Gluten free pretzel dogs are just hot dogs wrapped in gluten free soft pretzel dough and baked to perfection!
I made a soft pretzel, too, since this makes quite a lot of dogs. You can halve the recipe, straight across the board, or you can use the instructions here to make gluten free soft pretzel rolls with half the dough.
Like everything else, there are a few Necessary Pieces of Information that will carry the day: blot the hot dogs really well before wrapping them in the dough + wrap those dogs tightly. That way, they stay wrapped when they take a dip in the baking soda bath. Oh oh oh and don’t forget to either grease the parchment on the baking sheet or sprinkle it generously with gluten free flour. That way, the dough won’t stick to the paper when you go to lift the wrapped dogs into the baking soda bath after the dough has risen.
You can, of course, also sneak in a few soft gluten free pretzels or pretzel bites. For a snack. Right when they come out of the oven. Before anyone else is wise to your shenanigans. Cook’s prerogative.
Gluten Free Pretzel Dogs
3 1/4 cups (455 g) all purpose gluten free flour blend, plus more for sprinkling
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/2 cup (43 g) cultured buttermilk blend powder
3 teaspoons (9 g) instant yeast
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1 tablespoon (13 g) packed light brown sugar
1 teaspoon (6 g) kosher salt
1 teaspoon apple cider vinegar
2 tablespoons (28 g) unsalted butter, at room temperature
2 egg whites (30 g), at room temperature
1 1/2 cups (12 fluid ounces) warm water (about 95°F)
16 gluten free all beef hot dogs, blotted dry
Baking soda bath for boiling (6 cups water + 1 tablespoon baking soda + 1 teaspoon salt)
Egg wash (1 egg + 1 tablespoon heavy whipping cream, beaten)
Place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer fitted with the paddle attachment. Whisk to combine well with a handheld whisk. Add the salt, and whisk again to combine well. Add the cider vinegar, butter and egg whites, and mix to combine well. With the mixer on low speed, add the water in a slow but steady stream. Once you have added all the water, turn the mixer up to high and let it work for about 3 minutes. The dough will be wet. With the mixer on low speed, add more flour by the tablespoon, a tablespoon at a time, until the dough starts to pull away from the sides of the bowl in spots. It should still be relatively wet, but not so wet that parts of it don’t hold together.
Line two rimmed baking sheets with unbleached parchment paper and sprinkle generously with flour or spray with cooking oil. Set the baking sheets aside.
Turn the dough out onto a piece of lightly floured parchment paper, and divide it into two portions. Cover one portion with a moist tea towel and set it aside. Dust the top of the other portion of dough generously with flour, and roll it into a 10-inch x 20-inch rectangle, dusting with flour as necessary to keep the dough from sticking to the rolling pin or to itself. Cut the rectangle along the width into 8 strips, each 1 1/4-inches wide. Sprinkle the strips of dough with flour. Wrap each strip tightly around a hot dog in a spiral, overlapping the dough on itself a bit more closely toward the center, beginning and ending 1/2-inch from the ends of the hot dog (leaving 1/2-inch of hot dog visible on each end). Press the edges of the dough gently but firmly to seal. Place the hot dogs a couple inches apart on a prepared baking sheet. Cover with plastic wrap and place in a warm, draft-free environment and allow to rise until just about doubled in volume (around 45 minutes). Repeat with the other portion of the dough and the remaining 8 hot dogs.
While the dough is nearing the end of its rise, preheat your oven to 375°F and place the baking soda bath in a large heavy-bottom pot on the stovetop to boil over high heat. Once the dough is done rising, place the rolls a few at a time into the boiling baking soda bath for less than a minute per side. Remove the rolls with a strainer and return them to the baking sheet. Brush the tops of the rolls with the egg wash. Sprinkle with coarse salt to taste. Place the baking sheet in the center of the preheated oven and bake until golden brown all over, about 15 minutes. Allow to cool briefly on the pan before serving.