Suspend reality for a moment and think of the world as black and white and less fifty shades of gray. This world is divided into only two kinds of people: first food responders and first food followers. First food responders would be those individuals who are on the cutting edge of trends and willing to take a new concept or food to see where it goes. In other words they are the kind of risk taker who tries to figure out early what works and what doesn't. On the other hand the first food followers are a little more conservative and have the benefit of observing the lessons learned (or mistakes made) by the first responders before jumping in. In other words, they are okay with not having to be part of every food trend out there.I am in the first food followers group, which isn't necessarily a bad group to be in. I haven't yet jumped on the quinoa and kale bandwagons (I know you might be thinking what kind of foodie am I?). And up until this week have only consumed Pigs in the Blanket once (now you must be thinking in what food dimension do I live in?) Yes, I know Pigs in the Blanket have been around for quite some time so I can also be a really, really, really slow first food follower. Just remember every once in a while, good things come to those who wait.
Pigs in the Blanket always seems to get a significant amount of air and print time around the holidays and sports tournaments (particularly during the Super Bowl). Some claim they are the most popular food item on a game day buffet. In spite of all of the accolades given to hotdogs wrapped in dough, I still wasn't lulled into doing the popular thing (which is a bit out of character for me). And then one day my childhood best friend made them. Only not with pre-made refrigerated dough, but with a homemade pretzel-like dough. Waiting finally had its' benefits. Believe it or not, I waited a little while longer before I made them myself.
The dough for the 'Blanket' is a pretzel-like dough, but it is one a little different than most of the pretzel dough recipes out there. Instead of melted butter, this recipe calls for room temperature butter; includes one egg; and uses one half cup of sugar in addition to the yeast and salt. The amount of flour ranges from 6 to 7 cups of flour (I used 6 cups) depending on the humidity.
I am not sure why I used the paddle attachment instead of the dough hook in making this dough. For some reason I thought the recipe called for a paddle attachment. Whether this was an error or not, the dough came together pretty well (maybe it was my lucky day). However, the next time I make this recipe, I will most likely use a dough hook. This will eliminate the need to knead the dough after all of the flour has been added.
Once the dough is fully mixed it is kneaded for several minutes until smooth. The ball of dough is placed in lightly buttered bowl, covered with plastic wrap and then placed in the refrigerator. Yes, the refrigerator is the place where this dough proofs (another difference from other pretzel doughs). The dough remains in the refrigerator for at least 2 hours or up to 24 hours (I waited almost 22 hours before using the dough). The dough rises but not to a double in size rise.
Taking inspiration from some of the other Pigs in the Blanket recipes I had found, I rolled out the dough into long strands (about 24 inches in length) to wrap the hot dogs. While I cut the dough into 8 even wedges, next time I might cut them into 10 even wedges and roll out the dough to a slightly thinner strand.
When comparing the recipe I had with others I had found, I also discovered almost all of them boiled the dough wrapped hot dogs in a baking soda and water solution before baking them. While immersed in the boiling mixture for only 30 seconds, the baking soda changes the alkalinity of the dough's outer surface. The result is intended to give the finished dough a golden color and chewier crunch. Note: I learned something else after making these Pigs in the Blanket. In order to give the dough the pretzel like finish all over, turn the simmered dough wrapped pretzels over and simmer for additional 30 seconds. Remove and place on a parchment paper lined baking sheet.
In keeping with the black and white theme, I just had to use both kosher salt and poppy seeds. I suppose this made them a little less pretzel like, but hot dogs without the added flavor of poppy seeds on the bun?
After the wrapped hot dogs have been boiled, brush with an egg wash and sprinkle on Kosher salt and poppy seeds. If you can find pretzel salt by all means use it. And if you aren't a fan of poppy seeds feel free to leave them off.
The Pigs in the Blanket are baked in a pre-heated 425 degree oven for 15 to 18 minutes or until they are a golden brown. Mine baked for the full 18 minutes. I attributed the longer baking time to the thickness of the dough wrapping the hot dogs as well as the temperature of the chilled dough. If I had let the wrapped hot dogs rest for 25 minutes before boiling them in the baking soda/water mixture, my baking time might have changed (reduced) slightly. In learning from this experience, I will follow the original recipe and let the wrapped hot dogs rest for 25 minutes.
Serve them whole or cut them into halves or quarters with a bowl of yellow mustard. Dipping a pretzel-like dough wrapped hot dog in ketchup isn't for me, but for your family and friends who are ketchup lovers they might be disappointed if you didn't serve these bites of goodness with a bowl of it.
Whether you are having friends and family over to watch a sporting event on television or having a barbeque or any other kind of gathering, Pigs in the Blanket can be an appetizer (a slightly hearty one), the main course or one of the main course choices. Don't worry about leftovers, I am pretty certain they will quickly disappear.
Making these Pigs in the Blanket may seem like it might be a lot of work, but it really isn't. Really it isn't. The dough can be made the day before and the hot dogs wrapped in dough hours before they are simmered in the water/baking soda bath (just keep the wrapped hot dogs in the refrigerator). Once you taste these you may never want to take a bite of the 'pre-made refrigerated in the can dough' wrapped hot dogs again. Just sayin.
Pretzel Style Pigs in the Blanket (inspired by my childhood BFF's recipe)
Ingredients
Dough
2 cups warm water (110-115 degrees)
2 packages of active dry yeast
1/2 cup granulated sugar
2 teaspoons Kosher salt
1/4 cup unsalted butter, room temperature
1 large egg, room temperature
6 to 7 cups all-purpose flour
Kosher salt and poppy seeds for sprinkling on top
Water Bath
8 cups flour
2/3 cup baking soda
Egg Wash
1 large egg and up to a tablespoon of water (for a darker finish use only the egg yolk and up to a tablespoon of water)
8 to 10 large/jumbo sized all beef hot dogs (buy the best ones you can find)
Directions (for use with a dough hook)
1. Combine warm water and yeast in the bowl of stand mixer. Allow to sit for five minutes. It should become foamy and frothy.
2. Add in sugar, salt, butter, egg and 3 cups of flour. Mix on low to medium speed until combined.
3. Add in 3 additional cups of flour. Increase speed to medium for approximately 4 minutes or until the dough is smooth and pulls away from the sides of the bowl.
4. Form dough into a ball and place dough in a large buttered bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
5. Cut dough into 8 to 10 wedges. Roll out dough to lengths of approximately 24 inches (to wrap large/jumbo sized hotdogs)
6. Wrap each hot dog pinching the ends of the dough to seal. Allow wrapped hot dogs to rest for 25 minutes.
7. Preheat oven to 425 degrees.
8. Bring water and baking soda to boil. Submerge each dough wrapped hot dog for 30 seconds. Turn dough wrapped dogs over and simmer another 30 seconds. Place on parchment paper lined baking sheet.
8. Brush dough with egg wash mixture. Sprinkle on Kosher salt and poppy seeds.
9. Bake for 15 to 18 minutes or until dough is golden in color.
10. Allow the baked hot dogs to rest for a few minutes before serving or cutting.
11. Serve with a bowl of yellow mustard (and, if you must a bowl of ketchup).
Note: If not using a dough hook but a paddle attachment on your mixer, knead mixed dough for 4 to 5 minutes until smooth. Place kneaded dough in the buttered bowl, cover with plastic wrap and refrigerate.
