These chicken sausage pretzel dogs are salty, savory and perfect for dipping. Plus they only take 30 minutes to make.
Growing up, I was a huge snacker. I would happily snack away breakfast and lunch. Unfortunately for me, dinner was mandatory in our house. But you could always find me munching away on fruit snacks or Chex mix just about any other time of the day. Fast forward 10 years and not much has changed, I am still a big snacker! One of my absolute favorite things in the whole world are pretzels. Big, soft, fluffy ones. Like the kind you buy at the mall. I probably keep Auntie Anne’s in business. ←← Seriously.
Actually, while we are on the subject…funny story. The other day my hubby and I were getting some shopping done at the mall and we were walking past a few stores and I turned to him and said “OOOHHH over there, can we just go look at them!?”. And he responded by saying “No, Mariah. Remember, we are being good?” I looked at him a little baffled because we were passing the puppy store. He thought I was referring to the Auntie Anne’s pretzel store, three stores down!!! Because believe it or not, that is totally me. If I can’t have it, then I am at least going to go and gawk. Sad right? I don’t know if I was more sad that we didn’t go look at the puppies…or that my husband didn’t let me get a pretzel.
I need a t-shirt…”I love Pretzels more than Puppies” OR “Pretzels > Puppies”
Yup, I am a carb loving queen. Which brings me to today’s recipe. 30 minute Chicken Sausage Pretzel Dogs. You see, I have never really liked hot dogs. Just not my thing. I mean, I can choke them down at a birthday party but I would rather not. So I’ve been missing out on the whole pretzel dog thing and I finally decided that it’s a real shame.
Enter these little babies. So much yum in so little time. I adapted the pretzel recipe from my parmesan ranch pretzels. Super easy. The chicken sausage was perfect in these. I used Nick’s favorite–chicken and apple–however you can use any variety that you like. Costco sells a killer roasted garlic version that I LOVE! Most types of chicken sausage are WAY lower in fat and calories so its a win all around. You can substitute whole wheat in the pretzel dough and dare I say…we could call these healthy?
These make the perfect weeknight meal. These sausage pretzel dogs come together in 30 minutes! Once I have finished kneading the dough, I form it into a ball and then cut it in half. Then cut each half into fours. I put half of the dough in the refrigerator while I am pressing out the first four halves. This step is optional but I have found that it makes the dough easier to work with. Once you have a strip pressed out, you just need to wrap it around the pretzel dog and seal the edges by pressing down. After a quick 30 second boil in baking soda water, brush the outsides of the pretzel crust with an egg wash and bake. 15 minutes later the most amazing, fluffy chicken sausage pretzel dogs are ready for your enjoyment!
Try these. My carb loving self is addicted!
- 8 Chicken Sausage Links (I used Chicken and Apple from Aidells)
- 1 ½ Cup of Warm Water (plus 8-10 cups of water for boiling)
- ⅔ Cup Baking Soda
- 1 Packet of Active Instant Yeast
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 3 ¾ Cups All-Purpose Flour
- 1 Egg, lightly beaten
- Kosher Salt (Optional for sprinkling)
- Preheat oven to 450° and line a baking sheet with parchment paper. In a stockpot bring 8-10 cups of water and baking soda to a rolling boil.
- In a large mixing bowl, combine yeast and the warm water. Once the yeast has mostly dissolved, add in the sugar and salt. Slowly add in the flour 1 cup at a time. Finally add in the final ¾ cup of flour. At this point the dough should no longer be sticky and when you poke it with your finger, it should bounce back.
- On a large floured surface, knead the dough for 3-5 minutes. Shape the dough into a ball and cut the ball in half. Cut each dough half into 4 evenly cut sections.
- Roll each section into a long rope about 20-24 inches. Flatten the rope with your hands by pressing down firmly.
- Next, wrap each piece tightly around a chicken sausage in a spiral. Pinch the edges to seal, leaving the ends open. About an inch in the chicken sausage should peek out of each end of the dough wrapper.
- With a flat, slotted spatula drop each pretzel dog into the boiling water for 30-45 seconds. Place pretzel dogs on the parchment lined baking sheets.
- Brush the top of each pretzel dog with the egg and sprinkle with kosher salt if using.
- Bake for 15 minutes or until golden brown.