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I have been baking so much lately and I seriously can’t control it. Impulse baking. It started with gooey butter cake (three of them) then I made some breakfast cheesecake and this weekend I’m making a new muffin recipe. It was difficult to choose just one muffin flavor out of the 49 that popped into my head but I managed.
It’s not that I’m craving all those baked goods – I’ll devour just about anything with sugar involved. It’s just that I really like to bake. It’s surprising that I wanted anything to do with these bagel dogs.
So in addition to baking, one of my weaknesses is hot dogs. Again, it’s not that I really crave them – it all has to do with the act of making them. Specifically, microwaving. Yes, hot dogs are on the other end of the “cooking is my hobby” spectrum in that hot dogs are one of my go-to proteins when I don’t have time to cook. After eggs, of course.
Really though, being gluten intolerant, how many affordable convenience foods are out there? Ok, there are a few but how many are actually somewhat filling? Just three – canned tuna, eggs, and hot dogs. I like fruits and vegetables and understand there are people who say stuff like “fruits and veggies have fiber that keeps you full” but I can’t say in any honesty that fruits and veggies keep me full longer than about five minutes. Or that I can drink water to feel full while I wait a grueling 60 seconds for my hot dogs to finish microwaving.
Don’t worry, we won’t be microwaving these.
I came up with the idea to make bagel dogs a while back when I made my bagel recipe for girl’s weekend with my best friend. For these, I knew I wanted to use the sesame topping from my original recipe and I was considering flavoring the dough. I had made pizza bagels a few times last year which used roasted garlic and oregano in the dough and it made such a huge difference. I decided to stick with that idea but replace the oregano with onion. The flavor turned out perfect!
The only somewhat difficult part of this recipe is getting the dough to mold around the hot dog but I figured out that it doesn’t have to be perfect. The dough puffs up really fast while boiling so any loose spots should secure around the hot dog. You really just have to make sure you don’t have cracks in the dough because, like any baked dough, those will spread while baking. Since there is no gluten to hold the dough together, you may get cracks more easily but they are easy to work out. I’d recommend reading my tips for working with my multi-purpose dough before starting.
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Hot dogs wrapped in a chewy, yeast free bagel dough with roasted garlic and onion baked right in then topped with an onion sesame mixture. Paleo friendly.
Ingredients
- 1 batch multi-purpose dough mixed with:
- 1 Tbsp granulated roasted garlic
- 2 tsp onion powder
- 8–10 hot dogs (I used Applegate brand)
- 2 Tbsp white sesame seeds
- 2 tsp Penzeys Fox Point seasoning
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Dust a work surface and rolling pin with extra tapioca starch that you used to make the dough. Break off a handful or two of dough (a size that’s easy to work with) and roll it out into a rectangle about 1/4-1/3 inch thick. The narrow side of the rectangle should be wide enough to just cover the length of the hot dog (either fully or omitting the ends).
- Blot the excess moisture off of each hot dog using paper towels. Place one hot dog at the narrow edge of the dough then gently lift that edge to begin wrapping it around the hot dog (just like rolling sushi or cinnamon rolls). Once you’ve rolled up enough dough to cover the hot dog, use a pizza cutter to cut it away from the remainder of your strip of dough. Take your wrapped hot dog and use your hand to work the edges of the dough together along, repair any cracks, and to get it molded a little tighter around the hot dog. It doesn’t have to be perfectly molded since the dough will puff up quickly while boiling but the cracks will spread in the oven so make sure you don’t have any. Repeat with the remaining hot dogs, adding more dough to your work surface as you run out.
- Bring a pot of water to a boil and boil the bagel dogs for two minutes each. I boiled two at a time to minimize the chance of them sticking together. Use a slotted spoon to remove them of the water and place them on the parchment lined baking sheet.
- While the bagel dogs are boiling, mix together the sesame seeds and Fox Point seasoning in a shallow bowl. Once the boiled bagel dogs are cool enough to handle, dip the top in this sesame mixture and put back on the baking sheet.
- Bake for 12-15 minutes or until a toothpick inserted in the dough comes out clean. Note that this particular dough will not brown when it’s done, it will remain pale. If it browns, it has probably baked too long.
- Allow to cool then serve with your favorite condiments. I recommend spicy brown mustard for this recipe.
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