Years ago Costco had Dr Stein's Bagel Dogs. They disappeared.
Since then found Nathen's Bagel Dogs in the freezer, but just not the same.
I've been making my own version for years with Costco dinner franks cut in half {or sometimes whole) depending on the eater preference.
The dinner franks come in a 14 pack and 7 either whole or cut in half fit my sheet pan to bake for a batch.
I use the King Arthur recipe for making bagels.
I augment by using 100 grams of sour dough discard which replaces 50 grams of flour and 50 grams of water and reduce the salt to 1/4 of the recipe. The salt in the hot dogs contributes a lot of salt.
I fast forward though the dough making.
After the first proof, I divide into 6-7 equal balls of dough for second proof.
Each ball gets rolled out to a 14" slab and cut in half.
Wrap a dog in the dough making sure to full envelope the meat.
Stretch the dough as you wrap the meat. Cut off any excess dough
Boil in small batches for 2-3 minutes.
Sorry didn;t realize the photo wasn't focused. Call it steam off the pot?
Place on a sheet pan covered with parchment paper and bake for around 25 minutes until the dough is browned.
Move to cooling racks.
This is a typical batch. The dough may separate at the ends. My rolling and wrapping skills suck.
Where did the bagels come from?
Remember I said to stretch the dough and cut the excess?
I usually get 2 bagels from excess dough
I've been making these for 7-8 years. A typical year is 3 packages of franks or 84 dogs.
I give away most of them and never a complaint of quality
Since then found Nathen's Bagel Dogs in the freezer, but just not the same.
I've been making my own version for years with Costco dinner franks cut in half {or sometimes whole) depending on the eater preference.
The dinner franks come in a 14 pack and 7 either whole or cut in half fit my sheet pan to bake for a batch.
I use the King Arthur recipe for making bagels.
I augment by using 100 grams of sour dough discard which replaces 50 grams of flour and 50 grams of water and reduce the salt to 1/4 of the recipe. The salt in the hot dogs contributes a lot of salt.
I fast forward though the dough making.
After the first proof, I divide into 6-7 equal balls of dough for second proof.
Each ball gets rolled out to a 14" slab and cut in half.
Wrap a dog in the dough making sure to full envelope the meat.
Stretch the dough as you wrap the meat. Cut off any excess dough
Boil in small batches for 2-3 minutes.
Sorry didn;t realize the photo wasn't focused. Call it steam off the pot?
Place on a sheet pan covered with parchment paper and bake for around 25 minutes until the dough is browned.
Move to cooling racks.
This is a typical batch. The dough may separate at the ends. My rolling and wrapping skills suck.
Where did the bagels come from?
Remember I said to stretch the dough and cut the excess?
I usually get 2 bagels from excess dough
I've been making these for 7-8 years. A typical year is 3 packages of franks or 84 dogs.
I give away most of them and never a complaint of quality
