Soft Pretzel Dogs
For the Soft Pretzel dough:
For the filling:
In a large bowl, sift together the flour, both kinds of salt, yeast and sugar, mix well.
Add the warm water and mix until moistened. Knead on a working surface until getting a soft but not sticky dough.
Oil a bowl and lay the dough in there, cover with kitchen foil and let it rise on a warm place for two hours.
In a large saucepan, place the hot water and sissolve the baking soda on it.
Divide the dough in 12 equal pieces, make a rope from each from around 1,5 cm diameter.
Wrap around each Frankfurter a rope of dough, attaching it good to the ends of the Frankfurter.
Deep each pretzel dog in the baking soda / water solution.
Lay them in a baking tray (previously covered with baking paper) and bake on a previously pre-heated oven at 180°C for 8 minutes or until golden and puffed.
Brush with the melted butter and sprinkle with the salt flakes.