Hot dog squishy is a playful, savory snack made from a soft, squishy dough wrapped around a hot dog, then baked or fried until golden. It’s a fun twist on the classic pig-in-a-blanket, with a pillowy, chewy texture that kids and adults love. This recipe works because the dough is simple, forgiving, and comes together quickly, making it perfect for parties, game day, or a weeknight treat.
Ingredients
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2 tablespoons (25 g) granulated sugar
- 1 packet (2 1/4 teaspoons / 7 g) active dry yeast
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 1 large egg, beaten
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 8 hot dogs (about 1.5 lbs / 680 g total)
- 1 egg yolk mixed with 1 tablespoon (15 ml) water, for egg wash
- Sesame seeds or everything bagel seasoning, for topping (optional)
Instructions
- In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over.
- In a large mixing bowl, whisk together flour and salt. Add the yeast mixture, beaten egg, and melted butter. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the dough. Divide into 8 equal pieces. Roll each piece into a rope about 12 inches (30 cm) long.
- Wrap each rope around a hot dog, spiraling from one end to the other, leaving a small gap between each wrap. Tuck the ends under to seal.
- Place the wrapped hot dogs on the prepared baking sheet, leaving about 2 inches (5 cm) between them. Cover loosely with plastic wrap and let rise for 20 minutes.
- Brush each squishy with the egg wash, and sprinkle with sesame seeds or everything seasoning if using.
- Bake for 18–20 minutes, until the dough is golden brown and cooked through. The internal temperature of the hot dog should reach 165°F (74°C) as a safe minimum, per USDA FSIS guidelines. Check with a food thermometer inserted into the center of a hot dog.
- Let cool on the baking sheet for 5 minutes before serving warm.
Tips
- Yeast check: Always proof your yeast in warm milk with sugar. If it doesn’t bubble, throw it out and start over—otherwise your dough won’t rise.
- Dough hydration: Flour brands vary; if the dough feels too dry, add milk a teaspoon at a time. If too sticky, add flour sparingly. The dough should be soft, not tacky.
- Make ahead: You can assemble the squishies, cover, and refrigerate overnight after the first rise. Let them sit at room temperature for 30 minutes before baking.
- Common mistake: Don’t over-knead—this makes the dough tough. Knead just until smooth and elastic.
Serving Suggestions
Serve hot dog squishies warm with mustard, ketchup, or a drizzle of honey-mustard sauce. They’re great as an appetizer, a kids’ lunchbox treat, or alongside a bowl of tomato soup. For a heartier meal, pair them with a simple green salad or coleslaw.
Variations
- Cheesy: Slice a slit in each hot dog and stuff with a strip of cheddar or mozzarella before wrapping.
- Spicy: Use spicy chorizo or jalapeño-cheddar hot dogs, and add a pinch of cayenne to the dough.
- Veggie: Substitute vegetarian hot dogs—no change in cooking time needed.
- Mini squishies: Cut hot dogs into thirds and wrap with smaller dough pieces; bake for 12–15 minutes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave on high for 30 seconds—though the oven keeps the dough squishy. You can also freeze unbaked squishies for up to 2 months; thaw overnight in the fridge, then bake as directed, adding 2–3 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons). Mix it directly into the flour, and skip the proofing step. You may need to add an extra 10 minutes to the rise time.
Why is my dough not rising? The most common reasons are expired yeast, liquid that’s too hot (kills yeast) or too cold (won’t activate), or a drafty room. Check the temperature of the milk—it should feel like warm bath water, not hot.
Can I use gluten-free flour? Yes, but the texture will be denser and more crumbly. Add 1 teaspoon of xanthan gum if your blend doesn’t include it, and expect a shorter rise time.
How do I know when they’re done? The dough should be golden brown and sound hollow when tapped. The hot dog should register 165°F (74°C) internally, per USDA FSIS safe minimum temperature.
Can I air-fry these? Absolutely! Preheat air fryer to 350°F (175°C) and cook for 10–12 minutes, flipping halfway. Check the temperature of the hot dog to ensure it reaches 165°F (74°C).
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough and refrigerate it overnight. Let it come to room temperature for 30 minutes before shaping.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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