These simple soft and chewy pretzel bites are super easy to make, and very addictive. Crispy on the outside and very soft on the inside. Combined with the hot dogs, they really make a simple, yet very delicious treat for the little ones. As with all pretzels, the process is quite simple, with a slow rise, and not much kneading, but it does have a step you do not want to skip - the baking soda solution. Dipping the pretzel bites into the water and baking soda solution before baking gives them a lovely colour and texture. If you like, you can sprinkle them with coarse salt before baking.
Ingredients
For the dough
450 grams plain flour
1 ½ teaspoon salt
½ teaspoon yeast
350 ml lukewarm water
2 tablespoons light olive oil
6 hot dogs (rød pølse, braadworst)
For the baking soda solution
1 ½ litre recently boiled water
2 tablespoons baking soda
Preparation
Sift the flour twice, then add it to a large bowl. Add in the yeast, mix it really well, then add in the salt, and mix well again. Make a little well in the centre and pour in half of the water, then, using a wooden spoon, mix the ingredients until a dough starts to form. Add in the rest of the water, and knead until a soft and pliable dough forms. The dough should be soft and shouldn't stick to your hands. Add in the olive oil, and knead it in. At first, it will seem that the dough does not absorb the oil, but keep kneading it in the bowl, and after a minute or two, it will absorb all of it. As soon as the dough becomes ever so slightly tacky, stop kneading. Place the dough in a large bowl, cover it with plastic wrap and leave it in a warm spot for at least 12 hours.
Once the dough has risen, transfer it to a floured surface and knead it for a minute or two, just to make it elastic. Divide it into 18 equal pieces (you can use a kitchen scale to make them equal by weight) and flatten each piece into a circle. Cut up the hot dogs into three parts, then place each piece of hot dog on a dough circle, and wrap the dough around the hot dog tightly. Ideally, fully wrap the dough around, so no hot dog is showing. Let them rest for about 30 minutes in a warm spot.
While the dough is resting, combine the water and baking soda in a large container. Carefully whisk until the baking soda is completely dissolved. Take two large baking sheets, line them with baking paper and keep them close to dough pieces. Dip each pretzel bite in the baking soda solution for 30 seconds, then remove them with a slotted spoon, and place them on the baking sheet. As soon as you finish dipping all of the pieces of the dough, bake them in a preheated oven, at 200˚C (400˚F) for 15-18 minutes or until they are golden. Take them out of the oven and immediately brush them with melted butter, so they stay nice and soft once they start cooling down. Serve them hot, with a spicy dipping sauce. Yields 18 hot dog pretzel bites.
Baker’s note: If you want, you can sprinkle the pretzel bites with coarse salt before baking.
