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Home » Recipes » Dinner

Low Carb Bagel Dogs or Pretzel Dogs

By Kim Hardesty

Low Carb Bagel Dogs or pretzel dogs are easy to make with the Fathead pizza crust recipe. Just wrap, roll, and bake. The perfect low carb or keto lunch, snack, or meal.

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Low Carb Bagel Dogs - a great low carb and keto snack or lunch

Bagel dogs. Who ever thought you would be so good? Hot dogs wrapped in low carb Fathead pizza crust dough and baked in the oven until golden brown. Why have I not made you before? I saw the original recipe for everything bagel dogs on The Primitive Palate about 2 years ago. Honestly, I looked at them and said, “Meh.” I’m just not a big hot dog person.

Bagel dogs or pretzel dogs wrapped in fathead pizza crust dough with sesame seeds stacked on an oval platter.

I'd never heard of a bagel dog until moving to California 20 years ago and discovering Einstein Bros. Bagels. As a freelance Sign Language Interpreter, I found myself working all over San Diego County during the course of a day. I often had to find a quick bite to eat before my next assignment and bagels were my favorite snack. I admit that I turned my nose up at the concept of bagel dogs at Einstein Bros. Bagel. Crazy, I know!

A few weeks ago my kids wanted hot dogs for dinner and were upset when I said that I didn’t have buns for their dogs. Instead of running to the store I whipped up a recipe of low carb fathead pizza dough in 3 minutes flat. Then, I divided it into 8 pieces, rolled each piece into a snake, wrapped a snake around each hot dog, then rolled them on the counter to smooth out the dough. In the oven they went until golden brown.

Baked low carb bagel dogs or pretzel dogs with sesame seeds on a cookie sheet.

If you haven’t tried the original low carb Fathead pizza dough, I highly recommend it. It’s made from regular ingredients and is fast and easy to make. I tweaked the recipe to get a truer bread consistency from the dough. I add a little more cream cheese and some protein powder. My dough is sticker, but I feel better. It was perfect for these low carb bagel dogs.

I originally spent a lot of time testing the low carb pizza dough with various ingredients to get what I thought was the best tasting and textured dough. The whey protein powder was the best version followed by oat fiber, coconut flour and last, additional almond flour. I feel that this is the best version and I love it.

Each Low Carb Bagel Dogs or pretzel dogs is 4 net carbs each!

[This post and recipe contain affiliate links.]

Low Carb Bagel Dogs - a great low carb and keto snack or lunch

Low Carb Bagel Dogs or Pretzel Dogs

These low carb Bagel Dogs or pretzel dogs are easy to make with the Fathead pizza crust recipe. Just wrap, roll, and bake. The perfect low carb or keto lunch, snack, or meal.
4.88 from 32 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Keyword: Fat Head Dough Recipes
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 people
Calories: 317kcal
Author: Kim Hardesty

Ingredients

  • 1 pound hot dogs (8 count)
  • 1 ½ cup mozzarella cheese (141 g/ 5 oz)
  • 2 oz cream cheese
  • 1 large egg
  • 1 ¼ cup almond flour (127 g/ 4.5 oz)
  • 2 tablespoon whey protein powder (or almond flour, coconut flour or oat fiber)
  • ¼ teaspoon baking SODA

Topping

  • 1 large egg beaten with 2 teaspoons of water
  • sesame seeds (optional)

Instructions

  • Place rack to the middle position of the oven. Line a cookie sheet with parchment. Remove the hot dogs from their package and place them on a paper towel. Dry them off. Beat the extra egg with water for the egg wash.
  • Add the mozzarella cheese to a medium microwaveable bowl. Cut the cream cheese into small pieces and add to the mozzarella cheese. Microwave for 1 ½ minutes on high power. Stir. If the cheese hasn't melted, cook for an additional 20-30 seconds more. 
  • Put the cheese in a food processor and add the egg. Process until smooth. Add the dry ingredients and process into a very sticky dough.  PREHEAT OVEN TO 400 F. Scrape the dough onto a piece of plastic wrap, wrap, and place into the freezer while the oven preheats. 
  • Keep hands lightly oiled. Divide the dough into 8 equal portions and roll each into a ball. Working with one ball of dough at a time, roll into a snake about a foot long. Starting about ¾ of an inch from the end of a hot dog, start winding the snake around the length of the hot dog. Place the wrapped hot dog on the work surface and roll back and forth until the dough is smooth. I had about ½ inch of the hot dog poking out on each side. Place on the parchment paper lined cookie sheet. Repeat 7 more times.
  • Dip a pastry brush into the egg wash and brush the surface of each bagel dog - don't forget the sides. Sprinkle with sesame seeds to add a nice looking texture.
  • Bake for 10-15 minutes or until browned. My dogs plumped up and split the dough on a few of my hot dogs. They were still delicious!
  • Makes 8 bagel dogs with each having 3.74 net carbs depending on what kind of hotdogs you use. Mine had 1 net carb each.

