with your platter all you want. You could add hot sauces, zucchini relish, guacamole, and even a certain queso wouldn’t be out of place here. Really any pickle-y bit or saucy something you have lurking in the fridge would be right at home here. Just be sure to keep it summery.
So that’s everything you need to know about these Everything Bagel Pretzel Dogs. They are the epitome of summer and the perfect way to bid adieu to the sunny season as we move towards fall.
Everything Bagel Pretzel Dogs
Everything Bagel Spice
- 1 tsp dehydrated onion
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 1 tsp fennel seeds
- ½ tsp garlic powder
- ½ tsp kosher salt
Everything Bagel Pretzel Dogs
- 1 ½ cups water lukewarm
- 1 tbsp barley malt syrup or brown sugar
- 2 ¼ tsp active dry yeast
- 2 tsp salt
- ¼ cup olive oil
- 3 ½ – 4 cups all-purpose flour
- 10 jumbo hot dogs
- 1 tbsp baking soda
- 1 egg
- 1 batch Everything Bagel Spice see above
For the Everything Bagel Spice
- Place all the ingredients in a small bowl and toss to combine. Set aside until ready to use.
For the Pretzel Dogs
- Place the water, malt syrup or sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes or until foamy.
- Once the mixture is foamy, add the olive oil and 1 ½ cups of the flour. Turn the mixer to medium-low and mix to combine. Once the ingredients are well integrated, add another cup of flour and mix again until no streaks of flour remain.
- From here add the remaining flour in 1/4 cup increments. Only add as much flour as you need to form a slightly tacky dough that readily cleans the sides of the mixing bowl. Once your dough has achieved this texture, transfer it to a well-floured surface and knead it by hand until smooth and elastic.
- Transfer the dough to a bowl greased with olive oil and cover. Let the dough rise for an hour and a half or until doubled in size.
- Once the dough has risen, preheat the oven to 375°F punch down the dough and form it into a long rope. Cut 10 evenly sized pieces from the rope and set them aside. Cover the dough so it doesn't dry out while you work.
- Roll each dough piece into a rope about a ruler and a half (45cm) in length. Wrap the rope around a hot dog and place it on a baking sheet lined with parchment or a silicone mat. Repeat with the remaining hot dogs and dough pieces.
- Once the dogs are wrapped bring 10 cups of water up to a boil and add the baking soda. Working in batches, place the pretzel dogs in the boiling water for 30 seconds. Return the boiled dogs to the baking sheet and set aside.
- Once all the dogs are boiled, whisk the egg and a tablespoon of water together in a small bowl. Using a pastry brush, brush the surface of the pretzel dogs with the egg wash and sprinkle with the Everything Bagel spice.
- Place the pretzel dogs in the oven and bake for 20-25 minutes or until golden. Be sure to rotate the pans halfway through the cook time. Serve the pretzel dogs warm on a platter with condiments and grilled veggies.