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Food & Recipes

Love Pigs in a Blanket? These Bagel Dog Recipes Are Even More Delicious + Easy to Make

Chef reveals which kind of flour to use for perfectly chewy dough

Pigs in a blanket have long been the go-to finger food for parties — we love the salty, savory bites of mini hot dogs wrapped in dough. So when we heard about bagel dogs, we knew we had to try them. And they did not disappoint! The chewy bagel exterior gives way to a classic hot dog, and you get to enjoy two favorite flavors in one delicious bite. Even better: They’re surprisingly easy to whip up at home. We talked to recipe pros to get their best tips and tricks, whether you want to make them from scratch or try a clever shortcut. Either way, we guarantee bagel dogs are going to be one of your new favorite treats.

Who invented the bagel dog?

The origins of this treat date back to 1980, when Milan R. Burger wanted to sell a snack similar to pigs in a blanket at his bakery, Temptee Bagel Company. What he created were bagel dogs, which used a full-sized hot dog rather than small franks and bagel dough from the bakery.

This snack traditionally consists of hot dogs that are wrapped in dough, boiled and then baked to golden perfection. Combining hot dogs and bagels works because the dough absorbs the sausage’s salty and bold flavors. Plus, this snack is often topped with sesame seeds or salt for added crunch.

This snack grew in popularity and soon made its way onto concession stand menus and freezer aisles, where it remains a popular treat. However, it’s simple to prepare this finger food right from the comfort of your home!

The key to soft and fluffy homemade bagel dogs

Biting into the pillowy dough is the best part of eating bagel dogs. That’s why Jessica Randhawa, recipe creator behind The Forked Spoon, suggests using bread flour if you’re making the dough from scratch. “You can use all-purpose flour, but bread flour gives the dough a chewier texture,” she says. This chewiness is the result of bread flour’s higher protein content than the all-purpose kind, which produces more gluten (wheat proteins) for a stretchier dough.

Another way to create light and tasty dough: give it plenty of time to rise. “If you want to prepare ahead, you can let the dough rise in the refrigerator overnight. This also tends to enhance the flavor,” Randhawa adds. These two tips make working with homemade dough for bagel dogs as hassle-free as possible.

2 delicious bagel dog recipes

Whether you’re craving a traditional or speedy version of this snack, these bagel dog recipes are a delicious choice over the freezer kind. Yum! (Also, try these recipes for Milk Brioche Bread and 3-Ingredient Bagels.)

Homemade Bagel dogs

Bagel dogs served on a plate

Randhawa’s recipe is perfect when you want to enjoy traditional bagel dogs.


  • 2 tsp. sugar 
  • 1½ cups warm water (about 110°F) 
  • 1 package active dry yeast 
  • 4 cups bread or all-purpose flour
  • 1 tsp. salt 
  • 1 (8-count) package hot dogs 
  • 1 Tbs. baking soda 
  • Egg wash: 1 beaten egg with 1 Tbs. water
  • Coarse salt or sesame seeds for topping (optional) 
  • Dipping sauce like ketchup, mustard, spicy mayo, etc.


  • Yield: 8 bagel dogs
  1. Dough Preparation: In small bowl, dissolve sugar in warm water and then sprinkle yeast over top. Let it sit about 5 minutes or until it becomes frothy. 
  2. In larger bowl, combine flour and salt, then pour in yeast mixture. Mix until dough forms. Knead dough on floured surface about 7 to 8 minutes or until smooth. Place in greased bowl, cover, and rise 1 hour at room temperature or up to overnight in fridge. Dough should be doubled in size. 
  3. Shaping and Boiling: Preheat oven to 425°F. Once dough has risen, divide into 8 equal parts. Roll each part into 12-inch rope. Wrap each rope around hot dog, pinching ends to seal.
  4. In large pot, bring 2 quarts of water to a boil and add baking soda. Boil each bagel dog 30 seconds on each side. Remove with slotted spoon and place on parchment-lined baking sheet. 
  5. Baking: Brush each bagel dog with egg wash and sprinkle with coarse salt or sesame seeds if desired. Bake 15 to 20 minutes or until golden brown. 
  6. Cool on wire rack 5 minutes before serving with dipping sauce.

‘Lazy’ Bagel Dogs

Mini bagel dogs

This recipe from Amna Muqeem, co-founder and editor-in-chief at Specially Fried, uses store-bought crescent dough as a shortcut for producing soft bagel dogs in no time!


  • 1 (8-count) tube refrigerated crescent roll dough 
  • 4 hot dogs, cut in half lengthwise
  • 1 egg, beaten
  • Sesame seeds 
  • Dipping sauce of your choice


  • Yield: 8 bagel dogs
  1. Preheat oven to 350°F. 
  2. Roll out crescent roll dough and separate into triangles. One at a time, take each hot dog half and wrap with a triangle of dough. Be sure to seal edges.
  3. When all hot dogs are wrapped, place on parchment-lined baking sheet; leaving enough space between them. Brush tops with beaten egg and sprinkle with sesame seeds. 
  4. Bake around 15 minutes, or until golden brown and crispy. Remove bagel dogs oven and cool before enjoying with dipping sauces.  

For more delectable snack recipes, click through to the stories below:

Cheesesteak Egg Rolls Are the Perfect Party Food — Chef’s Easy Secret Guarantees They Cook Up Melty Inside, Crispy Outside

Mexican Street Corn Dip Is a Party-Perfect Snack Full of Zesty Flavors — 5-Minute Recipe

This Homemade Cheese Crackers Recipe Is So Easy, You’ll Never Buy Store-Bought Again

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