Homemade Pigs in a Blanket

In a small bowl, combine 200ml of warm milk, 1 tablespoon of sugar and 10g of dry yeast.

Stir and leave on the table for 10 minutes, until the yeast starts to foam.

Pour this yeast mixture into a different, larger bowl.

Add 0.5 teaspoon of salt and 2 eggs, mix well with a whisk.

Add 550g of flour.

Mix with a spatula until a somewhat sticky dough begins to form.

Now pour 80ml of oil and mix some more with a spatula or spoon.

Then start kneading the dough with your hands, in the bowl or right on the table.

Continue until you get a uniform and non-sticky dough.

If it's too sticky, you can dust the table with flour during the kneading process, but not too much.

Return the dough to the bowl and let rise for 30 minutes at room temperature.

After that, turn the dough out onto the table sprinkled with flour. Flatten with your palms.

Roll out with the rolling pin into a uniform rectangle, about 5mm thick.

Cut into 1.5-2cm wide strips.

I chose to cut the sausages into halves, to make small pretzel dogs.

You can cut them even smaller (for appetizers), or leave them whole, like the classic bagel dogs.

Now carefully roll a strip of dough around each sausage half, slightly overlapping.

Watch the whole process more closely in the video.

For the cheese pretzels, first wrap the sausages in a slice of yellow cheese (cut into halves, just like the sausages).

Then wrap the sausage in the same way with a dough strip, overlapping a bit, so that there are no gaps along the pretzel. If you don't wrap properly, the melted cheese will leak into the sheet.

Arrange the pretzel dogs in an oven sheet lined with baking paper, let rise for 10 minutes.

Then brush with egg wash and sprinkle poppy or sesame seeds on top.

Bake in the preheated oven at 200 C for 20-25 minutes, until nicely browned.

This is a section of a pretzel dog without cheese.

And here are the pretzel dogs with cheese.

I recommend serving hot or reheated with a salad or as such, as an appetizer.

Enjoy!