Skip the baseball game pretzel and make these vegan mini pretzel dogs instead.
I have this minor problem that only me knows about. I have a weird obsession with making vegan versions of the foods my boyfriend likes. But I know my limits. It’ll be a while before you see a vegan prime rib come from my kitchen.
I remember in the beginning of our relationship he said his favorite vegetable was green beans. And you can bet your bum that I made many a green bean dish in the weeks following.
The next thing was chocolate chip cookies so of course I had to make those. And nail them as a vegan.
Then he told me his favorite cake was lemon cake with chocolate frosting. At this point I thought he was f*cking with me to test my experience working at a bakery. But come to find out his parents really did combine lemon cake mix with chocolate frosting. A combo that is actually amazing. More on that in August.
The latest thing was pretzels. He is a lover of the soft pillowy pretzels you see hanging in a hot carousel at baseball games and nascar races. You know, the malty, buttery, so-salty-you-worry-for-your-health twisty pretzels. And of course the cheese sauce because ‘Murica.
So, yeah I made them. But my favorite types of pretzels are the kind from a well know buttery pretzel maker that makes pretzel dogs. And thus the vegan mini pretzel dog was born!
What’s So Great About Vegan Mini Pretzel Dogs?
These are everything you want in a pretzel dog, but vegan and mini. They are so perfectly poppable they will stand up to any dinner party you thrust them into. They are kinda like upscale pigs in a blanket. I had made them one Christmas and the fam ate them before company arrived. Needless to say I was a bit peeved since they can be labor intensive. But don’t let that scare you. These are worth every step.
Of which there are a few but pay attention to the directions because all of them are important.
If you did want to skip the veggie dog section then be my guest. You still get an amazing pretzel recipe that can stand on its own. Especially if you make it with this nacho cheese.
I do believe this is what has made my boyfriend think I’m great cook. So, in conclusion, if you just make the things your significant other likes, there is no way they won’t love your food 😉
Next up in line cheesecake!
Vegan Mini Pretzel Dogs
makes: about 22 mini pretzel dogs with leftover mini pretzels
- 1 1/2 c warm water, slightly warmer than body temperature
- 1 packet instant yeast
- 1 t salt
- 1 T coconut sugar
- 1 T vegan butter, melted
- 3 3/4 – 4 cups flour
- 1 package of veggie hot dogs cut into thirds
- 1/2 c baking soda
- 3 T barley malt syrup, honey, brown rice syrup
- coarse sea salt
- Begin by dissolving the yeast into the warm water in the bowl of a mixer or bowl. Let sit while you measure the remaining of your ingredients. After about a minute add the salt, coconut sugar, and vegan butter. Mix until combined with dough hook.
- Add the flour a cup at a time until until thick. You want it to not stick too much to the bowl and for it to spring back once you poke it. Then transfer it to a slightly floured board and knead for about three minutes. Shape into a ball and place in a greased bowl and let rise, covered for about 10 minutes.
- Start boiling a large pot with water and preheat the oven 425 F. Prep a baking sheet with parchment and have it at the ready. When the water is boiling add the baking soda and barley malt syrup or other sugar.
- The dough should be risen by now so turn it out and divide into 8 sections. Keep them covered with not in use so they don’t dry out. Roll it about 15 inches long. Place a veggie dog segment on an end and roll until the dough surrounds the dog. Slice it off from the rope and repeat with the remaining dogs and dough.
- Cover the dough on the pan with a towel so it doesn’t dry out. Lower them carefully into the boiling water mixture and let boil for about 20 seconds. Only do about five at a time. Using a slotted spoon fish the out and place onto the lined baking sheets.
- Once all have been boiled brush the dough with aquafaba and sprinkle with sea salt. Bake about 13-15 minutes until golden brown. Remove from the oven and serve with vegan nacho sauce or mustard.