Bagel dogs
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If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
It shouldn't be that difficult. I haven't seen bagel dough available anywhere but you could either make your own or just buy some pizza or bread dough and use that.
Andy M.
Certified Pretend Chef
One of SO's favorite appys is cocktail franks rolled up in a half triangle of crescent roll dough and baked - pig in blankets.
Oldvine
Sous Chef
Both of our local Costco stores had bagel dogs recently. My husband found them in one of the local large markets, Winco.
Thanks for the replies.
Bagel dogs are different from Pigs in Blankets ,at least the ones I've had and made. Those are delicious but not the same thing.
OldVine---- I'll try Winco. Costco? Maybe----I think I looked there but our Costco isn't one of the biggest ones so they may just not stock them, or it's sporadic.
Lacking finding the real deal, I'll try the pizza dough thing but it wouldn't be as chewy.
Bagel dogs are different from Pigs in Blankets ,at least the ones I've had and made. Those are delicious but not the same thing.
OldVine---- I'll try Winco. Costco? Maybe----I think I looked there but our Costco isn't one of the biggest ones so they may just not stock them, or it's sporadic.
Lacking finding the real deal, I'll try the pizza dough thing but it wouldn't be as chewy.
Oldvine
Sous Chef
Bagel dogs at Costco might be a summer item. I don't think I would do bagel dogs at home since I'm sure it's more work than I'm willing to do for the pay off even tho' we like them.
P.S. One of our local Costco stores, is the smallest store in the chain.
P.S. One of our local Costco stores, is the smallest store in the chain.
Macgyver1968
Senior Cook
I made bagels the other day...would you boil the dough with the hot dog in it?
I thought about that----- not that I would do it, but how DO they make bagel dogs??
Andy M.
Certified Pretend Chef
Making a batch of onion bagels right now.
I'd guess you would roll the dogs in the dough then let them rest, boil then bake. It wouldn't be the first time a hot dog was boiled.
I'd guess you would roll the dogs in the dough then let them rest, boil then bake. It wouldn't be the first time a hot dog was boiled.
Macgyver1968
Senior Cook
I've only made them one time...just last week. I need to make them skinnier with a bigger hole (insert dirty joke here) as they poofed up to much and broke the crust:
Andy ----- can you give a recipe that you MIGHT use IF you were going to make bagel dogs. I've never made a bagel.
Andy M.
Certified Pretend Chef
Here's my current recipe that makes a dozen small bagels. An older version of this recipe is posted in its own thread but with larger quantities to make 18 bagels. After the larger batch of dough broke my mixer I cut the recipe down to a dozen.
You can leave out the onion flakes and powder if you want them plain.
PS: There are lots of recipes online if you prefer.
Onion Bagels
465 Gr Warm Tap Water
1 Pkg Active Dry Yeast
1 Tb Sugar
735 Gr Bread Flour
2 tsp Kosher Salt
¼ C Toasted Onion Flakes
1[FONT=PC명]½ tsp Onion Powder[/FONT]
1 tsp Oil
1 Tb Sugar
Combine the water, yeast, and the sugar in the bowl of a stand mixer fitted with a dough hook (coat the top part of the hook with oil). Stir and let stand until foamy, about 10 minutes depending on room temperature.
Separately combine the flour, salt, onion flakes and onion powder. Turn the mixer on to the lowest speed and gradually add the dry ingredients to the mixer bowl. Mix until the dough comes together. Continue mixing for 10 minutes at speed setting 2 until a stiff dough is formed.
Remove the dough from the bowl and oil the bowl. Place the dough back in the bowl, turning the dough to coat it completely with oil. Place plastic wrap directly onto the dough surface and let it rise in a warm spot until doubled in size.
Preheat the oven to 400º F.
Bring 4 quarts of water and 1 tablespoon of sugar to boiling in the widest pan available (5[FONT=PC명]½-qt. sauté pan). Line two half sheet pans with parchment paper.[/FONT]
Remove the dough from the bowl and knead briefly by hand to deflate it. Using a scale and a calculator, remove 1/12th of the dough from the bowl and form it into a smooth ball then poke your finger through the center of a ball and twirl it around your finger to enlarge it to a 3[FONT=PC명]½-4 inch diameter. Repeat for all the dough. Place the shaped bagels on a floured surface and cover with a towel. Allow it to rest and rise.[/FONT]
Place bagels top down into the boiling water 3 at a time and boil for 1 minute, flipping them over after 30 seconds. Remove the boiled bagels to the baking sheet. Repeat until the pans are filled with six bagels each.
Place the pans in the oven and bake for 30-35 minutes or until medium golden brown. Move the pans around from shelf to shelf and turn them front to back during the baking time to ensure even baking.
Cool completely before wrapping for storage.
You can leave out the onion flakes and powder if you want them plain.
PS: There are lots of recipes online if you prefer.
Onion Bagels
465 Gr Warm Tap Water
1 Pkg Active Dry Yeast
1 Tb Sugar
735 Gr Bread Flour
2 tsp Kosher Salt
¼ C Toasted Onion Flakes
1[FONT=PC명]½ tsp Onion Powder[/FONT]
1 tsp Oil
1 Tb Sugar
Combine the water, yeast, and the sugar in the bowl of a stand mixer fitted with a dough hook (coat the top part of the hook with oil). Stir and let stand until foamy, about 10 minutes depending on room temperature.
Separately combine the flour, salt, onion flakes and onion powder. Turn the mixer on to the lowest speed and gradually add the dry ingredients to the mixer bowl. Mix until the dough comes together. Continue mixing for 10 minutes at speed setting 2 until a stiff dough is formed.
Remove the dough from the bowl and oil the bowl. Place the dough back in the bowl, turning the dough to coat it completely with oil. Place plastic wrap directly onto the dough surface and let it rise in a warm spot until doubled in size.
Preheat the oven to 400º F.
Bring 4 quarts of water and 1 tablespoon of sugar to boiling in the widest pan available (5[FONT=PC명]½-qt. sauté pan). Line two half sheet pans with parchment paper.[/FONT]
Remove the dough from the bowl and knead briefly by hand to deflate it. Using a scale and a calculator, remove 1/12th of the dough from the bowl and form it into a smooth ball then poke your finger through the center of a ball and twirl it around your finger to enlarge it to a 3[FONT=PC명]½-4 inch diameter. Repeat for all the dough. Place the shaped bagels on a floured surface and cover with a towel. Allow it to rest and rise.[/FONT]
Place bagels top down into the boiling water 3 at a time and boil for 1 minute, flipping them over after 30 seconds. Remove the boiled bagels to the baking sheet. Repeat until the pans are filled with six bagels each.
Place the pans in the oven and bake for 30-35 minutes or until medium golden brown. Move the pans around from shelf to shelf and turn them front to back during the baking time to ensure even baking.
Cool completely before wrapping for storage.
Macgyver1968
Senior Cook
Do you put an egg wash on them?
Andy M.
Certified Pretend Chef
No I don't. I put sugar in the water I boil them in. That serves to aid their browning and puts a shine on them.
Macgyver1968
Senior Cook
I'll have to remember that. My sister requested onion bagels...I think I'll use your recipe.
Andy M.
Certified Pretend Chef
Last edited:
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