The pushcarts of New York were and are still famous for their hot dogs, something that was peddled more than one hundred years ago and continues to be iconic to the streets of New York. This recipe takes the hot dog and encases it in another pushcart favorite: the pretzel. It’s great for game day or as the perfect pickup food. Horns honking and traffic lights optional.
Ingredients
Servings 10
For the Dough:
- 1 cup lukewarm water about 110 to 115°F
- 1 tablespoon brown sugar
- 1 tablespoon active dry yeast
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 2 tablespoons butter or vegan butter melted
For the Hot Dog:
- 8 cups water
- 1/2 cup baking soda
- 10 fat knockwurst or dinner-size hot dogs patted dry
For the Egg Wash:
- 1 egg beaten with 1 teaspoon water
- Coarse salt
Nutritional Facts
Nutrition Facts
Pushcart Puppies
Amount per Serving
Calories
280
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
43
mg
14
%
Sodium
2218
mg
96
%
Potassium
118
mg
3
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
94
IU
2
%
Vitamin C
0.05
mg
0
%
Calcium
27
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine the water, sugar and yeast in the bowl of a standing mixer. Gently stir and let the yeast bubble for 10 minutes. After that time, add the salt, flour and melted margarine or butter. Place the bowl on the mixer, fitted with the dough hook, and combine on low speed for 30 seconds; increase to medium speed until all ingredients are well combined and the dough completely pulls away from the side of the bowl, about 3 minutes.
- Turn the dough out onto a clean surface and knead for 1 minute longer. If the dough is sticky, add a touch more flour. Place the dough in a large bowl that has been lightly greased with vegetable oil. Cover with plastic wrap and let the dough rise in a warm spot for about one hour, until roughly double in size.
- While the dough rises, fill a large pot with the water and baking soda and bring to a boil. Line a baking sheet with parchment paper and preheat the oven to 450 degrees. After an hour, turn the dough out onto a lightly floured work surface. Divide the dough into ten equal pieces. Take a piece of dough and roll or stretch it to a 4-to-5-inch circle. Place the hot dog in the center of the circle and roll the dog so it is completely wrapped in the dough (the ends can peek out). Repeat with the remaining hot dogs and dough.
- Drop one hot dog at a time into the boiling water and boil for 40–50 seconds. Remove with a slotted spoon, shake off the water and place on the lined baking sheet, seam side down. Repeat with all hot dogs.
- Brush each with egg wash and sprinkle with kosher salt or everything bagel seasoning.
- Bake for 12 minutes or until the dough is a golden brown. Serve whole as a pickup food or slice on the diagonal for smaller bites. Dunk liberally in spicy brown mustard.
Notes
(Reprinted with permission by The Kosher Carnivore, June Hersh, St. Martin’s Press, 2011.)
