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Pretzel-Wrapped Little Smokies With Mustard Miso Sauce Recipe

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Pretzel-Wrapped Little Smokies With Mustard Miso Sauce Recipe
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Servings
Ingredients
For the pretzels
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1 cup warm water 100-110 degrees F
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups boiling water
  • 1/4 cup kosher salt for topping
  • 1 pound package of small sausages
For the Spicy Miso Mustard
  • 1/4 cup yellow mustard
  • 1 teaspoon white miso
  • 1 teaspoon Coleman’s Mustard
  • 1 pinch cayenne
  • 2 tablespoons olive oil
  • 2 tablespoons honey
Servings
Ingredients
For the pretzels
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1 cup warm water 100-110 degrees F
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups boiling water
  • 1/4 cup kosher salt for topping
  • 1 pound package of small sausages
For the Spicy Miso Mustard
  • 1/4 cup yellow mustard
  • 1 teaspoon white miso
  • 1 teaspoon Coleman’s Mustard
  • 1 pinch cayenne
  • 2 tablespoons olive oil
  • 2 tablespoons honey
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the pretzels
  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for five minutes or until the mixture begins to foam.
  2. Add the flour and oil and, using the dough hook attachment, mix on low speed until well combined.
  3. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl (about 15 minutes).
  4. Put the dough into a greased bowl container, cover and sit in a warm place for about an hour or until the dough has doubled in size.
  5. When dough has risen, preheat oven to 450 degrees and fill a large pot (I use my largest and deepest frying pan) with 2 inches of water and 2 tablespoons of baking soda. Turn it on to bring it to a boil.
  6. Spray two cookie sheets with cooking spray and begin wrapping the little smokies with the dough. Set wrapped smokies on cookie sheet.
  7. When you have finished wrapping half of them, place them in boiling water for one minute, fish them out with a slotted spoon and put them back on the cookie sheet. Repeat until all the pretzel dogs on the sheet have been boiled.
  8. Brush them with egg wash (beat the egg with one tablespoon water) and then sprinkle lightly with coarse salt.
  9. Cook them for 12 to 15 minutes in the 450 degree oven.
  10. While those are cooking, prep the other half of the smokies so they will be ready to go in the oven when those come out.
For the mustard
  1. Mix ingredients and serve.

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