German Pretzel Dogs

Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook.

Cover the dough airtight and let it rest in a warm spot for about an hour.

Shape the dough into a long, even thickness log and divide into 10 equal pieces. Let them cuddle against each other and cover them with wax paper (or a clean linen towel) to prevent a skin from developing on the surface of the dough.

Shape each dough piece into a string that's around 2 times as long as your sausage. Then start twisting them around the hot dogs or Wieners, tucking the ends in, so they don't unravel.

Place on baking sheets covered with silicone baking mats, cover with a clean linen towel, and let them rest and develop for about 30 minutes.

Prepare your lye solution in a well-ventilated area (like standing under a vent hood set to high or ideally being outside) because of potential fumes. I also recommend wearing a cloth or medical grade face mask and rubber gloves to be extra safe (luckily everyone should have these at home by now). Add the premeasured lye (it comes in dry granules) into COLD water, not the over way around. At this point, I like to step to the side for about 10 to 15 seconds to let potential fumes evaporate. Then carefully combine with a whisk until the solution is clear.

Now dip the pretzel dogs using a steel skimmer (you could also use two forks) for 5 to 10 seconds each before transferring them using your skimmer onto a baking sheet covered a silicone baking mat (You could also use parchment paper and spray with non-stick spray, but I have found the baking mats work better in releasing the pretzel dogs after baking, so it may be time to invest in some). 

Then sprinkle with the pretzel salt. You could also add shredded cheese or seeds onto the pretzel hot dogs instead of the pretzel salt (if adding seeds, I like to dip the pretzel in the seeds instead of sprinkling them on). Pumpkin seeds are my favorite seeds to add, but even an everything seed blend would be great!

Bake at 355° Fahrenheit or 180° Celsius (convection/Umluft setting) for about 12 minutes or until golden brown (I like to rotate them after 6 minutes. Allow to cool for a few minutes before enjoying on their own, with Obatzda, a Bavarian cheese spread or even my beer cheese fondue!