Gluten Free Mini Pretzel Dogs
 
Prep time
Cook time
Total time
 
These gluten free mini pretzel dogs are an amazing treat. The pretzel flavor you remember without the gluten!
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 30 dogs
Ingredients
  • 330g of Better Batter Flour
  • 80 g Whey Protein Concentrate
  • 50 g Expandex
  • 40 g nonfat dry milk, finely ground in a blender or food processor
  • 2 teaspoons instant yeast
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon sea salt
  • 4 tablespoons unsalted butter at room temp
  • 1.25 cups + 2 tablespoons warm water at about 100º
  • Baking Soda Bath
  • 8 cups boiling water
  • ½ cup baking soda
  • 1 tablespoon sea salt
  • Coarse Sea Salt for Sprinkling
  • 1 package mini hot dogs, I used Fork In the Road’s mini grass fed beef dogs
  • (or 8 regular or long hot dogs cut into 2-3 inch pieces)
Instructions
  1. Place flour, whey, Expandex, milk powder, yeast, and sugar in the bowl of a stand mixer and whisk until well combined. Add salt, and whisk again. Fit the mixer with your dough hook and add butter and water and mix on low speed until combined. Turn the speed up to medium and mix for five minutes. The dough will be very sticky, so to remove, coat a silicone spatula lightly with oil.
  2. Move dough to a large lightly oiled bowl covered with oiled plastic wrap and allow to rise in a warm spot in the kitchen for two hours then place in the fridge for at least 12 hours or up to five days. This rest allows the dough to develop a deep pretzel flavor and also makes the dough much easier to work with.
  3. When you’re ready to bake your pretzel dogs, pull small (about 40 grams) pieces of dough off and shape into a ball then roll into little cylinders. Wrap the dogs in dough and place under a damp towel to keep moist. Once all of your hot dogs are wrapped, allow to rise in a warm area of your kitchen for about an hour.
  4. Preheat your oven to 375º and prepare your baking soda bath. Drop the pretzel dogs into the boiling baking soda bath about 6 at a time for no more than one minute. Place on a parchment-lined baking sheet and sprinkle with salt. Be careful not to overcrowd. Repeat with the rest of the dogs.
  5. Bake the dogs for 18-222 minutes. If you like you can brush them with butter or an egg wash in the last 10 minutes of baking for a deeper,shinier, golden brown color.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/gluten-free-pretzel-dogs/