Remember the days of gluten when you could pop into your favorite bagel shop and grab a bagel-wrapped dog? These are just like those, but will make your body so much happier than the originals.
Prep Time: 5 minutes Cook Time: 30 minutes Makes: 4–8 bagel dogs
Water for boiling
1 tablespoon (15 ml) apple cider vinegar
Light olive oil or coconut oil for greasing the parchment-lined baking sheet
2½ teaspoons (7 g) active yeast
2 tablespoons (30 ml) honey
1 cup (240 ml) warm water (about 110°F [43°C])
1 cup (90 g) almond flour
1 cup (130 g) cassava flour
¾ cup (100 g) potato starch
3 tablespoons (38 g) minced onion, divided
1 teaspoon garlic powder
1 rounded teaspoon sea salt
4 large or 8 small 100% beef hot dogs
1 tablespoon (9 g) poppy seeds, or more
1 tablespoon (10 g) sesame seeds, or more
1 tablespoon (12 g) coarse sea salt, or more
1 tablespoon (10 g) caraway seeds, optional
Bring a large pot of water to a boil and add in the apple cider vinegar. Preheat your oven to 450°F (232°C). Liberally grease a parchment-lined baking sheet with oil.
Combine the yeast, honey and warm water in a large bowl and whisk to combine. Allow to sit for 5 minutes, or until the mixture becomes foamy and active. If that doesn’t happen, toss it and start over—it means either the yeast is a dud or too old, or the water was too hot or too cold.
In a medium bowl, whisk together the almond flour, cassava flour, potato starch, 2 tablespoons (25 g) of the minced onion, garlic powder and salt. Add to the yeast mixture and stir to combine. The consistency of the dough should be more like clay than a traditional dough. The perfect texture for these is just dry enough to work with, but still a little sticky. If that’s the case, divide the dough into equal portions, depending on the number of dogs you’re making. If not, add a tablespoon at a time of either water (15 ml) or cassava flour (8 g), depending on whether it’s too wet or too dry, until it’s the right consistency.
Take one of the portions of dough and either roll it out like a long snake or into a ball, depending on how you’d like your bagel dogs to look.
Take one grass-fed hot dog and dry it off in case it is wet and wrap the dough around it in a spiral shape. If the dough breaks, seal it back together with a dampened hand—it does not have to be perfectly formed.
If you use one large ball of dough instead of a spiral (rolled out snake), just wrap the dough around the hot dog until it makes one large “bun” and seal it shut by pressing it together on the underneath side. Wrap all of the remaining dogs.
Drop the dough-wrapped dogs 1 or 2 at a time into the boiling water for about 5 minutes. Remove with a slotted spoon and transfer to your baking sheet.
Sprinkle with remaining minced onion and the poppy seeds, sesame seeds, salt and caraway seeds (if using). Bake for about 15 minutes; be careful not to overbake. To reheat, toast on low in a toaster oven.
Bubbe’s tip: Keeping kosher? Not all dogs are created equally! Ideally, you want kosher and grass-fed, so read the labels!