Bagel Dogs

Who doesn't love bagel dogs?! This recipe is super easy if you have a Kitchenaid mixer and the hook attachment.  Easy peasy.  And don't they look pretty??  Yummers. Recipe from tastykitchen.com

 

 Bagel Dogs

• 4 cups Bread Flour
• 1 Tablespoon Sugar
• 1-½ teaspoon Salt
• 1 Tablespoon Vegetable Or Olive Oil
• 2 teaspoons Instant Yeast
• 1-½ cup Warm Water
• 10 whole Polish Sausages Or Hot Dogs

Mix all ingredients but the sausages, and only 1 1/4 cups of the water into a large bowl. You can add the additional water if it looks like not all the flour will mix or the dough is extra stiff. (I end up using about 1 1/3 cups, but altitude, indoor temp, etc may change it). Dough will be sticky.
Tip dough onto clean counter and knead about 10 minutes or until dough is smooth.
Cut dough into even pieces and let rest 10-20 minutes. (10 for bagel dogs since smaller dough is better, but 8-10 regular bagels can be made with the dough.)
Using a rolling pin, roll out each piece of dough into a long rectangular piece twice as long as the hotdog/sausage. Wrap diagonally across the hotdog, making sure there is overlap, then tuck the ends in when done.
Let rest 5 minutes.
While resting, boil a large pot of water on stove and preheat oven to 425. Once boiling is reached, place bagel dogs in water for one minute each, then let them sit on a tea towel/paper towel to dry for 30 seconds. For authenticity, sprinkle top with poppyseeds. You can also use dried onion, sesame seeds, kosher salt, or anything else.
Bake for 10-15 minutes until bagels are golden, take out and let cool. If you didn’t wrap them tight enough with good overlap, they can unwind a bit, as shown for the middle one the picture above (I was impatient).