Jalapeño and Smoked Gouda Bagel Dog Bites

Jalapeño and Smoked Gouda Bagel Dog Bites
The perfect snack for the Big Game – Homemade Bagel Dogs

Let’s be honest, two of the most important parts of any game day, especially Super Bowl, are the snacks and drinks! You know we are right on this! And we have the perfect appetizer for your game day gatherings with these Jalapeño and Smoked Gouda Bagel Dog Bites!

We took the average bagel dog up a notch and added jalapeños and smoked gouda to add a cheesy kick to your kickoff!

What’s the deal with bagel dogs?

In case you have been living in the dark, the concept of a bagel dog is quite simple and genius. Take bagel dough, which often packs a nice chew on the outside and somewhat denser crumb on the inside, and wrap it around a hot dog, sausage, or smokies. That’s it!

Better than a regular hot dog bun by far, and the capabilities are unlimited as far as what other delicious ingredients can be wrapped up with the dog for the ultimate surprise when taking that first bite.

What type of “dogs” are best to make bagel dogs?

This is likely going to be personal preference. We prefer the smaller smoked hot dogs, measuring about 4 inches long for the perfect little snack, but this same recipe can be modified for little smokies, regular hot dogs or even a variety of sausages. You really can’t go wrong, so go with your gut (quite literally – go with what you stomach wants to eat).

How do you make bagel dough?

Jalapeño and Smoked Gouda Bagel Dog Bites
The key to these is the bagel-like texture of the dough around the smoked hot dog!

This part is probably the most difficult part of the recipe, but it really isn’t hard at all, especially if you have a stand mixer with a dough hook. If not, you will have to knead the bread by hand and work your muscles a bit, but this recipe can be made with or without a stand mixer and dough hook.

To make the dough, you will need active dry yeast, water, honey, all purpose flour, salt and butter. It’s a simple yeasted dough, and it gets that nice chew from the pre-baking boiling process.

Tips for making the bagel dough

Here are a few important tips for ensuring your dough turns out:

  • Use warm, NOT hot water.
    • If the water is too hot, you will kill your yeast and the bread will not rise properly. Optimally you want your water to be around 100°F, or warm to the touch but not too hot that you can’t stick your finger in it. If it burns your hand, it will kill the yeast. Think bath water.
  • Allow yeast to bloom before mixing the other ingredients.
    • Once the honey is mixed into the warm water, the yeast will have the perfect environment to do what they exist to do – make bread! Sprinkle the yeast on top of the water/honey mixture and wait about a minute then gently stir. Wait another 10-15 minutes for it to begin to look frothy and you are ready to make your dough.
    • NOTE: This recipe calls for Active Dry Yeast. If you are using Instant Yeast, you need to add 1/4 tsp more and you do not need to wait for the yeast to bloom prior to mixing in the remaining ingredients.
  • Use room temperature butter.
    • The butter needs to incorporate completely into the dough and cold butter will not do so very easily.
  • Knead the dough until it begins to appear smooth and easily forms into a tight ball.
    • This takes about 5-8 minutes using the dough hook or slightly longer by hand. If kneading by hand, lightly flour a surface and turn contents out onto it. Press the heel of your hand into the dough then fold it over and continue this motion until dough is smooth and holds its form.
  • Dough rise time may vary.
    • The dough will rise at different rates depending on how warm it is in your kitchen. Typically, in a 70-75°F environment, you can expect your dough to double in size after 1 to 1.5 hours, but it could take longer if your kitchen is cool or if the dough is somewhere with a draft.
    • To make this process easier, we recommend placing the plastic-wrap covered bowl of dough in an oven with the internal light on. The light warms the oven just enough for it to rise properly.
    • Another option is to set your oven to 350°F for exactly 1 minute, and no longer! Turn it off and then place the bowl in the oven.
  • Pre-bake boiling is necessary to get that nice chew and crust on the bagel dough.
    • For this process, you will boil a large pot of about 3-4 inch deep water mixed with baking soda and sugar.
    • We use a spider spatula to lower the wrapped hot dogs into the water and gently shake the spatula until the dogs begin to float away. This prevents the dogs from sinking to the bottom and sticking.
    • Boil 3-4 at a time, or as many as will comfortably fit in the pot without crowding each other. You will only need to boil for one minute before removing to a wire rack to allow excess water to drip off.
Jalapeño and Smoked Gouda Bagel Dog Bites
Jalapeño and Smoked Gouda Bagel Dog Bites

Assembling your Bagel Dogs

This part is also not difficult but does take some planning and arrangement. While your dough proofs, you will want to prepare your ingredients so that they will be ready as soon as your dough is ready.

