bagel dogs

Mini Bagel Dogs, or pigs in a blanket, make a great game day appetizer or kid-friendly after- school snack!

Everything Bagel Pigs in a Blanket

unbleached all-purpose flour, whole wheat

baking powder

salt

egg white (beaten (whole egg works fine too))

turkey hot dogs (such as Applegate Naturals, halved crosswise)

Everything Bagel seasoning

Preheat oven to 400 degrees F.

Line a baking sheet with a silicon baking mat or parchment paper. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide dough into 16 equal balls.

Dust your work surface and a rolling pin with more flour.

Press a ball flat then roll into a  4 ½-inch oval.

Wrap the dough around a hot dog half and place on the prepared baking sheet. Repeat with remaining hot dogs and dough.

Brush each with the egg wash and sprinkle with Everything Bagel seasoning.

Bake in oven for 25 minutes. Allow to cool for 10 minutes and serve.

https://www.youtube.com/watch?v=allrjvDar_Y

How To Make These Easy Everything Bagel Pigs in a Blanket with my Greek Yogurt Dough
Print full recipe: https://www.skinnytaste.com/everything-bagel-pigs-in-a-blanket/

Everything Bagel Pigs in a Blanket with my Greek Yogurt Dough

Parmesan Pretzel Dogs. Perfect for a weekend baking extravaganza, and just about every other occasion because they are that freaking good!!

Parmesan Pretzel Dogs

warm (110 to 115 degrees F water)

sugar

dry yeast

all-purpose flour (approximately 4 1/2 cups)

unsalted butter (melted)

Italian Seasoning

parmesan cheese

Vegetable oil (for pan)

water

hot dogs

baking soda

Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, Italian seasoning and parmesan and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, and then roll the rope around an entire hot dog, making sure to secure the ends.

Place onto 2 sil-pat lined sheet pans.

Place the pretzeldogs into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.

Transfer to a cooling rack for at least 5 minutes before serving.

I’ve made these several times but just had to comment-these are so easy and delicious-we just love them! Dunked them in marinara sauce this time and loved even more! (We used cheddarwurst) thanks Gaby-your recipes are the bomb

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Parmesan Pretzel Dogs

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