Peanut butter & jelly, eggs & bacon, spaghetti & meatballs, ham & cheese, burgers & fries—classic pairings in the culinary world because they just work so well together. Today I am here to show you a new pairing—well new to me and maybe you—bagels & hotdogs. After you try these you’ll never want to stuff a hotdog in a plain old bun again.
These bagel dogs can be made ahead of time and frozen for future meals. They are kid friendly and nice to have on hand on busy nights. Customize your bagel dogs by adding cheese or your favorite seasoning on top.
Making homemade bagel dough takes a little time. It needs to rise for about an hour before it’s ready to wrap the hot dogs. Once the dough is ready, roll it out into strips. The long strips of dough are then wrapped around the hot dogs.
Before the bagel dogs are baked, they need to be boiled for about two minutes. Once they have boiled, place the bagel dogs on a parchment lined baking tray and bake for 20-25 minutes.
The result is a golden brown crust on a soft bagel dough! So good!
- 1 ¾ cups warm water
- 2 ¼ tsp. active dry yeast
- 2 tsp. sugar or honey
- 4 cups bread flour
- 2 tsp. salt
- 1 ½ tsp. vegetable oil (or preferred oil)
- 10 hotdogs, patted dry (I used Oscar Meyer Turkey Select)
- In the bowl of a stand mixer combine water, yeast and sugar, let sit for 3-5 minutes until frothy.
- Add flour, salt and vegetable oil, stir with a wooden spoon until the dough begins to come together. Attach the bowl to the stand mixer and knead on speed 2 until dough becomes smooth and elastic and forms a ball on the dough hook. If too sticky add 1-2 tbsp. of additional flour until it has the right consistency. Alternatively you can knead by hand for 10 minutes.
- Shape into a ball and place inside a lightly greased bowl, turn to coat and cover with a towel to rise for at least 1 hour in a warm place.
- Divide dough evenly into 5 pieces; keep covered with a damp cloth until ready to use.
- Roll out each piece into a long strip (approximately 2 x 12) then using a sharp knife or pizza cutter divide the strip lengthwise in half to form two strips. Working with one strip at a time, place a hotdog slightly diagonal at one end of the strip and begin rolling it up along the length of the dough as tightly as possible. Be sure to pinch the dough securely closed on each end.
- Place on a parchment lined baking sheet and keep covered until you’re finished with the remaining pieces.
- Keep all bagel dogs covered and let rest for 10-15 minutes. Preheat oven to 375 degrees F.
- Meanwhile bring a wide pot with water to a boil. You can add honey or brown sugar to the water if desired.
- Once boiling add bagel dogs to water (3-4 at a time depending on size of pot) and boil for 2 minutes, flipping gently halfway between so each side cooks evenly. Remove with slotted spatula and place back on parchment lined baking sheet.
- Continue with remaining bagel dogs.
- Bake for 20-25 minutes or until golden brown.
- Serve & enjoy! Yields 10 servings!
If toppings are desired bake for 10 minutes remove and brush bagel dogs with an egg wash and roll in sesame seeds, poppy seeds, top with jalapeño slices, or sprinkle with sea salt and/or any other topping you might like!
Cut bagels in half or in thirds and adjust dough strips accordingly to make mini bagel dogs for appetizers or after school snacks.
Freezer compatible--cool cooked bagel dogs completely then seal in a freeze safe Ziploc or container. Thaw to room temperature and bake at 350 degrees for 8-10 minutes.
Make sure you check out my other easy recipes in my recipe index!
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