Gluten-Free Pretzel Dogs
Gluten-free pretzel dogs are deep golden brown & chewy on the outside with the perfect soft pretzel texture, wrapped around a savory hot dog.
Ingredients
- 240 grams King Arthur Gluten-Free Bread Flour* (approximately 2 cups)
- ½ teaspoon salt
- 1 ⅛ teaspoon instant yeast (I use ½ a packet of Fleischmann’s Rapid Rise Yeast, 3.5 grams.)
- ½ tablespoon brown sugar
- 7 ounces warm water
- ½ tablespoon melted butter
- 6 hot dogs
- 9 cups water
- ½ cup baking soda
- optional dips ketchup, mustard, gluten-free nacho cheese sauce
Instructions
- Mix Dough: Mix King Arthur Gluten-Free Bread Flour, salt, instant yeast, brown sugar, warm water, and melted butter in a stand mixer with a dough hook at #2 speed for five minutes. Pause the mixer after the first minute to scrape the sides and bottom of the bowl to ensure all of the flour is being incorporated.
- Let Dough Rise: The dough should have formed into a ball shape during mixing. Cover the mixing bowl with a towel and let the dough rise for one hour. The dough will rise about 150%.
- Prepare for Baking: About five minutes before the dough is done rising, preheat the oven to 425°F. In a large pot, bring baking soda and 9 cups of water to a boil. Line a baking sheet with a silicone baking mat or parchment paper. Pat the hot dogs dry.
- Wrap Hot Dogs in Pretzel Dough: Divide dough into 6 pieces. Roll each piece of dough into a rope twice as long as a hot dog, approximately 12-inch long. Gently push down along the length of the rope to flatten it slightly. Wrap a piece of rolled dough around a hot dog. Repeat with all rolled dough and hot dogs.
- Baking Soda Bath: Gently place 1-2 pretzel dogs at a time into the boiling water for 20-30 seconds. Carefully retrieve the pretzel dog from the water with the slotted spatula and allow the excess water to drip off. Repeat with all pretzel dogs.
- Bake: Place pretzel dogs onto the prepared baking sheet. Bake until deep golden brown, approximately 16 minutes.
- Enjoy: Remove from the oven and serve warm with ketchup and mustard or gluten-free nacho cheese sauce for dipping.
Notes
*This recipe is designed specifically to be made with King Arthur Gluten-Free Bread Flour, which contains gluten-free wheat starch as the primary ingredient. Gluten-free wheat starch is suitable for celiacs, but not for individuals with a wheat allergy. Learn more: https://www.goglutenfreely.com/gluten-free-wheat-starch/.
If substituting Caputo Fioreglut Gluten-Free Flour: measure 240 grams of flour on a kitchen scale (using a measuring cup will be inaccurate) and reduce liquid in the dough to ½ + ⅓ warm water. If the dough is sticky after mixing, scrape the sides of the mixing bowl to form the dough into a ball, and lightly oil your hands when rolling out the pretzels to prevent sticking.
Nutrition
Calories: 264kcalCarbohydrates: 44gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 23mgSodium: 3306mgPotassium: 101mgFiber: 3gSugar: 1gVitamin A: 29IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
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