The July theme of the Recipe ReDux is "a spirited redux" and was a challenge for members to use alcohol, in some way or another, in our recipes.
As a group formed by registered dietitians, The Recipe ReDux always forces me to think outside of the box (or bottle in this case) to make something both delicious and nutritious, which led me to "reduxing" a classic favorite - pretzel dogs.
In order to make the pretzels extra delicious and meet the month's requirement, hoppy beer is used as an additional leavener in the bread. The earthy tang pairs perfectly with nutty whole wheat flour, and smokey, low-fat turkey hotdogs complete this handy (ha ha ha) meal.. The earthy tang pairs perfectly with nutty whole wheat flour, and smokey, low-fat turkey hotdogs complete this handy (ha ha ha) meal.
2 1/4 tsp. active dry yeast
12 oz. beer, at room temperature
2 tbsp. honey
3 1/4 cups white whole wheat flour
1 tsp kosher salt
1/2 cup baking soda
1large egg, at room temperature
coarse salt or other toppings of choice (sesame seeds, cheese, etc.)
8 hot dogs of choice (beef, turkey, pork, veggie)
Preheat oven to 375.
Pour beer into a bowl, sprinkle yeast over the top, add honey, and stir. Allow the yeast to bloom for 5-10 minutes (unnecessary if using instant yeast), or until foamy.
Fill a large pot with water and bring to a boil over medium high year. In a small bowl, beat 1 egg and 2 tbsp. water with a fork, and set aside.
Add flour and salt to yeast mixture, and knead by hand until dough begins to come together into a cohesive ball. Add additional flour in small amounts as needed if dough remains too sticky.
Place dough on a floured work surface and divide into 8 pieces, rolling each into a 12' log.
Wrap each piece of dough around one hot dog, covering almost completely, and pinch the ends to keep them together.
Add baking soda to the boiling water (carefully!) and boil each hot dog for about 30 seconds. Once boiled, place the hot dogs on a drying rack or roasting pain to drain and cool, rotating as needed to prevent soggy buns.
Arrange all of the pretzel dogs on a nonstick cookie sheet and brush with the egg mixture. Cover with coarse salt or toppings of choice.
Bake 18-20 minutes, or until pretzels are brown and cooked through.