-
1
For the maple bacon mustard: In a medium bowl, mix the mustard, maple syrup, mayo, crushed red pepper and chopped bacon until fully combined.
-
2
Cover and refrigerate until you are ready to use.
-
3
For the pretzel hot dogs: Into the bowl of your stand mixer, combine the warm water, sugar and yeast.
-
4
Let it stand for 2-3 minutes.
-
5
Fit the dough hook attachment to your mixer, and add the flour and salt to the bowl.
-
6
Mix for 5-6 minutes on medium speed until the dough comes together and is soft.
-
7
Set aside to rest for 15 minutes.
-
8
Once the dough has rested, cut into 16 equal-sized pieces.
-
9
Form each piece into a long log shape, about 10 inches in length.
-
10
Taking each hot dog half, wrap it in each piece of dough, pressing down at the end so that the dough adheres to itself.
-
11
Set aside to rest for 10 more minutes.
-
12
Preheat your oven to 400 F and line a large baking sheet with parchment paper or a silicone baking mat.
-
13
Set aside.
-
14
Bring a large pot of water to a rolling boil.
-
15
Add the baking soda once the water is boiling, but be careful as you do so.
-
16
Add just a little bit at a time, or you will run the risk of the water boiling over.
-
17
Working in batches add the hot dogs to the boiling water and boil for 45 seconds.
-
18
Remove from the water with a slotted spoon and transfer to a paper-towel lined plate.
-
19
Once you have boiled all of the hot dogs, transfer them to the prepared baking sheet.
-
20
Brush each pretzel hot dog with the egg wash and sprinkle with sesame seeds, salt and poppy seeds.
-
21
Bake the pretzel hot dogs for 12-15 minutes or until brown on top.
-
22
Remove from heat and let cool for just a minute before serving.
-
23
Serve the pretzel hot dogs with maple bacon mustard and enjoy!
