Bagel Dogs Or Mini Bagel Dogs Recipes

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

Time 3h

Number Of Ingredients 10

Ingredients

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

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

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