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The Charge

The Charge

The Charge

Bagel Dogs


Bagel Dogs


30 mins


16 mins


90 mins


2 hrs 16 mins


6 servings


6 bagel dogs

This dough recipe will cover 6 standard-size hot dogs or 4 jumbo-sized hot dogs. If you end up with a 5-pack of standard sizes, you can divide the dough into 5 pieces, resulting in a larger bagel wrapper.


  • 2 1/4 (270g) bread flour (can substitute all-purpose flour)
  • 3/4 cup (170g) water
  • 2 teaspoons (14g) honey (barley malt is also an option if you have it)
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 6 hot dogs, patted dry (see recipe note)
  • Cornmeal for dusting sheet pan


  • Combine and mix together your dough ingredients:
  • Combine the bread flour, water, honey, yeast, and salt in a mixing bowl. Mix together until combined. Your dough will look dry.
  • Knead the dough:
  • Mix in a stand mixer with a dough hook for 6 to 7 minutes, or by hand for 10 to 12 minutes, until a smooth dough ball is formed.
  • Let the dough rise:
  • Cover the dough and let rise 1 hour in a warm kitchen to 1-1/2 hours in a cooler kitchen (below 70°F), until puffy and almost doubled in size.
  • Divide the dough and shape the bagel dogs:
  • Line a baking sheet with parchment and sprinkle it with cornmeal.
    Weigh your dough and divide by 6 (or however many hot dogs you are making). Take each ball of dough and using your hands, roll out on an unfloured counter into a rope of equal diameter approximately 12 inches long. Take the rope and twist around the hot dog, pinching each end of the rope on the underside to hold its shape. Keep 1 to 1 1/2 inches of the hot dog exposed on each end (the dough will expand as it rises).
  • Rest your dogs and preheat:
  • Cover the bagel dogs with a cloth and let them rest for 20 minutes. During this time, preheat your oven to 450°F and fill a large, wide pot like a Dutch oven with water and bring to a rolling boil.
  • Boil the bagel dogs, then add toppings:
  • If you are using any toppings, place them into a shallow bowl large enough to accommodate a bagel dog. Set aside.
    After the bagel dogs have rested, place 2 to 3 dogs into the boiling water, flipping them around continuously with a slotted spoon or spider for 1 minute. After 1 minute, scoop out the bagel dog, and if you’re adding a topping, tip it into the topping bowl top down (the cornmeal bottom should be looking up at you). Remove the bagel dog back to the parchment-lined sheet pan. Repeat with the remaining bagel dogs.
  • Bake:
  • After all of the bagel dogs have been boiled, move the pan to the oven and bake for 15 to 17 minutes, until deeply golden brown and shiny.
  • Serving:
  • Cool the bagel dogs for 5 to 10 minutes before eating.
  • Storage and Reheating:
  • Bagel dogs should be eaten the same day they are made. If you have extra, skip the refrigerator (as that will toughen the dough out) and wrap each bagel dog individually and put them right into the freezer. Warm them straight from the freezer at 360°F for 20 to 22 minutes.
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Nutrition Facts (per serving)
17g FAT