Cheese Pretzel Dogs

Ingredients for 1 servings:

• 250 g flour
• ½ cube of yeast
• 1 ½ tsp sugar
• ½ tsp salt
• 20 g butter, soft
• 125 ml water, lukewarm
• 500 ml water, hot
• 2 ½ tsp baking soda
• 12 medium-sized sausages or 6 regular hot dog sausages or wieners
• Gouda or Cheddar in one piece
• Sea salt, coarse

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 20 minutes

Sausages in pretzel dough with cheese filling

Let’s start with the yeast dough. First, dissolve the yeast in a little lukewarm water and add some of the sugar. The yeast should then be left to stand for five minutes. In the next step, roughly knead the flour with the yeast, the remaining sugar, the remaining water, and the salt. Only then is the butter added and everything is kneaded into a smooth dough. The dough is then covered with a damp tea towel or cling film and left to rise for 1 1/2 hours. During this time, you can prepare the cheese and sausages. Cut the cheese into narrow strips of approximately 7 x 7 mm, cut the sausages lengthwise, and fill them with the cheese. After the rising time, divide the dough into 12 or 6 portions, depending on the size of the sausages, shape them into thin strands, and wrap them around the filled sausages. Once that’s done, move on to the baking soda solution. To do this, simply mix the hot water with the baking soda until the baking soda dissolves. The wrapped sausages are then dipped in the lye and placed on a baking sheet lined with parchment paper, where they are sprinkled with a little sea salt. If you don’t like it too salty, simply omit the salt. Finally, they are baked in a preheated oven at 200°C (top/bottom heat) for 15-20 minutes until golden brown. They taste delicious both hot and cold.