The bagel dog is a relative newcomer to the American table. The recipe is credited to Milan R. Burger who created it in 1980 at his Durham, North Carolina, business Temptee Bagel. Bagel dogs, similar to pigs in a blanket, are made of a hot dog or smoked sausage wrapped in a bagel-type dough and baked. They can be made with full-size sausages and served as part of a meal or with miniatures, like in this appetizer recipe. Bagel dogs are popular in New York and the Midwest where they are sold commercially at concessions stands in and around New York City, Chicago, and Cincinnati. Bagel dogs can be difficult to find in other regions but luckily, they are easily made at home.
Recipe Servings: 6
+ 1 hour 30 minutes resting
Ingredients
- 1 package (¼ oz) active dry yeast
- 2 Tbsp brown sugar
- 1⅛ tsp salt
- 3½ cups warm water (110°F), divided
- 3 cups all-purpose flour
- 1 cup bread flour
- 1 package (14 oz) little smokies sausages (rinse, drain, and pat dry with paper towels)
- 2 Tbsp baking soda
- 2 Tbsp butter, melted
- 2 Tbsp kosher salt
Directions
- Stir together the yeast, brown sugar, salt, and 1½ cups warm water in a large bowl until ingredients are dissolved.
- Stir in flour and knead dough for about 8 minutes on a floured surface until smooth and elastic.
- Transfer dough to a greased bowl, turning it over in the bowl to grease the top of the dough. Cover the bowl loosely and let the dough rest in a warm, draft-free place for 60 minutes.
- Combine the remaining 2 cups warm water and baking soda in an 8-inch square pan. Line two large baking sheets with parchment.
- Divide dough in half and shape into two balls. Return one ball to the bowl and cover it.
- Roll and stretch the dough into a log about 16 inches long and cut it into 16–20 equal pieces.
- Roll each piece into a 7-inch rope.
- Wrap one of the ropes around a sausage in a spiral from end to end. Crimp the end or push it under the last wrap to secure. Repeat this process until all the ropes of dough are used.
- Dip each dough-wrapped sausage into the baking soda water and then place them on the baking sheets.
- Cover the baking sheet loosely with foil and let it rest for 15–20 minutes.
- Repeat steps six through ten using the remaining dough.
- Bake each sheet of bagel dogs separately at 450°F for 8–10 minutes, or until the bagel dogs are golden-brown.
- Brush each bagel dog with melted butter and sprinkle them with salt.
- Serve hot with optional dipping sauces such as ketchup, mustard, or cheese sauce on the side.
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