| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 cups bread flour, plus more for dusting
- 1 tablespoon sugar
- 1 1/4 teaspoons active dry yeast
- 3/4 teaspoon kosher salt
- 1/2 cup warm water
- 1/4 cup warm milk
- 2 tablespoons olive oil, plus more for the bowl
- 1/2 cup ketchup
- 2 teaspoons harissa, or more for more spice
- 8 precooked hot dogs or sausages
- 1 large egg yolk
Instructions
- Stir together the flour, sugar, yeast and salt in a large bowl or in a stand mixer fitted with a dough hook. Combine the water, milk and olive oil in a small bowl or measuring cup, then stir it into the flour mixture. Knead, either by hand on a lightly floured surface or with the stand mixer on medium speed, adding more flour if needed, until smooth, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, about 2 hours.
- Mix the ketchup and harissa together in a small bowl until smooth and combined. Set aside.
- Oven method: Line a baking sheet with parchment paper. Divide the dough into 8 equal parts and keep it covered when you’re not working with it. Working with one piece of dough at a time, roll out a long skinny snake and wrap it firmly and evenly around a hot dog. Roll it back and forth on your work surface a couple of times so that the coils of the dough stick together, then place it on the baking sheet. Continue with the remaining dough and hot dogs, placing them 1 1/2 inches apart on the baking sheet. Let them rise for 30 more minutes and preheat the oven to 350 degrees F.
- Beat together the egg yolk with 1 tablespoon water in a small bowl. Brush the tops and sides of the dough evenly with the egg wash. Bake until lightly browned, about 18 minutes. Let cool slightly and enjoy with lots of harissa ketchup.
- Campfire method: Start a bonfire! For each bagel dog, wrap a piece of foil around one end of a long 1-inch-diameter wooden dowel so that it covers about 6 inches of length at the tip. (Just the tip.) Divide the dough into 8 equal parts and keep it covered when you’re not working with it. Take a piece of dough and roll it into a snake; wrap it firmly around the foil-covered part of the dowel. Roll it between your hands a few times to make sure there are no holes in the dough, then stick it right above the fire. Rotate it so that it cooks evenly and cook it gradually until it is browned evenly on all sides. (Make sure that it’s not touching the fire at all; otherwise it will brown quickly on the outside but still be raw on the inside.) As you cook the bagel, stick a hot dog or sausage on a pointy stick and warm it right alongside the bagel in the fire. Let the bagel cool briefly, then remove it from the dowel, using a paper towel to shield your hands in case it’s still quite hot. The bagel should slip off pretty easily. If it doesn’t, cook it a little bit longer.
- Slide the hot dog or sausage into the bagel coil and enjoy with the harissa ketchup! Repeat with the remaining dough and hot dogs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 260 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 41 mg |
| Sodium | 327 mg |
Reviews
I thought she made challah dough in the show and put them in a baking soda bath. Do I have the wrong recipe? I will use one writers suggestion to boil them in a barley malt bath, but I’m confused.
Made only the bagel part of this recipe in the oven to wrap around sausage links using alum foil the shape and size of the sausage links, adding one step further. bring a pot of water to a boil and adding malt powder. Drop it down to a simmer, gently add the shaped bagels into water and simmer 1 minute each side. Move them to sheet pan that has parchment paper, egg wash them. and bake up to the last 1 to 2 minutes, remove and add brush on melted unsalted butter, and then your toppings, put back in oven for the last 1 to 2 minutes or until golden brown. To me they taste between a bagel, and a soft pretzel (which I love). Definitely a keeper recipe for the bagel portion.
Just watched this episode, an old repeat. I saw how she mixed the ketchup and spices right in the bottle and noticed after she shook it up the spices were still at the top and not mixed in. Had to check the reviews to see if anyone else noticed that and commented. I was surprised the online recipe called for harrisa instead of curry and that was mostly what all the comments were about in the reviews. If she is going to change from the tv version she should explain why.
Could a store bought dough be used instead of making one from scratch?
Delicious and easy to make! Harissa ketchup really kicks it up a notch
I didn’t make the ketchup. We used a grainy mustard that some friends brought us back from Germany. The bagel dogs were great. I did do an extra step that she didn’t do. Which was I poached them in water and malt syrup that I bought for making bagels. I plan on making them the next time my special needs brother comes out for a visit.
This looks like so much fun for camping. But I was wondering if you can wrap the dough around the hotdog and put it on a stick together to roast. I want to make these for kids
Ketchup bottle, 2 tap yellow mustard, onion powder, and curry powder. She doesn’t say amounts of seasonings but it didn’t look like much.
I can’t believe people are 1-starring this over ketchup. That’s unbelievable.
I want the curry ketchup recipe you did on the show NOT the recipe on this page.