Description
Unfortunately, Oktoberfest was canceled this year due to the pandemic. BUT, that does not mean you can’t celebrate it at home! And these cheesy hot dogs are the way to do it. Or, swap out the hot dogs for some good bratwurst!
I wanted to make these for a while, but I couldn’t find pretzel buns at the grocery store. And, regular hot dog buns just wouldn’t cut the ticket for these cheesy dogs. I’ve made pretzel hamburger rolls a ton of times at home, so I figured I would tackle pretzel hot dog buns. Don’t let it scare you! It’s actually super easy!
The biggest thing when you’re not familiar with working with dough is not to let the stickiness scare you. It’s normal, don’t fret. The key is to keep kneading until the dough stops sticking to your hands. This could take 5 minutes or it can take 15 minutes, but don’t start panicking, it will get to a point where it stops sticking. Your kneading is building up the gluten in the bread, giving it structure.
I like to make my oven a proofing box. I turn on the oven to start preheating to 175° but turn it off after about 2 to 3 minutes. It should be cool enough for you to stick your arm into the oven but with it feeling warm and pleasant against your skin. This way you have a controlled environment rather than the fluctuating temperature of your house that is affected by air conditioning or the heat or open windows or even whether it’s morning or afternoon! Like most other breads, it usually takes about 60 minutes to properly proof your bread.
So how do we make it a pretzel roll? By boiling it! Baking soda absorbed into the water will end up giving the bread that dark golden brown we associate with pretzels. Sprinkle it with large coarse sea salt, score the buns, and pop it in the oven. Easy peasy!
For the cheese sauce, if you have a favorite German stout beer, then that’s the beer you should use! If you’re uncertain or are unfamiliar with stouts, then use Guinness. I know, I know. That’s Irish, not German! But Guinness is a foolproof stout beer that is amazing in cooking. It has such a pleasant flavor profile.
To make a cheese sauce, you start by making a roux ~ melting butter and whisking in flour until the flour is fully saturated and golden brown. Then, slowly add in the milk and beer until all the flour is fully absorbed. After that, just toss the cheese in and continue to whisk until the cheese is fully melted. Note, the pre-shredded cheeses you can find in the dairy section (think Kraft) are coated with non-sticking agents, which make them not ideal for a cheese sauce. Purchasing a block of cheddar and shredding it yourself is the best way to make cheese sauce that is smooth and gooey.
I chose to make hot dogs. I boiled them for about 7 minutes and then lightly fried them to give them a golden and slightly crispy outside.
This is a MESSY sandwich, but it is soooo worth it. If you like a bit of spice, throw some sliced jalapeños on top ~ they’re so good!
Make sure you have a stack of napkins 😉
Enjoy!
Ingredients
Pretzel Rolls
500 g flour
2¼ tsps yeast
2 tsp salt
1¼ warm water ~ 110°
3 TB melted butter
~~~~~
4¼ cups cold water
3 TB baking soda
Large sea salt
Cheddar Cheese Sauce
8 oz cheddar, shredded
1 cup stout beer or Guinness
¾ cups whole milk
3 TBs butter
¼ cup flour
salt and pepper
To Serve
Hot dogs (1 or 2 per bun), or brats if you prefer!
Sliced jalapeño, if desired
Instructions
Make the Pretzel Rolls
In a standing mixer, combine the flour, yeast, and salt using the dough hook attachment. Whisk together the water and butter and slowing pour into the mixer. Blend until well combined.
Transfer to a lightly floured surface. The dough may be sticky; that’s okay. Knead the dough until it no longer sticks to your hand and forms a smooth ball. Place back in the bowl and cover with a towel. Place somewhere warm to proof for an hour, or until doubled in size.
NOTE: I like to turn my oven on for a few minutes to warm up but not get hot. Then, I place the bowl in the oven to proof.
When doubled in size, pour out the dough onto a lightly floured surface. Punch out the air, kneading for about a minute. Divide into 6 equal portions. Form into balls and then gently roll them out into a hot dog bun shape ~ about 4 inches long. Gently cover with a towel and let rise again ~ 20 minutes.
Preheat the oven to 425°. Line two baking sheets with silicone mats or parchment paper.
In a large pot, add the cold water and baking soda. Bring to a light boil on medium heat, whisking the baking soda in until fully absorbed. Don’t make the mistake of thinking the bubbles from the baking soda is the water boiling.
When ready, work in batches of two. Place two buns into the water and cook for 30 seconds. Using a slotted spoon, gently flip over and cook for an additional 30 seconds. Remove from the water, letting the excess water drip off, then place on the prepared baking sheets. Repeat with the remaining rolls.
Score the buns several times diagonally then sprinkle with sea salt.
Bake one tray at a time for 16 minutes each. Remove and set aside until ready to use.
Make the Cheese Sauce
Melt the butter over medium heat in a medium sauce pan. Once melted, whisk in the flour until fully absorbed. Continue to whisk for about one minute, or until the flour is a golden brown. Slowly add the stout beer or Guinness and milk, whisking to fully combine with the roux.
Once the sauce has thickened slightly, add in the cheddar cheese, whisking until fully melted. Season to taste with salt and pepper. Turn heat to low.
Make the Hot Dogs
Bring a pot of water to a light boil. Boil the hot dogs for 7 minutes. Remove and fry for about 2 minutes, or until lightly golden.
Assemble
Slice the buns. Place 1 to 2 hot dogs per bun. Spoon desired amount of cheese over the hot dogs. If desired, top with sliced jalapeños.
Grab a stack of napkins and enjoy!
Great with some fries and a side salad!
Keywords: Octoberfest, Oktoberfest, Hot Dogs, Cheesy Hot Dogs, Hot Dog Pretzel Rolls