Friday, January 27, 2017

Bagel Dogs

I recently made some of these for the family and they were a big hit.  I adapted it from a few places around the web, feel free to adapt it to your needs.  They are low carb, grain free and all natural.


8 uncured, natural all beef hot dogs

3 cups mozzarella
4 oz cream cheese (half of the standard cream cheese brick)

1 1/2 cups almond flour
2 tsp Psyllium husk powder
1 tsp garlic powder
1/2 tsp salt
1 tsp onion powder

3 eggs, whisked (keep one separate to use to brush on top)

Toppings:
Sesame Seeds
Poppy Seeds
Salt

Preheat the oven to 375 convect.

Dry cook the host dogs in a skillet until crispy.  Put aside on a paper towel to drain off excess fat.

Melt the mozzarella and cream cheese in microwave into fully melted, stirring often.

Mix dry ingredients, add in 2 of the whisked eggs (reserving the 3rd for egg wash).

Using a plastic dough scraper works best to fold the flour mixture with the cheese mixture.  If it cools too much, you can warm it up for 15-30 seconds at a time to make it more pliable.

Cut the dough into 8 equal pieces.  I warmed them up for another 10-20 seconds to help them roll better.  Roll into a rope about 8-10 inches long then wrap around the hot dog on the diagonal.  Place on a silmat on a cookie sheet.

Egg wash each then sprinkle on the desired amount of toppings.

Bake until very golden brown (to be sure the middle is cooked through). 20 or so minutes, turning halfway through.

Allow to cool for a few minutes, this will help set the dough in the middle.  And enjoy!

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