679. Pretzel Sausage Roll

Sausages wrapped in soft salty bronzed pretzel bread make for a fun snack or dinner for kids (most adults, too).
This is a yeasted dough, so it will require a bit of rest, but other than the waiting, this recipe is pretty easy to make. What gives the pretzel its renown bronze color and taste is the baking soda bath it takes just before baking. The original recipe from DinersDishesAndDesserts made 8 sausage rolls for the amount of dough. I used sausages about the length and width of an average middle finger, and got 16 rolls.
If you have leftover dough, just make regular pretzels!

Ingredients:

1½ cups warm water
1 Tbsp sugar
2 tsp salt
1 Tbsp active dry yeast
4½ cups flour
4 Tbsp butter, melted
10 cups water
⅔ cup baking soda
1 egg yolk beaten with 1 Tbsp water
16 finger-length sausages
coarse salt

Method:

In a large bowl combine the warm water (1.5 cups), sugar, and salt.
Sprinkle the yeast on top, and let stand for 5 minutes until foamy.
Add flour and melted butter, using a dough hook or wooden spoon to combine. Knead the dough until smooth and elastic. If using a mixer that should be 4-5 minutes, by hand 6-7 minutes.
Remove dough and place in a well oiled bowl, turning to coat.
Cover and let rise in a warm place for about 60 minutes, or until doubled in size.
Preheat oven to 450F. Prepare 2 baking sheets with parchment paper or a silpat liner.
In a large pot bring 10 cups of water and the baking soda to a rolling boil.
Turn the dough onto a lightly floured surface, and separate into 16 pieces.
Roll into a long rope (about 24 inches long).
Gently wrap the rope around the sausage, pinching the ends to seal. Repeat with remaining sausage.
Place the sausage (1 or 2 at a time) in the boiling water. Cook for 30 seconds.
Remove to a wire rack, so the water can drip away. Place on the prepared baking sheet.
Brush each sausage roll with the egg yolk mixture and sprinkle with salt.
Bake for about 15 minutes, or until golden brown.
Remove from oven and serve with ketchup or mustard for dipping.

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