Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Place the mozzarella and cream cheese in a large microwave-safe bowl; there’s no need to stir at this point. Microwave on high for 1 minute. Remove from the microwave and stir the cheeses with a fork, then microwave for another 30 seconds. At this point, you want the cheeses to be smooth. If necessary, microwave for another 30 seconds.
3. Add the almond flour, garlic powder, onion powder, and egg and combine the dough with your hands. If it gets too sticky, simply wet your hands and continue working the dough until it is well combined.
4. Place the dough on a sheet of parchment paper. Place another sheet of parchment paper on top of the dough and roll the dough between the two sheets with a rolling pin. Spread the dough evenly to roughly ⅓ to ½ inch thick and 10 inches long.
5. Using a pizza cutter, cut the dough into 6 even strips, lengthwise.
6. Starting at one end of a hot dog, wrap the dough around the dog until it reaches the other end. Repeat until all the hot dogs are wrapped.
7. Place the bagel dogs on top of the lined baking sheet and sprinkle the tops with the pretzel salt.
8. Bake for 20 to 22 minutes, until golden brown.
9. Serve warm, or store leftovers in the refrigerator for up to 3 days.