Bugsnax: Shy Weenyworm

I recently finished my playthrough of Bugsnax. It was such a delight, I loved it, and I highly recommend you pick this game up and play it for yourself. I really loved the characters involved in the story. Each of them had an issue they were dealing with and you are there to help push them in the right direction. I thought each of the problems the characters were dealing with were pretty easy to relate to.

Filbo wanting to bring everyone back together and make sure each member of the community is happy with each other is something I struggle with from time to time. I really like to put others’ concerns ahead of my own and was able to see myself through Filbo. I have been getting better with this over the years but that is a thing I know I’m prone to doing. All of the characters are wonderful and I’m sure you’ll find at least one that you can relate to.

As a native Chicagoan, it would be criminal if I did not attempt to make the Shy Weenyworm. I am that person that will give you a look if you put ketchup on a hot dog, but I promise it’s mostly a joke. Put whatever you like on your hot dog. One of the iconic features of a Chicago style hot dog is the poppy seed bun and this is where we will be adding our bug to this bugsnak. If you are more a fan of the regular Weenyworm, just leave the poppy seeds out and you’ll be good.

The toppings are the next essential piece of the Chicago style hot dog which includes mustard, onion, relish (neon green variety), tomato, pickle, sports pepper, and celery salt. All of those items are what make these hot dogs unique to the city of Chicago. Feel free to leave any ingredients you don’t like off of them and make them to your liking. Don’t forget to add the googly eyes to make them to make them a bugsnak.

Tangzhong
3 tbsp (30 g) bread flour
⅓ cup (78 g) milk

Dough
⅔ cup (153 g) milk, heated to 100°F
1 tbsp (11 g) active dry yeast
2 ¼ cups + 2 tbsp (348 g) bread flour
2 tsp (5 g) cricket flour
1 tsp (4 g) garlic powder
1 tsp (4 g) onion powder
2 tsp (7 g) salt
2 tbsp (24 g) granulated sugar
1 egg
4 tbsp (56 g) unsalted butter, softened

Egg wash
1 egg white
2 tbsp water
1 tsp poppy seeds

Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about one minute. Set aside and allow to cool.

Combine the yeast and milk and let it rest for five minutes, allowing the yeast to become active. Combine the bread flour, cricket flour, garlic powder, onion powder, salt, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.

While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for five minutes. If the dough is too sticky, add one tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.

Transfer to an oiled bowl, cover, and let rest for one hour or until it has doubled in size. Prepare a baking sheet by placing parchment paper down. Once the dough has doubled, punch down and knead.

Divide the dough into 7 – 8 equal portions, about 100 grams each. Shape into round balls, roll into cylinders, and place on the baking sheet. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.

Preheat an oven to 375°F. In a small bowl, whisk an egg and two tablespoons of water. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. If you are making the shy variety, generously sprinkle with poppy seeds. Place in the oven and bake for 15 to 20 minutes or until golden brown.

Shy Weenyworm per serving
hot dog
mustard
onion, chopped
relish
1 tomato, wedge
1 pickle spear
2 sports peppers
celery salt
2 edible googly eyes, recipe here

To assemble a shy weenyworm, cut open the hot dog buns and place a cooked hot dog in there. Top with the remaining ingredients. Add the googly eyes by dabbing a small amount of mustard on the back side and press onto the hot dog.

Print Recipe

Shy Weenyworm

Ingredients

Tangzhong

• 3 tbsp 30 g bread flour
• ⅓ cup 78 g milk

Dough

• ⅔ cup 153 g milk, heated to 100°F
• 1 tbsp 11 g active dry yeast
• 2 ¼ cups + 2 tbsp 348 g bread flour
• 2 tsp 5 g cricket flour
• 1 tsp 4 g garlic powder
• 1 tsp 4 g onion powder
• 2 tsp 7 g salt
• 2 tbsp 24 g granulated sugar
• 1 egg
• 4 tbsp 56 g unsalted butter, softened

Egg wash

• 1 egg white
• 2 tbsp water
• 1 tsp poppy seeds

Shy Weenyworm Assembly per serving

• 1 hot dog
• mustard
• onion chopped
• relish
• 1 tomato wedge
• 1 pickle spear
• 2 sports peppers
• celery salt
• 2 edible googly eyes recipe here

Instructions

Hot Dog Bun

• Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about one minute. Set aside and allow to cool.
• Combine the yeast and milk and let it rest for five minutes, allowing the yeast to become active. Combine the bread flour, cricket flour, garlic powder, onion powder, salt, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.
• While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for five minutes. If the dough is too sticky, add one tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.
• Transfer to an oiled bowl, cover, and let rest for one hour or until it has doubled in size. Prepare a baking sheet by placing parchment paper down. Once the dough has doubled, punch down and knead. Divide the dough into 7 – 8 equal portions, about 100 grams each. Shape into round balls, roll into cylinders, and place on the baking sheet. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.
• Preheat an oven to 375°F. In a small bowl, whisk an egg and two tablespoons of water. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. If you are making the shy variety, generously sprinkle with poppy seeds. Place in the oven and bake for 15 to 20 minutes or until golden brown.

Assembly

• To assemble a shy weenyworm, cut open the hot dog buns and place a cooked hot dog in there. Top with the remaining ingredients. Add the googly eyes by dabbing a small amount of mustard on the back side and press onto the hot dog.