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.
- 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.