![]() ![]() For the baking soda bath: Prepare a third baking sheet or large platter with parchment.Place each wrapped hot dog seam-side down on one of the prepared baking sheets. Pinch the seam and ends to firmly close, tucking the excess on the ends underneath. Roll each mini hot dog in a single piece of the dough. Roll the dough out into an 18-by-13-inch rectangle about 1/4 to 1/2 inch thick. For the pretzel-ish pigs in a blanket: Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray or silicone baking mats and set aside.For the mustard sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water.Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours. Lightly oil a bowl and place the dough inside. Turn the dough onto the floured area and knead until the dough is smooth and the ingredients are fully integrated, 3 to 5 minutes. Lightly flour a cutting board or flat surface.Sift over the remaining flour and mix to combine. Using a sieve or strainer, sift about half of the flour over the yeast mixture and mix with your hands until smooth.Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. For the dough: In a bowl, combine the warm water and yeast. ![]()
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