Sourdough Discard Pretzel Dogs

Ingredients

• 7 g active yeast
• 150 g whole milk, room temperature
• 25 g brown sugar
• 75 g sourdough discard
• 250 g Niobrara Grain and Milling Bread Flour
• 4 g salt
• 14 g softened butter
• 6 large hot dogs

Water Bath

• 8 cups of water
• 6 Tbsp baking soda

Pretzel Topping

• Course salt
• 4 Tbsp butter, melted

Instructions

1. In a bowl, whisk together the yeast, milk, and sugar. Let the yeast get foamy and bubbly, about 15 minutes.

2. Add discard and mix with the yeast mixture.

3. Using a dough hook, add the dry ingredients and mix until no flour remains.

4. Add the softened butter.

5. Let the mixer knead the dough for about 8 minutes. The dough should be smooth.

6. Pull the dough into a tight ball and divide it into 6 equal portions. 

7. Let the dough rest for about 30 minutes.

8. Preheat oven to 425° F. Line a baking sheet with parchment paper.

9. Roll each ball of dough into a rope about 18–20 inches long. 

10. Place a hot dog at one end of the rope. Slowly roll the hot dog forward so the dough wraps around it in a spiral. Continue rolling until you reach the end of the rope, then press and pinch the edge of the dough to seal it.

11. Repeat with the remaining hot dogs. 

12. Place the wrapped hot dogs in the freezer for 15 minutes. 

13. While the dough is in the freezer, start a pot of boiling water for the baking soda bath. Once the water is boiling, carefully add three pretzel dogs at a time. Once they float, use a slotted spoon to transfer the pretzel dogs to the parchment-lined baking sheet. 

14. Sprinkle with salt and bake for 15 minutes.

15. Brush over the tops with the melted butter, bake for another 2-3 minutes until golden brown.