My Picture for this is awful! I made them at my daughters and had to use my cell phone for the pictures. My cell phone does NOT take good pictures. But, My grandkids loved these and gobble them up, so I thought I would share the recipe. Anytime you can get picky eaters to eat something, is a recipe worth posting. I found the recipe here, and her pictures are much better! Plus you get the pleasure of checking out her blog!
Bagel Dogs (Or Pretzel Dogs)
From: Carrie’s Cooking and Recipes
2 cups hot water (110° F)
2 packages, active dry yeast
3 tablespoons sugar
3 teaspoons salt
5 1/2 cups all-purpose flour
12 quality all-beef hot dogs
2 teaspoons baking soda
1 egg yolk plus 1 tablespoon water, lightly beaten
Sesame seeds, poppy seeds and/or coarse salt for garnish (I didn’t use any garnish)
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 (Plastic wrap will work here too in a pinch) and let rise in a warm place for about an hour or until doubled in size.
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.
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.
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 the bagel dogs 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.
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. Serve warm or let cool on a wire rack.
Makes 12 Bagel Dogs
I found this to make a lot of dough. (Maybe I didn’t wrap them quite right) However, next time I make these, I am going to make lots and lots of extras and freeze them. That way my daughter can feed them to the kids whenever they might want them. The kids loved them and ask for them now. Worth the effort? You bet! Just ask the Grand Kids! Thank you Carrie for such a great recipe!
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