Mini Pretzel Dogs with Spicy Relish
By OcadoLife
Published on 08 December 2022
Make these Mini Pretzel Dogs with Spicy Relish in advance for a perfect party canape. Whipped up by food writer Lizzie Kamenetzky, author of Fireside Food For Cold Winter Nights, they bring together two classic Christmas market dishes in one irresistible bite. They use ready-to-go pizza dough to keep prep to a minimum, and freeze well too. For an extra flourish, top the pretzel dough with a mix of poppy seeds, white and black sesame seeds and a sprinkle of garlic salt before baking. Time and servings
1 hr 10 minsTotal time
30 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 1 small onion, , finely chopped
- 1 garlic clove, crushed or grated
- 1 pinch of of chilli flakes
- 1 tsp of nigella seeds
- 1 400g tin chopped tomatoes
- 1 tbsp of tomato purée
- 1 tbsp of cider vinegar
- 2 tsp of soft light brown sugar
- 2 220g balls ready-made pizza dough, defrosted if frozen (we used Northern Dough Co. Original
- 8 large frankfurters, each cut into 4 (we used Dino’s Famous Big Dogs)
- 90 g of bicarbonate of soda
- 1 large egg yolk
- 2 tsp of rock salt, to sprinkle
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. For the relish, heat the oil in a frying pan and gently fry the onion and garlic for 10 mins. Add the chilli flakes and nigella seeds; fry for 1 min. Add the chopped tomatoes, tomato purée, vinegar and sugar; season well and simmer until thick, squashing larger pieces of tomato with a fork. Leave to cool to room temperature.Step 2
Meanwhile, divide each ball of pizza dough into 16 even pieces. Roll each into a sausage shape, then flatten and wrap around a piece of frankfurter, pressing the middles together to make a hotdog shape.Step 3
Bring 2.5L water to the boil and add the bicarbonate of soda. Carefully drop in the wrapped frankfurters in batches of 5 or 6; blanch for 30 secs. Remove with a slotted spoon onto a baking tray.Step 4
Brush with the beaten egg, top with a little sprinkle of salt, then bake for 15-20 mins, until golden brown. Serve warm with the relish.