Bagel Dogs

A Hot Bagel Dog: you know you want it

Tomorrow, like many Americans, I will be ensconced on my couch enjoying the game and waiting for a commercial that will be worthy of Monday morning water cooler conversation. Since kickoff on the West coast falls in the late afternoon, I will need some snacks to go with my cheap beer.

In thinking about what a Jew should eat during the Superbowl, I asked my Facebook friends for suggestions. The best one I got was football shaped matza balls. That sounded tricky to pull off.

Instead I decided that since watching TV was the eptimome of a lazy man’s approach to  sports, that a lazy food was in order. It should be a energy saving food, one that lets you eat fat, protein and carbs all at once. It should also combine at least two classic Jewish dishes.

I present you with… the Bagel Dog.

This isn’t that hard to do, but make the dough now (on Saturday, wait until after Shabbat if you need to) and then finish them up tomorrow afternoon just before they flip the coin.

Recipe after the break

Make dough (see my recipe for bagels) an average package of hot dogs will require about 1/2 a batch of dough.

Divide the dough into small balls, roll out into strips about six inches long and an inch wide.

Place the cold hot dog on the dough at an angle and then roll it up creating a spiral along the hot dog.

Place the bagel dogs in a corn meal lined tray, cover with plastic wrap and chill for 12-24 hours. No need to worry about the meat, hot dogs are already cured and cooked.

Pre-heat oven to 450, bring a shallow pan of water to a boil.

Once the oven is hot, place the bagel dogs in the water for 30 seconds each.

Allow them to drain on a wire rack and then move to a sheet pan.

Bake for 15 minutes, remove and enjoy with mustard and beer

Neither local, nor grass fed- but a classic nontheless

Now, roll it up

All wrapped up

After a night in the fridge

After the bath in boiling water

A Hot Bagel Dog: you know you want it