Instead of copying the recipe, I will outline the basic steps in making a bagel dog. Food People Want has all of the measurements and details just right, so no need to reinvent the wheel. First, you make the dough. My dough hook failed to help me knead the dough, so I got my hands dirty and finished the job. The dough rises and gets punched down (one of my favorite parts of making bread). You cut the dough into 12 strips and wrap them around the dogs. I would recommend keeping the wrapping a little tight, especially being sure to secure the ends. The dough rises again around the hot dogs. Then you put the dogs into simmering water for a minute so they'll puff up. Bagels are made in this way too. I'm assuming it's this step that makes sure the end product is especially chewy. Lastly, you sprinkle on your toppings and put the dogs into the oven for about a half hour.
I used Hebrew National hot dogs and some feta-spinach chicken sausages for my bagel dogs. On top are sesame seeds, herbs and dried garlic and, of course, poppy seeds. My bread-baking abilities are still at the novice stage, but this recipe came out perfectly. The bagel was the perfect texture, creating a cushiony blanket around the hot dogs. I would recommend using tubed meats without skin. It was not always a problem, but sometimes it was difficult to get through the bagel and the dog in one bite. The best part is this recipe made 12 bagel dogs that freeze and reheat exceedingly well. I will be eating these portable edibles for at least the next week, and my inner child can't stop smiling.