Ingredients
Scale
Pretzels:
- 1 cup of all-purpose flour
- 1 1/4 c bread flour.
- 1 1/2 tbsp of sugar
- 1 1/4 teaspoon of active dry yeast
- 2/3 cup of warm water
- 1 teaspoon of salt
- 2 tbsp of olive oil
- 9 cups water
- 1/2 cup baking soda
- 1 package vegan hot dogs
- Kosher Salt
- 2 tbsp melted vegan butter
Honey Mustard:
- 1/3 cup vegan mayo
- 1 tbsp yellow mustard
- 2 tsp apple cider vinegar
- 2 tbsp dijon mustard
- 1 tbsp agave or maple syrup
Instructions
- Pretzels: In large bowl, add 2/3 cup warm water, sugar, and yeast.
- After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
- Combine with you hands until it forms a dough.
- Remove the dough from the bowl, add a little bit of oil to coat the bowl and prevent sticking. Place the dough back in the bowl and cover with plastic wrap or a towel.
- Let it proof for 1 hour.
- Remove the dough from the bowl and break the dough into 4 sections and start shaping the dough. I make thin ropes and wrap 3 times around the hotdog sealing the ends. Or you can use even thinner ropes and wrap more than 3x.
- Preheat the oven to 425 Fahrenheit.
- In large pot, combine water and baking soda and bring it boil. After shaping the pretzels around the hot dogs, soak the pretzels one at a time foe 30 seconds. They should float to the top. Any more and they may have too much of a metallic taste.
- Immediately post soaking place pretzel on a baking sheet covered in parchment paper.
- Brush with melted vegan butter and sprinkle with with kosher salt. Bake for 12 minutes. Rotate mid bake.
- If you’d like to brown them more, turn oven on broil and bake for an additional 5 minutes. Be sure to watch them to prevent burning.
- Remove from oven, and allow them to slightly cool. Serve warm!
- Honey Mustard Sauce: Combine all the ingredients in a shallow dish. Serve with hot dogs.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Category: Hot Dog
- Cuisine: Appetizer
Nutrition
- Serving Size: 4-6