My family looooooves this bagel dog recipe that uses a simple homemade crescent roll dough wrapped around the hot dogs. These golden brown beauties never last more than a day in my house.
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I love bagel dogs, and I’ve made them pretty much forever. I used to use more of a standard bread dough that’s very similar to my homemade pizza dough around the bagel dogs.
In fact, you can find my original recipe and a recipe for a grown up buffalo inspired version on my site because I have fun playing with different alternatives. This is one of those unfussy meal ideas I make all the time.
About a year ago, I started making them with a homemade crescent roll dough, and this is my kids’ new favorite way. They’re softer and have just a tiny bit of sweetness that is a perfect complement to the savory hot dog – so much better than an ordinary bagel dog.
And yes, you could buy crescent roll dough in the can, but homemade dough tastes so good, and it has fewer additives. The (all beef) hot dogs have enough already, right?
Side note, I often double this crescent roll dough recipe – I mean, it takes just as much effort to make a double recipe as a single recipe, right? – and use the extra dough to make other fun things from chocolate and fruit stuffed crescent rolls to breakfast pizza the next morning to faux danishes.
Crescent roll dough is so versatile. In fact, here are more than 25 delicious stuffed crescent roll recipes you’re sure to love. Some are sweet, while others are savory, so you’re sure to find something to love.
What should I serve the bagel dogs with?
Well, that’s two questions in one. We enjoy a variety of side dishes with them, in addition to toppings or dips for the crescent roll dogs.
For sides, I love traditional potato based sides like tater tots or baked sweet potato fries. They pair so well together.
As for the dips, I put out a whole range of things whenever I make these. Ketchup and mustard are the obvious choices, and I love whole grain mustard versus standard yellow mustard.
These also taste good dipped in Louisiana hot sauce, buffalo sauce, BBQ sauce, and more. When I get ambitious, I make a quick cheese sauce, and yes, then I dip my potatoes in the cheese sauce, too.
Can I make bagel dogs in advance?
You can absolutely make the dough in advance and refrigerate it up to 24 hours wrapped in plastic wrap. You can also bake them and reheat them when you are ready to eat them.
Make sure you refrigerate your bagel dogs in a tightly sealed container once they come to room temperature. If you seal them while still hot, the escaping steam makes them soggy, and no one wants a soggy bagel dog.
They stay good in the fridge for two to three days, and you can also freeze them for up to two months. Mine never last past the second day though!
To thaw, let them sit overnight in the fridge. When you want to reheat them, I love to use my air fryer for four minutes at 250 degrees.
I don’t advise microwaving them, as the bread tends to get hard, but if you need to, wrap them in a damp paper towel, as this will help. Otherwise, you can reheat them in your standard oven at 200 degrees for 8-10 minutes.
What kind of hot dogs should I use?
Use a good quality all beef hot dog, as cheap hot dogs just don’t taste great. I love the Costco brand hot dogs myself, but I know not everyone has a membership.
Coleman’s uncured and Nathan’s hot dogs also work well for this, just choose your favorite hot dog.
What kind of yeast should I use?
This recipe works best with active dry yeast, but if you have to use instant yeast, you can since this only rises once.
Whatever you do, make sure the yeast you use is not expired. I have all the yeast tips you could want if you’re new to baking with yeast or have additional questions.
Do I need to bloom my yeast?
If you aren’t confident that your yeast is good, then yes. I use yeast constantly between homemade pizza dough, making sandwich bread for my kids’ lunches, and of course these crescent roll bagel dogs, so I generally don’t take the time to do this.
However, if you don’t use your yeast regularly, make sure it’s still good before you get too far into the process. Add the warm water, milk, sugar, and yeast to your bowl, and let it sit for fie minutes.
If your bowl turns foamy with some bubbles, you’re all good. If it looks the same as when you started, dump it and start over with new yeast.
Can I make this without a stand mixer?
You can absolutely make this dough without a stand mixer, but it takes some patience and arm strength. I use my mixer because it’s faster and easier.
Without a stand mixer, use a wooden spoon to mix together the ingredients until you have a stiff dough. Then use your clean hands to finish incorporating the dough before you knead it by hand on your counter for 7-10 minutes, until it’s smooth and feels soft.
How to Make Bagel Dogs with Homemade Crescent Roll Dough
Make the Dough
In a bowl, add the warm water, milk, sugar, and yeast. Let the yeast dissolve and sit for five minutes and ensure it bubbles.
Add the room temperature butter, salt, eggs, and all purpose flour. Use your dough hook to mix until incorporated, Continue to let it knead the dough for 5-7 minutes until smooth and elastic.
You want the dough to be lightly tacky but not sticky. Depending on how humid your home, you may need to add another quarter to half cup of flour.
Cover with a kitchen towel, and let the dough rest for 5-10 minutes.
Make Your Bagel Dogs
Preheat your oven to 375 degrees. Prep a rimmed baking sheet with a piece of parchment paper or a silpat, then set aside.
Slice hot dogs in half. If you’re careful, you can slice the hot dogs in half without cutting through the front end of the packaging and stand it upright.
If you alternate which side you remove your all beef franks from, you can avoid dirtying another dish or spilling the liquid inside.
Pick up a golfball size piece of dough, and gently press it into a rough rectangle. It doesn’t need to be exact or perfect, and you certainly don’t need to use a rolling pin.
Wrap the dough around your all beef frank, and press the edges together to seal. Gently smooth the dough so that it evenly covers the hot dog just about end to end.
Place your formed bagel dog onto the prepared rimmed baking sheet, and repeat with the remaining pieces of dough and hot dogs. You can place them about an inch apart in three columns, as they don’t spread too much.
Bake them at 375 degrees for 15-17 minutes until lightly golden brown with the hot dogs sizzling.
Let cool two to three minutes, then enjoy with your favorite toppings.
Don’t forget to save this bagel dog recipe to make again!
- 1/4 cup warm water
- 1/4 cup milk
- 2 tablespoons sugar
- 1 1/2 teaspoons active dry yeast
- 1/4 cup unsalted butter, room temperature
- 1/4 teaspoon salt
- 1 egg
- 2 1/4 cups all purpose flour
- 12 all beef hot dogs
- In a bowl, add water, milk, sugar, and yeast. Let yeast dissolve and sit for 5 minutes until bubbly.
- Add butter, salt, egg, and flour. Mix with dough hook until incorporated, then knead an additional 5-7 minutes. Add additional flour if too sticky.
- Cover and let rest for 5-10 minutes.
- Preheat oven to 375 degrees. Prep baking sheet with parchment paper or a silpat.
- Slice hot dogs in half.
- Pick up golfball size piece of dough, and gently press it into a rough rectangle.
- Wrap dough around hot dog, seal, and smooth to the edges.
- Place on baking sheet, and repeat with remaining dough and hot dogs.
- Bake at 375 degrees for 15-17 minutes until lightly golden.
- Cool 2-3 minutes, then enjoy with your favorite toppings.
- If you need to add more flour, add a quarter cup to start, then add another tablespoon at a time until the dough is still tacky but doesn't stick everywhere.
- For more tips and tricks, be sure to read the hints in the full article.
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Nutrition Information:Yield: 24 Serving Size: 1 bagel dog
Amount Per Serving: Calories: 146Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 231mgCarbohydrates: 11gFiber: 0gSugar: 2gProtein: 4g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
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