If you are the proud new owner of YIDDISH KITCHEN, no doubt you scrolled to the bottom of the bonus materials to get your peepers on that EVERYTHING BAGEL recipe! When Zenbelly and I started daydreaming about all the possibilities for this recipe, we quickly realized that Bagel Dogs HAD to be made. Since we are hustling to pull together the remaining delicious dishes for Yiddish Kitchen, I am creating this VIP post ONLY for YOU lucky dogs!! Get it?! *dogs*. Ok anyway, here are the directions for making the dogs. It is basically the exact same process except you are makin’ em meaty. Check out the method below and a few photos for your viewing pleasure.
L’Chaim!!!
- Preheat oven as indicated by original bagel recipe
- Bring the pot of water to a boil as indicated by original recipe
- Combine bagel ingredients in a bowl as indicated by original recipe, adding in 1/2 teaspoon garlic powder*
- Take approximately 1/8th of the mixture and either roll it out like a long snake or into a ball, depending on how you’d like your bagel dogs to look
- Take one grass fed hot dog (you need 8 total)* and dry it off in case it is wet and wrap the dough around it in a spiral shape; if the dough breaks seal it back together with a dampened hand, it does not have to be perfectly formed
- If you use one large ball of dough instead of a spiral (rolled out snake), just wrap the dough around the hot dog until it makes one large “bun” and seal it shut by pressing it together on the underneath side
- Drop the dough wrapped dogs one or two at a time into the boiling water for about 5 minutes
- Remove with a slotted spoon and transfer to a parchment lined baking sheet or greased baking sheet
- Sprinkle with additional minced onion and poppy seeds
- Bake for about 15 minutes after boiling and remove from oven; careful not to overbake
- To reheat, toast on low in a toaster oven
