Warm soft pretzel bread twisted around our American favorite hot dog

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Ingredients: 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust. 1 tablespoon baking soda. 1 egg, beaten. ½ cup water. Coarse salt, as desired. Step 1: Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.

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Cover with plastic wrap and sit in a warm place for approximately 50 minutes or until the dough has doubled in size. Preheat the oven to 450 degrees. Line a large cookie sheet with parchment paper and brush with the vegetable oil. Bring the 10 cups of water and the baking soda to a rolling boil in a large, deep pan.

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Preheat the oven to 450˚F (230˚C). Dust the cutting board with flour, and cut the pizza dough into 4 equal pieces. Roll each piece of dough out until it's a 12-inch (30 cm) rope. It's okay if the dough naturally shrinks. Take the rolled out dough and wrap it around a hot dog in a spiraling motion, leaving room on the ends.

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Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. Dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds. Wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt.

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In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat. 3. Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside. 4. Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle and stretching dough slightly, roll up loosely to.

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Bring a large pot of water to a boil. Add two Tablespoons of baking soda. Cut off small pieces of the dough a little less than the width of the sausage, and about 2 inches long. Stretch it out longer, and wrap around the sausage. Pinch the end of the dough into the dough that is already on the sausage.

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Mix on low speed until incorporated, about 2 minutes. Scrape the bottom and sides of the bowl. Step. 3 Change to the dough hook attachment and beat the dough at low speed until smooth and elastic, 5 to 7 minutes. (If the dough feels too sticky, add the remaining ¼ cup of bread flour, 1 tablespoon at a time).

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Preheat the oven to 425 and line a baking sheet with parchment paper. Separate the dough into 15 equal pieces. Take one piece and roll it into a long rope or worm shape about 15 inches long. Pat a hot dog dry with paper towels. Starting at one end of the hot dog, wrap dough strip around it and gently press.

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Preheat the oven to 450. Line 2 baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside. In a large pot, bring the 10 cups of water and the baking soda to a rolling boil. Meanwhile, knead down the dough, turn it out onto a slightly floured work surface, and divide into 8 equal pieces.

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Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Then, arrange the boiled hot dogs on the prepared baking sheets. Repeat with remaining hot dogs. Beat the egg yolk in a small bowl with 1 tablespoon water. Brush each pretzel dog with the egg yolk mixture, and sprinkle with salt, if desired.

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Directions. Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside. Roll each dinner roll into a long rope approximately 1 1/2 to.

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Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of countertop for rolling out dough. Do not flour it or it will be harder to roll out the dough. Add flour and salt to mixer.

Warm soft pretzel bread twisted around our American favorite hot dog

Place 2 wrapped pretzel dogs into the water for about 30 seconds. Remove with slotted spoon to a cooling rack. Repeat until all pretzel dogs are boiled. Place boiled pretzel dogs on a sprayed baking sheet. Combine egg and water and mix well. Brush pretzel dogs with egg wash and sprinkle with salt.

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Instructions. Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat. Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife to make a small slit in the top of each ball of dough.

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In a medium-size skillet, melt the butter over medium-high heat. Add the garlic and mustard and stir. Cook the butter and garlic for 1-2 minutes. Sprinkle in the flour and whisk to make a paste. Cook for 1-2 more minutes, then whisk in the milk. Add the green chilies (with the juice), salt and cumin.

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1. Heat oven to 450°F. Spray cookie sheet with cooking spray. Unroll dough on lightly floured work surface. Cut into 3x1/2-inch strips; with hands, roll each strip into rope about 5 inches long. Tie each strip into a knot. Place on cookie sheet. 2. In 4-quart saucepan, heat 5 cups water and the baking soda to boiling.