Ingredients

The following ingredients have 6 Servings
  • 3/4 cup warm water
  • 1 1/2 teaspoons sugar
  • 1 package active dry yeast ((2 1/4 teaspoons))
  • 1 teaspoon kosher salt
  • 2 1/4 cups all purpose flour
  • 1 tablespoon butter (melted)
  • 6 hot dogs
  • 12 cups water
  • 2 tablespoons baking soda
  • 1 egg (beaten)
  • optional: toppings such as sesame seeds, poppy seeds, dried onion or coarse salt

Instruction

  • Mix together the warm water, sugar and yeast in the bowl of a stand mixer. Let the mixture sit for 5 minutes or until yeast has started to bubble.
  • Add the flour, salt and butter to the yeast mixture. Place the bowl on a stand mixer fitted with the dough hook. Mix the dough on medium speed for about 5 minutes, until the dough forms a ball that pulls away from the sides of the bowl. If the dough seems a little dry, add a bit more water (1/4 teaspoon at a time)
  • Remove the ball of dough from the bowl; spray the bowl with cooking spray and return the dough to the bowl. Cover with plastic wrap.
  • Place the bowl in a warm area until the dough has doubled in size, about 1 hour.
  • Preheat the oven to 450 degrees. Line a sheet pan with a silicon baking mat or parchment paper.
  • In a large pot, combine the 12 cups of water and baking soda and bring to a boil. I find a deeper pot works best to prevent the dogs from sticking to the bottom.
  • Place the dough on a floured surface and divide into equal pieces. Each piece should be about 3 ounces.
  • Roll each piece of dough into a rope about 10-12 inches long. Wrap the dough around each hot dog, pinching the ends of the dough together to seal. Place the hot dogs on the lined sheet pan.
  • Using a slotted spoon or flat strainer, dip each hot dog into the baking soda boil for 30 seconds per side. Place each hot dog back onto the sheet pan.
  • Brush the bagel dogs with the beaten egg. At this point you can add any bagel toppings if you desire. Bake until deep golden brown, about 15 minutes.