PRETZEL DOUGH MIX RECIPES

Steps:

• Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
• Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
• Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
• Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
• Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
• Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

Steps:

• Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
• Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
• Preheat an oven to 450 degrees F (230 degrees C).
• Line 2 baking sheets with parchment paper or grease with vegetable oil.
• Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
• Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
• Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
• Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
• Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
• Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
• Bake in the preheated oven until golden brown, about 15 minutes.