Here’s a little trip back in time in recipe-land. A long, long time ago, when my son was little and the only little one we had in our newly started family, he was very active and busy and wild. He would drive his father crazy on Saturday mornings with all his energy when all his dad wanted to do on a Saturday morning was sleep. So, to restore peace in our family, I started a little tradition. Every Saturday morning the boy and I would go to the bagel shop. I drank coffee, he ate bagels and bounced on the bench and generally thoroughly enjoyed himself. The ladies at the bagel shop thought he was adorable (and yeah, he was). He could charm just about anyone with those big brown eyes and his beautiful smile. The tradition continued after my daughter was born … right up until the time we moved here, where we tried to continue it, but found they really don’t have any good bagel shops here. Sigh.
Anyway, one of the things they sold at this bagel shop my son and I went to was bagel dogs. They looked SO yummy! We were always at the bagel shop for breakfast, though, and hot dogs for breakfast just didn’t sound good to either of us. I figured we could try this at home, though–so we did. I made some bread dough in my bread machine and together we made the “snakes” out of the of bread dough and wound them around the hot dogs and baked them up. Oh he loved those bagel dogs! We made them for years, even after my daughter was born, and the kids both loved making AND eating them. But somehow, over time, we drifted away from these childhood favorites in favor of other, more grown-up foods.
My son is 20 now and I’m not sure what triggered the memory, but the other day my boy requested bagel dogs out of the blue. It has been so long since we made them that my daughter didn’t even know what we were talking about. She had no memory AT ALL of bagel dogs. So I made up some bagel dogs for my grown-up kids. It was fun to make them and remember all the good times we had when they were little. They are not so much a favorite anymore (we don’t really enjoy hot dogs anymore), but for anyone who loves hot dogs, I highly recommend making these dogs wrapped with fresh, hot homemade bread in lieu of a bun. You can certainly make them with any long, skinny sausages–it doesn’t have to be hot dogs.
- 1 cup white whole wheat flour
- 2 cups bread flour
- 1 Tablespoon yeast
- 1 Tablespoon sugar
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup plain nonfat yogurt
- 2/3 cup plus 1/4 cup water
- Natural, nitrate free hot dogs, brats, or other sausages, pre-cooked
- Put the ingredients for the bread dough in a bread machine and set it on the dough setting.
- When the dough is done, preheat the oven to 170 F. and turn the oven off. Spray a large baking sheet with cooking spray.
- To shape the bagel dogs: take a golf-ball sized piece of dough and roll it between your hands to make a long skinny snake. You may need to pull gently to stretch the snake and make it skinnier.
- Wrap the "snake" around one of the hot dogs and set it on the prepared baking sheet. Repeat until you have as many bagel dogs as you want or until you run out of dough, leaving a large space between the dogs to allow the bread to rise. If you have any dough left, bake it into buns or a mini loaf of bread.
- Spray the bagel dogs with cooking spray, cover with a clean towel and set in the warm oven to rise for about 40 - 45 minutes or until the dough is good and puffy.
- Remove the towel, turn the oven on and bake until the dough is golden brown and the bread is done, about 20 - 30 minutes.
- Take the dogs from the oven and serve with ketchup, mustard and any other hot dog fixings that you like on the side.
Total time does not include bread machine time for the dough, as that varies by the machine.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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