These are great for an on-the-run lunch, they are easy to eat while on the road and the kids really love them. Use whatever hot dogs you prefer but please try to go organic or at the very least nitrate free, you are worth a few extra bucks to have a healthier version!
This is a fun meal to make with the kids, they love to do the rolling of the pretzel dough. You may also like my Piggies in Blankets, perfect for little kids, picnics, play dates and appetizers for big kid parties too.
Makes 8 Pretzel Dogs-
1 pack of Chicken Hot Dogs (8 per pack)
1 cups Self-Rising Flour, plus more for rolling out
1/2 tsp Salt, plus more for egg wash
3 tbsp Low Fat Sharp Cheddar Cheese grated
1/2 cup Unsweetened Almond Milk
1 large Egg
1 1/2 tbsp Olive Oil
Preheat the oven to 425 and cover baking sheet with Parchment Paper.
In a standing mixer or a large bowl combine flour, salt and cheese. In a separate bowl combine Almond milk, oil and 1/2 egg (I crack it and beat it, pour 1/2 unto the milk mixture and save the other 1/2 for the egg wash later on) beat well. Combine the wet ingredients to the dry ingredients and mix, you may need to add a little more flour as you mix you want the dough to be slightly sticky but not too sticky that you can’t roll it out.
Move ½ of the dough to a clean surface covered in flour, cover a rolling pin with more flour and roll out the dough to a large square. Slice with a pizza wheel into 4 smaller squares roll up the hot dogs, set on baking sheet and roll out the rest of the dough and repeat with the rest of the hot dogs.
With the left over egg add a little water and a pinch of salt and brush the tops lightly with egg wash. Place in oven for 12-15 minutes, sprinkle with more salt (optional) and serve.
Spicy mustard is such a fancy topping, I like to get good local stuff like Firestone DBA Mustard YUM YUM!
Each Pretzel Dog has: