There are hot dogs and then there are HOT DOGS. These gourmet pups aren't your standard meat in a bun. These are 100% Fullblood Wagyu Beef Bratwurst-style sausages nestled in a homemade pretzel bun covered in beer and gouda heaven.
These gorgeous culinary creations by Jess Pryles are not only impressive but damn good.
Pretzel Bun Wagyu Hot Dogs with Beer Cheese
Recipe created by Jess Pryles. Makes 8 complete hot dogs. See her original blog post here.
- 8 Lone Mountain Wagyu 100% Fullblood Wagyu Beef Sausage Links
- 1 bunch scallions, chopped (optional for garnish)
- 1 cup milk
- 1/2 cup water
- 1/4 cup brown sugar
- 2 Tbsp honey
- 1 pack dry yeast
- 3 cups plus 2 Tbsp all purpose flour
- 1 cup bread flour
- 1/2 cup baking soda
- Coarse salt for sprinkling
- 3/4 cup beer (original recipe uses lager)
- 1/2 cup smoked Gouda, grated
- 1/2 cup cheddar cheese, grated
- 2 Tbsp sour cream
- 1 tsp dijon mustard
- 1/2 tsp black pepper
- salt to taste
- Combine milk, water, sugar, and honey in a microwave safe bowl and microwave for 30 seconds until warm (105-110 degrees).
- Place mix bowl in stand of mixer and sprinkle yeast pack on top, leaving it to bloom for 15 minutes.
- Add 3 cups all purpose flour and all of the bread flour 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 1/2 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 on the the baking sheet, covering again and allowing to rest for an additional 30 minutes.
- Preheat oven to 425F.
- In a large pot, bring 8 cups water to 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 the baking sheet, sprinkling immediately with chunky salt. Using a very sharp knife, cut three shallow slits in the top of each bun. Bake for 10-13 minutes, rotating the tray halfway during the cook.
Beer Cheese Sauce
- In a medium sauce pan, heat the beer on low for 5-7 minutes. Slowly whisk in the remaining all purpose flour. Then add in both cheeses, whisking again until melted and smooth.
- Add in the mustard, sour cream, salt & pepper and continue to stir until combined. The sauce is best used within 10-15 minutes of making it. If you prefer a thicker sauce, use more flour. If you need to thin it out, add more beer.
- Grill sausages over medium high, 6 minutes on each side. Or, prepare in a cast iron
- Make a slit in each pretzel bun and place a sausage inside. Drizzle with beer chase and sprinkle with chopped scallions.
- Serve immediately and prepare yourself for oohs and ahhs!