Pretzel Pigs in Blankets

To make the dough: Working in a large bowl with a spoon or spatula or in the bowl of a stand mixer fitted with the flat beater attachment, mix the dough ingredients to combine. The dough will look a little dry at first but will become soft and somewhat cohesive as you mix. It’s OK if it looks slightly rough at this stage. Knead on a lightly floured surface or with the dough hook of the mixer for 3 to 4 minutes, or until the dough is bouncy. 

Cover and set aside for 15 minutes. Meanwhile, preheat the oven to 375°F with racks in the middle and bottom positions. Line two baking sheets with parchment or lightly grease. 

To make the glaze: In a medium bowl, combine the glaze packet with the water. Set aside. 

Transfer the dough to a clean work surface and gently deflate it. Use a bench knife or sharp knife to divide it into 32 pieces (about 20g each); an easy way to do this is to cut the rectangle of dough into 4 rows and 8 columns. (If the dough sticks, grease your surface with nonstick spray or oil.) 

Working with one piece at a time and keeping the rest covered, stretch and flatten each piece of dough until it’s 2" to 3" long and wrap around a piece of hot dog. The dough will likely wrap over itself at least once. Pinch at the seam to seal the dough and repeat until all pieces are wrapped. 

Toss the pigs in a blanket in the glaze, then divide the bites between the prepared baking sheets. 

Lightly sprinkle the glazed pigs in a blanket with pretzel salt, as desired. Let them rise, uncovered, for 5 minutes.  

Bake the pretzel pigs in a blanket for 10 minutes. Rotate the pans and bake for another 5 to 10 minutes, or until well browned. Serve fresh.