Bageldogsorminibageldogs 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.

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.