This recipe for bagel dogs is made with homemade bagel dough which is wrapped around hot dogs and baked to golden brown perfection. A great snack or meal that the kids will absolutely love!

My family loves to order bagel dogs at our local bagel shop. I’ve now learned to make them at home with great results! Serve your bagel dogs with baked potato wedges and glazed carrots for a complete meal.

Bagel Dogs Recipe | Hot Dogs #bagel #hotdogs #dinner #lunch #dinneratthezoo Bagel Dogs Recipe | Hot Dogs #bagel #hotdogs #dinner #lunch #dinneratthezoo

Bagel dogs served with ketchup and mustard on the side.

I love recreating my favorite restaurant meals at home. This time around I made bagel dogs for the kids, and they were a huge hit! These bagel dogs can easily be reheated for a quick meal on the go.

How do you make bagel dogs?

This recipe is actually easier than it looks – a simple yeast dough is wrapped around hot dogs. The dough wrapped dogs are then briefly dipped in boiling water, brushed with egg and then baked in the oven. You can add your favorite bagel toppings such as sesame or poppy seeds, or bake them plain like I’ve done here.

A bowl of homemade bagel dough.

Tips for bagel dogs

  •  The yeast needs to be dissolved in very warm water to activate it. The water should not be boiling or it will kill the yeast. I run my kitchen faucet at its warmest setting and have never had a problem.
  • The rise time can be variable. For example, this recipe says the dough should rise for an hour. If it’s 85 degrees in your house it may rise quicker. Conversely, if it’s the middle of winter it will likely take longer.
  • You can use whatever brand of hot dog or pre-cooked sausage that you like. I typically use either Hebrew National hot dogs or chicken apple sausages.
  • Bagel dogs can be kept in the fridge for up to 3 days, or you can freeze them for 2 months. I reheat my dogs in the toaster oven so that the outer crust gets crispy again. If you’re in a hurry, you can reheat them in the microwave.
  • I use a deep pot like a stockpot when I boil the hot dogs; I’ve found that sometimes with a shallow pot the dogs can stick to the bottom. You’re only going to boil them for 60 seconds, a slotted spoon or handled strainer works great to transfer the dogs to the baking sheet.

Homemade bagel dough wrapped around hot dogs.

Why do you have to boil bagels?

Bagels are boiled to create that characteristic chewy exterior. While it seems like extra work, it’s absolutely essential to get that bagel style flavor into the dough of your hot dogs.

Hot dogs in dough brushed with egg wash.

This recipe makes 6 dogs, and I often double the recipe so that I can keep some hot dogs in the freezer for future meals. My kids will never turn down one of these homemade delights, and I’m guessing your kids will be the same way! That being said, adults love these bagel dogs too – how could you resist?!

A bagel dog being dipped into a bowl of ketchup.

More dinner options

4.97 from 64 votes

Bagel Dogs

AuthorSara Welch
Bagel dogs served with ketchup and mustard on the side.
This recipe for bagel dogs is made with homemade bagel dough which is wrapped around hot dogs and baked to golden brown perfection. A great snack or meal that the kids will absolutely love!
Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Course Main
Cuisine American
Serves 6


  • 3/4 cup warm water
  • 1 1/2 teaspoons sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon kosher salt
  • 2 1/4 cups all purpose flour
  • 1 tablespoon butter melted
  • 6 hot dogs
  • 12 cups water
  • 2 tablespoons baking soda
  • 1 egg beaten
  • optional: toppings such as sesame seeds, poppy seeds, dried onion or coarse salt


  • Mix together the warm water, sugar and yeast in the bowl of a stand mixer. Let the mixture sit for 5 minutes or until yeast has started to bubble.
  • Add the flour, salt and butter to the yeast mixture. Place the bowl on a stand mixer fitted with the dough hook. Mix the dough on medium speed for about 5 minutes, until the dough forms a ball that pulls away from the sides of the bowl. If the dough seems a little dry, add a bit more water (1/4 teaspoon at a time)
  • Remove the ball of dough from the bowl; spray the bowl with cooking spray and return the dough to the bowl. Cover with plastic wrap.
  • Place the bowl in a warm area until the dough has doubled in size, about 1 hour.
  • Preheat the oven to 450 degrees. Line a sheet pan with a silicon baking mat or parchment paper.
  • In a large pot, combine the 12 cups of water and baking soda and bring to a boil. I find a deeper pot works best to prevent the dogs from sticking to the bottom.
  • Place the dough on a floured surface and divide into equal pieces. Each piece should be about 3 ounces.
  • Roll each piece of dough into a rope about 10-12 inches long. Wrap the dough around each hot dog, pinching the ends of the dough together to seal. Place the hot dogs on the lined sheet pan.
  • Using a slotted spoon or flat strainer, dip each hot dog into the baking soda boil for 30 seconds per side. Place each hot dog back onto the sheet pan.
  • Brush the bagel dogs with the beaten egg. At this point you can add any bagel toppings if you desire. Bake until deep golden brown, about 15 minutes. 


