Bagel Dogs

When sourdough meets hot dogs, everyone wins. Leftover hot dogs get wrapped in chewy sourdough dough and baked into golden bagel dogs that beat anything from the freezer aisle.

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Ingredients

• Frozen leftover hot dogs
• 2 cups warm water (454 g)
• ½ cup sourdough discard (120 g)
• 1½ to 2 packages instant yeast (9 g)
• 2 tablespoons white sugar (30 g)
• 2 teaspoons kosher salt (16 g)
• 6 cups unbleached bread flour (800 g)
• Egg wash and toppings, optional (sesame, poppy, everything bagel seasoning)

Instructions

1. Mix the ingredients with the dough hook until combined.
2. Cover and let rise until doubled.
3. Roll out the dough.
4. Place the hot dogs 3/4 inch apart.
5. Cut the dough and roll it around each dog.
6. Let rest.
7. Boil in honey water. Do not skip this step; the honey bath is what gives that authentic bagel chew.
8. Bake at 400°F, adding different toppings to each dog if you like.

Game day handled.