Bavarian Hotdog

Bavarian Hotdog

This is the second hotdog in this series. It is easy to make but can take a lot more time depending on if you make the pretzel rolls. It was fun to make and you can make extra cheese curds for an appetizer.

The first part of this recipe is a pretzel roll. Truthfully, I make pretzels but I don’t make pretzel rolls much, so I made a few different size rolls. The roll seems to have doubled after you boiled and cooked the pretzels. I made one with a slit and another where I bored out the center. I think the bored out center was the way to go.

Pretzel Roll
Pretzel Roll

The second main ingredient in this hotdog is the cheese curds. If you have never been to Wisconsin or Canada and tried cheese curds you are missing out. They are rich chunks of cheddar cheese deep fried in a beer batter. I have never seen them on a hotdog but I liked the idea.

Cheese Curds

The assembly of this hotdog is the pretzel roll, an all-beef or hotdog of your choice, finely chopped onions, sauerkraut, mustard of your choice, and cheese curds. I used yellow mustard because I don’t love brown but I think most people would prefer it that way. It is a mouthful but tastes great. Give it a try and I hope you enjoy it.

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