1½tspxanthan gum (in addition to what's already in the blend)
1tspkosher salt, plus extra for sprinkling
2½tsprapid rise (instant or fast acting) yeast
2tbsppacked brown sugar
1¼cups (300 ml)water
18-countpackage of hot dogs of your choice, well drained and blotted with paper towels so they're not wet.
Making the Dough:
In the bowl of a stand mixer, whisk together flour, salt, yeast, brown sugar, and xanthan gum. Using the dough hook, start the mixer on low and slowly add water and melted butter. Turn the speed up to medium high and mix for about 5 minutes.
Remove bowl from the mixer and cover bowl with plastic wrap. Allow to proof (rise) in a warm, draft-free area for about two hours, or until doubled in size.
Refrigerate until the dough is cold, about 2 hours, or up to 7 days.
Wrapping the Hot Dogs:
Before shaping, bring a large wide pot of water to a boil (a Dutch oven is great for this). Also at this time, preheat your oven to 450°.
Remove dough from the fridge and knead on a lightly floured surface. Divide into 8 pieces, roughly 3.5-4 ounces each. Roll one piece at a time into a rope about 20-25 inches long. Place a dry hot dog on one end of the rope and begin rolling the hot dog down the length of the rope until the hot dog is almost covered, with only a little peaking out each end. The length of the rope needed will also depend on the length and size of your hot dogs. Pinch the ends to seal as best you can. Place pretzel dogs on parchment-lined baking sheet.
As soon as water comes to a boil, add baking soda and molasses and stir. Using a spider strainer or slotted spoon, slowly add half your pretzel dogs to the boiling water and set a timer for 30 seconds. Use the spider to roll the pretzels around in the water. When the timer is up, remove from the water and place back on parchment-lined baking sheet. Sprinkle with pretzel or kosher salt immediately while still wet.
Boil the other half of your pretzels the same way, also sprinkling with salt while they're still wet.
Bake pretzel dogs for about 14 minutes or until puffed and golden brown.
Remove from the oven, allow to cool briefly (they'll be piping hot), and serve.
*These gluten free pretzel dogs will keep in the fridge for 3-4 days, and they also freeze well. Wrap individually in plastic wrap and store in a gallon-size ziptop.To reheat, place on a baking sheet in a 300-degree F oven for about 10-15 minutes if straight from the fridge and about 15-20 minutes if frozen. They'll crisp right back up and will be delicious!!***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.