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Pretzels from earlier today

Made a batch of Pretzels on the Egg using Jeff Mauro's Hoagie Roll recipe. It is similar to Alton's recipe, but adds garlic, which I like. I wrapped 6 Johnsonville cheddar/jalapeno dogs with the pretzel dough and made three traditional pretzels. Here are some pics I snapped:

I have done this recipe many times, but still can't get over how awful and soggy they look when they first go on.
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Starting to look nice.
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Pretzel dogs cooling on the stone inside.
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Dogs and pretzels together (Ok, I ate a few dogs...).
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Fairly simple and tasty when reheated too. Thanks for reading!

- Proud owner of a Large BGE
- Norman, OK

Comments

  • hapsterhapster Posts: 7,431
    This is on the list now...

    They look great!
  • DMWDMW Posts: 10,300
    Wow that looks good. Will have to try. And now I'm thinking bagels on the egg...
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • The dogs sound really good. Very kid and adult friendly. Thanks for this.
  • RLeeperRLeeper Posts: 480
    Beautiful!
    Extra Large, Large, and Mini. Tucker, GA
  • SkinnyVSkinnyV Posts: 3,361
    Very nice thanks for sharing.
    Seattle, WA
  • I want that...
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • What a coincidence...I did pretzels yesterday following the BGE recipe. http://www.biggreenegg.com/recipes/hot-buttered-soft-pretzels/ They taste great but would have been better a little darker like yours...I will look at those recipes. My only complaint was the time it took to twist out the dough...arms were tired.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • HoovHoov Posts: 264
    Yeah pretzels are a little work to twist out, but kind of fun. I checked out the BGE recipe, it calls for 8-9 minutes for baking. I usually bake at 450 for 12-15 minutes, for whats its worth. Also, I beat an egg yolk with a tablespoon of water and brush it over the pretzels right before going on the Egg based on Alton's recipe. It helps the salt stick and I think it helps with the browning too.
    - Proud owner of a Large BGE
    - Norman, OK
  • TjcoleyTjcoley Posts: 3,523
    Looks amazing - on the to do list.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Great suggestions...I started with 8-9 but kept going 2-3 more several times..guessing they ended up 15-17 min.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • GriffinGriffin Posts: 7,567
    Pretzel dogs? Wow! I want one of those right now.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Man those look good!
  • RACRAC Posts: 1,688
    I want one of those dogs! Do you ship?

    Ricky

    Boerne, TX

  • SmokeyPittSmokeyPitt Posts: 9,251
    That is awesome!  Just to verify is this the recipe you used?


    Wrapping the brats in the pretzel is genius! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • HoovHoov Posts: 264
    That's the recipe @Smokeypitt I also use an egg wash right before they go on to help the salt stick and browning.
    - Proud owner of a Large BGE
    - Norman, OK
  • SmokeyPittSmokeyPitt Posts: 9,251
    Hoov said:
    That's the recipe @Smokeypitt I also use an egg wash right before they go on to help the salt stick and browning.
    That's a great idea...and explains why yours look so darn good! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • NDGNDG Posts: 1,547
    BOOKMARKED - your pictures look perfect - thanks for sharing.  Did you smoke your Johnsonville cheddar/jalapeno dogs on the egg before you wrapped in dough?   
    Columbus, Ohio
  • 500500 Posts: 2,359
    NDG said:
    BOOKMARKED - your pictures look perfect - thanks for sharing.  Did you smoke your Johnsonville cheddar/jalapeno dogs on the egg before you wrapped in dough?   
    Same question I had, thinking the dogs might be undercooked.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • HoovHoov Posts: 264
    They are precooked and come out great. I would cook on the egg and cool before wrapping if you go with raw sausages.
    - Proud owner of a Large BGE
    - Norman, OK
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