More back to school lunch ideas! Except it was hard for me to save enough of these to pack into lunch the next day- they were to delicious to stop tasting. Next I'm taking it a step further and using the pretzel dough wrapped around a hot dog. The girls are having a fundraiser for school in which they are selling these pretzel dogs 6 for $19. Haaaa- I'll write the school a check straight out and make my own for way cheaper- thanks for the idea though!
1 c milk
1 pkg active dry yeast (or 2 1/4 tbl)
3 tbl packed light brown sugar
8 tbl butter
1 tea fine salt
1/3 c baking soda
2 tbl coarse salt
Warm the milk in a saucepan to about 110 degrees, just a nice temp that doesn't hurt your finger. Pour the milk into a large mixing bowl, sprinkling the yeast on top. Let the yeast soften about 2 mins then stir in the brown sugar & 1 cup flour.
Soften 2 tablespoons of the butter (don't melt it!) and stir it into the mix. Add the remaining 1 1/4 flour & the fine salt to make a sticky dough. Turn it onto a lightly floured surface and knead for about 5 mins.
Cover the bowl & let it sit for about an hour until doubling in size.
Preheat oven to 450. Line baking sheets with parchment paper or spray with cooking spray. Dissolve the baking soda into 3 cups of water in a shallow baking dish. Set pan by the prepared baking sheet.
Punch the dough down and turn it onto a floured surface, divide the dough into 6 pieces.
If you want 6 pretzels, roll out and make a 24-30 in rope. Shape into a pretzel. For bites, stretch and roll out into ropes, then cut into smaller bites.
Gently dip the pretzel or bite into the soda solution, then arrange on the baking sheet. Sprinkle with coarse salt.
Bake until golden, 8-10 mins for bites, 10-12 mins for pretzels. While they are baking melt the remaining 6 tbl butter and pour into a shallow dish. Set next to a cooling rack.
After cooking, brush the pretzels with melted butter & let cool.
Wrap the dough around a hot dog (I used a jumbo beef dog here) and dunk the whole thing in the baking soda mix then line on a baking sheet with parchment paper. (I didn't salt them, and they were plenty salty without the added spice) Bake for about 13 mins, or as the dough is golden, but not burned on the bottom- It's a delicate dance! Brush with butter & let cool slightly before serving. We loved ours dipped in mustard!