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cheesy hot dogs for grilling

Pretzel bun hot dogs with beer cheese


  • Author: Jess Pryles
  • Yield: serves 8 1x

Ingredients

Scale

8 sausages/weiners, fresh not smoked.

1 bunch scallions, chopped (optional garnish)

FOR THE BUNS:

1 cup milk

1/2 cup water

1/4 cup brown sugar

2 tablespoons honey

1 pack dry yeast

3 cups all purpose flour

1 cup bread flour

1/2 cup baking soda

chunky salt for sprinkling

FOR THE BEER CHEESE SAUCE:

3/4 cup beer (I used a Lager)

1/2 cup smoked Gouda, grated

1/2 cup cheddar, grated

2 tbsp flour

3 tbsp sour cream

1 tsp dijon mustard

1/2 tsp black pepper

salt to taste


Instructions

  1. For the buns: Combine milk, water, sugar and honey in microwave safe bowl, and microwave for 30 seconds until warm (105-110 degrees). Place mix in bowl of stand mixer and sprinkle yeast pack on top, leaving it to bloom for 15 minutes. Add both flours to the bowl and using a dough hook attachment, mix on medium until the dough has come together and is smooth and elastic. This will take 5-7 minutes. Line a large half sheet pan with baking paper. Place dough on a board or silicon mat, and divide into 8 equal portions, rolling each between your hands to form a ball, then place on lined tray. Cover with a dish cloth and rest in a warm place for 15 minutes to proof. Once rested, roll each ball into 6-7 inch logs, and place back onto baking sheet, covering again and allowing to rest a further 30 minutes. Preheat oven to 425f. In a large pot, bring 8 cups of water to a boil, then add in baking soda, which will bubble up. Working with 1-2 rolls at a time, place into the water and cook 30 seconds on each side. Using a skimmer, remove the buns and place back onto baking sheet, sprinkling immediately with chunky salt. Using a very sharp knife, cut three shallow slits in the top of each bun, then bake for 10-13 minutes, rotating the tray halfway during the cook.
  2. For the beer cheese sauce: In medium saucepan, heat the beer on low for 5-7 minutes. Slowly whisk in flour, then add in both cheeses, whisking again until melted and smooth. Add in mustard, sour cream, salt & pepper and continue to stir until combined. The sauce is best used within 15-10 mins of making it. If you prefer a thicker sauce, use more flour, and if you need to thin it out, add more beer.
  3. To assemble: Cook sausages in a cast iron skillet or grill until cooked through. Make a slit in each pretzel bun, and place the sausage inside. Drizzle with beer cheese and sprinkle with chopped scallions. Serve immediately.

Notes

Pretzel buns adapted from Jeff Mauro’s recipe.