I swear I have made 150 batches of pretzel dogs over the past couple of decades. I'm including my recipe below, and like you I use 2/3rds cup of soda to 10 cups of water. My favorite version is made with Nathan's dogs. Basically your method is the same as mine, but I warm up the beer to 110 degrees vs. water. Ingredients: 1 (12 fluid ounce) can or bottle room temperature beer. I use Modelo… 1 Tablespoon white sugar 2 teaspoons kosher salt 1 (.25 ounce) package active dry yeast 4 1/2 cups bread flour 1/4 cup unsalted butter, melted Brushed with: 1 large egg yolk 1 tablespoon water
Love this video. I feel like a lot of the times when I click your videos recently it’s a recipe I couldn’t make in my own kitchen. This is the sam the cooking guy I like to see!
What a great easy recipe. I will definitely make this over the weekend. To proof the dough in a warm place just put the oven light on. Provides just enough heat to warm it up. I have been doing that for years
I proof all my bread dough in my oven and have been doing it for years. Turn your oven on long enough to barely warm up...shut it off and put your bowl of dough in the oven. Works every time.
Great pretzel dog recipe - I cheated and use Pillsbury pizza dough (b/c I seem to always kill yeast), and used Johnsonville brats and Earl Campbell's Red Hot Links. Awesome! Thanks Sam and crew for entertaining me over my Christmas/New Years break! You're the modern equivalent of the Buggy Bunny & Road Runner hour! 🙂
These are amazing! Made em for dinner and destroyed 2 of em! I used uncured brats, pan seared and slow simmered with beer and onions. Then cooled a bit and wrapped just like Sam did. I can't say enough about how damn good these are! If you put one on your forehead, your tongue will beat the shit outta your face trying to get to it! Great job, Sam!
When activating yeast for grape fermenting (home wine making), a good spot to put the yeast mixture was onto the water heater (usually around 110 degrees).
I’ve used the dryer as a warm spot. Just turn it on for about 30 minutes and a free it’s done warming up and stopped then wrap your bowl up with towels. Make sure to put a sign on dryer to not turn on. 😂. Works wonders.
These look delicious! BUT, I'm still holding on to hope that you will make some Cajun style potato soup soon! I make mine with a lb of bacon and 2 lbs of andouille sausage- and once they're both cooked, I remove them (leaving the rendered fat behind) and add in a stick of butter, 1 and a half diced white onions, and 2 cloves of garlic. I add in a half cup of flour and cook into a roux. I then add in 10 cubed potatoes (that i cook separately in the Instant Pot) and 48 oz of chicken broth, 1 cup of heavy whipping cream, and three cups of whole milk. I then let that cook for about 30 mins and season generously with garlic and onion powder and creole seasoning (I prefer Tony Chachere's). After the 30 mins, I add the bacon and sausage back in. I then add in a generous helping of dry parsley and I serve it with a sprinkle of shredded cheese (of your choice.) This is a favorite of my family during the cold weather months- and I'd like to see what you would change or add to it!
Great recipe Cooking Guy, the pretzel dogs looked good. By the way I thought cheese idea was great I will use high temp cheese they have so many flavors
Maybe if you cut pieces of cheese into lengths to match the brats, not too big, then freeze them before inserting into the process. That might help them to not melt and ooze quite so quickly in the oven.
you can add cheese if you fully enclose the dog, they sell them like that at my local farmers market, along with other varieties like pepperoni pizza, ham and cheese and more.
Legit pretzels would use a lye bath. Baking soda is a safer to use alkaline. The browning effect isn't as dramatic, but with the egg wash, these look great.
Hey Sam, another trick for rising dough in a hurry, run your dish machine, when the cycle is over place your covered bowl of dough in the dish machine to rise it's just like a proofer
Hey SAM, I went to Not Not Tacos for the first time this past weekend (on Sunday), I was only in San Diego for one night, I live 2 hours north. Loved the tacos.
Regional dish idea: Donair (Canadian east-coast specialty) Donair Meat: 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Additional ingredients: Pita bread (warmed) Finely diced white onion Diced tomato For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat. To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce. Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
Hey! That’s me! Thanks for the shout out, crew. We loved the recipe and Ryan made it immediately 😋
I swear I have made 150 batches of pretzel dogs over the past couple of decades. I'm including my recipe below, and like you I use 2/3rds cup of soda to 10 cups of water. My favorite version is made with Nathan's dogs. Basically your method is the same as mine, but I warm up the beer to 110 degrees vs. water.
