Bagel Dogs With Harissa Ketchup Recipes
PIGS IN BLANKETS WITH HARISSA KETCHUP AND HONEY MUSTARD
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Cut in half lengthwise then cut each piece crosswise into four 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage then slice into 4 equal pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle generously with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with the harissa ketchup and honey mustard.
- Stir together the ketchup and harissa in a small bowl.
- Stir together the mustard and honey in a small bowl.
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- 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.
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- In a large bowl or in a stand mixer fitted with a dough hook, stir together the flour, yeast, salt, and sugar. In a small bowl or measuring cup, combine the water, milk, and olive oil and 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 (I added about a tablespoon more), 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.
- 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, and 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.
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- 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)
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