Bagel Dogs Recipes

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HOMEMADE BAGEL DOGS



Homemade Bagel Dogs image

Not your average hot dog! Wrapped up in a fluffy, airy bagel and baked to golden perfection, bagel dogs are an awesome new way to cook the dish your kids all love!

Provided by Mike

Categories     After School Snacks

Time 3h

Number Of Ingredients 10

4 cups flour
1 package instant yeast
1.75 cups warm water (aim for 105°)
2 tsp sugar
2 tsp salt
1.5 tsp vegetable oil
12 hot dogs
2 tbsp honey
kosher salt (to taste)
1 egg white beaten with water

Steps:

  • In a stand mixer, combine water, sugar and instant yeast. Let stand for 15 minutes to activate yeast.
  • Add half the flour along with salt and vegetable oil and mixing using a paddle attachment on your stand mixer. Mix until it forms a thick sludge. Replace paddle attachment with dough hook. Add in remaining flour about a half cup at a time. Dough is ready when it pulls away from the side and forms a ball. Continue to knead using dough hook for about ten minutes. Dough should be smooth an elastic and finished. Move dough to a lightly oiled boil and cover with plastic wrap. Let rest until doubled in size, about 90 minutes to 2 hours.
  • Press dough down with hands to deflate slightly. Move to a lightly floured surface and divide into six equally sized pieces. Roll the first piece into a thin strip about a foot long. Cut strip in half. Lay hotdog on single strip at about a 45° angle. Roll hot dog along the strip so that it wraps evenly around the hot dog. Place dough seam side down on parchment paper and repeat until all dogs are rolled. Cover with a towel and let rest 10 minutes.
  • Bring a large pot of water to boil. Season water with honey and kosher salt. While this is happening, preheat your oven to 375°. Place about 3 bagel dogs at a time in boiling water. Boil for one minute, then gently flip over. Boil for one minute more. Carefully remove with wire basket or large slotted spoon. Place on pan with paper towel to soak up extra water. Repeat until all dogs are boiled.
  • Place dogs on a greased baking sheet. Brush with egg white wash and sprinkle with kosher saker. Place in center of oven and bake for 20-25 minutes, until the bagels are golden brown. Remove from oven and let cool 5 minutes before serving.

Nutrition Facts : ServingSize 1 bagel dog, Calories 333, Sugar 4.6 g, Sodium 1088.1 mg, Fat 15.7 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 36 g, Fiber 5.3 g, Protein 13.5 g, Cholesterol 27.5 mg

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

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 WITH HARISSA KETCHUP



Bagel Dogs with Harissa Ketchup image

Provided by Molly Yeh

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 11

2 cups bread flour, plus more for dusting
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
3/4 teaspoon kosher salt
1/2 cup warm water
1/4 cup warm milk
2 tablespoons olive oil, plus more for the bowl
1/2 cup ketchup
2 teaspoons harissa, or more for more spice
8 precooked hot dogs or sausages
1 large egg yolk

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.

BAGEL DOGS



Bagel Dogs image

Number Of Ingredients 10

3/4 cup warm water
1 1/2 teaspoons sugar
1 package Active dry yeast
1 teaspoon Kosher salt
2 1/4 cups all purpose flour
1 tablespoon butter
5 hot dogs
12 cups water
2 tablespoons baking soda
1 egg

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

EASY BAGEL DOGS WEIGHT WATCHERS FRIENDLY



Easy Bagel Dogs Weight Watchers Friendly image

This easy recipe is perfect if you're watching the calories or on Weight Watchers. They are only 4 Smart Points each, 3 if you don't add any cheese. The bagel dough is all the rage on the internet, and is touted as the "Two Ingredient Bagel" recipe, but I wanted a little extra lift and texture to mine, so I added a bit of Instant yeast and let it rise a bit for an hour. YUM! Perfect for the kids and when you're hankering for a hot dog. Try them in your air fryer for a crispier crust.

Provided by BellesArizona

Categories     Weeknight

Time 1h35m

Yield 6 Pieces, 6 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup fat free Greek yogurt, plain
1/2 teaspoon instant yeast
1/2 teaspoon sugar
1 pinch salt
6 hebrew national 97% fat free kosher hot dogs
6 tablespoons cheddar cheese, shredded
1 egg, beaten
1 tablespoon sesame seeds

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.

Nutrition Facts : Calories 298.6, Fat 17.5, SaturatedFat 7.2, Cholesterol 63.1, Sodium 626.7, Carbohydrate 21.9, Fiber 0.8, Sugar 5.1, Protein 12.8

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From sugardale.com


BAGEL DOGS IN AIR FRYER RECIPES ALL YOU NEED IS FOOD
1 cup all-purpose flour: 1 cup fat free Greek yogurt, plain : 1/2 teaspoon instant yeast: 1/2 teaspoon sugar: 1 pinch salt: 6 hebrew national 97% fat free kosher hot dogs
From stevehacks.com


HOW TO MAKE EVERYTHING BAGEL DOGS - DELISH.COM
2016-07-21 Dipping the wrapped dogs in a mixture of warm water and baking soda seems odd, but that's what gives the dough a crisped, golden brown exterior—and it helps the everything bagel seasoning stick ...
From delish.com


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