The quest for the perfect bagel dog, Part 1

I come from a long line of food-oriented folk. Not only are we fixated on cooking and eating, but we LOVE to feed people. As such, I was (and still am) understandably confused by my boyfriend's comment that while he likes food and all, he's just not that into it.

One night, we were out with his sisters and the conversation turned to foods we loved but couldn't find anymore. I was thrilled when Jim mentioned his love for the long lost bagel dog. Once a frozen-food staple, they are tough to find now, and I decided to bring them back, albeit for a limited audience. 

After a quick Google search, I settled on this recipe. Here's what they looked like:

 I liked the idea of making the dough in my Cuisinart, and the recipe left lots of room for improvisation. I topped them with a combination of black sesame seeds and sea salt. They were quite delicious, and froze and reheated beautifully, but we decided there was too much bagel. They satisfied as a stop-gap, and I made them several more times, adjusting the process. However, there was still room for improvement.

Back to the drawing board...