Bagel Dogs Recipes

HOMEMADE BAGEL DOGS

Steps:

• In a stand mixer, combine water, sugar and instant yeast. Let stand for 15 minutes to activate yeast.
• Add half the flour along with salt and vegetable oil and mixing using a paddle attachment on your stand mixer. Mix until it forms a thick sludge. Replace paddle attachment with dough hook. Add in remaining flour about a half cup at a time. Dough is ready when it pulls away from the side and forms a ball. Continue to knead using dough hook for about ten minutes. Dough should be smooth an elastic and finished. Move dough to a lightly oiled boil and cover with plastic wrap. Let rest until doubled in size, about 90 minutes to 2 hours.
• Press dough down with hands to deflate slightly. Move to a lightly floured surface and divide into six equally sized pieces. Roll the first piece into a thin strip about a foot long. Cut strip in half. Lay hotdog on single strip at about a 45° angle. Roll hot dog along the strip so that it wraps evenly around the hot dog. Place dough seam side down on parchment paper and repeat until all dogs are rolled. Cover with a towel and let rest 10 minutes.
• Bring a large pot of water to boil. Season water with honey and kosher salt. While this is happening, preheat your oven to 375°. Place about 3 bagel dogs at a time in boiling water. Boil for one minute, then gently flip over. Boil for one minute more. Carefully remove with wire basket or large slotted spoon. Place on pan with paper towel to soak up extra water. Repeat until all dogs are boiled.
• Place dogs on a greased baking sheet. Brush with egg white wash and sprinkle with kosher saker. Place in center of oven and bake for 20-25 minutes, until the bagels are golden brown. Remove from oven and let cool 5 minutes before serving.

BAGEL DOGS OR MINI-BAGEL DOGS

Steps:

• In a large mixing bowl, dissolve the yeast, brown sugar and salt in the 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (If using a stand mixer you will probably need to add a few extra tablespoons of all-purpose flour to get a non-sticky dough.) Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
• Combine 2 cups warm water and baking soda in an 8 inch square pan.
• After dough has risen, divide in half and put one ball back in the bowl and cover again. Gently roll and stretch the second half into a log about 16 inches long and cut into 16-20 pieces. Roll each piece into a 7 inch rope, then starting at one end of the little smokie begin wrapping the dough around in a spiral, ending at the other end. Crimp the end or push it under the last wrap if needed to secure.
• Dip it into the baking soda and water solution. Place on parchment covered cookie sheets, loosely cover with foil and let rise 15 to 20 minutes. Repeat all with second half of dough.
• Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.
• Repeat with remaining dough. Feel free to experiment with different sizes of dough you use for wrapping, especially if you choose to make the full-sized dogs. I ended up liking the thicker wraps best because the dough stayed soft and puffy instead of getting hard and crunchy on the outside. Any leftover dough can be formed into pretzels, twisted into pretzel sticks or I even tried just cutting them into bite-sized bits that were great for toddler snacks.
• Serve with cheese sauce, ketchup, mustard, BBQ or horseradish sauce for dipping.
• Yield depends on how many Little Smokies or hot dogs you're using (how many minis to a package actually varies). One full recipe though will make a nice addition to your appetizer tray.

BAGEL DOGS WITH HARISSA KETCHUP

Steps:

• Stir together the flour, sugar, yeast and salt in a large bowl or in a stand mixer fitted with a dough hook. Combine the water, milk and olive oil in a small bowl or measuring cup, then stir it into the flour mixture. Knead, either by hand on a lightly floured surface or with the stand mixer on medium speed, adding more flour if needed, until smooth, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, about 2 hours.
• Mix the ketchup and harissa together in a small bowl until smooth and combined. Set aside.
• Oven method: Line a baking sheet with parchment paper. Divide the dough into 8 equal parts and keep it covered when you're not working with it. Working with one piece of dough at a time, roll out a long skinny snake and wrap it firmly and evenly around a hot dog. Roll it back and forth on your work surface a couple of times so that the coils of the dough stick together, then place it on the baking sheet. Continue with the remaining dough and hot dogs, placing them 1 1/2 inches apart on the baking sheet. Let them rise for 30 more minutes and preheat the oven to 350 degrees F.
• Beat together the egg yolk with 1 tablespoon water in a small bowl. Brush the tops and sides of the dough evenly with the egg wash. Bake until lightly browned, about 18 minutes. Let cool slightly and enjoy with lots of harissa ketchup.
• Campfire method: Start a bonfire! For each bagel dog, wrap a piece of foil around one end of a long 1-inch-diameter wooden dowel so that it covers about 6 inches of length at the tip. (Just the tip.) Divide the dough into 8 equal parts and keep it covered when you're not working with it. Take a piece of dough and roll it into a snake; wrap it firmly around the foil-covered part of the dowel. Roll it between your hands a few times to make sure there are no holes in the dough, then stick it right above the fire. Rotate it so that it cooks evenly and cook it gradually until it is browned evenly on all sides. (Make sure that it's not touching the fire at all; otherwise it will brown quickly on the outside but still be raw on the inside.) As you cook the bagel, stick a hot dog or sausage on a pointy stick and warm it right alongside the bagel in the fire. Let the bagel cool briefly, then remove it from the dowel, using a paper towel to shield your hands in case it's still quite hot. The bagel should slip off pretty easily. If it doesn't, cook it a little bit longer.
• Slide the hot dog or sausage into the bagel coil and enjoy with the harissa ketchup! Repeat with the remaining dough and hot dogs.

EVERYTHING BAGEL DOGS

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with parchment. Divide pizza dough into 30 small balls, using about 1 Tbsp. dough for each ball. Roll each ball into 6-inch-long rope.
• Wrap 1 rope piece around each frank piece; pinch ends and seams of dough together to seal. Place on prepared baking sheet; brush with egg.
• Add bagel seasoning to small bowl. Working with 1 wrapped frank piece at a time, hold frank over bowl of seasoning while sprinkling with seasoning; return to prepared baking sheet.
• Bake 13 to 15 min. or until lightly browned. Transfer bagel dogs to wire racks; cool slightly.
• Serve with ketchup.