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“Perfect anytime. Courtesy of Lemon Sugar”
1hr 55mins

Ingredients Nutrition


  1. In the bowl, combine flour, sugar, salt, water, butter and yeast.
  2. Combine with the dough hook on low speed for about 5 minutes or until the dough is smooth, pulls away from the sides of the bowl and tacky-elastic.
  3. Spray a large bowl with cooking spray.
  4. Transfer dough to sprayed bowl and cover with plastic wrap.
  5. Allow to rise in a warm, draft-free area for 50-60 minutes or until doubled in bulk.
  6. Preheat your oven to 450 degrees.
  7. Bring 10 cups of water and baking soda to a boil in a large stock pot.
  8. Add the baking soda carefully and slowly, as it could react and boil over.
  9. Turn the dough out on to your work surface and divide it into 16 equal pieces.
  10. Roll each piece into a long rope (approximately 10-12 inches long) and wrap the rope around the hot dog.
  11. Pinch the ends of each rope very well to prevent them from coming apart during the boiling process.
  12. Set aside and continue until all of the hot dogs are wrapped.
  13. Place the wrapped hot dogs into the boiling water using a slotted spoon or a spider, a few at a time.
  14. Allow to boil for 30 seconds, then carefully transfer to a wire rack to rest.
  15. Once all of the dogs are boiled, move them to the baking sheets and brush each one with the egg wash.
  16. Sprinkle with the kosher salt, and bake for 15 minutes or until golden brown.
  17. When you remove them from the oven, immediately brush them with melted butter and sprinkle more kosher salt, if desired.

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