Jalapeño Popper Pretzel Dogs
Description
Take boring hot dogs, wrap them in soft but chewy pretzel dough and stuff them with cream cheese, jalapeños, and Cheddar cheese. They are definitely worth the time and the effort.
Ingredients
1 T. yeast
1 c. hot water
1/4 c. olive oil
3 T. white sugar
3 c. all-purpose flour
1 t. salt
4 jalapeños, finely chopped
4 T. cream cheese
2 1/2 c. freshly shredded Cheddar cheese
12 hot dogs, beef or pork
8 c. water
4 T. baking soda
1 egg, beaten
Kosher salt
Directions
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Add yeast, 1 c. hot water, oil and sugar to a large bowl; stir.
In another bowl, combine flour and salt; add to yeast mixture.
When dough forms a ball, place on the clean counter; knead for a few minutes until smooth. Divide dough into twelfths; let rest on the counter while preparing the jalapeño and cheese.
Wash and remove ribs and seeds from Jalapeños, unless wanting an extra kick; dice finely.
Roll each dough ball into a 12 inch long rope; flatten ropes until each is about 1 1/2 inches wide.
Spread a layer of cream cheese on the strips. The cream cheese spreads best if it has been warmed up in the microwave for a few seconds.
Sprinkle 1- 2 T. shredded Cheddar cheese and desired amount of Jalapeños on each of the the dough strips. Wrap dough around hot dogs, securing at both ends.
Place on a greased cookie sheet. Let rise in a warm place for about 20 minutes.
Preheat oven to 375 degrees F.
Bring 8 c. water and 4 T. baking soda to a boil in a medium saucepan. Drop hot dogs into the water 2 at a time; boil for 45 seconds on a side. Transfer hot dogs back to the cookie sheet.
Brush the dough with a beaten egg; sprinkle each with kosher salt.
Bake 15 - 20 minutes or until deep brown in color. Remove immediately from the cookie sheet to a wire rack.
Serve hot.
12 servings.