I came across this Bretzel Baguette Hotdog Recipe in a little German bread recipe booklet given to me by Mom. Initially, I thought that it was a little too complicated for me because I prefer baking simple things nevertheless, I told myself that if I can bake Brioche, then I certainly can do this!
Finally, after a little bit of translation work, I decided to take on the challenge and surprise Sandra with home-baked Bretzels.
I decided to attempt making a video clip for my Bretzel Baguette Hotdog Recipe because I am still experimenting with creating them . It is an improvement on my first clip, Irish Beef Guinness Stew, which looks horrible! 🙁
Bretzel Baguette Hotdog Recipe
- 20g Yeast (fresh, crumbled)
- 250 ml Water (lukewarm)
- 50g Butter (melted, cooled)
- 500g Flour (all purpose)
- 1 Tsp Salt / 8g
- 50g Poppy seeds
- 50g Sunflower seeds
- 30g Bicarbonate of Soda
- 800 ml Water (boiling)
- Combine yeast with 250 ml lukewarm water, set aside to activate.
- Melt butter and leave to cool.
- Mix flour and salt.
- Add the yeast mixture and butter to the flour mix.
- Mix to a smooth dough for about 10 minutes in a food mixer.
- It is a soft dough and should still feel sticky to the touch, you will probably have to add more flour.
- Shape the dough into a ball, roll in flour and place in a covered bowl to rise for 60 minutes.
- Knead the dough down, about 5 minutes.
- Shape into 8 baguettes about 15 cm long.
- Preheat the oven to 200 degrees Celsius.
- Boil up 800 ml of water, turn down to medium heat, add bicarb.
- Bath each baguette in the bicarbonate solution for 30 - 60 seconds, turning once.
- Place on a rack to drain. The texture will become glutinous and a little sticky.
- Roll each baguette in your preferred seed.
- Place on an oven tray lined with baking paper.
- Bake for 20 - 25 minutes, baguettes will darken considerably as they bake.
This homemade Bretzel Baguette Hotdog was absolutely delicious because we made most of it ourselves: oven-baked potato wedges, fried onions.
As a result of the success of our Brioche, Sandra and I decided to participate in our second #SYNCHRONBACKEN challenge on 10./11. March 2018.
The recipe for this the 24th #SYNCHRONBAKEN event seems interesting especially because it is something that I have not heard of before, fresh milled Miche bread.