Ingredients:
1 (12 fluid ounce) can or bottle room temperature beer. I use Modelo…
1 Tablespoon white sugar
2 teaspoons kosher salt
1 (.25 ounce) package active dry yeast
4 1/2 cups bread flour
1/4 cup unsalted butter, melted
Brushed with:
1 large egg yolk
1 tablespoon water
Thank for recipe!
My brother thank you 🙏
The other option for a cheesy component is a beer cheese sauce for dipping
that seems like a genius idea.. 😋
Use Johnsonville cheddar cheese brats!
I was going to suggest the same.
Lol, I was thinking the exact same thing
I agree, except the jalapeno cheddar
@@76girardAbsolutely either regular or the jalapeño! Yummy!!!
Yes!
Love this! Cheddar brats for sure! Love your vids. Short and to the point.
I love that scraper. Always makes me think of Graham Kerr. ❤️ he always was rocking one.
I still own my “galloping gourmet” scraper!
I met Graham Kerr. Had a lovely conversation.
Love this video. I feel like a lot of the times when I click your videos recently it’s a recipe I couldn’t make in my own kitchen. This is the sam the cooking guy I like to see!
Keep the dough in the microwave... small cozy place... dough rises beautiful
What a great easy recipe. I will definitely make this over the weekend. To proof the dough in a warm place just put the oven light on. Provides just enough heat to warm it up. I have been doing that for years
I proof all my bread dough in my oven and have been doing it for years. Turn your oven on long enough to barely warm up...shut it off and put your bowl of dough in the oven. Works every time.
I do the same thing.😊
@@staceyrobinson2180 yep, love it because it speeds the time up!
Been making this for years. Grandma taught me this back in 80s.. LOVE IT!!
That Looks Great ! 🧡
Great idea! I've done similar before with hot dogs, but never tried it with a brat. Need to try this!
Hey Sam ditch the baking soda bath and try a 4% lye water dip for better browning and texture. Use cold water and gloves. Done in 30sec.
Great pretzel dog recipe - I cheated and use Pillsbury pizza dough (b/c I seem to always kill yeast), and used Johnsonville brats and Earl Campbell's Red Hot Links. Awesome! Thanks Sam and crew for entertaining me over my Christmas/New Years break! You're the modern equivalent of the Buggy Bunny & Road Runner hour! 🙂
ooh, liked the consistency of that dough. looked great
Hey loved Sam's use of his right hand in the beginning nice touch lol
Looks yummy!! Love you guys!!
These are amazing! Made em for dinner and destroyed 2 of em! I used uncured brats, pan seared and slow simmered with beer and onions. Then cooled a bit and wrapped just like Sam did. I can't say enough about how damn good these are! If you put one on your forehead, your tongue will beat the shit outta your face trying to get to it! Great job, Sam!
Very interesting and yet oh so simple! You are the man Sam!
Pretzel anything is amazing!
When activating yeast for grape fermenting (home wine making), a good spot to put the yeast mixture was onto the water heater (usually around 110 degrees).
There was a shop in town that used to make these. Outstanding!
Looks delicious Sam good videos I watch the older videos on your channel love you sam
Kudos for the soda bath!
Looks fabulous, I love bratts. ❤❤😮
Fantastic idea, need to try
Looks yum! Thanks!
These will be perfect for lunch on Football Sunday. Thanks Sam!
Love this making it this weekend
Looks delicious. I used to do something similar with a few extra spices. Thanks for making me hungry.
What a great way to bring brats in!!
I love this thanks for sharing
I’ve used the dryer as a warm spot. Just turn it on for about 30 minutes and a free it’s done warming up and stopped then wrap your bowl up with towels. Make sure to put a sign on dryer to not turn on. 😂. Works wonders.
OMG.... can't wait to try these. 😊
Sounds amazing 👏
Great work. Looks tasty
Mmmmm love homemade pretzels!!!!
Looks great! I'll be making it tonight!
This looks awesome!
I built a proofer out of an old cooler and a light bulb. Cheap and foolproof. Not as cheap as a bowl of water, but super useful in colder climates.
thats an easy sidedish!!! i love the idea
I LOVE pretzel dogs/brats!!
Pretzel dogs, yummy! I am definitely going to make these!
No yellow mustard to dip it in? Missed opportunity! Everyone loves yellow mustard on a brat and on a soft pretzel!
My daughter would be disappointed
Love this idea. Reminds me of a Kalachi that we get down in Texas when we visit the in-laws.
Thank you for showing how to make pretzels. 😊 My only complaint is using brats lol I will make with all beef hot dogs 🌭 but they look amazing. ❤
I’m really enjoying binge watching my new favourite chef x❤x
we love these.... i make them all the time
Can't wait to try this one! 😎
These look delicious!
