Steps

• Step 1

  Combine milk, yeast, and sugar in a bowl. Set aside for 5 minutes or until it starts to foam.

  Ingredients

  • 1 Cup milk, at room temperature

  • 4 Teaspoon active dry yeast

  • 1/4 Cup granulated sugar

• Step 2

  Add all-purpose flour, corn meal, baking soda, mustard powder, oil, cayenne pepper, and 1 teaspoon salt.

  Ingredients

  • 2 Cup all-purpose flour

  • 1/2 Cup yellow cornmeal

  • 1 Teaspoon baking soda

  • 1/2 Teaspoon mustard powder

  • 1/4 Cup vegetable oil

  • 1/2 Teaspoon cayenne pepper

  • 1 Tablespoon kosher salt, plus 1 teaspoon

• Step 3

  Mix with a spoon until combined then use your hands to knead into a dough.

• Step 4

  Transfer dough to a bowl and cover with plastic wrap and set aside for about 45 minutes - until dough rises and doubles in size.

• Step 5

  When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 6

  Remove dough from bowl and divide into 15 pieces.

• Step 7

  On a working surface dusted with flour, use a rolling pin to roll out each piece of dough into 3” x 3” pieces.

• Step 8

  Place each hot dog in the middle of the sheet of dough. Roll it in the dough and press edges to seal to make 15 mini corn dog bites.

  Ingredients

  • 15  cocktail beef frankfurters

• Step 9

  Transfer corn dog bites onto a baking pan lined with parchment paper and brush each bite lightly with beaten egg. Sprinkle each bite with dried minced garlic and remaining salt.

  Ingredients

  • 1  egg, lightly beaten

  • 1 Teaspoon dried minced garlic

• Step 10

  Place sheet tray directly on grill grate and bake until golden brown, about 30 mins.

  00:30

  375 ˚F / 191 ˚C

• Step 11

  Serve with ketchup and mustard or dipping sauce of your choice. Enjoy!

  Ingredients

  •  ketchup and mustard, for serving