A homemade treat—a bagel wrapped around a hot dog, then boiled and baked to perfection. These bagel dogs taste just like they came from your favorite bagel shop!
I love a good hot dog. Growing up in Chicago, hot dogs were a staple, and they were good. You might even say I’m a bit of a hot dog snob. As a kid (and even now), I’d always spot the bagel dogs at local bagel shops and have to resist the urge to grab one for breakfast—though I’d definitely pick up a few for dinner later.
This recipe is worth the time it takes, and bagel dogs freeze beautifully. If you’re going through the effort of boiling and baking them, you might as well make two batches: one for now and one to freeze for later.
Choose the best dog
The key to a great bagel dog is the hot dog itself. If you can get them, Vienna Beef are the top dogs (pun intended), but any high-quality all-beef hot dog will work. Since moving out west, I’ve had to swap my beloved Vienna Beef for Hebrew National—but they still make a delicious bagel dog!
Instructions
These bagel dogs are worth the effort!
- First, make the dough and let it rise.
- After the first rise, divide the dough into eight equal parts.
- Roll each piece into a rope, then wrap it around a hot dog.
- Boil each hot dog.
- Brush with an egg wash.
- Bake!
Hint: Use a spoon to gently rotate them as they boil. Once they start to puff (about 30 seconds per side), remove them from the water. Be careful not to over-boil, or the dough may overproof.
Add Some Flavor to the Bagel Dogs
Adding toppings to the bagel dogs enhances their flavor and texture. Here are a few delicious options to try:
- Sesame Seeds – A classic bagel topping that adds a nutty crunch.
- Poppy Seeds – Light and slightly crunchy with a mild, nutty flavor.
- Everything Bagel Seasoning – A mix of sesame seeds, poppy seeds, garlic, onion, and salt for bold flavor.
- Shredded Cheese – Try cheddar, parmesan, or asiago for a melty, crispy topping.
- Garlic Salt or Onion Flakes – Adds extra savory depth.
- Pretzel Salt – For a salty, chewy bagel dog reminiscent of a soft pretzel.
Boil then Bake
To achieve the perfect bagel texture, bagel dogs must first be boiled and then baked. A large Dutch oven works best for boiling them. This process sets the crust, preventing the dough from over-expanding while giving the inside a chewy texture.
Tightly wrap the hot dogs in a rope of bagel dough, then boil for about 1-2 minutes, or until the outside starts to puff slightly. Be careful not to over-boil, as this can cause the dough to overproof.
A little honey in the boiling water adds a subtle sweetness to the bagel dogs. I also love using dark beer for a richer flavor. Baking soda can also be used in the boiling liquid, but if overused, it may add a slightly bitter taste.
After boiling, brush the bagel dogs with egg wash for a shiny, golden crust. If desired, sprinkle on toppings before baking.
Storage
Refrigerator: Bagel dogs can be kept for 2-3 days in an airtight container.
Freezer: They freeze well for up to 3 months. Thaw and reheat in the oven before serving.
Top Tip
If doubling the recipe, do not make a double batch in one go. Most stand mixers struggle to handle that much dough. Instead, make two separate batches for the best results.
FAQ
No. That type of dough is not designed to be boiled and baked and won’t have the same bagel-like texture.
Yes! Let the dough rise overnight in the fridge during the first rise. Bring it to room temperature before shaping the bagel dogs.
Boiling sets the outside of the dough, preventing excessive expansion in the oven and creating the classic chewy bagel texture.
Yes! First, freeze them on a baking sheet, then transfer them to a zip-top freezer bag. When ready to eat, thaw and rewarm in the oven.
Bagel Dogs
Equipment
- stand mixer
- Large Pot (5-6 quart)
- Hand Strainer
Ingredients
- 2 1/4 teaspoons dry active yeast
- 1 2/3 cup warm water
- 4 cups all-purpose or bread flour
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 8 all beef hot dogs
- 1/4 cup honey
Instructions
Bagel Dough
- Proof the Yeast: In the bowl of a stand mixer, combine yeast, warm water, and brown sugar. Let sit for 5 minutes, until bubbly.
- Knead the dough: Add flour and salt to the bowl. Using the dough hook, knead on low until a smooth, soft the dough forms (about ten minutes).
- Proof the Dough: Remove the dough from the bowl, lightly oil the bowl, and return the dough to it. Cover and let it rise in a warm place until doubled in size (about 1-2 hours).
Shape the Bagel Dogs
- Prepare the Pan: Line a baking sheet with parchment paper or a silicon mat.
- Portion the Dough: Divide the dough into 8 equal portions (about 4 oz each).
- Wrap the Hot Dogs: Roll each portion into a 12-14 inch rope. Tightly wrap the dough around a hot dog, then place it on the prepared baking sheet.
Boil and Bake
- Preheat the Oven: Preheat to oven to 425℉.
- Make a Water Bath: Fill a large pot halfway with water, stir in the honey and bring to a boil.
- Boil the Bagel Dogs: Boil 2-4 bagel dogs at a time for about 30 seconds per side. Remove and return them to the baking sheet. Repeat with remaining bagel dogs.
- Egg Wash: In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush each bagel dog with the egg wash. Add any desired toppings.
- Bake: Bake for 18-20 minutes or until the golden brown.
Notes
Pairing
These are my favorite dishes to serve with [this recipe]:
