Everything Bagel Dogs

Low carb & keto friendly bagel dogs! Gluten & grain free!

After moving out of my parents home at age 18, my first job was a baker at an Einstein Bros. Bagels. At this point in time we were still using the old food pyramid…which states a healthy diet should consist of a whopping 6-11 servings of bread & grain a day. So naturally, my brain said “bagels are healthy!”


I gained 40 pounds the one year I worked there. It was terrible, but I really had no idea how to eat healthy as a teenager. One of the items I used to make there were bagel dogs and they were delicious! Basically, it was a kosher dog wrapped in bagel dough and the rolled around in seeds, spices and cheese.

Normally, I am not a hot dog fan at all. But these make me so happy! With about 6ย net carbs, they are also great for keto and low carb dieting!

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I used kosher dogs for this recipe. Hebrew National, to be exact. They were the only ones I could find at my grocery without high-fructose corn syrup! I don’t need any of that in my life!

If you are not a fan of everything bagels, just roll these around in your favorite seed. Or, sprinkle a little asiago cheese on top!

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The dough is actually pretty simple to make, it’s based of everyone’s favorite Fat Head Pizza Crust. I added xanthan gum just to help the almond meal from having a crumbly texture after being baked. It seems a bit expensive at the grocery store but it’s well worth it. You use such a tiny amount and it goes a long way in gluten-free baking.


Low Carb, Keto & Gluten-free Bagel Dogs! Great for kids and adults! ThePrimitivePalate.com

  • Servings: 4
  • Difficulty: moderate
  • Print


  • 4 kosher hot dogs
  • 1 1/2 cups shredded mozzarella
  • ยพ cup almond meal/flour
  • 1 tsp xanthan gum
  • 2 tbs cream cheese
  • 2 eggs (one for dough, one for egg wash)

Everything Spice Mix:

  • 2 tablespoons sesame seeds
  • 2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 2 teaspoons dried minced garlic
  • 1 teaspoon pretzel salt or other coarse salt


  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper or a silpat.
  2. Place mozzarella & cream cheese in a medium sized microwaveable bowl and microwave for about 1.5 minutes. Stir to combine everything. Make sure all the cheese is melted.
  3. In a separate bowl, add almond meal, 1 egg and xanthan gum. Mix until combined.
  4. Add the hot cheese to the almond mixture and work the to into each other. Using a rubber spatula works, or wetting your hands and kneading it in the bowl. Mix until you have a homogeneous dough.
  5. Portion dough into 4 balls and on a silpat or parchment paper, gently roll each one out to about 15″ log. Having wet hands will help from sticking to you!
  6. Wrap one piece of dough around each hot dog.
  7. Beat remaining egg in a small bowl to make your egg wash. Brush onto each dog.
  8. Mix all of the Everything Bagel Spices into a medium bowl and dip each dog into it, covering the dough completely.
  9. Place dogs on lined sheet pan and bake for about 20 minutes, the dough should be slightly golden.
  10. YUM!

Nutritional Info for this recipe located here!


153 responses to “Everything Bagel Dogs

  1. If I wanted to make this with regular flour, would the proportions be the same and exclude the xanthan gum? I don’t eat cheese, although I don’t mind cream cheese. Can I exclude the mozzarella and just use the small amount of cream cheese with messing the recipe up? I love everything bagels and hot dogs…what a great combination of yummy favorites! Your photos are killer!!!

    • Hi Dianna! If you are going to use regular flour I assume you are not worried about carbs ๐Ÿ™‚ I would just use a regular pizza dough or bagel recipe! This recipe was developed to keep the carbs waaaay down ๐Ÿ™‚

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  3. I’m in the process of trying this now – the egg is in the picture but in the instructions I think “add the egg to the flour mix” is missing? Unless I’ve made a mistake?

    I’ll let you know how it goes!

  4. What if I want to make this with regular sausages, should I cook the sausages slightly before wrapping them up and throwing in the oven?

  5. These look amazing! How well do they re-heat? (There’s only one of me and I’m wondering if I should make these one at a time and suffer through the full bowls-and-measuring-spoons cleanup every time, or if I could make one batch of four and reheat over the course of a few days.)

  6. I made these and they were DELICIOUS!!! If someone served these at a summer gathering no one would know they are low carb and gluten free!

