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Homemade Bagel Dogs

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I have shared a recipe before for homemade pigs in a blanket. However, this one takes the pig in a blanket to a new level by surrounding your hot dog with bagel dough. I had been wanting to make homemade bagels for a while. However, when I saw the picture for Homemade Bagel Dogs on Tastespotting, I knew that the time had come.

Now these homemade bagel dogs aren’t hard to make, they just take time. I must admit I was a little worried about dropping the wrapped dogs in the boiling water, but it works like a charm.

If you make these from scratch, use high-quality hot dogs like Nathan’s or Kasper’s with natural casings. You could make these with whatever beef franks you like, but I took the recommendation and went for Nathan’s.

Bagel Dogs | realmomkitchen.com

Now, I have had Nathan’s dogs before, but never heard of Kasper’s. I also know my local store carries Nathan’s. Nathan’s are pricey but tasty.

I lucked out though. When I went to my local Smith’s, they had them on sale for buy one get one free. I suppose everyone knew this was a good deal too because they had taken all the regular beef franks when I got there. So, I got a package of the regular beef franks with cheese (who doesn’t love a little cheese) and some bun length dogs.

Bagel Dogs with 3 different toppings

I actually preferred to make the bagel dogs with bun length dogs. 

They we more esthetically pleasing. The regular franks made the dogs look squatty and puffy.

The bun length dogs made perfect looking bagel dogs. However, as fars as taste goes I loved the cheese filled dogs. Then for garnish I did plain, poppy seed, and coarse salt.

If you are a dipper and want to dip your dog in mustard or ketchup I recommend the poppy seed or plain. If you prefer your bagel dog “au natural” then go for the coarse salt. It makes it taste like a pretzel dog. I actually liked them both ways.

These dogs are incredibly filling too. The recipe makes 12 and we had 6 leftover dogs. They were still great the next day.

Just store them in your fridge and then reheat in the microwave for 25-30 seconds. Yum!

Bagel Dogs on a try with mustard and ktchup

Frequently Asked Questions

Can I add cheese or other fillings to the bagel dogs?
Yes, you can add cheese slices or other fillings like sauerkraut, onions, or jalapeños before wrapping the dough around the hot dog.

Can I make homemade bagel dogs ahead of time and reheat them?
Yes, you can prepare homemade bagel dogs in advance, refrigerate or freeze them, and then reheat in the oven or microwave.

How can I make a classic “everything bagel” topping for bagel dogs?
You can make an “everything bagel” topping by combining sesame seeds, poppy seeds, garlic flakes, onion flakes, and coarse salt. Sprinkle this mixture on top of the bagel dogs before baking.

Here’s what you need to make
Homemade Bagel Dogs

  • SALT

For more hot dog recipes, try:

Homemade Bagel Dogs

Real Mom Kitchen

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Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Rise time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 745 kcal


  • 2 cups water 110° F
  • 2 packages active dry yeast
  • 3 tablespoons sugar
  • 3 teaspoons table salt
  • 5 ½ cups unsifted all-purpose flour approximately I used 5 1/4
  • 12 quality all-beef hot dogs
  • 2 teaspoons baking soda
  • 1 egg yolk plus 1 tablespoon water lightly beaten
  • Sesame seeds, poppy seeds, Everything Bagel seasoning, and/or coarse salt for garnish


  • Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast. Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt.
  • With the paddle attachment, add flour slowly while mixing on medium speed. Keep beating until the dough is well-blended, smooth, and stiff. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture.
  • Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
  • After the dough rises, press it down and knead shortly to remove air bubbles. Then, place the dough on a board with a little flour.
  • Roll the dough with a rolling pin until it forms a rectangle that is 12×9 inches or about 1/4-inch thick. Add flour if needed to prevent sticking. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
  • Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
  • Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Drop 2-3 bagel dogs into boiling water, turn with spoon for about a minute.
  • Take the bagel dogs out of the water and pat them dry with a kitchen towel. Place them on a baking sheet lined with parchment paper, leaving some space between them. Repeat with remaining bagel dogs.
  • Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for 30 minutes or until brown and crusty, turning the pan halfway through. I didn't turn my pan and had to bake 3 dogs on another pan. They all would not fit on one sheet.
  • Serve warm or let cool on a wire rack. Makes 12 Bagel Dogs.


Serving: 1 serving | Calories: 745kcal | Carbohydrates: 96g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 83mg | Sodium: 2458mg | Potassium: 246mg | Fiber: 3g | Sugar: 8g | Vitamin A: 43IU | Vitamin C: 0.002mg | Calcium: 33mg | Iron: 7mg
Keyword bagels
Tried this recipe?Let us know how it was!

The recipe was adapted from a Food.People.Want. who adapted the dough recipe from The Complete International Sandwich Book by Sonia Uvezian.

Bagel Dogs | realmomkitchen.com

This is the original photo from this post when it was first shared in March of 2010. The above photos were updated in January of 2024.

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  1. I made these two weeks ago and they were delish. I did however struggle with the water part though. They were too sticky to dry off with a towel. What am I doing wrong? I thought that perhaps I had let it rise too long? So I tried them again tonight and the same thing happened.

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  3. I haven’t had a bagel dog in almost 30 years! I love them and I guess that I’m just going to have to make up a big batch (and try freezing some after baking…for microwave snacking later on). I like them plain & dipped in brown mustard.


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