Passover Bagel Dogs
Posted on 06 April 2022
3 1/2 cups almond flour (400g)
1 cup tapioca or potato starch (140g)
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons apple cider or white vinegar
1 tablespoon honey
2/3 cup warm water
1 14oz. package Abeles & Heyman hot dogs, each hot dog cut in 3
Nonstick spray or oil to coat pan
6 cups water
4 tablespoons baking soda
2 large eggs, beaten
1/3 cup minced dried onion (optional)
Dipping sauces (optional)
Preheat oven to 350 degrees
Line a large baking sheet with foil or parchment. Grease pan with spray or oil. Set aside.
In a large bowl, combine the almond flour, starch, baking powder and salt. Whisk to remove any lumps.
Make a well in the center of the dry ingredients, then add the vinegar, honey and water. Gently knead together all the ingredients to form a stiff dough.
On a large cutting board, roll the dough into a few cylinders approximately 8 inches long. Cut the dough into 21 pcs.
Take one of the pieces of dough and roll it into a small ball. Flatten into a circle in your hand and place on the cutting board.
Place one of the hot dog pieces on the center of the dough. Fold the dough around the hot dog piece. Roll the coated dog between your palms to even the dough around the dog. Flatten the ends of the dough. Set aside on the baking sheets.
Repeat with the remaining dough and hot dog pieces.
Combine the water and baking soda together in a medium saucepan. Stir to dissolve the baking soda. Bring to a boil, then reduce the heat to simmer.
Drop several dogs into the water. Simmer just until the dogs start to float. Immediately, carefully remove each dog and place on the prepared baking sheet.
Repeat with the remaining dogs.
Brush each bagel dog with beaten egg. Sprinkle with the dried minced onion (optional).
Bake for 20-25 minutes until golden brown. Be careful not to over bake or the bagel dogs will be dry.
Serve warm with your favorite dipping sauces.
Inspired by @koshereveryday