Game Day Snack – Pigs In Pretzel Blankets

• Refrigerated

  • 1 Egg yolk beaten with, large

• Baking & Spices

  • 1/2 package Active dry yeast
  • 1/3 cup Baking soda
  • 2 1/4 cup Flour
  • 1 tsp Kosher salt
  • 1 Pretzel salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 2 tbsp Butter, unsalted

• Liquids

  • 5 3/4 cup Water

• Other

  • 1 package Lil smokies

Found on justalittlebite.com

Directions

• In your mixer bowl, add the sugar, water, and kosher salt.
• Sprinkle the yeast on top and let it sit for 5 minutes until it starts to foam.
• Add the flour and butter and mix on low speed (using a dough hook) until well combined.
• Turn it up to medium speed, and continue mixing for about 5 minutes until the dough is smooth and pulls away from the edges of the bowl.
• Take the dough out of the bowl, clean the bowl, and oil it with the vegetable oil.
• Put the dough back in the bowl, cover it, and let it sit for about 55 minutes until it doubles in size.
• Preheat the oven to 450 degrees.
• Turn your dough out on to an oiled surface.
• Grab a small chunk (about a cubic inch) and roll out to 7-8 long.
• Take one of your lil smokies and wrap the dough around it. It should go around about 3-4 times depending on how thick your dough is.
• This part takes some trial and error. If you are able to wrap the hot dog about 4 times the dough should be about 8 long. If you are able to wrap it three times, it will be about 6.
• Wrap your remaining lil smokies. You will likely have some left over, as this recipe makes approximately 30 wrapped hot dogs.
• Boil your water and add the baking soda.
• Drop the wrapped hot dogs in to the boiling water for about 30 seconds.
• Scoop out and place on a baking sheet.
• Mix together the egg yolk and water in a small bowl.
• Brush the top of each wrapped hot dog with the egg yolk mixture.
• Sprinkle salt on top.
• Bake for 12-14 minutes until a rich brown.
• Serve with mustard or your favorite dipping sauce!