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.
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.
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.
1 hour, 30 minutes
American Recipes, Blog, Fusion Recipes, Video posts
American, german, bavarian, fushion
1 1/2 t dry yeast
1 T canola oil
1/2 C milk
1 C Water
1 t salt
1 C bread flour
2-3 C all-purpose flour
1 package of cheddar cheese curds
1/4 C buttermilk
3/4 C Beer
1 t salt
2 t garlic salt
1 onion powder
1 t smoked paprika(optional)
1/3 chopped onions
16 oz sauerkraut
6-8 hotdogs (I used all-beef)
Mix yeast, salt with 110-degree water and milk.
flour slowly ad knead. The dough should come together but
be very sticky. Knead for 5 minutes. Put warm water on your hands to handle dough
let rise for 1 hour until doubled in size.
divide the dough into equal pieces about 1 inch high and wide by 5 inches. Let rise on oiled parchment paper for 10 minutes.
heat large pot of water with 1/4 baking soda and 1 T sugar.
boil pretzels for 1 minute on each side.
drain on a drying rack.
bake at 400 degrees for lighter brown and 420 degrees for darker brown around 10-12 minutes.
freeze cheese curds for 1-hour
mix all ingredients together
the batter should be like really thick pancake batter
drop cheese curds in batter and drop in hot 375-degree oil
fry for 2 minutes on each side until golden brown. Don’t cook too long
or cheese will run out
drain and dry on paper towels
simmer in beer for 3-5 minutes
remove beer and simmer with sauerkraut for 5 minutes on low heat.