The original recipe is for "Soft-Ball Pretzels" from Paula Deen.
1 cup warm water (about 98 degrees F)
1 package active dry yeast
2 3/4 cups all-purpose flour, sifted
2 tablespoons margarine, softened
1/2 teaspoon salt
1 tablespoon sugar
4 cups water
2 Tbs. baking soda
Kosher salt or pretzel salt
One package Hot Dogs ( I used Hebrew National, which only has 7 per package)
In the bowl of a stand mixer, combine warm water and yeast. When the yeast dissolves, add half of the flour, the margarine, salt, and sugar and mix with dough hook for about 3 minutes. Add in the remaining flour. Continue kneading dough in mixer or turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. Wrap the rope around the hot dog, making sure that the ends are secured. Place on a parchment-lined cookie sheet. Any remaining ropes of dough can be shaped into pretzels. Let rise again until almost doubled, about 30 minutes.
Preheat oven to 475 degrees F.
In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and sprinkle with kosher salt or pretzel salt. Bake until browned, about 12 minutes.