Wednesday, June 24, 2009

Why do they always discontinue the good stuff?

We were shopping with Sophie last week when Bryan commented again on how we can't find his favorite frozen snack anymore. We used to buy a box of bagel dogs every time we went to Costco but Costco has long since stopped carrying them. We also would buy the mini bagel dogs when we could find them. Even I would eat one once in a great while. So I suggested we just try making them ourselves. The next day I spent some time researching bagel recipes & then found a recipe for bagel dogs at another blogsite Cooking Dunkin Style who found the recipe at America's Little Germany who found the "Mall Pretzel" recipe at - Mall Pretzels(no previous source listed from there).

I remember making bagels years ago when my son was a toddler & I guess it must've been quite an experience, as I've not done it since. I've often thought about doing it again though and I do remember the hassle of making, boiling and then baking them. So when I saw this recipe, where the boiling is replaced by a quick dunk in a baking soda and hot water bath, I had to give it a try. The recipe as written is excellent but I've changed the instructions slightly to make the mini-dogs. We only made one full sized bagel dog, to compare, & I personally like the flavor of the hot dog better than the little smokey, but I like the size of the minis. Cause they're just plain fun to eat!
I used my Kitchenaid mixer with the dough hook attachment for the mixing & kneading with great results.

Mall Pretzel - Bagel Dogs

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
1 package Little Smokies cocktail sausages(rinse, drain & pat dry with paper towels)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in the 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.

After dough has risen, divide in half and put one ball back in the bowl and cover again. Gently roll and stretch the second half into a log about 16 inches long and cut into 16-20 pieces. Roll each piece into a 7 inch rope, then starting at one end of the little smokie begin wrapping the dough around in a spiral, ending at the other end. Crimp the end or push it under the last wrap if needed to secure.

Dip it into the baking soda and water solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.

Repeat with remaining dough. Feel free to experiment with different sizes of dough you use for wrapping, especially if you choose to make the full-sized dogs. I ended up liking the thicker wraps best because the dough stayed soft & puffy instead of getting hard & crunchy on the outside. Any leftover dough can be formed into pretzels, twisted into pretzel sticks or I even tried just cutting them into bite-sized bits that were great for toddler snacks.

Serve with melted Velveeta cheese, ketchup, mustard, BBQ or horseradish sauce for dipping.

Yield depends on how many Little Smokies or hot dogs you're using. One full recipe will make a nice addition to your appetizer tray.

1 comment:

  1. Not sure about those dogs; learning alll kinds of new stuff here.


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TinksTreats by Lorilyn Tenney is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License