Notes

Nutrition Facts
Low Carb Bagel Dogs or Pretzel Dogs
Amount Per Serving
Calories 317 Calories from Fat 243
% Daily Value*
Fat 27g42%
Cholesterol 70mg23%
Sodium 507mg22%
Carbohydrates 5.34g2%
Fiber 1.6g7%
Sugar 1g1%
Protein 14.8g30%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 317kcal | Carbohydrates: 5.34g | Protein: 14.8g | Fat: 27g | Cholesterol: 70mg | Sodium: 507mg | Fiber: 1.6g | Sugar: 1g

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About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Jennan

    April 07, 2022 at 8:24 am

    I made this recipe. Fantastic. Easy and so much taste of bread it's just like a bun. I put 1 tsp. Of corn extract in mine. Gives it a corn dog taste!!! Bought it off of Amazon. Also flavors keto cornbread awesome!!!! 😋😋

    Reply
  2. Bianca

    January 21, 2021 at 7:12 pm

    Hi! Just made this recipe tonight and it was an absolute success! It's surprisingly delicious. I did not miss the hot dog buns at all!! Thank you so much for sharing this recipe.

    Reply
    • Rebecca

      May 21, 2022 at 9:39 am

      Used this for pretzel dogs and it was great! The kids didn't even know it was keto! Only mod I made was I added 1/4 tsp baking soda to the egg wash, it really made it taste more like pretzels! Great recipe!

      Reply
  3. Bee

    July 04, 2020 at 5:13 pm

    Hi, I made this and it was delicious. The problem I had was that the dough kept tearing apart and was hard to roll into a snake. I’m wondering if perhaps I need to keep it frozen longer?

    Reply
    • Kim Hardesty

      July 04, 2020 at 7:54 pm

      Hi Bee. The dough was either too warm or needed a little more almond flour (if it was too soft). -Kim

      Reply
    • Kim Hardesty

      July 05, 2020 at 11:04 am

      I just thought of something else. If you mixed the dough by hand, it may be crumbly from not being mixed thoroughly enough. Also, if the dough is dry, it will crumble apart. -Kim

      Reply
  4. Michelle

    May 15, 2020 at 1:42 pm

    Eternally grateful!! These were so good!! Thank you.

    Reply
  5. Jessica

    April 19, 2020 at 3:58 pm

    This is my most favorite recipe. Thank you so much for it!!!! I’m curious if you know how they do frozen? I’m looking for a way to make ahead and have in the feeder when I get hangry. How does freezing just the dough do versus cooking with the hotdogs and freezing?
    Also, any tips for making clean up easier? I find I avoid making these because I’m a lazy cook and hate trying to clean up my food processor after.

    Reply
    • Kim Hardesty

      April 21, 2020 at 9:25 am

      Hi Jessica. I love this recipe, too, and agree that I hate cleaning out the food processor. Luckily, I have kids and a husband that will rinse it out and hand wash it or put it into the dishwasher. Actually, If you remove the dough and rinse the processor bowl immediately (I use my hand), put the blade in it and fill it with soapy water, it cleans much faster. I have frozen the dough. I thaw in the refrigerator then VERY CAREFULLY warm it gently in the microwave at 50 % power for about 20 seconds at a time. I just warm it enough to make it pliable. I hope this helps.

      I have also cooked the bagel dogs and frozen them individually. Thaw in the refrigerator overnight and reheat in the microwave or in the oven. The dough is never as goos as it is when first made, but they still taste great. Be well. -Kim

      Reply
  6. Christine

    April 08, 2020 at 2:12 pm

    I followed the recipe to a T and the cheese mixture just melted off and then cooked. Any idea why? I wish I could post a picture to help.

    Reply
    • Kim Hardesty

      April 08, 2020 at 5:00 pm

      Hi Christine, I just sent you an email. -Kim

      Reply
  7. Molly

    April 05, 2020 at 1:55 pm

    These were great. We topped with everything but the bagel seasoning. Will definitely make again.

    Reply
  8. sarah rose

    January 17, 2020 at 11:05 pm

    Holy sh*t. Amazing. Enough said. Fathead dough never fails to amaze me. Follow the recipe as instructed, I had no trouble with my dough being too sticky, and it rose perfectly. In addition to the baking soda, I added a 1/8 tsp of xanthan gum to ensure rising. I used gloves, sprayed them with some avocodo oil spray periodically. Froze as instructed. I also don't own a food processor and was able to mix the dough with my gloved hands until it was all combined. For the finishing touches, after reading the comments below before the egg bath I added a little bit of butter to the top of each roll. For three of the rolls, I did a sesame coating, for three more, I used Everything But the Bagel Everything seasoning, and for the last two I experimented by adding two pepperonis on top of each, and sticking little pieces of jalapeño peppers into the dough.. of course, this turned out to be my favorite, the one I made the least of but I would of been happy with any. My non-keto grandmother said "these taste like a speciality treat." I could of ate the whole tray, but luckily the satiety that comes from fathead dough is always rewarding. It takes one great recipe to get a follower, Kim, so thank you! Can't wait to take the suggestions of the readers below to make hot pockets, and I can't imagine what else. <3 ALSO I always appreciate the use of protein powder in a recipe.

