Sourdough Series – Part 3
The sourdough craze continues here in the kitchen and for this third post in my sourdough series I’m making Sourdough Hot Dog Wraps! The sourdough starter I wrote about in a previous post, that also included Sourdough Pancakes, is needed. This is incorporated into a new dough that needs to sit overnight to make the wraps. See I didn’t want a store bought bun, and I didn’t want one flavor, so I decided to bump it up with three different flavor profiles for these wraps.
These are perfect for on-the-go Summer fun, too. I mean, all the fixings and condiments are all inside, no fuss, no mess! Bring these out when hiking, at the beach, or that next picnic.
For this post I’ve partnered up with Ball Park and they were kind enough to ship me some of their new frankfurters – Ball Park Park’s Finest. These uncured beef frankfurters have NO artificial preservatives and NO nitrates or nitrites added. These guys are made with 100% beef, too. Pretty amazing, right?
To start let’s combine the sourdough starter, flour, salt, sugar and yeast in bowl of stand mixer with dough hook attachment. Add filtered water, beat on low speed for 3 minutes, adding flour as needed to reach a wet ball consistency. Knead on lowest speed until dough bounces back softly when pressed, about 4 minutes. Cover bowl with plastic wrap and refrigerate overnight.
Remove dough from refrigerator. Line a baking sheet with parchment paper. Cut dough into eight equal portions, roll each into 8 x 5 rectangles on a lightly floured surface.
Spread each with your favorite condiment, place hotdogs on top and wrap around hot dog. I’ve detailed below the three different flavor profiles that I did. I needed to mark the initials of the different flavors on the parchment paper so I knew which was which! Feel free to create your own. I think next time I make these I’ll load two hot dogs inside of each and with a side dish of some fresh fruit salad, call it a great lunch!
Preheat oven to 350°F. Place the Sourdough Hot Dog Wraps on a baking sheet seam side down. In a small bowl whisk together egg and half teaspoon of water. Brush each hot dog blanket with egg wash, sprinkle with Parmesan cheese, sesame and poppy seeds. Bake until sourdough bread is puffed and golden brown, about 25 minutes.
I made these to do something different, but for a grilled version of these hot dogs check out my Ball Park Park’s Finest Hot Dogs with Sriracha Catsup and all the Fixings.
The Ball Park Park’s Finest product line launched nationally in January 2014, and most recently expanded to include two new bold varieties – Slow Cooked Chili and Jalapeno Cheddar, which are incredible. I received their Signature Seasoned, the Jalapeño Cheddar and my favorite, the Slow Cooked Chili Dog. They come 7 to a package and I figured I’d take these up a notch when grilling.
For this first one I used the Signature Seasoned hot dog with a healthy slathering of Dijon mustard on the inside of the dough prior to wrapping. The top of the bun was egg washed and dusted with Parmesan cheese.
For this second flavor profile I used the Jalapeno Cheddar hot dog. You can visually see flecks of cheese and jalapeño in these! I kept it simple on the inside with just some standard yellow mustard and ketchup on the inside of the dough prior to wrapping. The top of the bun was egg washed and dusted with sesame seeds.
For this third flavor profile I used the Slow Cooked Chili Dog hot dog. I put chopped onions and cheddar cheese on the inside of the dough prior to wrapping. The top of the bun was egg washed and dusted with poppy seeds. The aroma is incredible! Definitely my favorite, but they are all insanely tasty.
The Complete Sourdough Series
French Style Round Sourdough Bread
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Sourdough Hot Dog Wraps
For the Buns:
- 1 cup sourdough starter
- 1 teaspoon active dry yeast
- 2 tsp sugar
- 2 tsp salt
- 3 cups bread flour (or 3 1/4 depending on humidity and flour)
- 1 1/4 cup warm water
Hot Dogs & Condiments:
- 8 hot dogs
- Dijon Mustard
- Yellow Mustard
- Parmesan cheese
- Sesame and poppy seeds
- Combine sourdough starter, flour, salt, sugar and yeast in bowl of stand mixer with dough hook attachment.
- Add water, beat on low speed for 3 minutes, adding flour as needed to reach a wet ball consistency. Knead on lowest speed until dough bounces back softly when pressed, about 4 minutes. Cover bowl with plastic wrap and refrigerate overnight.
- Remove dough from refrigerator. Line a baking sheet with parchment paper.
- Cut dough into eight equal portions, roll each into 8 x 5 rectangles on a lightly floured surface.
