Pretzel Wrapped Lit’l Smokies

I’ve had this little recipe idea kicking around in my head for a while now, and I finally made Pretzel Wrapped Lit’l Smokies yesterday! AMAZING!!! I used my favorite pretzel recipe from Martha Stewart. The pretzel flavor wrapped around the smokey little beef hot dog is a match made in heaven. It was all I could do to stop myself from eating the entire batch. 

They are perfect to make for a fun New Year’s Eve snack. My kids have been begging me to make them again….little do they know I already have them on the New Year’s Eve snacks menu.:)

Instead of dividing the dough into 16 pieces and forming each piece into a pretzel, I ripped off small chunks and rubbed them back and forth in my hands until they turned into long snakes (about 6 inches long). Then I started at one end of the Lit’l Smokie and wrapped it down.

If you have never made pretzels before, you might be surprised to see how easy it is. The dough is very similar to pizza dough. What gives it the pretzel flavor is the step of boiling them in baking soda water for one minute before baking.

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how to make pretzel wrapped lit’l smokies

• In a stand mixer with a dough hook attached, combine warm water and sugar. Stir until sugar is dissolved, and then sprinkle yeast on top of the water. Let stand 10 minutes.
• Add salt and 1 cup flour to the yeast mixture. Stir well.
• Add 4 more cups of flour and turn the mixer on medium-low for 1 1/2 minutes.
• Adjust the speed to low and continue kneading for one more minute. Add a little more flour at a time up to 1 cup, if the dough is sticking to the edges of the bowl.
• Turn dough out onto a lightly floured surface and hand knead for 3-4 minutes.
• Use the 2 tsp of canola oil or cooking spray to generously grease a large bowl.
• Place dough in the oiled bowl, cover it, and let rise until dough has doubled (about 1 hour).
• When the dough has risen, preheat the oven to 450 degrees.
• Next, fill a large pot with 2 inches of water and 2 tbsp of baking soda. Bring to a boil.
• Spray two cookie sheets with cooking spray and begin wrapping the Lit’l Smokies with the dough. Set wrapped smokies on cookie sheet.
• When you have finished wrapping half of them, place approx. 12-14 in the boiling water for 1 minute. Fish them out with a slotted spoon and put them back on the cookie sheet.
• Repeat until all the pretzel dogs have been boiled.
• Brush them with egg wash and then sprinkle lightly with coarse sea salt.
• Bake for 12-15 minutes in the 450-degree oven.
• Serve with honey mustard, ketchup, or your favorite dipping sauces.

Tips for making Pretzel Wrapped Lit’l Smokies

• If you don’t have time to make your own pretzel dough, buy a ball of pizza dough at your local grocery store and start on step 8 in the recipe.
• The prep time for making them will vary depending on if you make your own dough or not. Wrapping the smokies and cooking them will take you about 45 minutes to an hour. …unless you have a helper rolling the dough into snakes for you.
• To speed up the rising time of the dough, turn the oven on to 200 degrees while you are making the dough. Place the dough in a greased glass bowl, put it in the oven, and then turn off the oven. Using the oven method only takes 20-30 minutes for the dough to double. If you use this method, make sure to place the dough in a greased glass bowl, not a metal one.
• I use my largest and deepest frying pan for boiling the Lit’l Smokies in water.
• While the first batch is baking, prep the other half of the smokies so they will be ready to go in the oven when those come out.
• If you have leftover dough, use it right away. The dough does not keep for very long. I usually make pretzels with the leftover dough.

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3.7 from 3 reviews

Pretzel Wrapped Lit'l Smokies

 

Print

Cook time

12 mins

Total time

12 mins

 

The smokey sausage in the soft, salty dough is an addictive combination. Kids and adults love them!

Author: Maria

Recipe type: Appetizer

Serves: 56 pieces

Ingredients

• 2 cups warm water
• 1 tbsp sugar
• 1 tsp yeast
• 1 tsp salt
• 5-6 cups flour
• 2 tsp canola oil
• 2 packages Lit'l Smokies (I like all Beef)
• coarse sea salt
• 2 tbsp baking soda
• 1 egg
• 1 tbsp water

Instructions

1. In a stand mixer with a dough hook attached, combine warm water and sugar. Stir until sugar is dissolved, and then sprinkle yeast on top of water. Let stand 10 minutes.
2. Add salt and 1 cup flour to yeast mixture. Stir well.
3. Add 4 more cups of flour and turn mixer on medium-low for 1½ minutes.
4. Adjust mixer speed to low and continue kneading for one more minute. Add a little more flour at a time up to 1 cup, if dough is sticking to the edges of the bowl.
5. Turn dough out onto a lightly floured surface and hand knead for 3-4 minutes.
6. Use the 2 tsp of canola oil or cooking spray to generously grease a large bowl.
7. Place dough in the oiled bowl, cover it and let rise until dough has doubled (about 1 hour).
8. When dough has risen, preheat oven to 450 degrees and fill a large pot with 2 inches of water and 2 tbsp of baking soda. Bring to a boil.
9. Spray two cookie sheets with cooking spray and begin wrapping the Lit'l Smokies with the dough. Set wrapped smokies on cookie sheet.
10. When you have finished wrapping half of them, place approx. 12-14 in the boiling water for 1 minute. Fish them out with a slotted spoon and put them back on the cookie sheet.
11. Repeat until all the pretzel dogs have been boiled.
12. Brush them with egg wash (beat the egg with 1 tbsp water) and then sprinkle lightly with coarse sea salt.
13. Bake for 12-15 minutes in the 450-degree oven.
14. Serve with honey mustard, ketchup, or your favorite dipping sauces.

3.4.3177

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