Baked Mini Corn Dogs

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Tasty and cute little snack. There was not a lot of corn flavor to the dough. The consistency was a little like pretzel bread. We used bockwurst sausage from our local butcher and it gave this a great flavor We look forward to trying these with chicken and cheese sausage. Some tips for what it's worth:
1. Make the coil strips of dough as thin as a shoe lace. Extra dough we put in mini loaf pans and made little bread loaves for lunches.
2. leave a little gap between the coils as you wrap them for a better defined coil when they cook.
3. Only egg wash the tops. If egg gets on the bottom it can over-caramelize easily.
4. We sprinkled some with sea salt and large flake sugar -made for cookies- and it gave them a nice little texture and taste.

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Instead of either red pepper or paprika I used both. I made the dough as instructed but instead of wrapping coils which looked like too much bread I cut the dough in 8 wedges flattened them and rollled em up like a pig in a blanket.....much less work.

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To describe these as corn dogs is a bit misleading. More like dogs encased in bread with a bit of cornmeal grit interlaced. Edible, but I won't make them again.

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My kids loved these! This recipe cost about $2.00 verses paying $8.00 for a box of corndogs at the grocery store. And these are better. I make about 5 batches and freeze them.

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I loved this recipe. Made them for a Super Bowl party and everyone loved them. The recipe was easy and I was amazed that they turned out just like the photo. The only thing I would change next time is use more hot dogs. They had a bit too much dough for my liking. But I will make these again. Total Success!

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Love pretzel dogs!

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These were great, easy and fun to make! Made them for a tailgate party. Did it all in my kitchenaid with wisk and then the dough hook. Good flavor, love the slight sweet and spice in the crust (I used smoked spanish paprika. Used all beef weiners, these were the first things to go!

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The cornbread was amazing. Such a good flavor. My entire family loved these! I'm sure they would be delicious with any hot dogs, but I did use the reduced fat dogs.

I followed the instructions, for the most part. Only exception was the sesame seeds - which I omitted. I made the corn dogs without skewers. They were easy to pick up and eat - plus it saved room on my baking sheet. I served the corn dogs with a honey mustard dipping sauce (dijon mustard, light mayo, and brown sugar.

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The cornmeal concoction proved to be very dense and more like cornmeal scones than the fluffy breading of a corn dog. I would also say that anything that requires the use of yeast and rising times should not be labeled as "easy".
Not bad- but definitely not worth the trouble of making again.
Actually, crescent roll -wrapped hot dogs would have been easier and tastier, as a nod to another poster.
I've made many recipes I've loved on this website; however, this was mislabeled both as a mini-corn dog and as "easy" to make.

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I made this the other day for my kids who love corn dogs. The dough was easy to make and tasted wonderful. Next time I will just wrap the dough around whole hot dogs instead of cutting them in half and won't bother with the skewers. They're not needed and I found them easier to eat without the stick. I will defnitely make these again.