Monday, October 22, 2012

Pretzel Dogs

Near our house, there is a bike path for bikers and walkers. While I was out walking, I passed a tiny woman pushing a stroller. Inside the stroller, there was a Pit bull bigger than her. I couldn't help but smile. He is one spoiled puppy.
Every year, I make the mummy hot dogs for my children. This year I wanted to try something different. So, I made Pretzel buns with bratwurst inside. I knew my husband would love it and I was right. I just wasn't sure about the kids. I shouldn't have worried since they have asked for me to make these mummies again. I will say I was surprised by how sweet the bread tasted but it was still a nice combination.
 Pretzel Buns with Bratwurst aka Mummy Dogs
1 cup milk
1/4 cup brown sugar
2 Tbsp honey
1 packet active dry yeast
2 Tbsp unsalted butter
2 cloves garlic, grated
3 cups all purpose flour, plus more for dusting
1 cup bread flour
8 links of Bratwurst sausage
3 Tbsp water
1/2 tsp vegetable oil
coarse sea salt, for sprinkling

  1. Line 2 baking sheets with parchment paper and set aside. 
  2. In a small saucepan, heat the milk, 1/2 cup water, sugar, and honey until the mixture reaches between 105 to 110 degrees F.
  3. Slowly, add the milk mixture to the bowl of a stand mixer.
  4. Sprinkle the yeast mixture over the milk mixture and let rest for 15 minutes for the yeast to bloom.
  5. Wipe out the small saucepan. Add the butter and garlic over medium heat for 2 to 3 minutes. 
  6. In another bowl, combine the all purpose flour with the bread flour.
  7. Add the flour to the yeast mixing bowl with the melted garlic butter.
  8. Mix the flour and garlic butter into the milk mixture on medium speed for about 5 to 7 minutes. The dough should be smooth and elastic plus pulling away from the sides of the bowl.
  9. Turn the dough onto a lightly floured clean surface and form a ball.
  10. Cut the dough into 12 equal pieces. Roll each piece into a ball and place onto the parchment paper lined baking sheets. Cover and place in a warm place to rise for 15 minutes.
  11. Roll out each ball into a log and place onto the baking sheet to rise for another 30 minutes. Make sure to cover and place in a warm place. 
  12. While the buns are rising, heat the bratwurst in a small skillet over medium heat with 3 Tbsp water and 1/2 tsp vegetable oil until golden brown. Set aside to cool. 
  13. Cut each bratwurst in half and set aside.
  14. With a sharp knife, slowly and carefully cut each bun down the middle vertically but leave one bun alone.
  15. Place the cooled Bratwurst in the center of the bun and press the dough together. Continue with all the buns until the one bun is left.
  16. Take the last bun and cut off about 1/2 tsp of dough. Roll the dough into long, vertical pieces. Continue making long pieces until all the dough of the last bun are just pieces of dough like . Secure the pieces of dough over the buns with the Bratwurst inside. Cris-cross the dough over each other and press down to flatten. 
  17. Sprinkle with the sea salt if desired.
  18. Preheat the oven to 425 degrees F. Place one oven rack high and the other in the low position.
  19. Place the baking sheets into the oven for about 15 minutes or until golden brown. Make sure to rotate the baking sheets halfway through baking so the top sheet is on the bottom rack and the bottom sheet is on the top rack.
Recipe adapted from Jeff Mauro of the Foodnetwork

One year ago...........................I made Chicken Enchiladas.
Did you already know...
-Other names for the Pit Bull is the American Pit Bull Terrier.
-The Pit Bull usually weighs between 22 to 78 pounds.
-Some dog associations do not accept blue eyed or merle coats for a Pit bull into the registry. 
-The Pit bull was first bread to be an all around farm dog.

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