Cheddar Bagel Dogs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Bagel Dough Sponge:4 Cups all purpose flour1 tsp yeast2.5 Cups of room temperature waterBagel Dough:3 3/4 Cups all purpose flour (divided)1/2 tsp yeast2 tsp honey1 tsp saltBagel Dogs:Oscar Mayer 98% Fat Free WienersCheddar Cheese Slices
Bagel Dough Sponge:
4 Cups all purpose flour
1 tsp yeast
2.5 Cups of room temperature water
Combine the ingredients above in a bowl and stir until no dry spots remain. Let stand in a warm place and rise for 2 hours, until approximately doubled in size. Once this is done, stir the sponge to collapse, then add the following:
3 Cups all purpose flour
1/2 tsp yeast
2 tsp honey
1 tsp salt
Combine the sponge and the above ingredients into the bowl of a stand mixer, and mix with a dough hook attachment until the dough is smooth and pulls away from the bowl. Pour dough onto counter, then add:
3/4 Cup all purpose flour
Kneed by hand for 10 minutes. All flour should be incorporated entirely. Do not add more water. The dough will be hard to kneed.
Separate the dough into 16 equal sized balls, and place on the counter top, covered with a damp, warm rag or paper towel, for an additional 20 minutes. These will be your bagels. After the 20 minutes has passed, use your thumbs and fingers to poke holes in the middle and stretch the dough into the shape of a bagel.
At this point you can either cook the bagels, or put them on parchment lined cookie sheets (coated with cooking spray), covered with plastic wrap, in the refrigerator for up to 48 hours. To cook:
Add 1 tbsp of baking soda to a large pot of boiling water (I use a wok due to the large surface area), and boil the bagels for 2 minutes on each side. After boiling, bake at 450 for 10-15 minutes (oven times may vary). Please Note: This recipe is calculated based on using one slice of cheddar cheese per bagel/bagel dog. If you choose to make a single plain bagel, it comes out to approximately 225 calories each. If you would like to add other toppings (cinnamon-sugar, sesame seeds, other cheeses, etc), your nutrition information will vary.
**If you are making bagel dogs, such as I did, at the point where you would typically form these into balls to rest for the additional 20 minutes, simply form them into more of a rope shape (approximately 5-6" in length), then cover with the damp towel and let stand for 20 minutes. After 20 minutes, Pull each rope of dough and wrap around a hot dog (I used the Oscar Mayer 98% Fat Free Wieners), holding in place with a toothpick at each end. You can, again, cook these immediately, using the same instructions as above, or put them in the fridge, covered, for up to 48 hours. After boiling, I add one slice of cheddar cheese to each hot dog, then bake. These are huge and very filling! You could probably get 2 bagel dogs out of each rope of dough, if you wanted to reduce the calories here, or leave out the cheese.
Serving Size: makes 16 bagels or bagel dogs
Number of Servings: 16
Recipe submitted by SparkPeople user JMKEIPER.
4 Cups all purpose flour
1 tsp yeast
2.5 Cups of room temperature water
Combine the ingredients above in a bowl and stir until no dry spots remain. Let stand in a warm place and rise for 2 hours, until approximately doubled in size. Once this is done, stir the sponge to collapse, then add the following:
3 Cups all purpose flour
1/2 tsp yeast
2 tsp honey
1 tsp salt
Combine the sponge and the above ingredients into the bowl of a stand mixer, and mix with a dough hook attachment until the dough is smooth and pulls away from the bowl. Pour dough onto counter, then add:
3/4 Cup all purpose flour
Kneed by hand for 10 minutes. All flour should be incorporated entirely. Do not add more water. The dough will be hard to kneed.
Separate the dough into 16 equal sized balls, and place on the counter top, covered with a damp, warm rag or paper towel, for an additional 20 minutes. These will be your bagels. After the 20 minutes has passed, use your thumbs and fingers to poke holes in the middle and stretch the dough into the shape of a bagel.
At this point you can either cook the bagels, or put them on parchment lined cookie sheets (coated with cooking spray), covered with plastic wrap, in the refrigerator for up to 48 hours. To cook:
Add 1 tbsp of baking soda to a large pot of boiling water (I use a wok due to the large surface area), and boil the bagels for 2 minutes on each side. After boiling, bake at 450 for 10-15 minutes (oven times may vary). Please Note: This recipe is calculated based on using one slice of cheddar cheese per bagel/bagel dog. If you choose to make a single plain bagel, it comes out to approximately 225 calories each. If you would like to add other toppings (cinnamon-sugar, sesame seeds, other cheeses, etc), your nutrition information will vary.
**If you are making bagel dogs, such as I did, at the point where you would typically form these into balls to rest for the additional 20 minutes, simply form them into more of a rope shape (approximately 5-6" in length), then cover with the damp towel and let stand for 20 minutes. After 20 minutes, Pull each rope of dough and wrap around a hot dog (I used the Oscar Mayer 98% Fat Free Wieners), holding in place with a toothpick at each end. You can, again, cook these immediately, using the same instructions as above, or put them in the fridge, covered, for up to 48 hours. After boiling, I add one slice of cheddar cheese to each hot dog, then bake. These are huge and very filling! You could probably get 2 bagel dogs out of each rope of dough, if you wanted to reduce the calories here, or leave out the cheese.
Serving Size: makes 16 bagels or bagel dogs
Number of Servings: 16
Recipe submitted by SparkPeople user JMKEIPER.
Nutritional Info Amount Per Serving
- Calories: 378.9
- Total Fat: 10.5 g
- Cholesterol: 45.0 mg
- Sodium: 647.8 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 1.8 g
- Protein: 18.5 g
Member Reviews