Bagel Dog
Hot dog wrapped in chewy bagel dough and baked, served with mustard; popular across New York, Cincinnati, and Chicago.
A late‑20th‑century American deli and bakery favorite, the bagel dog wraps a frank in bagel dough that is briefly boiled in alkaline water, then baked. The method yields a glossy crust and chewy bite distinct from pastry‑wrapped pigs‑in‑a‑blanket. Shops top them with sesame or poppy seeds and serve with mustard.
Authentic Recipe
Ingredients
- 8 All-beef hot dogs
- 4 cups Bread flour (High-gluten preferred)
- 1 1/4 cups Warm water
- 1 tablespoon Active dry yeast
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 2 tablespoons Baking soda (For boiling water)
- 8 cups Water for boiling
- 1 Egg white (Beaten, for brushing)
- 2 tablespoons Everything bagel seasoning (Or sesame/poppy seeds)
Instructions
- Activate yeast: Dissolve yeast and sugar in warm water for 5 minutes until bubbly.
- Add flour, salt, and oil to yeast mixture, mix until firm dough forms.
- Knead by hand 8-10 minutes until smooth and elastic.
- Place in oiled bowl, cover, let rise 1 hour until doubled.
- Punch down and divide into 8 pieces.
- Roll each piece into 6-inch strip, 1 inch wide.
- Place hot dog at angle on dough strip, roll up in spiral.
- Pinch ends tightly to seal, rest 5-10 minutes.
- Preheat oven to 425°F, bring large pot water to boil.
- Add baking soda to boiling water.
- Boil bagel dogs 1 minute per side, turning carefully.
- Remove to parchment-lined baking sheet.
- Brush with beaten egg white, sprinkle with everything seasoning.
- Bake 20-25 minutes until deep golden brown.
- Cool 5 minutes before serving with yellow mustard.
- This is authentic NYC Jewish deli tradition!
Related Styles (kinda)
4 similar styles
Sabrett beef hot dog served with mustard, sauerkraut, and a sweet red onion sauce, popularized by Papaya King in NYC.
Skinless all-beef hot dog simmered in seasoned water, served with mustard and optional onion sauce, a common NYC street cart style.
Beef hot dog boiled in seasoned water, served with sauerkraut or onion relish and spicy brown mustard, a New York City classic.
A Rochester, New York-born hot dog made from uncured pork, beef, and veal, giving it its signature pale color. Traditionally grilled or steamed and served simply with mustard, onions, and spicy meat hot sauce.