-
To make the dough: In a large bowl or the bowl of a stand mixer, combine the dough ingredients using a spoon, spatula, or the flat beater attachment. The dough will look a little dry at first but will become soft and somewhat cohesive as you stir. It’s OK if it looks slightly rough at this stage. Knead, by hand 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. Line 2 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 hot dog section. The dough will likely wrap over itself at least once. Pinch to seal the edge of the dough and repeat until all pieces are covered.
-
Toss the pigs in a blanket in the glaze, then place half of the bites onto each of the prepared baking sheets.
-
Lightly sprinkle the glazed pigs in a blanket with pretzel salt, as desired. Let them rise for 5 minutes, uncovered.
-
Bake the pigs in a blanket for 10 minutes, then rotate the pans. Bake for another 5 to 10 minutes, or until well browned. Serve fresh.
