Everything Pretzel Dogs

In the bowl of a stand mixer, combine the warm water, sugar and salt and sprinkle the yeast on top. Let stand until the mixture begins to foam, about 5 minutes. Add the flour, butter, Italian seasoning and Parmesan. Fit the mixer with the dough hook attachment and beat on low speed until the ingredients are well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in size, 50 to 55 minutes.

Preheat an oven to 450°F (230°C). Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil.

Meanwhile, in an 8-quart (8-l) pot over high heat, bring the 10 cups (2.5 l) water and the baking soda to a rolling boil.

In the meantime, turn the dough out onto a lightly oiled work surface and divide into 10 equal pieces. Roll into ropes and then roll a rope around an entire hot dog, making sure to secure the ends. Repeat with the remaining dough and hot dogs. Place on the prepared sheet pans.

One at a time, place the pretzel dogs in the boiling water for 30 seconds. Using a large flat spatula, remove them from the water and return them to the sheet pans. Brush the top of each pretzel dog with the beaten egg mixture and sprinkle liberally with Gaby’s This is Everything Seasoning. Bake until dark golden brown, 12 to 14 minutes.

Transfer the pretzel dogs to a wire rack and let cool for at least 5 minutes before serving. Serves 10.

Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking