pretzeldogs with cheddar and ale dip
PREP TIME 30 mins, plus rising and proving, COOK TIME 30 mins, plus cooling
1 1⁄4 cup strong white bread flour, plus extra for dusting
3⁄4 cup all-purpose flour
1⁄2 tsp salt
1 tbsp sugar
1 tsp dried yeast
1⁄2 tbsp peanut or sunflower oil, plus extra for greasing
8 sausages or hot dogs
coarse sea salt
For the Cheddar and ale dip:
10fl oz (300ml) pale ale
1 cup grated sharp cheddar cheese
2 heaped tbsp all-purpose flour
2 tbsp heavy cream
1 heaped tbsp Dijon mustard
1 heaped tbsp honey
salt and freshly ground black pepper
1 Put the flours, salt, and sugar into a mixing bowl. In a separate bowl, sprinkle the yeast over 2⁄3 cup warm water. Stir once, leave for 5 minutes until dissolved, then add the oil.
2 Pour the liquid into the flour mixture, stirring it together to form a soft dough. Knead for 10 minutes on a floured work surface until pliable. Put in a lightly oiled bowl, cover loosely with plastic wrap, and leave in a warm place for 1–2 hours until nearly doubled in size.
3 Turn out the dough onto a floured work surface and knock it back. Divide it into 8 equal pieces. Take each piece of dough and roll it under your palm to form a log shape. Using your palms, continue to roll the dough outward toward each end, until it is about 18in (46cm) long. If the dough is difficult to stretch, hold it by either end and gently rotate it in a looping action as you would a jump rope.
4 Take each sausage and brush with a little mustard (if using). Starting at the top, wrap the pretzel dough around the sausage in a circular twisting motion, so that it is completely sealed in, with only the top and the bottom showing. Pinch the dough together at the top and bottom to make sure it doesn’t unwrap.
5 Place on baking sheets lined with parchment paper, cover with oiled plastic wrap and a dish towel, and leave in a warm place for about 30 minutes until well puffed up. Preheat the oven to 400ºF (200ºC). Scatter the pretzeldogs with sea salt and bake for 15 minutes until golden brown and shiny. Remove from the oven and cool on a wire rack for 5 minutes before serving.
6 For the dip, bring the ale to a boil in a medium, heavy-based saucepan. Meanwhile, toss the cheddar cheese with the flour until well combined (this will help to thicken the sauce). When the ale begins to boil, reduce the heat to low and whisk in the cheese. Cook over low heat, whisking constantly, until the cheese melts. Add the cream, mustard, and honey to the sauce and season to taste. Cook for a further 3–5 minutes, whisking frequently, until the sauce thickens. Serve warm with the pretzeldogs.