• 1 package Grow & Behold Cocktail Franks
  • ½ cup soy milk, at room temperature
  • 1 package yeast
  • 2 tablespoons sugar
  • ¼ cup fine cornmeal
  • 1 ¼ cup all purpose flour, plus additional for rolling
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil
  • ¼ teaspoon dry mustard powder
  • ¼ teaspoon cayenne pepper
  • 1 egg, lightly beaten
  • Sesame seeds, optional

 

Make the dough

Combine milk, yeast and sugar and let sit until frothy, 5-10 minutes.

Combine cornmeal, flour, baking soda, salt, spices and canola oil. Add yeast mixture and stir to combine. Knead gently until it comes together in a ball. Place in an oiled bowl and let rest, 45 minutes, until risen slightly.

 

Prepare your workspace

Spread cocktail franks out on paper towels and pat gently to dry off. Set aside.

Line a 9×13” baking sheet with parchment paper.

Preheat oven to 350F.  Place oven racks in top 2 thirds of oven (You know your oven best: the idea is to not have them too close to the bottom of your oven, where the bottoms may get too dark before the tops are golden brown).

 

Shape your franks

Divide dough into 4 equal parts. Keep three parts in your bowl, covered, while you work with one section at a time.

 

To make twists:

Gently roll dough into a long thin rope, about ½” thick. 

Hold frank in your right hand and gently wrap the dough 3-4 times around with your left hand. Break the rope when the dough is on the underside of the frank, and press gently to seal. 

 

To make mini corndogs

Lightly flour your work surface. Roll one section of dough out to ⅛” thick. Cut into 2” squares. Place a frank in each square. Carefully peel up the dough (use a knife or bench scraper if needed) and cover each frank. Make sure dough is sealed at each end. Roll a few times to make sure it is smooth.

 

Bake

Place on parchment paper. Repeat with remaining franks and dough, placing them about 1” apart.

Brush tops with beaten egg, and sprinkle sesame seeds on if desired.

Bake 15-20 minutes, rotating once if your oven cooks unevenly. 

 

To serve

Allow to cool 2-3 minutes on the pan, then transfer to a serving place. Serve warm with mustard.