Pretzel-Wrapped Pigs in a Blanket

Preheat oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, sprinkle the yeast into the warm water and let sit until dissolved, about 2-3 minutes. Stir the sugar into the water until dissolved.

Add the flour and salt to the bowl and stir to combine. The dough will be crumbly. Turn the dough out onto a floured board and knead with floured hands until smooth.

Divide the dough into four portions. Working with one at a time, roll them into long ropes (about 3/4-inch thick). Then, cut into 1 1/2 inch portions.

Flatten one portion of dough at a time, and place a cocktail frank in the middle, rolling the dough around it. Place onto the prepared cookie sheet, leaving about 1/2 inch between each piggie.

Once all the cocktail franks have been rolled in dough and placed onto a cookie sheet (you might need two sheets), lightly beat the egg white. Then, brush the tops of all the pigs in a blanket. Sprinkle liberally with sea salt or course salt.

Bake the pigs in a blanket for 14-16 minutes, until golden and cooked through. Serve.