Best Bagel Dogs Recipes

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.

EASY BAGEL DOGS WEIGHT WATCHERS FRIENDLY

Steps:

• Assemble dough by whisking together the flour, yeast, sugar and salt. With a spatula, stir in the yogurt. Mix until dough mostly forms together, then knead in the bowl for about 20 times. Spray a small, clean bowl with nonstick cooking spray and place dough ball in bowl. Cover with plastic and let rise in a non-drafty place for about an hour. Dough won't rise that much, but it will develop great flavor and you'll see puffiness in the oven as they bake.
• Preheat oven to 400 degrees. If using an air fryer, preheat to 375. Line a small baking sheet with parchment paper and set aside. With a sharp knife, cut down the middle of each hot dog from end to end, being careful not to cut all the way through. Using your fingers, insert cheese into each hot dog, dividing the cheese equally. Set aside while preparing dough.
• Remove dough from bowl and divide into four equal pieces. Cut each of the four pieces in half for a total of eight dough balls. (Note: There will be some dough left over. Use it to make more hot dogs if you wish!). Lightly dust the workspace and with a rolling pin, roll one piece of dough into a rectangle until dough is about 1/8 inch thick. Using a sharp knife or a pizza cutter, slice dough into narrow strips, no more than 1/4 inch wide. Start at the end of a hot dog and begin wrapping the dough around the hot dog, being careful not to lose the cheese. There should be a little space in between the wraps. Repeat with all the hot dogs, placing each wrapped dog on the parchment lined baking sheet.
• Beat an egg and brush each wrapped dog with egg wash. Bake until golden brown and cheese is bubbling. About 15 minutes in the oven or about 12 minutes in the air fryer.

BAGEL DOGS

Steps:

• 1. Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast. Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth,until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
• 2. Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it's about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
• 3. Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
• 4. Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
• 5. Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn't turn my pan and I had to bake 3 dogs on another pan. they all wouldn't fit on one sheet). Serve warm or let cool on a wire rack.

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.

EVERYTHING BAGEL HOT DOGS

Steps:

• To make the seed mixture, mix together the sesame seeds, poppy seeds, dried onion flakes, onion powder, garlic powder and salt.
• Beat cream cheese and milk until smooth. Divide among 4 prepared hot dogs; sprinkle with the amount desired of the Everything Seed Mixture and chopped green onions.

BAGEL DOGS

Steps:

• 1. Mix together the warm water, sugar and yeast in the bowl of a stand mixer. Let the mixture sit for 5 minutes or until yeast has started to bubble.
• 2. Add the flour, salt and butter to the yeast mixture. Place the bowl on a stand mixer fitted with the dough hook. Mix the dough on medium speed for about 5 minutes, until the dough forms a ball that pulls away from the sides of the bowl. If the dough seems a little dry, add a bit more water, 1/4 teaspoon at a time.
• 3. Remove the ball of dough from the bowl; spread the bowl with cooking spray and return the dough to the bowl. Cover with plastic wrap.
• 4. Place the bowl in a warm area until the dough has doubled in size. About 1 hour.
• 5. Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
• 6. In a large pot, combine 12 cups of water and baking soda and bring to a boil.
• 7. Place the dough on a floured surface and divide into equal pieces. Roll each piece into a flat rope. Wrap the dough around each hot dog, pinching the dough together to seal.
• 8. Using a flat strainer, dip each hot dog into the baking soda boil for 30 seconds. Place onto the sheet pan.
• 9. Brush the bagel with the beaten egg. Add toppings if desired. Bake until deep golden brown, about 15 minutes

HOMEMADE BAGEL DOGS

Steps:

• Makes 10-12 bagel dogs
• This makes enough bagel dough to do 10 dogs, but will easily stretch to make 12 if you would like. I dipped my bagel dogs in a mixture of sesame and poppy seeds, but you can choose whatever seed mixture you like or skip this step completely. I would recommend that you maybe wait to apply the seeds until after you brush the bagel dogs with the egg whites toward the end of cooking.
• Cover a baking sheet with parchment paper and set aside. Preheat the oven to 375 degrees.
• In a large bowl, or the bowl of a stand mixer, combine the sugar, warm water and yeast. Let sit for 3-5 minutes. Stir in the flour, salt and vegetable oil. Mix the dough thoroughly until it comes together in a large ball. Knead either in the mixer or by hand for about 10 minutes, or until the dough is smooth and elastic. Place in a lightly oiled bowl, cover and let rise for an hour.
• Divide the dough into 5 or 6 pieces and keep them covered until you are ready to use them. Roll the first piece into a strip about 2 1/2" x 11". Using a pizza cutter or sharp knife, cut the dough strip in half lengthwise.. Working with one piece at a time, lay your hot dog at an angle at one end of the dough. Roll the hot dog up the strip of dough and then pinch the ends really well to seal. Place the bagel dogs on a a floured board or piece of parchment paper and cover with a kitchen towel while you assemble the rest.
• When they're all made, let them rest 5-10 minutes and then place them in boiling water (a few at a time depending on the size of your pan). Let them boil for a couple of minutes, turning gently to make sure they cook evenly. Then gently remove them from the water and place them on the prepared baking sheet and bake for 20 to 25 minutes. After 10 minutes, pull them out and brush them with the beaten egg white and sprinkle them with a few more seeds if you like. Return them to the oven to continue baking.
• Remove from the oven and allow to cool briefly before eating. If you are not going to eat them right away, let them cool completely and then place in ziploc bags and freeze. To reheat, let them come to room temperature and then place in a 350 degree oven for 5 to 10 minutes. Serve with the condiments of your choice.