    Reply
    • Kim Hardesty

      January 18, 2020 at 9:23 am

      Wow! Grandmother approved? I can't as for anything more, Sarah! lol. Thanks for taking the time to leave such a sweet and helpful comment. Have a great day. -Kim

      Reply
  9. Summer

    October 26, 2019 at 1:33 pm

    My calculations came way over what these nutritions calculations are. The mozzarella at 1-1/2 cups is 6 net carbs. Almond flour is 4 NET carbs per 2 Tablespoons and this recipes calls for 1-1/4 cup of it!! That is 72 net carbs. The cream cheese is 4 net carbs per oz X 2oz. which is another 8 net carbs, plus the protein powder which adds another 6 net carbs for a grand total of 92 net carbs and then you divide that by 8 for a whopping total of 11.5 net carbs per serving (and that is without the hot dog)!! Feel absolutely free to double check my numbers but i've checked them 3 times. Fiber has been subtracted from total carbs and those numbers are what I ended up with. Thank goodness I only ate one of them!

    Reply
    • Kim

      October 26, 2019 at 3:19 pm

      Hi Summer the reason your calculations don't match is because you didn't enter your ingredients as weights. I enter all ingredients into Fatsecret.com as raw weights (grams or ounces). I am also very careful how I choose my ingredients. Entering 1 1/2 cups mozzarella cheese will give you different counts than entering 141 grams. This is true for any ingredient. Choosing 4 servings of 1/4 cup of almond flour will give you different numbers than if you weigh a cup of almond flour and enter the weight. I spend a lot of time being careful entering the ingredients into Fattsecret (which I feel has one of the most complete and accurate data bases around) and although I do make mistakes, I endeavor to share the most accurate carb counts I can. I just reentered all of the ingredients into Fatsecret in case any ingredient nutritional info has changed. I have updated the recipe to reflect the new numbers - they are even better than the original numbers. I hope this helps -Kim

      Reply
    • Kim

      October 26, 2019 at 3:29 pm

      Summer, I also want to add that I have found carb counts on almond flour all over the board. I weigh my almond flour then enter it into Fatsecret as blanched almonds, which almond flour is. I find the numbers much lower this way and also more accurate. Why is it more accurate? Because measuring almond flour by volume (a measuring cup) doesn't take into account any lumps in the almond flour or how lightly or hard the ingredients were compacted as the measuring cup scooped it up. Always whisk your low carb flours before scooping to break up any lumps (compaction). -Kim

      Reply
  10. Steve

    September 29, 2019 at 7:47 pm

    Mine weren't nearly as pretty as yours, but definitely tasty!
    Did them in the air fryer for 12 minutes.
    I used another similar recipe before that used Baking Powder and Xanthum Gum and they seemed to rise a little better.
    All in all though, A+, love them

    Reply
  11. PattyNJ

    August 21, 2019 at 8:43 pm

    Uhhhhh. There's this amish market near me and they make these hotdogs wrapped in pretzel dough but they also add american cheese to them and they are to die for. They bake them with melted butter all over them...I guess that should work with this recipe too?

    Reply
    • Kim

      August 22, 2019 at 6:45 am

      That sounds amazing, Patty! -Kim

      Reply
  12. Jenny Addison

    June 04, 2019 at 12:41 pm

    This looks great and I can't wait to try! I've found some great advice in these comments, too. You've got quality followers! I am wondering though, if using non-whey based protein powder would cause them to rise less? I have pea protein and skim milk powder.

    I read they freeze really well, but I'm wondering if I slightly under-bake them, and then freeze them, would they reheat a little "fresher"? I'm specifically thinking of bringing them camping, and I know on a camp fire they could easily become over done. What is your experience? Thanks! Can't wait to try this dough!

    Reply
    • Kim

      June 05, 2019 at 7:52 am

      Hi Jenny. I have never used pea protein powder, so I really don't know how fathead dough does with it. I wouldn't undercook them simply because my gut says it wouldn't work, although I could be wrong. Are you wrapping them in foil to reheat? You could put them in a cloth in a dutch oven over the fire to make an "oven" to reheat. They may not burn that way? -Kim

      Reply
  13. Natalie

    May 25, 2019 at 4:41 am

    Can you use different type of cheese? Would cheddar cheese work?

    Reply
    • Kim

      May 26, 2019 at 10:16 am

      You can, but there is a definite difference in texture. The part skim mozzarella has a rubbery texture that stretches a little like gluten. The full fat cheese, like cheddar or Monterey Jack, produce a "shorter" texture - more biscuit like. -Kim

      Reply
  14. Joni Menz

    May 06, 2019 at 4:06 pm

    Hi Kim,
    I can't find oat fibre or plain whey protein here in my town. I have hemp protein powder, isolated soy protein powder and psyllium protein powder in my pantry. Do you know if any of these will work instead?

    Reply
    • Joni Menz

      May 06, 2019 at 4:09 pm

      I also have vital wheat gluten flour.

      Reply
      • Natalie

        August 23, 2021 at 5:13 pm

        I started keto 3 years ago. This was one of the first recipes I tried. I loved it and I am still making it often.

        Reply
    • Kim

      May 06, 2019 at 7:20 pm

      Hi Joni. I have never tried the other options in this recipe. I would use more almond flour instead of the other options you list. I have used hemp protein powder in smoothies before and I think it may be too dry and coarse for this application. I haven't used soy protein powder or vital wheat gluten in years and don't remember exactly how they preformed in recipes. I'm sorry I couldn't be more help. -Kim

      Reply
  15. Hungryheath

    March 25, 2019 at 6:28 pm

    Awesome recipe!

