How To Make Bagel Dogs
Juicy hot dogs are wrapped with homemade bagel dough then baked until golden brown to create these kid-friendly bagel dogs.
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.
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).
Remove the ball of dough from the bowl; spray the bowl with cooking spray and return the dough to the bowl. Cover with plastic wrap.
Place the bowl in a warm area for about 1 hour or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line a sheet pan with a silicon baking mat or parchment paper.
In a large pot, combine the 12 cups of water and baking soda and bring to a boil.
Place the dough on a floured surface and divide into equal pieces. Each piece should be about 3 ounces.
Roll each piece of dough into a rope about 10 to 12 inches long. Wrap the dough around each hot dog, pinching the ends of the dough together to seal. Place the hot dogs on the lined sheet pan.
Using a slotted spoon or flat strainer, dip each hot dog into the baking soda boil for 30 seconds per side. Place each hot dog back onto the sheet pan.
Brush the bagel dogs with the beaten egg. Add any bagel toppings if desired. Bake for about 15 minutes or until deep golden brown.
- Calories: 344.03kcal
- Fat: 15.61g
- Saturated Fat: 6.37g
- Trans Fat: 0.08g
- Monounsaturated Fat: 7.02g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 38.27g
- Fiber: 1.67g
- Sugar: 1.20g
- Protein: 11.56g
- Cholesterol: 54.25mg
- Sodium: 1659.41mg
- Calcium: 32.13mg
- Potassium: 150.11mg
- Iron: 2.85mg
- Vitamin A: 35.75µg
- Vitamin C: 0.00mg
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