Baking hot dogs wrapped in bacon feels like a childhood secret, but turning them into mummy shapes brings a new layer of fun. It’s a simple recipe, but the visual impact makes it a perfect party treat. The crispy bacon, smoky and satisfying, turns an ordinary snack into something special. Plus, the process is a little chaotic, and that’s where the charm really lies.
Why I Keep Coming Back to This Recipe
It’s pure chaos assembling these mummies, but the crispy bacon, smoky aroma, and nostalgic flavor keep pulling me back. They’re imperfect, messy, and utterly satisfying. Plus, they’re a crowd-pleaser that never fails to make everyone smile, especially kids. Each time, I find a little more joy in the messy, delicious process.
Breaking Down the Ingredients
- Hot Dogs: Juicy, mildly seasoned, the core of this treat, easily swapped for plant-based or turkey options.
- Bacon: Adds smoky crunch, but pancetta or prosciutto can also work if you want something leaner.
- Toothpicks: Hold the bacon in place, essential for that mummy wrap look.
- Optional spices: A sprinkle of paprika or chili flakes can add a spicy kick.
- Dipping sauces: Ketchup, mustard, or spicy mayo—personalize your mummy with fun dips.
Tools & Equipment You’ll Need
- Baking sheet: To hold the hot dogs while baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Toothpicks: Secures bacon slices in place.
- Tongs: Handles hot items safely.
- Cooling rack: Allows hot dogs to rest and crisp up further.
Crafting the Perfect Mummy Hot Dogs
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Wrap each hot dog with a slice of bacon, securing with toothpicks.
Step 3: Place the wrapped hot dogs on a baking sheet lined with parchment paper.
Step 4: Bake for 20-25 minutes, until the bacon is crispy and deep golden.
Step 5: Let them rest for 5 minutes before serving to avoid burns and ensure crispiness.
Cooking Checkpoints & Tips
- Bacon should be crispy and well-rendered.
- Hot dogs should be heated through, with an internal temp of 70°C (160°F).
- Appearance should be golden brown, with bacon wrapping tightly around each hot dog.
Common Mistakes & How to Fix Them
- Bacon slices are uneven or too thick.? Use a sharp knife to cut bacon strips evenly.
- Bacon isn’t crisping or is undercooked.? Brush with a little oil if bacon isn’t crisping properly.
- Hot dogs are too wet, causing bacon to slip.? Make sure hot dogs are dry before wrapping.
- Oven too cool, bacon gets chewy.? Bake at the right temperature; don’t lower it.
Bacon-Wrapped Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line the baking sheet with parchment paper to prevent sticking.
- Place each hot dog on a clean surface and pat dry with a paper towel to remove excess moisture, which helps the bacon adhere better.
- Wrap a slice of bacon around each hot dog, starting at one end and spiraling to the other, ensuring the bacon overlaps slightly for a full wrap.
- Insert a toothpick to secure the bacon in place, especially at the ends or overlapping sections, to keep the wrap tight during baking.
- Arrange the wrapped hot dogs on the prepared baking sheet, spacing them evenly so they don’t touch.
- If desired, sprinkle a little paprika or chili flakes over the bacon for a spicy or smoky flavor.
- Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and deep golden brown, filling your kitchen with a smoky aroma.
- Use tongs to carefully remove the hot dogs from the oven and transfer them to a cooling rack, allowing them to rest and crisp up further for about 5 minutes.
- Remove the toothpicks, and arrange the hot dogs on a serving platter, creating a fun mummy shape with the crispy bacon wrapping.
- Serve warm with your favorite dipping sauces like ketchup, mustard, or spicy mayo for added flavor and fun.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
