MINI PRETZEL DOGS
Aunt Annie's Recipe
Auntie Anne’s Baking Kit
2 packages of Lil’ Smokies (any variety or other brand)
1 stick of butter (optional)
Preheat oven to 350 degrees. While dough is rising open the Lil’ Smokies and place them onto a paper towel to drain. Spray an area of the counter with nonstick spray and turn the risen dough out onto that portion of the counter. Do not spray or flour the area where you will roll and stretch the dough.
Cut strips of dough that measure 4 ½ “ long by 1½” wide. Pull the dough strip to stretch it out. Start in the middle and move your hands outward while pulling, stretching, and rolling the dough strip. Roll each piece into a rope 27” long by 3/8” wide. Start at the end of the dough strip by placing one Lil’ Smokie on the strip of dough. Wrap the dough once around the center of the Lil’ Smokie and pull the dough free from the rest of the dough strip. Set the wrapped Lil’ Smokie aside and repeat until the entire dough strip has been used, then start the process over with another strip of dough until all of the Lil’ Smokies have been wrapped.
In a medium bowl, dissolve 1 baking soda packet in 4 cups of very hot water (150 degrees). Stir until nearly dissolved. Lightly coat baking tray with nonstick spray. Pick up each mini pretzel dog and quickly dip into the baking soda solution. Place the mini pretzel dog on a towel to drain off the excess solution, and then place on the tray. Bake one tray at a time on the center rack in the preheated oven for 12-15 minutes or until golden brown. Baking times may vary; rotate halfway through baking. Melt 1 stick of butter (optional). After baking the mini pretzel dogs and before they cool, brush with melted butter over the top.