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1
Mix all ingredients but the sausages, and only 1 1/4 cups of the water into a large bowl.
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2
You can add the additional water if it looks like not all the flour will mix or the dough is extra stiff.
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3
(I end up using about 1 1/3 cups, but altitude, indoor temp, etc may change it).
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4
Dough will be sticky.
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5
Tip dough onto clean counter and knead about 10 minutes or until dough is smooth.
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6
Cut dough into even pieces and let rest 10-20 minutes.
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7
(10 for bagel dogs since smaller dough is better, but 8-10 regular bagels can be made with the dough.)
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8
Using a rolling pin, roll out each piece of dough into a long rectangular piece twice as long as the hotdog/sausage.
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9
Wrap diagonally across the hotdog, making sure there is overlap, then tuck the ends in when done.
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10
Let rest 5 minutes.
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11
While resting, boil a large pot of water on stove and preheat oven to 425.
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12
Once boiling is reached, place bagel dogs in water for one minute each, then let them sit on a tea towel/paper towel to dry for 30 seconds.
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13
For authenticity, sprinkle top with poppyseeds.
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14
You can also use dried onion, sesame seeds, kosher salt, or anything else.
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15
Bake for 10-15 minutes until bagels are golden, take out and let cool.
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16
If you didnt wrap them tight enough with good overlap, they can unwind a bit, as shown for the middle one the picture above (I was impatient).
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17
You can also make the dough smaller if you want to wrap smokies or other sausages.
