Tuesday, March 9, 2010

Bagel Dogs

Perusing the blogosphere, I came across a food item that immediately threw me back to my childhood. All of a sudden, I was sitting on a barstool at the counter in my mom's kitchen, legs swinging, patiently waiting for one of my favorite treats to heat up. The chime on the microwave goes off to let me know that delightful deliciousness is imminent. My mom opens the microwave, retrieves my treat, turns around and presents me with a delicious, poppy seed-dusted bagel dog. Scientifically- or mathematically-speaking, the greatness of bagel does is not an additive effect of the ingredients, but rather the effect is exponential. In other words, hot dog = good, bagel = good, bagel dog = magnificent (instead of doubly good). The chewiness of the bagel adds far more interest to the dog than a mere bun ever could. Based on this attack of nostalgia, you can imagine how excited I was to find a recipe for these beauties fromFood People Want.

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.

1 comment:

Bob said...

Can't say I've had those before, but I would love to have some now! They look wicked good.