    Reply
  16. Amy medina

    March 03, 2019 at 3:08 pm

    Hi Kim... I want to first thank you so much for all these amazing recipes as they give my husband and I a HUGE edge to help us stick to our low-carb lifestyle! But I have a quick question on this recipe - in the recipe ingredients you list BAKING POWDER but in a previous comment/question by another person you say you added BAKING SODA....which is it?

    Reply
    • Kim

      March 05, 2019 at 9:31 am

      Hi Amy. I am so sorry about the mixup. It is supposed to be BAKING SODA. I've corrected it - I hope! Thank you. -Kim

      Reply
  17. EpicuriousByNature

    February 07, 2019 at 6:47 pm

    We were so ridiculously pleased with these!! I used lil’ smokies and topped with kosher salt my husbands portion and everything bagel topping on mine. Followed the recipe exactly and used protein powder! You were right about extra sticky; I use nitrile gloves in the kitchen regularly and coated them with oil.... rolled out on silpat and pure perfection!! Dipped in sugar free ketchup and horseradish mustard!!! I can’t give you enough accolades for this one; FANTASTIC!!!

    Reply
  18. GAIL

    February 06, 2019 at 7:14 pm

    No baking powder or soda? Didn't rise?

    Reply
    • Kim

      February 06, 2019 at 7:22 pm

      Gail, I'm so sorry, that was an oversight. It should be 1/4 tsp baking soda. I have added it to the recipe. Thank you so much for letting me know there was a problem with the recipe. I appreciate it. -Kim

      Reply
  19. Ciera R

    January 12, 2019 at 8:56 am

    These are amazing! They are like sausage rolls but tastier and much more satisfying. I will try adding baking powder next time to make it a bit more fluffier but nevertheless, these were quick and easy to make. Thanks!

    Reply
  20. Melina

    December 09, 2018 at 10:15 am

    What about xanthem gum instead of the oat fiber or whey protein?

    Reply
    • Kim

      December 09, 2018 at 6:36 pm

      The oat fiber and whey protein give the dough a more bread-like texture, where the xanthan gum binds the ingredients by getting a little sticky. -Kim

      Reply
  21. Katherine Correll

    November 15, 2018 at 10:45 pm

    These look really good. I have a question about rolling them.Do you do a snake wide roll out and then continue to roll around the hot dog or are you only rolling once with a wider dough?

    Reply
    • Kim

      November 16, 2018 at 7:18 pm

      Hi Kathrine. I roll the dough into a snake (maybe 8 inches long?) then put the hotdog almost perpendicular to the snake and then roll the dog along the snake as it wraps around. After, I roll the wrapped dog I roll it on the counter to make it smooth and distribute the dough a little. If it doesn't work out, I remove the dough and do it again. The hotdogs should be dry before rolling. If they are wet, it's a little more difficult. I hope this helps. -Kim

      Reply
  22. Veronica Sebastian

    October 24, 2018 at 11:10 am

    Hi! I’m interested in using these for camping, so I can have some tasty buns for my grilled hot dogs. Do you have any recommendation for making them ahead of time (without the hotdogs) so I can bring them with me and just add in my grilled dogs once I’m there?

    Reply
    • Kim

      October 24, 2018 at 11:19 am

      Hi Veronica. Do you mean make the bagel "shells" then add the cooked dogs? I don't know how to do that, I'm sorry. You might be able to make them the day before and heat them up in a cast iron pan over the fire. -Kim

      Reply
    • Wendy

      January 27, 2019 at 5:08 pm

      I wonder if you could just make them into hot dog bun rolls and bake then when your ready to use slice with a knife halfway

      Reply
    • Valeria

      May 30, 2019 at 4:26 pm

      I wonder. This may not be helpful, but I recall seeing some sort of round metal tube that people wrap pastry dough around to make "horns" that they then fill with cream and other stuff. What if you took some foil, and some kitchen paper/paper towel tubes, and wrapped the foils around the tube to create your own horn form that you then bake the dough around? Then remove the form after baking. You could possibly make a pre-baked hotdog bun that way.

      Reply
  23. Tracy

    October 04, 2018 at 11:56 pm

    These were so much fun to make. I pretty much always have the ingredients needed, they can be made PDQ and my husband liked them so much I know these will get made often. Thanks for another great recipe. You make living the Keto life so easy.

    Reply
    • Kim

      October 08, 2018 at 7:25 pm

      Yay! We love these too, Tracy. Enjoy your week. -Kim

      Reply
  24. Heidi

    September 10, 2018 at 4:59 pm

    Just used the bread recipe for turkey and cheese hot pockets and they look great!

    Reply
  25. Aly San Mateo

    August 26, 2018 at 4:33 pm

    Is the nutrtion value based off of only 1 bagel dog?