BUT, I'm still holding on to hope that you will make some Cajun style potato soup soon!
I make mine with a lb of bacon and 2 lbs of andouille sausage- and once they're both cooked, I remove them (leaving the rendered fat behind) and add in a stick of butter, 1 and a half diced white onions, and 2 cloves of garlic. I add in a half cup of flour and cook into a roux. I then add in 10 cubed potatoes (that i cook separately in the Instant Pot) and 48 oz of chicken broth, 1 cup of heavy whipping cream, and three cups of whole milk. I then let that cook for about 30 mins and season generously with garlic and onion powder and creole seasoning (I prefer Tony Chachere's). After the 30 mins, I add the bacon and sausage back in. I then add in a generous helping of dry parsley and I serve it with a sprinkle of shredded cheese (of your choice.)
This is a favorite of my family during the cold weather months- and I'd like to see what you would change or add to it!
Hahaha. The pretzel dogs looks good. Thanks for the video.
Replace with jalapeño cheddar brats
Great recipe Cooking Guy, the pretzel dogs looked good. By the way I thought cheese idea was great I will use high temp cheese they have so many flavors
Maybe if you cut pieces of cheese into lengths to match the brats, not too big, then freeze them before inserting into the process. That might help them to not melt and ooze quite so quickly in the oven.
Always love the videos. I feel like the audio has been different (voice over like) during the cooking segments. Gotta say I like the live audio more
i just commented about that myself. they're doing post commentary during the cooking. and it is not as fun to watch
@@Ascendancy- Totally agree
Yeah I was saying the same
These look insanely good
Turn on oven light for a few minutes and then add dough and that should get plenty warm. Learned that from American Test Kitchen (PBS).
oldie but goldie....yum
Hey Sam love the videos. How about a quick and easy meat pie or tortiere Canadian style!
Fantastic I'll make this one
you can add cheese if you fully enclose the dog, they sell them like that at my local farmers market, along with other varieties like pepperoni pizza, ham and cheese and more.
Zowie! That looks GREAT!!!
Looks good as usual Sam
Oooo the super cheesy one looks delicious! I love melted ,crunchy and gooey cheese! 🧀
Made a batch with Schwab Cheddar Jalapeno sausages and everything seasoning. Fabulous!
Those look delicious! Perf for my Halloween party!
Seems like a good idea
Look great. Will make for our Halloween party. Thanks.
Legit pretzels would use a lye bath. Baking soda is a safer to use alkaline. The browning effect isn't as dramatic, but with the egg wash, these look great.
I think it would be better to make a beer cheese to dip it into than the stuffed cheese. Looks awesome!!
I have done this for years but fully encase the dog with dough... it works great for cheese dogs that way
Yep, I'm going to use cheddar brats! THX!
Looks great!
Hey Sam, another trick for rising dough in a hurry, run your dish machine, when the cycle is over place your covered bowl of dough in the dish machine to rise it's just like a proofer
Hey SAM, I went to Not Not Tacos for the first time this past weekend (on Sunday), I was only in San Diego for one night, I live 2 hours north. Loved the tacos.
Love the idea of a brat vs dog. I'm trying this. Happy Octoberfest 🥰🥰😋😋🍻🍻
Great and different recipe!!!!
just need some high melt cheese!!😋😋✌✌
I definitely want one now
Great for game day!
Yum!!!! Amazing!
Pretzel anything is fantastic. If you want cheese in them you could try using sausages with cheese in them like the Better than Cheddar ones.
Looks delicious! Try making a beer cheese to dip these in next time.
Regional dish idea:
Donair (Canadian east-coast specialty)
Donair Meat:
2 pounds medium ground beef
3 cloves minced garlic
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Additional ingredients:
Pita bread (warmed)
Finely diced white onion
Diced tomato
For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat.
To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce.
Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
Ooooo, those look good! Please make lahmacun, Sam!! 🙏
My wife will love those! Question: Can you make pretzel fingers with those? May be delicious with some homemade beer cheese sauce!
Turn on the oven light to create a warm place for your dough.
OMG! I’ve always wanted to make soft pretzel dough, seems like a pain you killed it, going to make!!!!
Simple and easy!
Watching from Mackinac Island Michigan
This would be great with cheese dip!
Seems like a nice cheese dip would've been the move. Looks delicious!
I'll have to try it.
If you use a cheese with a higher melting point like Sharp Cheddar it will not melt away like normal American Sandwich Cheese does.
I love a good pretzel dog
You can also put hot not boiling water into a cooler for 30 to 2 hours and you have your warmer
Love pretzel dogs!!
I need to try the dough recipe to make some homemade pretzel roll buns.
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