  • First, the hot dogs/sausages need to be dry. Remove them from their packaging and pat dry with a towel.
  • Next, you need to cut your jalapeño and cheese strips to be slightly shorter than the hot dog/sausage. This ensures that you get somewhat tight closures on both ends of the hot dog so that the cheese does not leach during the cooking process.
  • Third, roll out your dough into ropes about 12 inches long, then place your dog, jalapeño and cheese in the center of the rope. Proceed to wrap the ends of the rope around the dog until you reach both ends. Then you want to pinch the end into the wrapped dough so that it doesn’t unravel during the baking process.
  • You can close up the ends completely if you have a lot of stuffing or leave the ends of the dogs exposed for presentation.
  • Once all your dogs are wrapped you can move on to the pre-baking boil and baking. And of course, making your cocktails to serve with your Jalapeño and Smoked Gouda Bagel Dog Bites!


We hope you enjoy this recipe for Jalapeño and Smoked Gouda Bagel Dog bites! If you give them a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

Jalapeño and Smoked Gouda Bagel Dog Bites
Jalapeño and Smoked Gouda Bagel Dog Bites

Check out some of our other popular game day bites below:

Jalapeño and Smoked Gouda Bagel Dog Bites

5 from 2 votes
Recipe by Angela and Mark Course: AppetizersCuisine: AmericanDifficulty: Medium


Bagel Dogs
Prep time


Cooking time


Dough Proofing


Total time



We took the average bagel dog up a notch and added jalapeños and smoked gouda to add a cheesy kick to your kick off!


  • For the bagel dough:
  • 1 cup 1 warm water (approx 100°F)

  • 1 tsp 1 honey

  • 1 tsp 1 active dry yeast

  • 2.5 cups 2.5 all purpose flour (plus an extra 1/4 cup if needed)

  • 1/4 tsp 1/4 salt

  • 1 tbsp 1 butter, room temp

  • Filling:
  • 10 10 Mini hotdogs, smoked sausages, smokies (we used 4 inch long smoked hot dogs)

  • 2 2 jalapeños, deseeded and cut into strips, slightly shorter than your hotdogs

  • 4 oz 4 Smoked gouda cheese, cut into ¼ inch thick strips slightly shorter than your hotdogs

  • For Pre-Bake Boiling:
  • large pot of water filled 2-3 inches deep

  • 2 tbsp 2 baking soda

  • 1 tbsp 1 granulated sugar

  • Topping:
  • 1 1 egg white beaten with 1 tsp water

  • Black or white sesame seeds, poppy seeds, flakey sea salt, or Everything Bagel Seasoning


  • In the bowl of a stand mixer fitted with the dough hook, add warm water and honey and mix to combine. Sprinkle yeast on top of the water mixture and let it sit for 1 minute. Then gently mix with a spoon and allow it to bloom (begin to look frothy). This should take about 10-15 minutes.
  • Add flour, salt, and butter to bowl and knead on medium for about 5-8 minutes until the dough forms a cohesive mass around the dough hook. If your dough seems sticky and isn’t forming a ball around the dough hook, then add up to 1/4 cup more flour a little bit at a time until the dough is no longer sticking to the sides of the bowl. Alternatively, knead by hand until dough appears smooth and easily forms a tight ball.
  • Remove dough and place it in a lightly oiled bowl and cover with plastic wrap. Allow dough to rise for 1-1.5 hours. If your house is fairly cool, place bowl in the oven with the light on, otherwise allow it to rise at room temperature. The dough should double in size when it’s ready to roll out.
  • Once dough has almost doubled, preheat your oven to 425°F and prepare your pot of boiling water, baking soda, and sugar. Once your pot comes to a boil reduce to medium. The water should continue to gently boil, so adjust the temp as necessary.
  • To prepare your dogs, remove from their packaging and completely dry off, set aside with the jalapeño strips and cheese.
  • Remove dough from bowl to a lightly floured surface and shape into a log about 12 inches long.
  • Cut the dough into 10-12 equally sized pieces (about 2.5 oz each). Roll each section of dough into a rope about 12 inches long (for the 4 inch long smoked hot dogs, adjust as necessary depending on the length of your smokies/sausages).
  • Working one at a time, take your hot dogs, jalapeños and cheese and place one of each in the center of the rope, then wrap each end of the rope around all the way to the ends of the dogs. Cut off any excess dough. The dough should be covering the cheese and jalapeño completely but can be open at the end with the hot dog slightly sticking out. Pinch the end of the dough gently into the wrapped dough to prevent it from unraveling during the cooking process. Place each one on a tray to easily transfer.
  • Once all hot dogs are wrapped, gently place about 3-4 in the pot of boiling water for 1 minute. Remove to a drying wrack with a paper towel underneath or a paper towel lined plate as you finish the rest.
  • Brush the tops of the dough with the egg white mixture and sprinkle with your topping of choice.
  • Bake for 12-15 minutes or until golden brown.
  • Remove and serve!

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