    Reply
    • Kim

      August 26, 2018 at 6:20 pm

      Yes, Aly, one bagel dog. -Kim

      Reply
  26. Cat

    June 06, 2018 at 7:38 am

    Wow...these were incredibly delicious. I made them last night for me and my boyfriend. I’ve been doing keto lately, and he just eats whatever I make, the usual. I asked him how they were and he said normal...but in a good way- like they actually tasted like yeasty, bready, high carb pigs in a blanket (which are always delicious) so that’s a win! I can’t wait to make these again honestly, they were that good. I didn’t use protein powder because I didn’t have any, so I added and extra quarter cup of almond flour- came out perfect.

    Reply
    • Kim

      June 06, 2018 at 12:43 pm

      Great, Cat! It feels so good when the loved ones who aren't following the lifestyle enjoy the food, too. I'm glad came out perfect and that you both liked them. Enjoy your day. -Kim

      Reply
  27. Rob

    May 27, 2018 at 3:22 pm

    Good recipe, I brew my own beer and used the spent grain in the dough, gave it a very hearty taste

    Reply
    • Kim

      May 28, 2018 at 10:47 am

      I bet it was wonderful, Rob. Thanks for sharing. -Kim

      Reply
  28. Fariska

    May 22, 2018 at 5:12 am

    How can I substitute the almond flour to coconut flour?

    Reply
    • Kim

      May 22, 2018 at 2:25 pm

      Hi Fariska. I haven't worked on making this recipe with coconut flour, so I don't know. If you Google "fathead dough coconut flour" you should see some options. You can use any fathead dough recipe to wrap around hotdogs. -Kim

      Reply
  29. Linda Manning

    May 08, 2018 at 2:27 pm

    I am excited to try your recipes! Just saw it on my husbands Pinterest. Let you know how they come out! Thank you!

    Reply
  30. Leanne

    April 29, 2018 at 11:36 am

    I always made these before keto so I was sooo excited to see a keto version. I sliced my dogs and stuffed them with cheese slices before rolling them like I always do with crescent dogs. SO GOOD!

    Reply
  31. Rhi

    March 30, 2018 at 9:36 pm

    Yum!!! Being from Australia i’ll Be honest I have never ever heard for bagel dogs. I do have a thing for hotdogs though as was looking for a way to enjoy these on a keto diet..... these worked out amazing! Even my husband who is not into the whole keto thing thought they were fab. That fathead pizza dough is so versatile. Thanks heaps!

    Reply
    • Kim

      March 31, 2018 at 5:34 pm

      Yay! I'm so glad you liked it Rhi. Bagel dogs are great. Have you found the American to metric conversion in the menu bar? It will help with the baking recipes that don't have weights - which may be most of them, now. Thanks for taking the time to let me know what you thought about the recipe. Have a good one. -Kim

      Reply
  32. Glenda Cook

    March 03, 2018 at 9:10 am

    Love that you mix the dough in the food processor & keeping it in the freezer till ready to form. I wish I had found this recipe a long time ago. Mine took longer to brown than the time frame in the recipe, but that's ok. Question - what does the whey protein isolate do to the recipe? I used coconut flour to replace it since I didn't have any yet. Your picture looks a little "puffier" than mine turned out, would the whey protein make the dough do that? Thanks for the recipe.

    Reply
    • Kim

      March 03, 2018 at 9:31 am

      Hi Glenda. If the dough is cool and easy to work with, then it may not need to go into the freezer. The whey protein isolate gives the dough a little more bread-like structure. It works really nicely without adding to the carb and fiber counts. It helps cakes and muffins rise a little higher and not collapse in on themselves upon cooling. The whey protein could be the difference in puffiness. You could also try just a tiny bit more leavening. Sometimes if there is not enough almond flour in the dough (just a difference of 1-2 tbsp) it can cause the dough to spread more than rise. Unfortunately, the dough takes making it a few times to get a feel for it. I hope this helps. -Kim

      Reply
      • Glenda

        March 10, 2018 at 4:22 pm

        I just made this again tonight to make ham & cheese handwiches. I finally found a smallish container of unflavored protein powder which I used. I had come across a pizza roll recipe that called for yeast a couple of weeks ago. I did try it but it called for 2 eggs, more cream cheese & less almond flour. Didn't like it all, was too eggy for my taste. So decided to make this recipe again with the protein powder plus about 2 tsp. of rapid rise yeast. These came out so much better in my opinion. Think this will be my "go-to" recipe from now on when I need dough for a recipe. My next "try" will be to use it for pizza crust!

        Reply
        • Kim

          March 11, 2018 at 10:07 am

          Hi Glenda. I use the same recipe for pizza crust and think it's great. Enjoy your pizza. -Kim

          Reply
        • Rami

          March 13, 2018 at 4:25 pm

          First of all, I absolutely love this recipe!! I’m wrapping everything in it...sausage patties, mozzarella sticks, ham and cheese... I’m so grateful for a keto bread that the whole family loves! Secondly, how would you go about adding yeast to the recipe? I like the idea, but how to execute? Do you still do the warm water thing first and incorporate that into the already wet dough? Process all together? I’m just not this advanced in bread making!

