In a large bowl, combine bread flour, sugar, salt, vegetable or olive oil, instant yeast, and 1 1/4 cups of warm water.

Add the remaining water gradually if the dough appears too dry or stiff.

Knead the sticky dough on a clean counter for about 10 minutes until smooth.

Divide the dough into 10 even pieces and let them rest for 10-20 minutes.

Using a rolling pin, roll out each piece into a rectangular shape, twice as long as a hotdog/sausage.

Wrap the dough diagonally around the hotdog, ensuring overlap, and tuck in the ends.

Let the wrapped bagel dogs rest for 5 minutes.

While resting, bring a large pot of water to a boil and preheat oven to 425°F (220°C).

Once boiling, place each bagel dog in the water for one minute, then transfer them to a tea towel or paper towel to dry for 30 seconds.

Sprinkle the tops with poppy seeds or sesame seeds for authenticity.

Bake for 10-15 minutes until the bagel dogs are golden brown.

Remove from the oven and let them cool before serving.