Pretzle Dogs

First you crumble the yeast in the lukewarm water. The water must not be warmer than 40-45 degrees, otherwise the yeast cultures will die. Then you add the sugar and the salt and let it stand as it is for about 10 minutes. Then add the flour and the liquid butter and knead the dough in the food processor for about 5 minutes until it is homogeneous. Now let him go for an hour in a warm place. After the lesson it is worked through again by hand and you divide the dough into 6 equal parts, since there are supposed to be 6 Pretzel Dogs. You now roll the dough by hand into 45cm long lines. It is best to flatten these snakes of dough with your hand and then wrap the sausages in them. Now the Pretzel Dog is actually ready for the oven. BUT we want a pretzel dough. So we also need a lye. To do this, simply put 3 tablespoons of baking soda in a saucepan filled with 2 liters of water and let the water boil. Our lye is now ready. If you don't have baking soda, you can also use 5 packets of baking powder. Let's put the Pretzel Dogs in the hot lye for about 30 seconds. You should make sure that the dough really gets the lye from all sides. If necessary, submerge them once if they shouldn't briefly disappear by themselves in the lye. After the 30 seconds, take the Pretzel Dogs out of the lye and place them on the baking sheet lined with baking paper. We whisk an egg yolk with a tablespoon of water and brush the lye dough with it. If you want, you can now give coarse salt over the Prezle Dogs. I didn't do that.