DIY Bagel Dogs

DIY Bagel Dogs
I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
Now let’s make some!
DIY Bagel Dogs

DIY BAGEL DOGS

For the dough:
1 1/2 cups warm water
1 T sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 cups flour
2 oz butter, melted

10 cups water
2/3 cup baking soda
egg wash (1 egg yolk mixed with 1 T water)
pretzel salt, optional
24 hot dogs

Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
Mix until dough pulls away from the side of the bowl.
Place in an oiled bowl and cover for 1 hour.
Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

DIY Bagel Dogs

Ingredients

  • 10 cups water
  • 2/3 cup baking soda
  • egg wash (1 egg yolk mixed with 1 T water)
  • pretzel salt, optional
  • 24 hot dogs
  • For the dough:
  • 1 1/2 cups warm water
  • 1 T sugar
  • 2 tsp kosher salt
  • 1 pkg active dry yeast
  • 4 1/2 cups flour
  • 2 oz butter, melted

Instructions

  • Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
  • Mix until dough pulls away from the side of the bowl.
  • Place in an oiled bowl and cover for 1 hour.
  • Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too). While the water is heating form the bagel dogs.
  • Divide the dough into half, then each half into 12 equal pieces. For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
  • Place on a greased baking sheet and repeat with remaining hot dogs and dough. (I used 2 baking sheets)
  • Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
  • Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
  • Brush with egg wash and sprinkle with pretzel salt if using. Bake for 12 to 14 minutes, until golden brown.
  • To freeze, cool first then place in freezer bags or containers. I've never flash frozen these and have never had them stick together. Reheat in oven or microwave.
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