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Jerusalem Bagel Dogs + Harissa Ketchup

Prep Time3 hrs
Cook Time18 mins
Total Time3 hrs 18 mins
Servings: 8 weinerz


  • 2 cups bread flour plus more for dusting
  • 1 1/4 teaspoons active dry yeast
  • 3/4 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/2 cup warm water
  • 1/4 cup warm milk
  • 2 tablespoons olive oil
  • 8 precooked hot dogs or sausages
  • Egg wash: 1 large egg yolk beaten with 1 tablespoon water
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons za'atar
  • Harissa ketchup 1 teaspoon or more harissa mixed with 1/4 cup ketchup, for serving


  • In a large bowl or in a stand mixer fitted with a dough hook, stir together the flour, yeast, salt, and sugar. In a small bowl or measuring cup, combine the water, milk, and olive oil and then stir it into the flour mixture.
  • Knead, either by hand on a lightly floured surface or with the stand mixer on medium speed, adding more flour if needed (I added about a tablespoon more), until smooth, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, about 2 hours.
  • Line a baking sheet with parchment paper. Divide the dough into 8 equal parts and keep it covered when you’re not working with it. Working with one piece of dough at a time, roll out a long skinny snake and wrap it firmly and evenly around a hot dog. Roll it back and forth on your work surface a couple of times so that the coils of the dough stick together, and then place it on the baking sheet. Continue with the remaining dough and hot dogs, placing them 1 1/2 inches apart on the baking sheet. Let them rise for 30 more minutes and preheat the oven to 350 degrees F.
  • Brush the tops and sides evenly with the egg wash and then sprinkle liberally with sesame seeds and za’aatar.
  • Bake until lightly browned. Begin checking for doneness at 18 minutes.
  • Let cool slightly and enjoy with lots of ketchup.