This Restaurant Reinvented the McGriddle
- 2 cups plus 1 3/4 tablespoons strong bread flour
- 1/4 tablespoon dried active yeast
- 2 tablespoons oil
- 1 1/4 cups tepid water, plus 1/4 cup warm water
- 1 teaspoon salt
- 1/2 tablespoon caster sugar
- 1 tablespoon kosher salt, for topping
- 2 eggs, whisked with 2 tablespoons water
- Jumbo franks
- Large block of cheddar cheese, sliced into 1/4 inch rectangles
- Ketchup, mustard, and onions to serve
- Get started with your dough first, as it needs to rise for about an hour. In a small glass bowl, sprinkle the yeast into 1/4 cup warm water. Allow to hang out for 15 minutes or so, until foamy and alive-looking.
- While that is waking up, mix together the flour and caster sugar in a large bowl. When the yeasty sludge is ready, make a well in the center of the flour and pour in the 1 1/4 cups tepid water. Add the sludge and oil to the water, then gradually bring together using a fork, scraping in a little of the flour at a time. This allows the dough to be a little more workable (and reduces the amount of flour you will have to add, if any).
- Once all of the flour has been incorporated and the dough is together, but not yet smooth and kneaded, cover with a damp cloth and leave for 10 minutes.
- Dump out onto a well-floured surface. Make a small opening in the top of the dough and add your salt. Knead the dough for approximately four minutes. You should have a nice smooth-looking, yeasty dough.
- Flour a clean bowl and pop the dough in. Cover with the damp cloth again and leave to sit in a warmish place for one hour, or until doubled in size.
- Grab a frankfurter and cut down the centre until almost cut through, but not quite. Pry open the slit by running your finger along it's length. Cut a long, thin block of cheese roughly the same length as the frank, and squeeze it into the slit you have just created.
- Grab a small piece of dough from your mix. You want about 4 2/3 tablespoons per dog. Roll out to 1/8 inch thickness, and cut a rectangle that is slightly shorter than your stuffed frank, but four times as wide. Pop the frank down on one edge, then brush the opposing edge with your watery egg wash.
- Roll up the dog.
- Bring 5 cups of water to a boil and pour in some baking soda. Allow the bubbles to subside and then pop in your franks for about 20 seconds.
- Pop the slippery pretzeled franks on an oiled backing tray. Brush them with more egg wash, sprinkle with a little salt, then pop into an oven preheated to 430ºF. Cook for about 15 minutes, or until golden on the outside and super oozy on the inside.
- Serve with mustard, chopped onion, ketchup, or otherwise.