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.
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.
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.
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!
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Low Carb Bagel Dogs or Pretzel Dogs
Ingredients
- 1 pound hot dogs (8 count)
- 1 1/2 cup mozzarella cheese (141 g/ 5 oz)
- 2 oz cream cheese
- 1 large egg
- 1 1/4 cup almond flour (127 g/ 4.5 oz)
- 2 tbsp whey protein powder (or almond flour, coconut flour or oat fiber)
- 1/4 tsp 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 1/2 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 3/4 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 1/2 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
Low Carb Ham and Cheese Pockets
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!!!! 😋😋
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.
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!
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?
Hi Bee. The dough was either too warm or needed a little more almond flour (if it was too soft). -Kim
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
Eternally grateful!! These were so good!! Thank you.
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.
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
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.
Hi Christine, I just sent you an email. -Kim
These were great. We topped with everything but the bagel seasoning. Will definitely make again.
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.
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
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!
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
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
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
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?
That sounds amazing, Patty! -Kim
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!
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
Can you use different type of cheese? Would cheddar cheese work?
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
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?
I also have vital wheat gluten flour.
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.
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
Awesome recipe!
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?
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
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!!!
No baking powder or soda? Didn’t rise?
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
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!
What about xanthem gum instead of the oat fiber or whey protein?
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
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?
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
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?
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
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
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.
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.
Yay! We love these too, Tracy. Enjoy your week. -Kim
Just used the bread recipe for turkey and cheese hot pockets and they look great!
Is the nutrtion value based off of only 1 bagel dog?
Yes, Aly, one bagel dog. -Kim
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.
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
Good recipe, I brew my own beer and used the spent grain in the dough, gave it a very hearty taste
I bet it was wonderful, Rob. Thanks for sharing. -Kim
How can I substitute the almond flour to coconut flour?
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
I am excited to try your recipes! Just saw it on my husbands Pinterest. Let you know how they come out! Thank you!
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!
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!
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
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.
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
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!
Hi Glenda. I use the same recipe for pizza crust and think it’s great. Enjoy your pizza. -Kim
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!
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
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!
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
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.
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
This makes me happy to hear, Jeff. Thanks for coming back to let me know. Enjoy your evening. -Kim
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!
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?
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.
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!
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
These were soooo good! Thank you for such a great recipe.
I’m glad you liked them, Wendy. They’re always a hit with my family. Have a great weekend. -Kim
Can I use the THM Protien Powder for this?
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
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?
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
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.
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
Do you use unflavored whey protein?
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
How do you get it not so sticky? I had it more on me than the hotdogs
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
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!
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
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!
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
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.
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
WAY too wet! this dough was impossible to work with
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
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.
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
Hi,
Just wanting to make some for kids luncboxes. Do they keep well in the fridge? And taste okay cold.
ThAnks.
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
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?
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
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
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
Is the serving size per hot dog?
Yes it is Joe. -Kim
Add me to the mailing list please
done.
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????
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
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.
Adina, you are so kind. I hope you are enjoying the New Year. Good to hear from you, friend. Have a great week. -Kim
Just tried it tonight – look amazing. Cook up great – but mine seem a bit dry…maybe too much protein powder??
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
So instead of whey protein, you can use MORE almond flour??
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
What a brilliant recipe, combining two all time favourite snacks into one. This is so being tried out in this house.
Sorry if this is a silly question…ha. Is the Isopure you use for this the vanilla one, or unflavored? Thanks!!
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
I love bagel dogs! I’ll have to try that recipe for pizza dough!
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.
These look delicious! I definitely need to make a batch for our super bowl party.
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!
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!
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
You look like you love hotdogs :)
This is a beautiful recipe.
Thanks Jonah. -Kim
I’ve never tried a bagel dog! But this dough looks amazing!
Thanks, Georgina! -Kim