Seattle dog on a homemade bagel bun

Stir a packet of active yeast and about a tablespoon and a half of sugar into half a cup of water at 100 to 120 degrees; set aside five minutes until foamy.

In a stand mixer with the dough hook, mix three and a half cups of bread flour and two teaspoons of kosher salt; add the yeast and three quarters of a cup more warm water.

Knead until a smooth ball, about five minutes; finish a couple of minutes by hand on a little flour.

Oil a bowl, wiping it round with a paper towel, add the dough, cover with a kitchen towel and leave in a warm spot about an hour.

Punch the dough down, turn it onto a lightly greased sheet pan, square it up and cut about six pieces; shape into bun-length logs.

Cover with a slightly damp towel and rest 10 minutes.

Cook diced bacon until crispy; caramelize yellow onion in a little butter with salt and pepper.

Boil the buns a couple at a time, 90 seconds a side; drain and set on parchment on a baking sheet.

Brush the tops lightly with egg wash and sprinkle with everything bagel seasoning.

Bake at 425 for 20 to 25 minutes until golden.

Plump the Polish dogs briefly in the hot bagel water, then brown them on a flat top with a little butter and oil until they start to split.

Split the buns and butterfly the dogs, leaving a hinge; brown the cut sides on the flat top with a little oil.

Spread a decent amount of cream cheese down the bun, add the dog, then caramelized onion and bacon.