1 ½ cups warm water
2 tbsp light brown sugar
1 package active dry yeast
3 oz unsalted butter, melted
2 ½ tsp kosher salt
4 ½ cups all purpose flour (I used Cup4Cup – Gluten Free)
3 qts water
¾ cup baking soda
1 egg beaten with 1 tbsp water
Coarse sea salt or kosher salt
1 package hot dogs, patted dry and cut into 1 1/2 – 2″ pieces
Jalapeño Beer Cheese Sauce
1 bottle of your favorite beer
3 cups freshly grated sharp cheddar cheese
2 tbsp flour
8 oz cream cheese, diced and softened
1 clove garlic, minced
1 jalapeño, seeds removed and minced (add another pepper if you like it spicy!)
Salt and pepper, to taste
In the bowl of a stand mixer, combine the water, sugar, yeast, and butter. Mix with a dough hook until well combined. Let stand for 5 minutes.
Add the salt and flour and mix on low until combined. Increase speed to medium and continue kneading until the dough is smooth and pulls away from the sides of the bowl. (If the dough appears too wet, add flour, one tablespoon at a time.) Place the dough on a flat surface and knead into a ball.
Lightly oil the mixing bowl, place the dough inside, and turn to coat with oil. Cover and let rise until doubled, about 1 hour.
Preheat oven to 425°F. Line a sheet pan with parchment paper.
Bring the 3 quarts of water to a boil in a small roasting pan over high heat. Stir in the baking soda.
Remove the dough from the bowl and place on a lightly floured surface. Divide the dough into 8 equal pieces and roll each piece into a long rope about 1/2″ diameter.
Take one of the hotdog pieces and begin rolling the dough around it. Use a knife to cut where the dough meets and pinch tightly to secure. Repeat until all of the dough has been used.
Boil about 10-15 bites at a time in the water/baking soda solution for about 30 seconds. Remove with a slotted spoon and place, seam side down, on the prepared baking sheet.
Brush with the egg wash and sprinkle liberally with salt.
Bake for 15-18 minutes, turning the pan halfway for even browning.
To make the beer cheese sauce, bring the beer to a simmer in a saucepan over medium heat. In a small bowl, toss the shredded cheese with the flour.
Add the cheese to the beer along with the cream cheese, minced garlic, and jalapeño.
Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Season with salt and pepper and keep warm until ready to serve.
Note: I made them Gluten Free using Cup4Cup All Purpose Flour, they were incredible! Use whatever flour you like to make these.