I did a fair amount of babysitting growing up. My two younger brothers are 10 and 8 years younger than me, so they gave me good training for keeping my ground with little boys. Once the word got out that I wasn’t afraid of babysitting little boys, even multiples of them, I found myself with a number of steady jobs. Something about the AirForce and pairs of brothers two years apart…
One of the things I enjoyed about babysitting was the exposure to different kitchens and the associated food complexities exhibited there-in. I was a self described food anthropologist (not a snoop)! Some families were all about healthy eating with out any hidden junk food stashed away in a high cubboard. Some families doled out the poor kids confiscated Halloween candy to make it last the entire year.
One of my favorite families introduced me to BagelDogs not too long after my first bagel. BagelDogs came individually packaged and were stored in the freezer. They fit into the realm of pop it in the microwave cooking, and more importantly were good grasp-food for kids. I’ve continued to think of those dogs over the years; they were one of my first examples of food ingenuity. My BagelDogs were before cereal and candy manufacturers went crazy offering bigger and brighter and newer offerings. In my mind they were inspired.
With my run of bagel making last week, plump little images of hot dogs danced through my head. With my bagel-hole-angst in check I tried my hand at making my own BagelDogs, and found that they are even easier to make than bagels! No hole plunging, no dough unwinding, their formation was simple and intuitive. I think kids could handle this dough project as easily as the resulting product. And did I mention they’re tasty? Though watch out- these doggies remain hot for awhile after cooking! Since these dogs cook in the oven, they are well suited for party situations when you want a large number of servings to finish simultaneously.
Garlic Onion Bagel Dogs
Our favorite tested combination of dog flavors is a sauted onion with garlic combo, though these dogs are just as good plain.
Set yourself up to make the dough recipe from the Mini Bagel entry. One batch of Mini Bagel dough wraps four dogs.
Preheat the oven to 425F.
Since Bagel Dogs are a rather self-contained unit, they don’t lend themselves to toppings very well (they are very well suited for dunking though). I took this as an opportunity to inject flavor into the dough preparation: saute enough sliced or minced onions to yield 1/2 – 3/4 cup of cooked onion. Add the cooked onion to the liquid phase of the bagel dough and continue to combine in the food processor.
Check the feel of the dough for proper flour to moisture level and adjust accordingly (the dough shouldn’t be sticky but kind of shiny and plastic looking). Allow the dough to sit covered for 5 minutes.
Divide the dough into four equal parts and roll out each part into a snake that is twice as long as your chosen hot dog. With a rolling pin, flatten the dough snake in both directions- lengthwise and widthwise. Place your hot dog at one end of the flattened snake at approximately a 45 degree angle. Roll your dog, wrapping it up with the bagel dough, allowing the dough to overlap about 1/2 inch as it twists along the dog.
Set your finished dog aside and continue with the remaining three dough snakes.
When finished rolling, bring a large pot of salted water to a boil. Boil the dogs in batches of two for 3 minutes each. Remove the bagel dogs carefully with tongs or a straner to a lined cookie sheet (I always use silpat). Sprinkle the dog with salt and dehydrated garlic sprinkles. Bake in the oven at 425-450F till the dough is golden.
Remember these dogs remain quite hot for awhile, so cut them in half to aid cooling. Also, these Bagel Dogs can be oven cooked half way to be cooked off at a latter time (Hmmm, finished off on the grill?). Fully cooked Bagel Dogs freeze well and microwave well too.