  7. These were absolutely fabulous!
    The preparation gave me a hard time, as dough was so sticky it was hard to roll into strips, so I sprayed cooking spray on my hands and it worked like a charm. I also reheated each dough ball in the microwave for ten seconds before I rolled into the long strip which really sped up the process.

  8. I have made these 3x now and they are simply PERFECT. I didn’t bother making strips. I just flattened pieces of dough and worked them around each sausage, until evenly covered in dough. I skipped the outside seasoning mix (just didn’t have the necessary ingredients) and just used coarse sea salt. These are now a staple in our low carb eating family! Even my husband, who usually HATES low carb substitutes for anything, loves these and wants me to have them around the house at all times!

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  11. I just used this recipe to make pretzels! It’s a delicious dough and they came out wonderfully, I can’t wait to make them again. Thanks for the awesome recipe!

  12. These are truly some of the best things I have EVER made since going grain and gluten free a few years ago! They are SO soft pretzel-like I couldn’t believe it! I even swore I tasted yeast LOL There must be so many more things we can do with this dough…it’s truly amazing! THANK YOU!

  13. I just discovered your website a few days ago. You are amazing! I’m a very good “conventional” cook but fairly new to keto and the substitutes that come with it. Thank you for the creative inspiration! I can’t wait to try these, your pork rind tortillas for tacos, and your lemon ricotta cake.

  14. These are AWESOME! Everyone loved them and i’m sure they’ll be added into our regular rotation. Rolling the dough out gave me some trouble (kept breaking apart). I fixed this by popping the dough-balls into the microwave for 10-20 seconds before rolling out. Then it was smooth sailing. I added a slice of american cheese in between the hotdog and the dough, which was always how I liked my pigs in a blanket growing up. Thanks for this!

  15. Would it be possible to replace the almond flour with a mashed cauliflower base without messing everything up?

  16. Seriously. Game changer right here!!! Made these today. The options are endless. My husband suggested that maybe I could make “onion buns” for our burgers with this recipe.

  17. Do you have or know the nutritional value of the bagel itself? I know what the hot dog is. This is for WW. Thanks!

  18. Great recipe! Looks very popular. Thoughts on a non-microwave option? I don’t have one in my apartment ๐Ÿ˜ฆ

  19. I just made these and they are in the oven now. My problem is the dough wasn’t dough-like and was too thin. Also had a problem mixing the cheese with the almond meal. It didn’t want to mix well. My can see it in the oven and some of the dough has even slid off the dogs. What did I do wrong? I really want this to work the next time I make it.

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  21. Just made these tonight- they turned out great! I’ve never worked with this dough before- I need a little more practice but it was still an awesome dinner. My husband raved about them, so I’ll definitely be making again! Thanks for posting great low carb recipes!

  22. I love these and would like to keep some on hand for easy lunches when school starts back.
    Have you frozen these before baking? Wondering if they would do ok or if it’s better to bake, then freeze.


  23. My dough didn’t stick at all, it was actually a little dry. I used pre-shredded cheese and glucomannan rather than xanthan gum. The dough broke off the dog while trying to eat. Do you think what I used caused that?

  24. I made these for dinner last night and they were great. So this morning I made the dough again, but instead of wrapping them around hot dogs, I divided it in half and shaped them into bagels. Came out amazing! Once they’re done cooking, just let them cool fully, slice and then pop in the toaster. I ate it with just butter and it was just as good as eating a regular flour bagel!

    Thank you for sharing this, it’s a game changer!!!

  25. These sound wonderful! Will this work without the xantham gum? I cannot buy it where I live. Would I be possible to substitute in gluccie?

  26. I can’t seem to find xantham gum anywhere. Does anyone know how essential it is to the recipe? Can I try without it?

    • Yay! Did a few changes like using hazelnut flour instead and just 3 g of corn starch since xanthum gum doesn’t really exist in HK. It turned out great though! Not even sure I needed the corn starch!

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  28. okay, getting ready to try this recipe, but I don’t have a microwave. Gonna try to melt the cheeses on the stove. Wish me luck! ๐Ÿ˜€

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  31. Oh. My. Goodness. I made these as 4 bagels instead of wrapping them around hotdogs. GAMECHANGER!! The first low-card “bread” I actually LOVE! Baked ’em for 20 minutes and they were divine. Off to buy more mozareela so I can make some more! (BTW, I didn’t have xanthum gum so I used a tsp of glucomannan and it worked great!)

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