Best Homemade Bagel Dogs Recipes

BAGEL DOGS OR MINI-BAGEL DOGS

Bagel Dogs or Mini-Bagel Dogs image

We were shopping last week when my husband commented again on how we can't find his favorite frozen snack anymore. We used to buy a box of bagel dogs every time we went to Costco but Costco has long since stopped carrying them. We also would buy the mini bagel dogs when we could find them. Even I would eat one once in a great while. So I suggested we just try making them ourselves. The next day I spent some time researching bagel recipes and found that others had been successful using this one for Mall Pretzels, found online at Allrecipes, to make bagel dogs. I remember making bagels years ago when my son was a toddler and I guess it must've been quite an experience, as I've not done it since. I've often thought about doing it again though and I do remember the hassle of making, boiling and then baking them. So when I saw this recipe, where the boiling is replaced by a quick dunk in a baking soda and hot water bath, I had to give it a try. The recipe as written is excellent but I've changed the instructions slightly to make the mini-dogs. We only made one full sized bagel dog, to compare, and I personally like the flavor of the hot dog better than the little smokey, but I like the size of the minis. 'Cause they're just plain fun to eat! Feel free to use any type of hot dog (all beef or turkey) that you like & just cut your dough into fewer, bigger pieces. I don't worry too much about the exact amount of dough pieces, I just make pretzels or pretzel bites out of any leftovers. :) Instructions are "by hand" but I used my Kitchenaid mixer with the dough hook attachment for the mixing and kneading with great results. Prep time includes rising time.

Provided by Tinkerbell

Categories Lunch/Snacks

Time 2h8m

Yield 30-40 mini dogs

Number Of Ingredients 11

Ingredients

1 (1/4 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
1 (14 ounce) package Little Smokies sausages (rinse, drain and pat dry with paper towels)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons kosher salt (coarse grind)

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.

Nutrition Facts : Calories 111.4, Fat 4.5, SaturatedFat 1.8, Cholesterol 10.5, Sodium 944.8, Carbohydrate 13.9, Fiber 0.5, Sugar 1.1, Protein 3.5

BAGEL DOGS

Bagel Dogs image

Love bagels and this last year I learned how to make bagel dogs and are they delish, just made them today, house smells good .

Provided by Jean Romero

Categories Other Side Dishes

Time 2h20m

Number Of Ingredients 8

Ingredients

2 c water (110° f)
2 pkg active dry yeast
3 Tbsp sugar
3 tsp table salt
5 1/2 c unsifted all-purpose flour (approximately i used 5 1/4)
12 quality all-beef hot dogs
2 tsp baking soda
sesame seeds, poppy seeds and/or coarse salt for garnish

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.