One of my all-time favorite foods is pigs in a blanket. I love the combo of a smoky hot dog with a soft outer layer. Sadly, they’re not the healthiest, or the most filling. Behold- the healthier bagel dog, which is higher protein thanks to magical two ingredient dough, lower in fat/calories, and just as delicious. You can whip these up with just a few ingredients and they store well in the fridge if you’re looking to eat them throughout the week. These are also perfect to bring to a summer gathering, and odds are, nobody will know they’re sneaky healthy.
- 1 pack of 6 hot dogs (can use any, but turkey/chicken will generally be leaner and are my personal preference)
- 1 cup 0% Greek Yogurt (I prefer Fage)
- 1 cup self rising flour (King Arthur makes a great one, or sift together 1 cup of all purpose flour with 1 1/2 teaspoons of baking powder and 1/4 tsp salt)
- 1 egg, beaten, for egg wash
- Everything bagel seasoning
- Preheat oven to 385F
- Combine greek yogurt and self rising flour in a bowl and mix until you have a uniform dough. A KitchenAid mixer with bread-hook is super helpful here, but it can be done by hand. Dough will be sticky.
- Remove hot dogs from package, thoroughly pat dry with paper towels. This will help the dough stick!
- Turn your dough onto a lightly floured surface, divide into 6 even pieces
- Flour your surface/hands so that you can shape the dough. Roll it into a long string, about 1/2 inch thick and about a foot long
- Wrap the dough around each individual hot dog, and place onto a parchment-lined baking sheet (or use a baking mat)
- Brush all of the wrapped dogs (bagel part only) with egg wash, and sprinkle with everything bagel seasoning
- Bake for 25-30 minutes, until tops are golden brown
- Let cool and enjoy with your favorite dipping sauce!