We were trying to think of a new recipe for this week, probably involving sausages because we had some in the fridge. Emma came up with the idea of Bagel Dogs, based on Corn Dogs but with the sausage wrapped in bagel dough.

The dough was made following the same recipe as last time. After leaving the individual dough balls to rise, they were rolled out and a cooked sausage was placed on each, before being rolled up to completely enclose the sausage.

After boiling for 1 minute on each side, the 'dogs' were put on skewers and baked for 20 minutes - resting the skewers on the sides of a deep baking tray so the dogs were held above the tray while they cooked.

A cooked bagel dog on a stick.

We thought the Bagel Dogs were an original idea but according to Wikipedia, they have been around since 1943.

Makes 4 Multiseed mini-bagels:

• 1 cup of a bread flour with seeds/grains.

• 1 tsp sugar

• 1 tbsp vegetable oil or flavoured oil such as pumpkin seed oil.

• 1 tsp dry yeast

• just under ½ cup warm water.

Mix the ingredients together and knead for 10 minutes. Divide into 4 and leave to rise for 20 minutes.

Pre heat the oven to gas mark 7. Roll the dough into a sausage and squash the ends together to make a ring. Leave to stand for 20 minutes.

Bring a pan of water to the boil. Boil the bagels for 1 minute each side. If the bagels sink, they will need to be left to rise for longer.

Bake in the middle of the oven for 10 minutes each side.