Covridog, Romanian pretzel-wrapped hot dogs

Name: Covridog, Romanian pretzel-wrapped hot dogs
Ingredients: 200-230 ml lukewarm water for the dough; 20 g fresh yeast; 1/4 teaspoon salt; 2-3 tablespoons olive oil; 350 g flour; 1000 ml water for boiling; 10 pork frankfurters; 1 egg yolk; 1 teaspoon coarse salt

Appetizers - Covridog, Romanian pretzel-wrapped hot dogs by Margareta E. - Recipia

Covridog, Romanian pretzel-wrapped hot dogs, starts with dough kneaded until it no longer sticks to your hands, then cut into strips and twisted around the frankfurters. In the oven, the covridog gets a lightly browned crust, a soft center, and coarse salt stays on top. I eat it with cold yogurt on the side, not sauce. Preparation: 25 minutes. Cooking: 22 minutes. Resting: 75 minutes. Total time: 122 minutes. Servings: 10. About 310 kcal and 10 g protein per serving.

Ingredients

200-230 ml lukewarm water for the dough
20 g fresh yeast
1/4 teaspoon salt
2-3 tablespoons olive oil
350 g flour
1000 ml water for boiling
10 pork frankfurters
1 egg yolk
1 teaspoon coarse salt

Preparation

1. Pour 200 ml lukewarm water into a bowl and add the yeast. Leave it for 5 minutes without stirring. 2. Add the salt and oil, then gradually work in the flour. Knead for about 8 minutes, until the dough no longer sticks to your hands; if needed, gradually add up to 30 ml water. 3. Cover the dough and leave it to rise for 60 minutes, until it doubles in size. 4. Put the frankfurters in 1000 ml gently boiling water and leave them for 4 minutes. Drain them, pat them dry well with a paper towel, and leave them to cool for 10 minutes. 5. Roll out the dough on the work surface and cut it into strips 1.5-2 cm wide. Wrap the strips around the frankfurters. 6. Heat the oven to 200°C. Place them on baking paper, on a baking tray or directly on the oven rack. Brush them with the egg yolk and sprinkle the coarse salt over the top. 7. Bake them for 18 minutes, until lightly browned.

Notes

With cold yogurt on the side, the snack stays simple, and mustard works if you want something hotter. Keep them in a sealed container in the fridge for no more than 3 days; the dough gradually softens. You can swap the pork frankfurters for chicken ones, keeping the same number. The dough contains gluten, and the egg yolk adds egg. Frankfurters of a similar thickness bake more evenly; very thick ones may need a few extra minutes, while thin ones brown faster. I put mine directly on the oven rack. Each piece is a bit like a hot dog wrapped in pretzel dough.