Ingredients

The following ingredients have 8 Servings
  • 1 cup sourdough starter
  • 1 teaspoon active dry yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 3 cups bread flour ((or 3 1/4 depending on humidity and flour))
  • 1 1/4 cup warm water
  • 8 hot dogs
  • Dijon Mustard
  • Yellow Mustard
  • Catsup
  • Parmesan cheese
  • Sesame and poppy seeds

Instruction

  • Combine sourdough starter, flour, salt, sugar and yeast in bowl of stand mixer with dough hook attachment.
  • Add water, beat on low speed for 3 minutes, adding flour as needed to reach a wet ball consistency. Knead on lowest speed until dough bounces back softly when pressed, about 4 minutes. Cover bowl with plastic wrap and refrigerate overnight.
  • Remove dough from refrigerator. Line a baking sheet with parchment paper.
  • Cut dough into eight equal portions, roll each into 8 x 5 rectangles on a lightly floured surface.
  • Spread each with your favorite condiment, place hotdogs on top and wrap around hot dog. Place on baking sheet seam side down. Preheat oven to 350°F.
  • In a small bowl whisk together egg and half teaspoon of water. Brush each hot dog blanket with egg wash, sprinkle with Parmesan cheese, sesame and poppy seeds.
  • Bake until bread is puffed, about 25 minutes should be golden brown.