Make Ahead: The dough can be made earlier in the day. After it's doubled in size, punch in down and place in the fridge. Take it out of the fridge about an hour before you want to use it to let it come to room temperature.
Little Helpers: Your kids can help measure the ingredients for the dough and shape the dough into "snakes" to wrap around the sausages.


Calories: 423kcal | Carbohydrates: 48g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 5836mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 1.2mg | Calcium: 31mg | Iron: 3.5mg

This post was originally published on April 9, 2015 and was updated on April 18, 2019 with new content.

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4.97 from 64 votes (43 ratings without comment)

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Recipe Rating


  1. 4 stars
    Turned out great! Only hiccup was that I doubled the recipe, as I wanted to make 12… but came out to only enough dough for 8. I used regular size hot dogs and weighed out the dough on my food scale. Maybe just have to triple the dough??? Either way, it was yummy and I can always use the extra dough in future batches to make mini ones or pretzel bites (gotta be cheese stuffed tho!)! 😋

  2. when you freeze these do you freeze them right after you wrap the hot dog in the dough (raw), then thaw and boil/bake? or do you bake and then cool and freeze? What are your re-heating instructions if so? These are amazing and I would love to store some in my freezer to have on hand for the kids.

    1. You would want to bake, cool, individually wrap and freeze! They can be reheated in the oven or the toasted at 375 degrees F for about 10-15 minutes.

  3. 5 stars
    These were delicious. I made the dough in my bread machine. Let the yeast dissolve for 5 minutes in it before turning it on. Only recipe difference was I used vegetable oil instead of butter because I was too lazy to melt it, lol. Once the dough cycle was over I put it in a greased covered bowl for another 30 minutes and then rolled, cut and wrapped the hot dogs. There was enough dough to wrap 7 Hebrew Nationals and make 2 mini bagels. Topped with everything bagel seasoning and paired with homemade chili. Thank you for recipe, will make again.

    1. 5 stars
      Thank you for mentioning the bread machine. As I do not have a dough attachment. so I can still maybe try this recipe. Too lazy today!

  4. I cannot wait to make these! Question: the write up says you boil for 60 seconds, the recipe calls for 30 seconds, which is best?

    1. 5 stars
      These are so delicious! My whole family loves these. Next time I’ll try to double the recipe so I have some to freeze for lunches/snacks. I used Trader Joe’s Everything but the Bagel seasoning, I highly recommend it!

  5. What would happen to this recipe if it was deep fried at about 350 ,, Would it soak up the grease, or be something like a corn dog?

  6. 5 stars
    Hi there! I just wanted to leave a quick comment to say THANKS for this bagel dog recipe! I made it for the family on Sunday. As soon as my husband took a bite he said “This one’s a keeper!” 🙂

  7. 5 stars
    Made them a few times today I decided to steam them in the oven. They came out perfect with cheese in the dog and dehydrated onion and flaked sea salt.

  8. These were incredible! I followed the advice from another comment and added 1 teaspoon each of garlic powder, onion powder & poppy seeds. I also used a teaspoon of dried minced onions.I mixed the 4 ingredients and sprinkled it over the top after the egg wash. I doubled the pretzel recipe and made 6 Nathan’s dogs & 6 Johnsonville Better with Cheddar Smoked Sausage. The reviews were 50/50 but I preferred the Nathan’s. Thanks for this incredible recipe, it will definitely be used over and over. ❤

  9. 5 stars
    Amazing! As a kid I loved Schwans Bagel Dogs and have been trying to find a recipe that comes close. These are amazing! I added 1 teaspoon garlic powder, 1 teaspoon of granulated onion and 1 teaspoon of poppy seeds and I used beddar with Cheddar sausages. This is the exact taste I was going for!!! Thank you for sharing this recipe ❤️

  10. 5 stars
    Great recipe. Came out looking exactly like the picture. I was worried about building too much gluten and having at the dough be too chewy in the end, so I just hand kneaded the dough for 5 minutes instead of using the stand mixer, and the product came out great.

  11. 5 stars
    What a great meal for a summer picnic, birthday party, and even a weeknight dinner! My whole family will love these!