Here's the recipe. It's basically a pretzel recipe. I am not a baker, much too accurate measurements for what I normally do so I'm no authority on this. I was a little surprised how well they turned out. The dough seemed too elastic to me to roll it into a flat sheet which is what I intended to do. The traditional bagel dogs I've had seemed to rolled from sheets since they were closed on the end.
Wrapping it around the dog made it look like a series of little bagels and made a convenient place to slice them into bite size appetizers and kids food.
I put a little smoke to the dogs before hand because that's what we do, smoke everything.
I recently made a big batch of Hot Beer deer sausage links that I will try next.
The sky's the limit. I think you could take a stuffed jalapeno (like the beginning of an ABT) and wrap it. Or shoot a ground sausage (with the big round nozzle on a jerky gun) onto smoker racks, smoke and then wrap with other fillings after the sausage has cooled a bit.
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons brown sugar
- 1 1/8 teaspoons salt
- 1 2/3 cups warm water
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water
- 2 tablespoons baking soda
- 2 tablespoons butter
- 2 tablespoons coarse Sea Salt
Edited by King Salmon - 1/15/12 at 8:40am
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 2/3 cups warm water. Stir in both flours, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for 1 ½ hours.
Combine 2 cups warm water and baking soda in an 8 inch Pyrex.
After dough has risen, cut into 10 pieces. Stretch each piece into a rope about 18 inches long. Start at the end of the sausage/dog and wrap down to the other end and dip into the baking soda solution. Place on parchment covered cookie sheet and let rise 15 to 20 minutes.
Bake at 450 degrees F for 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse sea salt.