          Reply
          • Kim

            March 13, 2018 at 5:40 pm

            Hi Rami. I'm glad you like the dough. Yes, you can use yeast. I have tried it and have had it rise. However, I was surprised at how bad it tasted. I'm a bread lover so I was pretty disappointed. You have different taste buds and may like it. I proofed the yeast in warm water, then added it to the warm dough. I let it rise in a warm oven and it rose okay. -Kim

          • Glenda Cook

            March 16, 2018 at 9:58 pm

            I just mixed the yeast in with the almond flour & protein powder Then followed the directions to add it to the wet ingredients. Just ate a leftover ham & cheese handwich I had made last week, for lunch today. Heated nicely in the microwave for about 30 seconds or so. Told my husband that I'm probably going to need a new food processor soon. Mine is about 30 yrs old & find that as I add more dry ingredients to the wet, the motor runs slower. I'm sure the processors they make now have more powerful motors. At least I hope so. Haha!

          • Kim

            March 17, 2018 at 5:23 am

            Great, Glenda! Just be sure not to process too long in the new food processors as the dough can crawl up under the blade. It's not very fun to clean out of the Kitchen Aid processor blade - I don't know about the Cuisinart. Enjoy the recipe. -Kim

  33. Glenda

    February 25, 2018 at 10:03 pm

    I have been making the mozzarella/almond flour dough for several months & wish I had come across your recipe first. No more hand mixing ever again! Love the use of the food processor & putting it in the freezer. So much easier to work with. Am excited to discover what else I can make with it.

    Reply
  34. Jeff

    February 15, 2018 at 12:45 pm

    This was great! Very tasty out of the oven and a good quick lunch for the next few days. I did half with sesame and half poppy seed (Chicago thing). Had some trouble with the first snake so from there just used each dog as a rolling pin on the dough ball. Seemed to get to the same end result just a little faster. This will become a regular for sure

    Reply
    • Kim

      February 15, 2018 at 3:14 pm

      This makes me happy to hear, Jeff. Thanks for coming back to let me know. Enjoy your evening. -Kim

      Reply
  35. Kayleigh

    November 14, 2017 at 5:15 am

    Oh my goodness! I am SO excited to have found something to satisfy my craving for pigs in blankets! These were fabulous next time I will add some savory spices for flavor (onion powder, garlic powder, season salt, etc.) as they were very basic but the texture was perfect l. I used half the dough for 3 hot dogs and the second half for pizza I cooked one and froze two. Used the coconut flour method, kept my hands oiled while rolling and they cane out a perfect consistency. So happy to have this recipe!

    Reply
  36. Kristin

    October 06, 2017 at 8:51 am

    After you make them can you freeze them to eat at a later date (say dinner on the run after baseball practice)? If so any idea how long they may be good in the freezer? 1 month?

    Reply
    • Kim

      October 06, 2017 at 9:02 am

      Yes, Kristen. You can freeze them and thaw in the refrigerator. My husband microwaves them, the texture is never the same as just coming out of the oven, but they are still good. Yes, a month sounds about right. If you have a vacuum sealer probably longer.

      Reply
  37. Betsy

    August 14, 2017 at 1:58 pm

    Making these tonight. They are in the oven! So excited! Yes dough was sticky but manageable with a little practice. Next time I'll use the freezer idea to help keep the dough a little less sticky. Question...would you add salt on top for pretzel dogs? Thanks again!

    Reply
    • Kim

      August 14, 2017 at 3:12 pm

      Great, Betsy, I hope you like them. I just put sesame seeds on them since the cheese and hot dogs have a fair amount of sodium. You could add pretzel salt to be fun if you wanted. Have a nice evening. -Kim

      Reply
  38. Wendy

    August 11, 2017 at 6:22 pm

    These were soooo good! Thank you for such a great recipe.

    Reply
    • Kim

      August 12, 2017 at 11:01 am

      I'm glad you liked them, Wendy. They're always a hit with my family. Have a great weekend. -Kim

      Reply
  39. Libby

    August 01, 2017 at 10:53 am

    Can I use the THM Protien Powder for this?

    Reply
    • Kim

      August 01, 2017 at 11:24 am

      Is the THM Protein Powder pure whey protein powder or does it have casein in it? If you have oat fiber, use 1 tablespoon of the oat fiber or 1/4 cup more almond flour. -Kim

      Reply
      • Travis

        September 19, 2017 at 1:55 pm

        I'm not OP, but have a question along similar lines - I have a baking protein powder from quest that contains whey, casein, and egg protein. Would it be safe to use?

        Reply
        • Kim

          September 19, 2017 at 4:31 pm

          Hi Travis. That's a great question. I know that body builders will make a protein fluff from casein protein powder and dairy. They react together and get super thick. I'm afraid that it might happen here. You can use more almond flour or even some oat fiber if you have it instead of the protein powder if you aren't sure. -Kim

          Reply
  40. Amanda

    July 24, 2017 at 4:33 pm

    I just made these for dinner + added low carb chili on top. AMAZING! THANK YOU!

    Silly question alert, but I just want to be sure... Does your nutrition include the hot dog or is that just for the dough, 1 "wrap"?

    Thank you again. My husband and I said we felt like we were cheating on our keto diet... that's a win.

