Mummy hot dogs started as a goofy stunt at my family’s Halloween party, but they’ve become a seasonal staple. There’s something oddly satisfying about turning a simple hot dog into a tiny, edible monster. The process is as chaotic as it is charming, and kids love the playful presentation.
What I love most about these is how forgiving they are. No fancy ingredients, just bread dough and hot dogs, but the results are surprisingly delightful and fun to make. They remind me that sometimes, the best recipes are the ones that let you play in the kitchen.
Why I Keep Coming Back to Mummy Hot Dogs
They’re such a simple joy, chaos and all. Watching kids light up at the sight of a tiny, goofy mummy makes the kitchen feel alive. Plus, they’re endlessly tweakable—spicy, cheesy, or extra crispy—so I never get bored. It’s a messy, imperfect, delicious reminder that sometimes, the best moments are in the playful chaos.
Breaking Down the Ingredients
- Hot dogs — the star, juicy and familiar, adding that savory punch.: Pick good quality, plump hot dogs for maximum flavor and ease of wrapping.
- Bread dough — the mummy’s wrapping, soft yet sturdy enough to puff up.: Use store-bought or homemade; it’s forgiving but aim for a smooth, elastic dough.
- Mustard or ketchup — for eyes, bright and tangy.: Adds a fun visual pop and a touch of acidity.
- Egg wash (optional) — makes the dough shine.: Brushed on before baking, it helps achieve that perfect golden look.
- Spooky extras (olives, cheese) — optional, for extra character.: Small, colorful additions can turn these from cute to creepy.
Tools and Equipment for Mummy Hot Dogs
- Baking sheet — to hold your little monsters.: Provides a flat surface for baking and easy handling.
- Parchment paper — keeps everything tidy.: Prevents sticking and makes cleanup easier.
- Sharp knife — for slicing dough.: Creates even strips without squishing the bread.
- Pastry brush — optional, for egg wash.: Gives a nice golden glow if used.
Crafting the Mummy Hot Dogs: Step-by-Step
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Slice bread dough into strips about 1 inch thick.
Step 4: Wrap each hot dog with a strip of dough, leaving one end exposed for the ‘mummy’ effect.
Step 5: Place wrapped hot dogs on the baking sheet, seam side down.
Step 6: Bake for 15-20 minutes, until the dough is golden and puffed.
Step 7: Meanwhile, prepare your eyes—small dots of mustard or ketchup work well.
Step 8: Once baked, let them cool slightly before adding eyes, if using.
Cooking Checkpoints and Tips for Mummy Hot Dogs
- Dough should be golden and puffed, not burnt or undercooked.
- Hot dogs should be heated through and slightly crisp on the outside.
- Eyes should sit firmly, not slide off—use a dab of mustard or ketchup as glue.
- Keep an eye on the oven; they can over-brown quickly if left unattended.
Common Mistakes and How to Fix Them
- Crowded baking sheet causes uneven baking.? DUMPED hot dogs onto the baking sheet — space them out more to prevent sticking.
- Burnt or overly crisp dough.? Over-baked dough — check early, reduce oven time if browning too fast.
- Hot dogs slipping out or dough opening.? Dough not sticking — lightly dampen edges or pinch seams.
- Eyes falling off before serving.? Eyes slide off — dab a tiny bit of mustard or ketchup as glue.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking.
- Unroll the bread dough and cut it into strips about 1 inch wide. This creates the mummy wrapping.
- Wrap each hot dog with strips of dough, starting from one end and spiraling around, leaving a small section at one end exposed to mimic the mummy's face.
- Place the wrapped hot dogs on the prepared baking sheet, seam side down to keep the dough secure.
- If desired, brush the tops of the dough with a beaten egg for a shiny, golden finish.
- Bake in the oven for 15-20 minutes, until the dough is puffed and golden brown, filling your kitchen with a toasty aroma.
- While baking, prepare small dots of mustard or ketchup to serve as eyes. For extra fun, place small pieces of olives or cheese on top to create spooky eyes.
- Once out of the oven, let the mummy hot dogs cool slightly, then add the eyes by gently pressing them onto the dough using a dab of mustard or ketchup as glue.
- Serve these playful treats warm, with extra ketchup or mustard on the side for dipping, and enjoy the delighted reactions!
Notes
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
