Ingredients:

• 1 ½ cups warm water
• 1 tablespoon sugar
• 2 ¼ teaspoons active dry yeast
• 4 ½ cups all purpose flour
• 2 teaspoons salt
• 2 teaspoons Dave’s Habanero Powder
• 2 tablespoons butter, melted and cooled
• about 14 cups of water
• 1 cup baking soda
• 1 large egg, beaten, with a splash of water
• salt for topping
• 8 Vienna beef hot dogs cut in half or left whole

Instructions:

Begin by using your stand mixer fitted with the dough hook attachment. Combine the sugar and water into the bowl. Add the yeast and allow to sit for 5 minutes until it is frothy. Add the flour, melted butter, Dave’s Habanero Powder and salt. Mix on low speed just until combined then increase speed to medium and continue to mix until the dough pulls away from the sides of the bowl. Cover the bowl with a damp towel and allow the dough to double in size. I usually put the bowl next to the oven if I am using it.

Once the dough has risen. preheat the oven to 425 degrees. Combine the water and baking soda into a large pot and bring to a boil. Divide the dough into either 8 or 16 pieces. If you are using whole hot dogs then do 8 pieces. If you are cutting the hot dogs in half do 16 pieces. Lightly flour your work surface and roll each piece into a rope about 12 inches long. (Longer if you are doing whole hot dogs.) Wrap each hot dog with dough and place on a parchment lined baking sheet. Once the water comes to a boil place a few hot dogs at a time into the water. Leave them there until the dough gets puffy and they float to the top of the pot. Place the hot dogs back on the baking sheet. Brush with the egg wash and sprinkle with kosher salt. Bake for 20 minutes. Serve with Melinda’s Jalapeno Ketchup, Il Primo Jalapeno Mustard, and nacho cheese sauce.