BAGEL DOGS OR MINI-BAGEL DOGS
We were shopping last week when my husband commented again on how we can't find his favorite frozen snack anymore. We used to buy a box of bagel dogs every time we went to Costco but Costco has long since stopped carrying them. We also would buy the mini bagel dogs when we could find them. Even I would eat one once in a great while. So I suggested we just try making them ourselves. The next day I spent some time researching bagel recipes and found that others had been successful using this one for Mall Pretzels, found online at Allrecipes, to make bagel dogs. I remember making bagels years ago when my son was a toddler and I guess it must've been quite an experience, as I've not done it since. I've often thought about doing it again though and I do remember the hassle of making, boiling and then baking them. So when I saw this recipe, where the boiling is replaced by a quick dunk in a baking soda and hot water bath, I had to give it a try. The recipe as written is excellent but I've changed the instructions slightly to make the mini-dogs. We only made one full sized bagel dog, to compare, and I personally like the flavor of the hot dog better than the little smokey, but I like the size of the minis. 'Cause they're just plain fun to eat! Feel free to use any type of hot dog (all beef or turkey) that you like & just cut your dough into fewer, bigger pieces. I don't worry too much about the exact amount of dough pieces, I just make pretzels or pretzel bites out of any leftovers. :) Instructions are "by hand" but I used my Kitchenaid mixer with the dough hook attachment for the mixing and kneading with great results. Prep time includes rising time.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 2h8m
Yield 30-40 mini dogs
Number Of Ingredients 11
Steps:
- In a large mixing bowl, dissolve the yeast, brown sugar and salt in the 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (If using a stand mixer you will probably need to add a few extra tablespoons of all-purpose flour to get a non-sticky dough.) Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan.
- After dough has risen, divide in half and put one ball back in the bowl and cover again. Gently roll and stretch the second half into a log about 16 inches long and cut into 16-20 pieces. Roll each piece into a 7 inch rope, then starting at one end of the little smokie begin wrapping the dough around in a spiral, ending at the other end. Crimp the end or push it under the last wrap if needed to secure.
- Dip it into the baking soda and water solution. Place on parchment covered cookie sheets, loosely cover with foil and let rise 15 to 20 minutes. Repeat all with second half of dough.
- Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.
- Repeat with remaining dough. Feel free to experiment with different sizes of dough you use for wrapping, especially if you choose to make the full-sized dogs. I ended up liking the thicker wraps best because the dough stayed soft and puffy instead of getting hard and crunchy on the outside. Any leftover dough can be formed into pretzels, twisted into pretzel sticks or I even tried just cutting them into bite-sized bits that were great for toddler snacks.
- Serve with cheese sauce, ketchup, mustard, BBQ or horseradish sauce for dipping.
- Yield depends on how many Little Smokies or hot dogs you're using (how many minis to a package actually varies). One full recipe though will make a nice addition to your appetizer tray.
Nutrition Facts : Calories 111.4, Fat 4.5, SaturatedFat 1.8, Cholesterol 10.5, Sodium 944.8, Carbohydrate 13.9, Fiber 0.5, Sugar 1.1, Protein 3.5
MINI BAGEL CHIPS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 40 chips
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Slice the bagels in 4 across the center and place on 2 baking sheets.
- Crush the fennel, mint, oregano, salt and pepper in a mortar and pestle or mini processor. Transfer to a small bowl and add the olive oil and melted butter. Brush the flavored oil and butter mixture onto the bagel pieces.
- Bake until toasted and fragrant, about 8 minutes. Serve with your favorite dip.
REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
MINI BREAKFAST BAGEL SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Heat a griddle over medium heat.
- Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
- While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
- Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
- To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.
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