Bannock Dogs

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~30 minutes
Servings: 8 Bannock Dogs
Difficulty: Easy
Cooking Methods: Campfire, grill, skillet, or oven

Ingredients

For the Bannock Dough:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon sugar (optional)

• 2 tablespoons oil, melted butter, or lard

• 3/4 cup water or milk (more if needed)

For Assembly:

• 8 regular hot dogs or smokies

• Wooden skewers or roasting sticks (for campfire method)

• Optional toppings: ketchup, mustard, relish, cheese

Instructions

Step 1: Make the Bannock Dough

1. In a large bowl, mix together flour, baking powder, salt, and sugar.

2. Add oil or melted butter and stir in the water or milk gradually until a soft, non-sticky dough forms.

3. Knead gently for 1–2 minutes. If it’s too dry, add a little more water. If it’s sticky, add a dusting of flour.

Step 2: Prepare the Hot Dogs

• Pat hot dogs dry with a paper towel.

• (Optional) Insert a skewer or roasting stick into the center of each dog for campfire cooking.

Step 3: Wrap the Dogs

1. Divide the dough into 8 portions.

2. Roll each piece into a rope (about 10–12 inches long) and spiral-wrap it around a hot dog.

3. Pinch the ends to seal. You should see some of the hot dog peeking through — that’s okay!

Step 4: Cook the Bannock Dogs

Campfire or Grill:

• Roast over medium-hot coals, turning slowly, for 10–12 minutes, or until the dough is golden brown and cooked through.

Skillet:

• Heat 1–2 tablespoons oil in a skillet over medium heat.

• Cook each bannock dog, turning to brown all sides, for 8–10 minutes.

Oven:

• Preheat to 400°F (200°C).

• Place wrapped hot dogs on a parchment-lined baking sheet.

• Bake for 20–25 minutes, or until golden and puffed.

Serving Suggestions

• Serve warm with ketchup, mustard, BBQ sauce, or chipotle mayo.

• For a cheesy twist, sprinkle shredded cheddar into the dough before wrapping!

• Pair with potato salad, coleslaw, or campfire beans.

Storage & Reheating

• Store leftovers in the fridge for up to 3 days.

• Reheat in the oven or toaster oven at 350°F for 8–10 minutes.

• Not ideal for freezing once cooked, but the dough can be frozen separately.

Nutrition Info (Approx. per Bannock Dog)

• Calories: 320

• Protein: 11g

• Fat: 15g

• Carbs: 30g

• Sugar: 2g

• Sodium: 600mg

Varies by brand of hot dog and whether milk/oil is used in the dough.