In an effort to impress you all with the lengths to which we will go here in the Circle B Kitchen to provide the highest in culinary excellence, I give you the bagel dog. Oh, scoff if you will, but these are no ordinary bagel dogs. I have no patience with ordinary bagel dogs. OK, that’s not entirely true, but I’m pretty stoked about these.
Not long ago, my Google+ Circle spent a fair amount of time lamenting the lack of good bagel dogs in our lives. It took me about a nanosecond to decide to remedy this situation and make it a personal quest to create not just a good bagel dog, but a really great one. I would not be deterred.
A few days of research later, I stood in the kitchen with 3 different bagel dough recipes and two different techniques for making them into bagel dogs and more than a little pessimism about combining them into one coherently delicious recipe. I certainly didn’t expect to nail it on the first try, but as luck would have it, that’s exactly what happened. Nailed it. I mean, like beyond what I had been hoping for. These, people, are incredibly awesome dogs. The bagel part is light, yet chewy, and has this wondrous little crunch on the outside, creating what I now believe is the perfect complement to a lusciously good hot dog. Fluffy, chewy, crispy... the culinary trifecta for a good bagel, and thusly, a very incredible bagel dog.
Now, just a moment to mention that these are turkey bagel dogs. It's been incredibly difficult, as you can well imagine, to find a decent turkey dog, but I believe I've finally found it. These are Bar S jumbo turkey franks and they're awesome. Recently, the San Francisco Chronicle did their own research on the best turkey dogs and decided they liked Foster Farms the best. I haven't been able to find those, but they didn't try the Bar S in their research and we liked them a lot. Second place in the study is the Welshire Farms brand found at Whole Foods and most health food stores. So there you have it, people, it is actually possible to find a decent, if not wondrous turkey dog out there!!
So here’s how you make them…
Just throw your dough ingredients together, let them rise for an hour and then divide it into 5 or 6 equal-sized pieces (these will each be divided in half again), depending on how many hot dogs you have.
Roll each piece out to about 2 1/2 inches x 11. Using a pizza cutter or sharp knife, cut the strip of dough in half.
Lay one end of the hot dog at a diagonal on the end of the strip of dough.
Roll the hot dog up over the dough until it is covered with the dough and pinch to seal the ends tightly.
If desired, roll the bagel dog in toppings of your choice. I used sesame seeds and poppy seeds, but this step is totally optional.
As you finish each one, place it on a parchment-lined backing sheet. Let them rise for about 10 minutes and then plunge them into boiling water for a couple of minutes. Then bake them for about 20-25 minutes and that’s it!! Voila! You will not believe. You will just not believe how good these are. Eat them while they’re warm or let em cool and freeze them. They reheat beautifully. We dipped ours in mustard and we topped em with chili and we ate em plain and they were all incredibly wonderful.
My work here is done; the world is now a better place for those of us who crave a good bagel dog now and then. Here’s the recipe…
Homemade Bagel Dogs
Makes 10-12 bagel dogs
4 cups bread flour
2 1/4 tsp (1 pkg) active dry yeast
1 3/4 cup warm water
2 tsp sugar
1 1/2 tsp vegetable oil
2 tsp salt
1 beaten egg white for finishing
8-10 good quality hot dogs