Homemade Bagel Dogs

Circle B Kitchen

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. It's important to get the bagel dogs from the boiling water and into the hot oven as quickly as possible for the best bagel dough.

4 cups bread flour

2 1/4 tsp (1 pkg) active dry yeast

1 3/4 cup warm water

2 tsp sugar

1 1/2 tsp vegetable oil

2 tsp salt

1 beaten egg white for finishing

8-10 good quality hot dogs

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 floured 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 about 4 minutes, turning gently to make sure they cook evenly. Then gently remove them from the water and place them on a wire rack to dry before placing 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.