Homemade Bagel Dogs Recipes

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

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.

Steps:

• 1. Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast. Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth,until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
• 2. Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it's about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
• 3. Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
• 4. Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
• 5. Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn't turn my pan and I had to bake 3 dogs on another pan. they all wouldn't fit on one sheet). Serve warm or let cool on a wire rack.