bagel dogs a fantastic staple of
American airports begins with almond
flour the basis of all local baking he
didn't add enormous amount of garlic
powder
he will scare the vampires away a
generous pinch of salt because what's
better than a salty scared vampire and
two heaping tablespoons of coconut flour
it and the seeds add black pepper
because she is a black pepper fiend he
pulls out a four prong sword what he
will do with this
this makes the mixture this ensures even
dry blended he cracks an avian egg all
of it into the mixture and again using
his for poop he dropped it so you get
your floor daddy the big is mixing the
mixture until it's nice and crumbly as
if you were making biscuits which is not
making sure has four prongs Ward's clean
he sets it aside next he grows shredded
mozzarella cheese the low moisture kind
he has the right amount and decides that
sufficient not exact but good enough in
he brings his heating element but he
can't find his pan oops there it is
he quickly uses the back of his knife to
add some cream cheese to the pan using
the back of his knife ensures he does
not create holes in his method paper
once in the pan he sets it to medium
medium-low heat and using a spatula he
begins to melt the cream cheese
he's he's had enough income to
mozzarella look at that smoke it
shouldn't smoke
he begins mixing until it begins to melt
eventually it turns into a big group of
cheese he lowers his heat continues
mixing
in comes the dry mixture all of it
and just like most making weekend's
fold-in attend using some special elbow
grease he mixes it until becomes modulus
yes
it requires elbow grease once a color
size factor he pulls it off the heat
bombs dropped it he brings back his
glass container and dropped a tin what
for
really to ensure that it is mixed he's
satisfied he fetches something that's
something is saran wrap or cling wrap or
plastic wrap whatever you'd like to call
it he drops his dough cut this wrap and
attempts to rabbit raised this goes into
the fridge for about 15 minutes in the
meantime he breeds as oven
he fetches the dough and puts it back on
his cutting board but he needs to
prepare his the lines of it for some
paper and stuff to decide quickly on
wrapping his dough he places it back
onto his cutting board cuts it to eat
distinct pieces with seven cuts she sets
his little triangles to the side and
begins rolling on into a dough once
intended arrow he begins rolling it into
a rope the longer and thinner the better
using both hands quickly turned it into
a strand then rolls them onto Dara to
see if they're all about the same size
he justs their weight and goes back to
rolling
that looks alarming if the strand breaks
there's two methods you can do one you
can roll them separately or like this
join them back together no harm no foul
then he brings in his hot dogs all beef
franks because he only uses the best he
begins rolling them in the dough since
it's not that stretched it only lasts
about halfway this stresses the
importance of rolling it out then he
done rolls it to seal the seams against
each other this creates your bagel dog
the best method is to split the strand
and roll each one out individually this
ensures nice long even strand he sets
aside and rows at the second half he
also dries a dog because this eats dough
sticking to the hot dog begins wrapping
it and the dough
half with the first round and half with
the second strand roll it to seal the
seams he sets it aside this is how you
make a bagel dog he lines him up like
pigs in a blanket and places the
mountain baking sheet now it's time for
some butter he could also use an egg
wash but he prefers butter he in this
case to be exact
he gives the top with a generous
offering then he adds some cheddar
cheese shredded mind you know he scrapes
the cheese off the baking sheet in order
to reduce his waste because he doesn't
want to waste jeez who does and into the
oven
do you minutes later he pulls them out
and these look fantastic as he lets them
cool he gathers a plate one dog two dog
seven dog eight so if you're craving
Airport food this is how you make the
bagel dogs this has been a presentation
by Black Tie kitchen until next time
Bagel dogs - a staple of the American airport diet! We've all been there - stuck at a terminal with no food in sight until we lay our hands on those delicious bagel dogs behind the glass wall of the counter! This is how you make them, keto, low-carb, and gluten free! And no - these are NOT pigs in a blanket, we use all beef franks! www.blacktiekitchen.com for this recipe and more! Follow me on: Instagram: https://www.instagram.com/blacktiekitchen Facebook: https://fb.me/blacktiekitchen Pinterest: https://www.pinterest.com/blacktiekitchen/ INGREDIENTS: - 1¼ cups / 140g almond flour - ¼ cup / 40g garlic powder - kosher salt - 2 tbsp / 14g coconut flour - black pepper - 1 large egg - 1½ cups / 180g mozzarella cheese - 2 oz / 56g cream cheese - 8 beef franks (e.g. hot dogs) - 1 egg white/butter (for butter/egg wash) - 1 oz / 28g shredded cheddar HARDWARE - large bowl - fork - baking sheet - parchment paper - microwave or pot and heating element - spatula - plastic wrap/cling wrap - paper towel - silicone brush DIRECTIONS - In a large bowl, mix the almond flour, coconut flour, garlic powder, salt, and black pepper - Add the egg to the dry mixture and mix until it is well combined - it will have a crumbly consistency, as if you were making biscuits. Set aside. - In a microwave safe bowl, or in a pan, add the cream cheese and mozzarella cheese. Slowly melt and mix until it is a melted glob of cheese. - Add the dry mixture to the cheese and mix until it is well combined - Place the mixture onto a large enough piece of plastic wrap, wrap it, and place into the fridge for ~15 minutes. Ideally, use the freezer for quicker cooling. - Preheat the oven to 400°F / 205°C - Remove the dough from the fridge. Remove the plastic wrap and place on a cutting board. Cut the dough into eight equal parts. - Roll each piece of dough into a ball and then into a long strand. The ideal length is ~40 inches / 101 cm. If your cutting board is not long enough, cut the strand into two pieces in order to roll it out thin and even. - Take a beef frank, dry it with a paper towel, and beginning on one end, wrap it in the dough strand. - Once the frank has been wrapped in the strand, roll it on the cutting board in order to seal the seams of the dough. Not too rough, just enough so that the dough does not separate. Repeat for all the franks. - Place the 8 franks onto a parchment lined baking sheet. - Using melted butter or an egg wash (egg white with a splash of water), coat the top of each dog using a brush. - Top each dog with shredded cheddar cheese. - Place the dogs into the over for 12-20 minutes or until desired brownness is reached. - Remove, let cool, and enjoy. TIP: Pairs superbly well with a spicy mustard and a lager. What condiments do you use for your bagel dog? do you add anything extra - such as herbs as a topping? #bageldog #keto #lowcarb #glutenfree