KosherEye.com
Shown with Lamb Sliders. Photo by Ben Fink
By June Hersh, The Kosher Carnivore , St. Martin's Press
The pushcarts of New York are famous for their soft salted pretzels and steaming franks. By combining the two, right in your kitchen, you are creating sidewalk paradise. When filled with plump beef franks, they are terrific for Sunday game day, or to make anytime with children as fun pick-up food.
Ingredients:
For the dough:
1 cup lukewarm water (about 110 to 115 degrees)
1 tablespoon brown sugar
1 tablespoon active dry yeast
1 teaspoon salt
3 cups all-purpose flour
2 tablespoons margarine, melted
10 fat (knockwurst or dinner size) beef hotdogs
8 cups water
1/2 cup baking soda
For the egg wash:
1 egg, beaten with 1 teaspoon water
Coarse salt
Directions:
Combine the water, sugar and yeast in the bowl of a standing mixer. Gently stir and let the yeast bubble for 10 minutes (if it doesn
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