- Spread each with your favorite condiment, place hotdogs on top and wrap around hot dog. Place on baking sheet seam side down. Preheat oven to 350°F.
- In a small bowl whisk together egg and half teaspoon of water. Brush each hot dog blanket with egg wash, sprinkle with Parmesan cheese, sesame and poppy seeds.
- Bake until bread is puffed, about 25 minutes should be golden brown.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
This does not take 35 minutes. It takes 8 hours and 35 minutes. I was looking for a quick recipe and had to read it to realize it took way longer than 35 minutes.
It does state all time(s) in the recipe card?
I see the recipe card but Google (somehow) says otherwise.
Can this be done without yeast? I am exploring and experimenting with different sourdough items and do not use yeast in my other baking.
What does the yeast add? if it is just to help it rise, couldn’t you substitute baking powder?
It’s just often times without that added yeast boost, the sourdough starter isn’t enough to give these the rise they need. Flour and bread making is so temperamental!
I made this recipe without added yeast but I made sure my starter was nicely active. Worked out deliciously!
Hey Kevin great idea! Making two batches of the dough, using straight sourdough starter no yeast. One batch for dogs and the other batch for grilled bratwurst. These are great for the pontoon and well, anytime!
Sounds good to me Sherry. Thanks for reminding me, too. I need to feed my starter! 🙂
Very good. There’s no need to fridge the dough overnight as it doesn’t really add anything to it and the yeast carries the heavy lifting here. Were it just sourdough starter that would be different. One can simply make it whenever convenient during the day, stick it in the fridge, removing about 60-90 minutes before cook time to let it warm before rolling. The last time I made it I used half the yeast – a teaspoon is plenty – and replaced 1/3 of the white flour with spelt flour to add more flavor, and added a little vital wheat… Read more »
Thanks for taking the time to come back and share your tips here Kevin. Appreciate it. Cheers!
These look great! Can the be frozen after they are baked? Would love to have some ready to nuke for a snack?
I don’t see why not Eric, although I have not tried it myself. Just be sure to wrap them airtight for no freezer burn. Let me know!
With this recipe you’re putting Gray’s Papaya to shame. I so want one right now!
I had to look up Gray’s Papaya to see what you were referring to Mike. Thanks for the compliment! The possibilities of filling and dressing these up are endless.
YOU ROCK KEVIN! This is just about the coolest thing I’ve seen all year! You get me so excited about my starter and all these other ways to use it up other than just making ordinary bread, I love it!!
Wow, that’s saying a lot, thanks so much Nagi!
What I love best is how they are perfect to grab and go on a picnic, hike or day at the beach and everything is already wrapped up!
I might have to work on other versions…
wow, clever clogs! I love eating sourdough = any bread, really – but am terrified to make it! This is v impressive.
It always seems more daunting when thinking of doing it, but believe me, you can! I hope you give it a try. I have a series of sourdough posts going (this was Part 3) and I walk you through the process step by step (pics included). Thanks for stopping by!
Ummmm… are you serious?! These look frickin AMAZING!! I wasn’t hungry before reading this post, but now, all I can think of are these hot dog wraps!! Man, I really do wish you lived in Aus – we’d all have the BEST get togethers.
Ahh, yes completely serious and I must say they were perfect for taking on a hike with the dogs, too. For us of course, not them!
As I’ve said to Nagi, if it weren’t for this darn Pacific ocean that seems to get in the way, those get togethers would be some fun! We actually have 2 big trips planned (India next March and possibly Morocco thereafter), but Sydney is definitely on the list to get back to. We would definitely have to meet up! 🙂
Definitely not your average hot dog! We had Ball Parks last night but they looked and (I’m certain) tasted nothing like these!! I can’t even with those toppings!! Home run!!
Thanks Annie, these are a lot of fun and quite tasty. Perfect to take along for an afternoon picnic or beach day.
Hey Kevin! These dog look great! We don’t eat hotdogs on a regular basis, but I always buy Ballpark. I’ll be looking for the new ones – I like that they don’t contain nitrates. I think I tuck in some cooked, crumbled bacon, yellow mustard and diced red onion! 🙂
These new flavors are fantastic Dorothy and wrapped up in sourdough is a perfect combo!
What a genius idea, Kevin! Sourdough + grilled hotdogs sounds like an excellent combination to me. I love making hotdog buns at home, but I haven’t done it in years. Thanks for the reminder! Sourdough hot dog buns, here I come! #WolfpackSourdoughKing
Thanks Dave! These bad boys are perfect for taking with you on picnics, the beach or a mountain hike lunch.