    Reply
    • Kim

      July 24, 2017 at 4:38 pm

      I like this recipe, too, and I'm not a big hot dog fan! Lol. Thanks. The nutritional information includes 1 pound of hot dogs so there will be some variation in the numbers per serving depending on what kind of hot dogs are used. Next time I will have to try chili on the dogs! Have a great day. -Kim

      Reply
  41. Courtney

    July 18, 2017 at 1:05 pm

    Do you use unflavored whey protein?

    Reply
    • Kim

      July 18, 2017 at 2:43 pm

      Yes, I do, Courtney. You could also use more almond flour (about 1/4 cup), 1 tbsp of oat fiber, or 1 tbsp of coconut flour. If you let the dough cool a bit before using, it will be easier to handle. Oil you hands before rolling. Enjoy the recipe. -Kim

      Reply
  42. Britani

    July 13, 2017 at 6:08 pm

    How do you get it not so sticky? I had it more on me than the hotdogs

    Reply
    • Kim

      July 14, 2017 at 8:54 am

      Great question, Britani. Put the dough in the freezer for 10-15 minutes and then oil your hands. It is a very stick dough but these two tricks will help. I will add it to the instructions. Have a great weekend. -Kim

      Reply
  43. Ciru

    May 25, 2017 at 6:09 am

    In my house you are a hero! None of your recipes have ever disappointed us, and this one is no exception. My husband will put away four in one sitting!

    Reply
    • Kim

      May 25, 2017 at 7:51 am

      Hi Ciru! I hope you family is doing well. Thank you for such a nice comment. I appreciate you! Enjoy the rest f your weekend. -Kim

      Reply
  44. Kathleen

    April 20, 2017 at 8:20 am

    What a great idea! The dough recipe worked perfectly for me. I used half of it to wrap 4 hotdogs per the instructions, then rolled the other half into a pizza crust shape and refrigerated it to bake the next day for pizza. Everything worked beautifully and deliciously. We had one baked pig-in-blanket left over, which reheated nicely in the microwave the next day. I'm so happy to have this idea and recipe for fun finger food. And thank you for including ingredient weights!

    Reply
    • Kim

      April 20, 2017 at 9:54 am

      Great, Kathleen. I'm happy you liked the recipe and that it worked perfectly for you. This is a fun recipe. :) Thanks for taking the time to leave such a nice detailed comment. I hope you have a great day. -Kim

      Reply
  45. Nik

    April 15, 2017 at 6:12 pm

    Looks great! Have you tried making the dough with a non nut flour? This tree nut allergy is making it hard to try a lot of low carb recipes.

    Reply
    • Kim

      April 15, 2017 at 7:03 pm

      No I haven't yet Nik, but I just bought a seed flour on Amazon called 10 Seed Mix from Gerbs. I have no idea how it tastes because I haven't had the chance to use it yet. Are you allergic to cashews? You could use ground cashews but the dough would be higher in carbs. Are you allergic to coconut flour? Another product that I have been playing with is the Sukrin Seasme Flour. I love it for coating chicken or fish and have used it in cookie recipes. It can be a little bitter if too much is used in a recipe, but I really like it. I hope these ideas help. -Kim

      Reply
  46. amber

    April 13, 2017 at 6:00 pm

    WAY too wet! this dough was impossible to work with

    Reply
    • Kim

      April 13, 2017 at 8:19 pm

      Amber, it may have been too warm. When it is warm, it is very sticky. You can also add a little more almond flour if it feels too sticky. -Kim

      Reply
  47. Patricia

    February 20, 2017 at 11:23 am

    Hi, I'm wondering if the dough can be mixed ahead of time and kept covered in the refrigerated until needed later in the day.

    Reply
    • Kim

      February 20, 2017 at 12:44 pm

      Yes, Patricia. I can't remember if it gets stiff or not in the fridge because I tend to use it right away. If it gets stiff, let it warm on the counter or pop it into the microwave at maybe 30% power at 30 second intervals until it's softer to work with. -Kim

      Reply
  48. Jigisha

    February 19, 2017 at 1:25 pm

    Hi,

    Just wanting to make some for kids luncboxes. Do they keep well in the fridge? And taste okay cold.
    ThAnks.

    Reply
    • Kim

      February 19, 2017 at 2:21 pm

      Great question. I have never eaten a hot dog cold - hot dogs aren't my thing. My husband and children did reheat and eat the leftovers. As they cool, there will be a space between the hot dog and the breading because the hot dog contracts as it cools, leaving the breading where it was when it cooked. You will just have to see how your family likes them reheated or cold. I hope your family enjoys them as much as mine did. I would love to hear if they made a suitable school lunch for the kids. It gets so hot in California, that I send mine to school with a PB & J sandwich every day. Enjoy your week. -Kim

      Reply
  49. Karen

    February 05, 2017 at 9:33 pm

    This looks really good. The protein powder I use is unflavored Kosher Beef Collagen Hydrolysate Do you think that will work in place of the whey isolate powder?

    Reply
    • Kim

      February 05, 2017 at 9:39 pm

      Karen, I have never used Collagen hydrolysate for protein powder in baking recipes. I would use more almond flour instead. I hope this helps. -Kim

      Reply
  50. Frank

    February 05, 2017 at 2:15 pm

    Thanks for this recipe! I've been using an alternative recipe which always comes out good as well, but I like this one better because it uses less cheese as the base, and the dough is easier to work with (I use oat flour instead of whey protein.)

