Comments on: Pretzel Dogs

By: Kim

Kim — Tue, 11 May 2010 22:39:18 +0000

My boyfriend loves going to Auntie Anne’s to get their pretzel dog and these blow them away. I’ve made these a few times and it’s so easy. Waiting for the dough to rise is the toughest part. The key is definitely boiling them in baking soda and water. Really makes a difference. Thanks for the recipe we love them!

By: Jennifer

Jennifer — Fri, 07 May 2010 17:04:14 +0000

I made these last week and am going to make them again. The recipe is pretty forgiving, I didn’t have enough regular flour (I was hungry when I saw this recipe and decided to make a double batch) and so I subbed 1 cup rye flour and they still turned out beautiful (and scrumptious).

This is a great recipe for kids to help with. My son rolled the dough around the hot dogs, helped me boil the pretzels and brushed the tops with egg and then sprinkled on the salt. I made beer cheese dip to go with these, but I think I will look around for a mustard dip this time.

Thanks for the amazing recipe! I can make pretzels, AT HOME, wahoo!

By: tommy

tommy — Wed, 05 May 2010 15:23:46 +0000

Just wanted to say I enjoyed the site. You have really put a lot of time into your content and it is just wonderfull!

By: kate

kate — Thu, 25 Mar 2010 22:57:43 +0000

Brittany — If your hand mixer has a dough hook attachment (mine does), that would be perfectly fine. However, I don’t think that using a regular beater would achieve the right result, since the dough hook is essentially kneading the dough (rather than beating it).

By: brittany

brittany — Thu, 25 Mar 2010 18:45:45 +0000

Can you use a hand mixer if you do not have a stand mixer?

By: kate

kate — Sun, 14 Mar 2010 21:59:19 +0000

JoPi — I had heard that about salt potentially killing the yeast and was nervous about following Alton’s instructions. I don’t know how Mr. Brown knows these things but this dough came out beautifully, even with the salt added at the beginning. The dough certainly doubled in size and had a perfect texture and flavor after cooking. If you are nervous about it, just add the salt in with the flour.

By: JoPi

JoPi — Sun, 14 Mar 2010 21:41:58 +0000

While making any dough using yeast, never, never add the salt with the dissolved yeast until you have already added a portion of the flour to the yeast mixture. SALT WILL KILL THE YEAST and your dough WILL NOT RISE.

By: Columbus Foodie » Blog Archive » January 2010 Roundup

Columbus Foodie » Blog Archive » January 2010 Roundup — Fri, 05 Mar 2010 16:44:10 +0000

[...] savory recipes, Pretzel Dogs from A Dash of Sass, Shredded Pork Taquitos from A Feast for the Eyes, Eggs Florentine Casserole [...]

By: Andy

Andy — Wed, 24 Feb 2010 15:37:11 +0000

I’ve made Alton’s pretzels several times. Halving the dough portions for double the pretzels seems to provide a crispier skin and of course, more goodies. Also, if you plan to use sea salt or pretzel salt, be sure to sift in a strainer, as my first batches came out way too salty due to “salt dust”. Love the doggie twist, keep up the good work!!!!!

By: Rebecca

Rebecca — Tue, 23 Feb 2010 22:03:09 +0000

What if you don’t have a stand mixer? Will handheld beaters work as well? This recipe sounds amazing and I hope to make it tomorrow night if the handheld mixer works!