Steps

• 1

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

• 2

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

• 3

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

• 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.

• 5

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

  375 ˚F / 191 ˚C

• 6

  Remove dough from bowl and divide into 15 pieces.

• 7

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

• 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.

• 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.

• 10

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

  375 ˚F / 191 ˚C

  00:30

• 11

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