PIGS IN A BLANKET

Place the olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the warm liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add the salt and 1 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms and pulls away from the bowl.  Empty the dough onto a floured countertop and knead for 6-8 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead the dough briefly and cover on the counter with a clean kitchen towel.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Remove the hot dogs from the packaging and pat them dry with paper towels.  Cut them into 4 pieces each, about 1 ½”-1 ¾” long.  Tear small pieces of the dough and wrap them around the outside of the hot dog pieces.  Be sure to pinch the ends together to seal or they will come apart in the oven.  Place them on the prepared baking sheet, seam-side-down.

Beat the egg yok with 2 teaspoons of water in a small bowl.  Brush the egg wash over the tops and sides of the dough on each little piggy.  Sprinkle the bagel seasoning over the tops.

Bake for 15-18 minutes until golden brown.  Serve with ketchup or mustard for dipping.