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–+ servings
Pretzeldogs with Cheddar and Ale Dip

Pretzeldogs with Cheddar and Ale Dip

Homemade pretzel dough wraps around juicy sausages for a fun, game-day snack. The accompanying dip, made with sharp cheddar and pale ale, adds a rich, pub-style finish that makes them impossible to stop eating.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • Dough: 1.25 cups bread flour 3/4 cup all-purpose flour, 1 tsp yeast, 1 tbsp sugar, 1/2 tsp salt
  • Fill: 8 sausages or hot dogs
  • Dip: 10oz pale ale 1 cup cheddar, 2 tbsp flour, 2 tbsp cream, 1 tbsp mustard, 1 tbsp honey

Equipment

  • Mixer (dough hook)
  • Baking sheet
  • Saucepan

Method
 

Instructions
  1. Make dough: Mix flours, yeast, sugar, salt, and warm water. Knead 10 mins. Let rise 1-2 hours until doubled.
  2. Divide dough into 8 pieces and roll into long ropes. Twist a rope around each sausage to enclose it.
  3. Let rest 30 mins. Sprinkle with coarse salt. Bake at 400 degrees F (200 degrees C) for 15 mins until brown.
  4. For dip: Toss cheese with flour. Bring ale to a boil, then whisk in cheese mixture until melted.
  5. Stir in cream, mustard, and honey. Serve warm alongside the hot dogs.

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