Home-made Bagel Dogs

Posted on July 19, 2010

I have a confession to make, and it’s not pretty.  My boys love bagel dogs.  If they’re in the store, they’re in my cart, guaranteed (they’re never on my meal plan..guaranteed).   We all have our addictions, right?  Well, the store stopped carrying them.  The boys wanted them.  What’s a mother to do?  Research and make her own Bagel Dogs, that’s what!

There are a few basic recipes and a few different methods.  I used an easy dough that had standard ingredients – read that “was not about to go spend $3 for gluten when I already have bread flour” and opted to go the boil route instead of just dipping the dogs in a baking soda solution.   I think it’s a law that bagels have to be boiled.

For the record, I use Koegel Beef Frankfurters (skinless).  Not only are they lower in fat than others, but they’re local and the ingredient list is not scary.   I also use bread flour because bagels need the extra gluten for the chew factor.

Dough! Many of the recipes called for using a bread machine.  I got rid of mine years ago, the hole at the bottom of the finished bread drove me crazy.  I used my stand mixer.  My plan was to let the machine knead this dough for 8 minutes.  At about 2 minutes I caught the mixer before it crashed to the floor.  At 3 minutes the ball was starting to come apart, so I called it done and gave it a final knead into a ball.  It was silky and bouncy, and, I admit to forcing my son to admire it.  It got to rise in the oven for an hour.

Ready for BoilingThe next step was to actually create bagel dogs.  The dough rolled out  into a  beautiful rectangle and was ready to wrap.  This is where I ran into trouble.  It requires some sort of spatial/geometric talent that I do not have.  I wrapped one dog with a spiral of dough leaving open ends (not what I wanted) some folded over like making a bed (too much dough on the sides), some folded over like closing a book (closer) and one last shot at the spiral wrap only with tucking under the ends (needs perfecting, but it’s the final photo).   Luckily this dough is forgiving.  What I can tell you is that it needs to be a fairly close package, and the ends need to be pinched and sealed so they don’t pop open during baking (not that it mattered one whit to the taste). 

So I had my victims and an extra bagel that you can’t see (it’s not pretty; next time I will make bagel stix).  While they rose for 10 minutes, I boiled a large pot of baking soda infused water and set the oven to 400.  Again, depending on recipes, this varied, but 400 always works for me.  I slipped the bagel dogs into the water and let them cook (?) for about 2 minutes, flipping at the halfway mark.  They aren’t fragile, you can use a large slotted spatula and get the job done.  They drained briefly on the towel that covered them while they rose, and went right onto a parchment lined baking sheet and into the oven.

Cooling Bagel Dogs I baked them for 10 minutes and then gave them an egg white wash and a sprinkle of sea salt.  The sea salt bounced off.  10 more minutes and they were golden perfection.



Swiper!  No Swiping!

Was it worth 2 hours of my time to make 8 bagel dogs?  Kevin thought so… 




I’m not going to attempt to pass off this recipe as low cal or low fat.   1 serving has 303 calories and 10.5 grams of fat using the Koegel dogs, but the calories are probably high because there is enough dough for maybe 3 more hot dogs?   I’m sure there will be another batch soon…


Here, then, is the one I selected for a sample.  The one that caused my son to swoon.  Put Bagel Dogs on your meal plan!

Finished Bagel Dog

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