Bagel Dogs
A homemade treat—a bagel wrapped around a hot dog, then boiled and baked to perfection. These taste just like they came from your favorite bagel shop!
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
Toppings: Sprinkle with sesame seeds, poppy seeds, everything seasoning, or cheddar before baking.
Storage: Best eaten fresh, but will keep 2-3 days in the fridge in an airtight container or up to 3 months in the freezer.
Serving Suggestion: Enjoy with Jean’s Mustard.