These adorable and easy to make mini pretzel dogs are totally delicious. They’re the perfect appetizer!
Okay, friends, who else is struggling with the time change? It’s one of my least favorite times of year, and I am totally exhausted. I’m a terrible sleeper at the best of times, and any little thing that throws off my rhythm just exacerbates all of the problems I had in the first place. Every year it seems to take me several miserable weeks to adjust to the time change, and I turn into an irritable, exhausted zombie. Ugh! I do love that there’s more daylight in the evenings now, and that it’s starting to feel like spring. I just wish I didn’t have to be so tired for several weeks in order to have more light!
One of the positive things about this time of year is that I’m starting to plan out our yard and garden for this year, and I’m so excited! We bought our house last summer, and we were so focused on fixing up the interior of the house that we did basically nothing to our outdoor spaces last year. This year, I’m excited to plant a garden in our raised garden beds, and I’ve even got big plans to paint our deck and pergola to make the space brighter and happier. It has been a long dreary winter, and it makes me feel much more hopeful now that the days are getting longer and spring is coming!
Since we’re still in that in-between period where half of the days are rainy and cold and dark, and half of the days are sunny and warm, how about a delicious appetizer to cheer everyone up? These mini pretzel dogs are so fun and adorable, and they taste amazing. They remind me of warm summer days at the ballpark, but they’re easy to make at home in the oven. They work great as an appetizer or snack, and my kids love it when I add them to their school lunches. They’re totally delicious!
Mini Pretzel DogsPrint Recipe
- 3/4 cup warm water
- 2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 tablespoon butter melted
- 10 cups water
- 2/3 cup baking soda
- 1 package Lil’ Smokies sausages
- 1 large egg yolk + 1 tablespoon water whisked together
- coarse salt I used Jacobsen salt because it’s my favorite
- In a large bowl or the bowl of a stand mixer, mix together the warm water and sugar. Sprinkle the yeast over the top and let stand five minutes, until foamy. Add the flour, salt, and butter, and mix until combined. Knead 5-10 minutes, until smooth and pliable. Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 450. Line a large baking sheet with parchment paper or a silicone liner, and spray with cooking spray. Heat the water and baking soda to boiling. While waiting for the water to boil, gently punch down the dough and divide it into 3 equal-sized balls. Roll each ball out into a circle that is approximately 12 inches in diameter. Using a pizza cutter or sharp knife, cut each circle into twelve wedges. Place a sausage at the wide end of each wedge, and roll the dough around it, pressing with your fingers to seal the end. Place the wrapped dogs a few at a time into the boiling water for 30-60 seconds, then remove to the prepared baking sheet. Brush the top of each dog with the egg wash, then sprinkle with salt. Bake 10-12 minutes, or until golden brown. Remove and let cool slightly before serving.