Pretzel Wrapped Sausage Links

By KennyB07

Ingredients

• 1 1/4 cup warm water (110 degrees F)
• 1/2 cup + 1 teaspoon white sugar, divided
• 4 teaspoons active dry yeast
• 4 1/2 cups all purpose flour, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon table salt
• 1 tablespoon vegetable oil
• 1/2 cup baking soda
• 4 cups hot water
• 4 tablespoon butter, melted
• salt (large flakes better)

Details

Adapted from foodmayhem.com

Preparation

Step 1

1. In a small bowl combine warm water, 1 teaspoon of white sugar, and yeast. Let stand for 10 minutes or until creamy.
2. Put 3 1/2 cups flour, 1/2 cup sugar, and both salts in the bowl of your stand mixer. Mix with the paddle attachment for a few seconds. Add vegetable oil and yeast mixture and just mix until moistened.
3. Switch to dough hook and knead on low for 5 minutes. Add in the remaining cup of flour while dough is kneading. You can add up to 2 tablespoons of water if dough looks dry.
4. When dough is done kneading, place in a large oiled bowl. Cover with plastic wrap and let it rise till doubled in size, about an hour.
5. Preheat oven 450 degrees F, 30 minutes before you are baking. Spray a baking sheet with non-stick.
6. Dissolve baking soda in hot water.
7. When dough has risen, turn it out onto a floured surface and divide into 12 equal pieces. Roll each piece into a rope, roughly 1/2″ diameter. Wrap around each hot dog or sausage. I hold the dough rope against one end of the dog with my finger while I wrap the dough around. When you get to the end, press the end piece into nearby dough.

Dip in baking soda/water solution (as in original pretzel recipe.) Lay on cookie sheet and bake for 8 minutes, or until golden and puffed. Brush with melted butter and sprinkle with salt flakes.