Most of you probably recall those crowd-pleasing “pigs-in-a-blanket” that have been around forever. These Mini Dog Pretzel Bites are similar but way better. With a more substantial wrap that is both chewy and salty. An awesome pairing.
The original recipe, found on King Arthur Baking, inspired me to give these cuties a try. My version includes an egg-wash before baking so that the pretzel bites emerge from the oven with a glossy exterior …like you’d enjoy with a typical soft pretzel.
What you need to make your Mini Dog Pretzel Bites…
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
- Granulated sugar – Adds a touch of sweetness.
- Salt – For the dough, finely ground table salt is fine.
- Instant yeast – I use instant yeast for this recipe since it is simply whisked into the flour before adding the liquid to the mix.
- Unsalted butter – At room temperature. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
- Water – Room temperature filtered or bottled water is recommended.
- Mini hot dogs – Also referred to as cocktail franks. I prefer all-beef but use what your family loves. Mini sausages would be so good here, too. Most mini franks are available in 12-ounce packages that typically contain 24 to 30 pieces.
- Baking soda – Adding baking soda to the boiling water bath for soft pretzels is crucial for achieving their characteristic chewy crust and rich, brown color.. This process intensifies the browning and contributes to the unique pretzel flavor.
- Egg yolk – Whisked with water, creating an egg wash to brush onto pretzels before baking.
- Pretzel salt – A white, large-grain compressed salt that is perfect as a topping or coating soft baked pretzels and other baked goods. The uniform, flat, rectangular-shaped particles adhere well and typically do not melt during baking. If need be, any coarse or flaky salt would work as a substitute.
No special equipment needed here.
Using your stand mixer, with the dough hook attached, makes easy work of mixing and kneading the dough. But it can also be done by hand.
- Weigh your flour; or measure it by gently by spooning it into a cup, then sweeping off any excess.
- Add the remaining dry dough ingredients to the flour.
- Whisk to gently combine then add the butter and water.
- Mix and knead the dough ingredients together until the dough is cohesive and fairly smooth.
- It can be done in your stand mixer with the dough hook attached.
- Or by hand.
- When finished, the dough should be slightly sticky; if it seems dry, sprinkle it with a tablespoon or two of water.
- Cover the dough and let it rest for 30 minutes.
- Preheat the oven to 400°F.
- Lightly grease (or line with parchment) two baking sheets.
- Prepare the water bath by combining the water and baking soda in a 10″ to 12″ shallow saucepan or deep skillet.
- The water should fill the skillet at least 1 1/4″ deep; adjust the amount accordingly.
- No need to adjust the amount of baking soda.
- Determine the amount of mini hotdogs to be used.
- Gently deflate the dough on a lightly greased work surface.
- Divide it into fairly equal pieces to correlate with the number of mini dogs.
- To be exact, a digital food scale can be used.
A note on the mini dogs…
There’s a variety of brands out there. I always prefer all-beef but use what your family loves. Mini sausages would be so good here, too.
Most are available in 12-ounce packages that typically contain 24 to 30 pieces.
- My favorite is made by Fork In The Road Foods called Little Goodies. They are uncured and made from pasture-raised beef. Usually available at Whole Foods.
- Another one I use at times is Sabrett All-Natural Skinless Beef Cocktail Franks. Available at most food stores.
- Flatten each piece of dough into a rough 4″ x 2 1/2″ rectangle or oval.
- No need to be precise.
- Place a mini hotdog at the center of each piece of dough.
- Wrap the hotdog in the pretzel dough, pinching the ends and seam with your fingers.
- Transfer the pretzels to the prepared pans, and cover while you bring the water bath to a boil.
- Drop the pretzel bites, six at a time, into the water bath.
- Cook for 30 seconds.
- Using a slotted spoon, return them to the baking sheet.
- Brush each lightly with the egg wash and sprinkle with pretzel or coarse salt.
- Bake the pretzel bites for 18 to 22 minutes, until they’re a deep golden brown.
- Be sure to rotate your pans halfway through the bake time to ensure even browning.
- Remove the pretzel bites from the oven.
- Cool slightly before serving with your favorite mustard.
- Best when enjoyed while still warm.
These delicious Mini Dog Pretzel Bites are always a hit with my gang …especially the grandkids.
Once they’re fully cooled, wrap them well and stash some away in the freezer. When you need a last-minute snack, grab as many as you need. Allow them to defrost and come to room temp. Then gently reheat them in a 325°F oven.
mini dog pretzel bites
Updated version of the familiar "pigs in a blanket" with a more substantial wrap that is both chewy and salty. An awesome pairing.
Ingredients
Dough Ingredients
- 3 cups unbleached all-purpose flour (360 grams)
- 1 tablespoon granulated sugar (11 grams)
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 tablespoon unsalted butter, at room temperature
- 1 cup water (227 grams)
Forming & Finishing Pretzel Bites
- 12 ounces mini beef franks (24 to 30 pieces)
- 1 1/2 to 2 quarts water (for the water bath)
- 1/4 cup baking soda (64 grams)
- 1 egg yolk beaten with 1 tbsp. water (for the egg wash)
- pretzel salt (or other coarse salt)
Instructions
-
Weigh your flour; or measure it by gently by spooning it into a cup, then sweeping off any excess. Add the remaining dry dough ingredients to the flour. Whisk to gently combine then add the butter and water.
-
Mix and knead the dough ingredients together until the dough is cohesive and fairly smooth. It can be done in your stand mixer with the dough hook attached. Or by hand. When finished, the dough should be slightly sticky; if it seems dry, sprinkle it with a tablespoon or two of water. Cover the dough and let it rest for 30 minutes.
-
Preheat the oven to 400°F.
Lightly grease (or line with parchment) two baking sheets.
Prepare the water bath by combining the water and baking soda in a 10" to 12" shallow saucepan or deep skillet. The water should fill the skillet at least 1 1/4" deep; adjust the amount accordingly. No need to adjust the amount of baking soda.
-
Determine the amount of mini hotdogs to be used. Gently deflate the dough on a lightly greased work surface, then divide it into fairly equal pieces to correlate with the number of mini dogs. To be exact, a digital food scale can be used.
Flatten each piece of dough into a rough 4" x 2 1/2" rectangle or oval. No need to be precise. Place a mini hotdog at the center of each piece of dough. Wrap the hotdog in the pretzel dough, pinching the ends and seam with your fingers. Transfer the pretzels to the prepared pans, and cover while you bring the water bath to a boil.
-
Drop the pretzel bites, six at a time, into the water bath. Cook for 30 seconds. Using a slotted spoon, return them to the baking sheet. Brush each lightly with the egg wash and sprinkle with pretzel or coarse salt.
-
Bake the pretzel bites for 18 to 22 minutes, until they're a deep golden brown; be sure to rotate your pans halfway through the bake time to ensure even browning.
-
Remove the pretzel bites from the oven, and cool slightly before serving with your favorite mustard.
Best when enjoyed while still warm.
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