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Scrum dilly umptious. If you make these, you can do anything in the kitchen.
Homemade Bagel Dough
I start with using Peter Reinhart's fool-proof recipe for bagel dough (best-illustrated here on this other dude's blog) and then take it over from the point at which I have 8 small rounds of chilled dough.
One at a time, roll each ball out into long ovals. Squirt a line of Dijon mustard down the length of it. Place a Hebrew National All-Beef hotdog on top and roll it up, sealing the ends and any other creases. Repeat with the other 7 dogs.
Preheat your oven to 500 degrees F and line a baking sheet with parchment paper (added precaution so they don't stick, but not really necessary).
Meanwhile heat a large, wide pot of water. Once boiling, reduce heat to simmer and stir in a tablespoon of salt and a tablespoon of baking soda.
Two at a time poach the bagel dogs in the hot water for about 4 minutes until the float on top, bloat a bit and you've rolled them around in the water.
Transfer to the baking sheet and sprinkle with Everything Spice Mix (see below).
Bake for 10 minutes and rotate baking sheet for even heat. Bake for another 5 to 10, or until nicely lightly browned. Remove from the oven and cool on a wire rack for a bit. Avoid biting right into them as the juices from the dog inside are piping hot.