Name: Homemade Bagel Dogs
Prep time: PT-481225H13M48S
Cook time: 30 min
Total time: 3 h
Cuisine: American
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

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Kid friendly, fun to make and (dare I say?) delicious to boot! Homemade bagel dogs deliver the American summer classic in a totally new way. An awesome meal to make with your kids, or prep for a party!

Mikes Recipe Rundown

Taste: We're not rewriting history here, at its core, this is still a juicy, beefy hot dog. Now, what hot dog you buy does matter. We'll get into that a bit more later.
Texture: This is where homemade bagel dogs hit a homerun. The bagel wrapping really gives a soft, fluffy texture that you just won't get with a bun. The bagel is light and airy, making this a full bite without a heavy feeling after.
Ease - Intermediate: There's a few steps here, and you're going to use a few pieces of equipment in order to pull it off correctly. You don't need to be a trained chef by any means, but this isn't for the absolute novice.
Pros: This truly re-definies how you enjoy a hot dog. It takes a bit longer, surely, but it will definitely impress your friends - or your kids' friends - when you roll out a batch of this homemade goodness.
Cons: This is a not a quick weeknight dinner by any means. It's more of a rainy sunday project. But I love that, especially when it's something like this that I can make with my 4-year-old daughter.

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Nerd Chef's Tips and Tricks

If you're going to put the work into it, do yourself a favor and invest in some high quality hot dogs. I rarely eat hot dogs, to be honest, but when I do it's the Kirkland brand hot dogs from Costco. High quality, all beef hot dogs really make a difference.
We keep our bagels plain (to keep them mess free and kid friendly), but feel free to spice them up a little. A lot of grocery stores sell everything bagel seasoning in the bakery section. Simply roll the bagels in the seasoning once you've hit them with egg wash and enjoy!
This is a great meal to make a lot more than you need, then freeze a couple servings for a later date. Makes a great in-a-pinch dinner or after school snack, as they only take about 10 minutes to reheat.

When to make Homemade Bagel Dogs

I love these when I'm looking for a Sunday afternoon project in the kitchen. There's not a ton of active time in the kitchen. Do a few steps, wait a while and repeat. These are great when you're hosting a bunch of kiddos, or just looking for a dinner that you know the whole family will love.

Personally, this is one of the meals I love to cook with my four year old daughter. We've recently starting cooking together and this is one she can definitely walk through.

How to make homemade bagel dogs

Make Dough

In a stand mixer (affiliate), combine warm water, sugar and instant yeast. If you have a thermometer, you want the water to be between 105° and 110°. If you don't have a thermometer, you want to feel just warm enough against the back of your hand that it doesn't burn. This is the best temperature to activate the yeast.

Add half the bread flour along with all the fine salt and vegetable oil. Mix using the paddle attachment on your stand mixer until it turns into a thick sludge. Replace the paddle attachment with a bread hook and gradually add in the remaining flour. The mix is perfect when it just comes together into a ball. Continue to knead using the dough hook for about ten minutes. The result should be a smooth, elastic dough ball.

Move dough ball from stand mixer to a lightly oiled bowl and cover over the top with plastic wrap. Let rest until dough has doubled in size, about 90 minutes.

There's some other great recipes you'll love, too. Like easy Instant Pot Mac and Cheese, perfect Pulled Pork or Parmesan Crusted Chicken. Right now my favorite comfort food recipe is the Kentucky Hot Brown, which goes great alongside a tasty Mint Julep.

Roll and Wrap

bagel dog being wrapped on wooden cutting board

Divide the dough into six equally sized pieces. Roll the first piece into a thin strip about a foot long. Cut the stip in half using a knife or pizza cutter (affiliate). Lay your hot dog at one end of the dough at about a 45° angle. Roll the hot dog along the strip of dough, so that the dough wraps around the hot dog.

Place the dough seam side down on a piece of parchment paper and cover with a towel. Repeat with remaining dough and hot dogs. Once done, allow all dogs to rest about 10 minutes while bringing a large pot (affiliate) of water to boil.

Cook Those Bagel Dogs!

Preheat oven to 375°.

Add honey to boiling water and stir together. Place hot dog in boiling water. Cook in boiling water for one minute, then flip to opposite side and cook for one minute more. Carefully remove bagel dogs to a pan with a paper towel to soak up extra water. Repeat until all dogs have been boiled.

Place dogs on a greased baking sheet, leaving about an inch between each dog. Brush with beaten egg white and season with kosher salt (or your favorite bagel topping). Bake for 20 to 25 minutes, until the bagels are nice and golden brown. Remove from oven and let cool for 5 minutes before serving.

Goes great with some mustard in a small dipping bowl. I'm team no ketchup on my hotdogs, but I won't tell anybody if you use that as well.

What to do with leftover bagel dogs

Bagel dogs will keep well in the fridge for about 3-5 days. To save them, let them cool to room temp and place them in a ziploc bag. Alternatively, you can freeze some as well. Simply reheat in the oven for about 10 minutes at 350°.

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Homemade Bagel Dogs

Author: Mike
Total Time: 3 hours
Yield: 12 bagel dogs 1x

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Description

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!

Ingredients

Scale

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

Instructions

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.