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Hot Dog Time at The Glen

by Dixie Haag | Posted on Sunday, August 5th, 2018

Hotdogs are a staple for NASCAR fans.  Fans attending or watching GoBowling at The Glen at Watkins Glen International are no different.  A lot of the tracks offer a special hot dog for their fans.  The Glen offers their signature Glen Dog.  This hot dog is served on a pretzel bun and topped with macaroni and cheese and Cheez Its.  As the local story reports, it’s the perfect combination of childhood and adulthood.  (Watch the story here.)  If you’re interested in making this signature snack for your at home viewing, I’ve included a version below. 

Photo courtesy of @TheGlenDog

If you’re interested in quick and easy, buy your pretzel buns and do a quick boxed mac and cheese.  If not, you can make them yourself for a super indulgent treat.  Either way, place your nicely grilled footlong hotdog in your pretzel bun, top with fresh creamy macaroni and cheese and finish off with crushed Cheez It crackers. Delicious!

Pretzel Bun

  • 10 ounces water, lukewarm (110-115 degrees)
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • ¼ ounce (2¼ teaspoons) instant dry yeast
  • 4 cups all purpose flour
  • 2 tablespoons unsalted butter, melted and cooled
  • 8 cups water
  • ½ cup baking soda
  • 1 egg yolk mixed with 1 tablespoon water, for the egg wash
  • pretzel salt or coarse sea salt, optional
  1. Place the water in the bowl of a stand mixer. Add the sugar and 2 teaspoons of kosher salt and whisk to combine. Sprinkle the yeast over the the water mixture evenly and let stand 5-10 minutes until foamy.
  2. Fit the mixer with the dough hook, then add the flour and butter to the water mixture, stirring by hand with a rubber scraper until most of the flour is incorporated. Turn the mixer on low, and mix until just combined, then increase the speed to medium and knead the dough about 5 minutes, or until the dough pulls away from the sides of the bowl. Turn out the dough into a bowl greased with canola oil and cover. Place in a warm spot and let rise about 1 hour, or until doubled in size.
  3. Preheat the oven to 450 degrees, and lightly oil parchment paper for (2) baking sheets and set aside.
  4. Turn the dough out onto a counter — do not sprinkle flour on the surface — and gently deflate. Divide the dough into 8 equal pieces, cover, and let rest 10 minutes to relax the gluten. Using your hands, roll each of the 8 pieces into 7″ long logs. and place on the prepared baking sheets, cover, and let rest 30 minutes.
  5. Place the water in an 8 quart pot and bring to a boil. Add the baking soda — it will fizz up! Reduce the heat slightly and add the pretzels, only a few at a time, and boil 30 seconds per side. Remove from the water with a slotted spoon or spatula, and place back on the baking sheets. Repeat with the remaining pretzels, then brush each one lightly with egg wash and cut 3 diagonal slits with a serrated knife in each one, being careful not to cut down more than ¼”. Sprinkle with pretzel or coarse sea salt, if using, and bake in the middle and upper third of the oven for 10-13 minutes, rotating the pans halfway through the baking time. When the pretzels are a deep brown color, remove from the oven and cool on a wire rack.
  6. Slice the buns and serve with your favorite hot dogs. Enjoy!

Macaroni and Cheese

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • ¼ teaspoon ground mustard (optional)
  • 2 cups skim milk (you may substitute with whole milk if you prefer a richer sauce)
  • 1½ cups water
  • 2½ cups uncooked elbow macaroni (about 8 ounces)
  • 1½ – 2 cups grated cheddar cheese
  • salt and pepper, to taste
  1. Heat the butter in a large saucepan over medium heat. Once melted, add the flour and ground mustard and whisk until combined. Continue to whisk until the roux is bubbly and smells like shortbread, about 1 minute.
  2. Remove from heat and add half of the milk a little at a time, whisking constantly, until the roux forms a smooth paste. Add the remaining milk all at once and whisk until there are no lumps. Place back on the stove top and cook over medium heat. Bring to a boil and add the water and elbow macaroni, stirring occasionally to keep the pasta from sticking. Cook 8-10 minutes or until the pasta is al dente and most of the liquid has been absorbed.
  3. Remove from heat and stir in the cheese until smooth, and add salt and pepper to taste.

Recipes courtesy of Flavor the Moments

About the Author

Dixie Haag is married to Mike Haag. She is a mother to two fantastic young people and a life-long educator.

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