1 bottle of room temperature Summit Extra Pale Ale Beer
1 tablespoon white sugar
2 teaspoons kosher salt
1 (.25 ounce) package active dry yeast
4 ½ cups bread flour
¼ cup unsalted butter, melted
1 large egg yolk
1 tablespoon water
10 cups water
⅔ cup baking soda
¼ cup kosher salt, divided – or to taste
18 hot dogs
- Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
- Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
- Preheat an oven to 450 degrees F.
- Line 2 baking sheets with parchment paper or grease with vegetable oil.
- Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
- Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
- Turn the dough out onto a lightly-oiled surface, and roll into a 10×20-inch rectangle.
- Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
- Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
- Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
- Bake in the preheated oven until golden brown, about 15 minutes.
Cook’s Note: If using instant yeast, you can add all ingredients directly to your bread machine and begin. You only need to proof the yeast if you use active dry yeast.