- 2 c
- water (110° f)
- 2 pkg
- active dry yeast
- 3 Tbsp
- 3 tsp
- table salt
- 5 1/2 c
- unsifted all-purpose flour (approximately i used 5 1/4)
- quality all-beef hot dogs
- 2 tsp
- baking soda
- sesame seeds, poppy seeds and/or coarse salt for garnish
Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a
pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water
and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn’t turn my pan and I had to bake 3 dogs on another pan. they all wouldn't fit on one sheet). Serve warm or let cool on a wire rack.