8 hotdogs (or vegetarian hotdogs)⁠
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For the dough:⁠
1 1/4 cups (150g) white bread flour ⁠
1/2 cup (50g) wholewheat flour ⁠
½ tsp salt ⁠
1/2 cup (125mls) water ⁠
½ tsp sugar ⁠
1 level tsp yeast ⁠
1 tbsp. oil ⁠
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For the ketchup:⁠
1 cup tomato sauce⁠
1 teaspoon celery salt⁠
1 teaspoon worcestshire sauce⁠
1 teaspoon wholegrain mustard⁠
1 teaspoon apple cider vinegar⁠
1/2 teaspoon smoked paprika⁠
1/4 teaspoon ground allspice⁠
1-3 Tablespoons coconut palm sugar (or brown sugar)⁠

Method: ⁠
1. Pre-heat the oven on 350F/180C ⁠
2. In a large bowl (or food processor) place the dry ingredients: 1 1/4 cups white bread flour, 1/2 cup wholewheat flour, and 1/2 teaspoon salt. ⁠
3. In a liquid measuring jug, measure: 1/2 cup of warm water and add 1/2 teaspoon sugar, 1 teaspoon dried yeast & 1 Tablespoon oil and stir with a spoon. ⁠
4. Pour the water over the dry ingredients in the large bowl (or food processor) and mix to form a dough that comes together in a ball. ⁠
5. Knead the dough for 5 minutes. Let it rest 5 minutes, while you make the ketchup.⁠
6. Roll the dough flat, about 1/2" thick.⁠
7. Cut the dough into 1/2" wide strips, 10" long. ⁠
8. Line a baking tray with parchment paper. ⁠
9. Wrap 1 strip of dough around each hotdog.⁠
10. Place the wrapped hotdogs on the parchment paper.⁠
11. Bake until the dough is puffy & golden, approximately 12-20 minutes. ⁠
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For the ketchup:⁠
1. In a small saucepan place all the ingredients. *Use just 1 Tablespoon of sugar at a time and taste to adjust. ⁠
2. Place the saucepan over very low heat and gently heat while stirring to let the flavors mix. Heat for 1-2 minutes. ⁠
3. Taste and adjust seasoning if necessary. Remove from heat and let cool. ⁠
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