    I recently made this with gourmet franks from Ohama Steaks, parbroiling them first before rolling them up in the dough. OMG

    Reply
    • Kim

      February 05, 2017 at 2:43 pm

      Great, Frank! Glad this recipe was easier. The gourmet franks from Omaha Steaks sounds outrageously good. Thanks for the tip. Have a great week. -Kim

      Reply
  51. Joe

    February 04, 2017 at 8:32 am

    Is the serving size per hot dog?

    Reply
    • Kim

      February 04, 2017 at 12:04 pm

      Yes it is Joe. -Kim

      Reply
  52. Holly Jarvis

    January 31, 2017 at 6:58 am

    Add me to the mailing list please

    Reply
    • Kim

      February 10, 2017 at 8:05 am

      done.

      Reply
  53. kim

    January 30, 2017 at 4:56 pm

    1 1/4 cup almond flour (4.5 oz)
    2 tbsp whey protein isolate (I use Isopure) (or almond flour, coconut flour or oat fiber)

    so do you use 1 1/4 PLUS 2 tbsp. almond flour????

    Reply
    • Kim

      January 30, 2017 at 5:24 pm

      Hi Kim. The protein powder helps give a nice bready texture to the dough. If you don't have it you can sub more almond flour. The dough should be stick but smooth. If you need to add just a touch more almond flour, then go ahead. The dough will be tender, but should be fairly easy to work with. If one of the "snakes" tears apart while rolling, roll it into a ball and roll it out again into a snake. I hope this helps. If not, then let me know and I will try to be more clear. Have a great night. -Kim

      Reply
  54. Adina

    January 30, 2017 at 12:27 am

    I am amazed every time I read your recipes, the things you come up with to replace carbs!!!! And this dough looks so perfect, I would not think for one moment that there is no flour inside.

    Reply
    • Kim

      January 30, 2017 at 12:34 pm

      Adina, you are so kind. I hope you are enjoying the New Year. Good to hear from you, friend. Have a great week. -Kim

      Reply
  55. Tammy

    January 23, 2017 at 5:28 pm

    Just tried it tonight - look amazing. Cook up great - but mine seem a bit dry...maybe too much protein powder??

    Reply
    • Kim

      January 23, 2017 at 6:32 pm

      Hi Tammy. The dough does tend to be a little drier as it's not real bread. Too much protein powder or too much almond flour could both make the dough a little dry. I dipped mine in low sugar ketchup and mustard, so I didn't notice. Thanks so much for commenting and leaving your feedback. I really appreciate it. Have a wonderful week! -Kim

      Reply
  56. Aleshs

    January 23, 2017 at 11:12 am

    So instead of whey protein, you can use MORE almond flour??

    Reply
    • Kim

      January 23, 2017 at 6:27 pm

      You can, Aleshs. The protein powder gives it a more bread-like texture, but if you don't have it add more almond flour. -Kim

      Reply
  57. Katrin

    January 23, 2017 at 1:53 am

    What a brilliant recipe, combining two all time favourite snacks into one. This is so being tried out in this house.

    Reply
  58. Deon

    January 21, 2017 at 5:56 am

    Sorry if this is a silly question...ha. Is the Isopure you use for this the vanilla one, or unflavored? Thanks!!

    Reply
    • Kim

      January 21, 2017 at 8:00 am

      Oops, sorry Deon. It's plain. I have vanilla in my nutritional calculator. Will fix. No wonder no one has pinned this recipe. Thanks! -Kim

      Reply
  59. Maya | Wholesome Yum

    January 20, 2017 at 11:54 am

    I love bagel dogs! I'll have to try that recipe for pizza dough!

    Reply
  60. Stacey Crawford

    January 20, 2017 at 11:26 am

    Bagel pretzel dogs!! I love the sound of that. These look so good Kim, I can almost taste them. My kids would be all over these.

    Reply
  61. Taryn

    January 20, 2017 at 10:52 am

    These look delicious! I definitely need to make a batch for our super bowl party.

    Reply
  62. Sarah

    January 19, 2017 at 9:23 pm

    These just look superb! My first introduction to the Fathead dough was the Everything Bagel Dogs. I loved them - and I've loved using variations of that dough for many other things! These look like perfection!

    Reply
  63. Katie Crenshaw

    January 19, 2017 at 2:45 pm

    I have a thing for hotdogs.... I just love them.... your pictures are making me hungry! Can't wait to try these in our home!

    Reply
    • Kim

      January 19, 2017 at 3:45 pm

      Thanks Katie. I shared your beautiful roast beef and asparagus today. It made me soooo hungry. I hope the New Year is treating you well. -Kim

      Reply
    • Jonah

      April 08, 2017 at 9:17 pm

      You look like you love hotdogs :)

      This is a beautiful recipe.

      Reply
      • Kim

        April 08, 2017 at 9:36 pm

        Thanks Jonah. -Kim

        Reply
  64. Georgina

    January 19, 2017 at 8:54 am

    I've never tried a bagel dog! But this dough looks amazing!

    Reply
    • Kim

      January 19, 2017 at 9:53 am

      Thanks, Georgina! -Kim

      Reply

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