The Ultimate Carnivore Bagel: The "Million-Dollar" Bacon-Topped Ring

https://www.youtube.com/watch?v=RjnPHR07eYg&t=47s

Dave, this recipe is a masterclass in carnivore substitution. By evolving the traditional "Fathead" dough with blended cottage cheese and beef gelatin, you’ve created a bagel with a legitimate "chew" and golden crust without a single grain of flour. At 16g of protein and only 1g net carb, these are the ultimate high-performance fuel for an Ormond Beach morning.

The secret to this bagel is the "Protein-Mesh" structure, where the whipped egg whites provide the lift and the gelatin locks in the "doughy" texture as it cools.

The Science of the "Carnivore" Bagel: Tension and Rise

The biggest pitfall in meat-based breads is a "spongy" or "eggy" texture that lacks the density of a real bagel.

The Pro Technique: We utilize "Gelatinous Binding." While the melted mozzarella provides the "stretch," the beef gelatin and Pork Panko provide the structural "heaviness" required for a bagel's crumb. By folding in stiff-peak egg whites, you introduce micro-air pockets that expand against the heavy cheese base, resulting in a bagel that is fluffy on the inside but "shatter-crisp" on the outside once toasted.

Ingredients: The "Pure Animal" Profile

The "Dough" Matrix

• 1 Cup Cottage Cheese: Blended silk-smooth (the moisture and protein engine).

• 1 ½ Cups Shredded Mozzarella & 2 tbsp Cream Cheese: The "Fathead" base for elasticity.

• 3 Large Eggs: Separated (whites for lift, yolks for richness).

• The "Flour" Duo: 2 tbsp Beef Gelatin and 2 tbsp finely ground Porq Panko.

• Seasoning: Redmond Real Salt for that essential mineral pop.

The "Bacon-Armor" Topping

• Crispy Golden Bacon Bits: Pressed into the surface for smoky, salty perfection.

Step-by-Step Instructions: Mastering the Ring

1. The Silk Emulsion

Preheat to 350°F. Use your Ninja Chop to blend the cottage cheese until 100% curd-free. Pro-Tip: If your cottage cheese is too watery, strain it slightly before blending to ensure the dough isn't too sticky.

2. The Thermal Melt

Melt the mozzarella and cream cheese in 20-second bursts. Dave's Pro Move: Stir the melted cheese into the yolk and cottage cheese mixture while it's still hot. This "tempering" ensures the dough stays pliable and easy to work with.

3. The "Stiff Peak" Fold

Whip your egg whites to stiff peaks and fold them into the cheese batter in two batches. Pro-Tip: Use a wide spatula and a gentle "cut and turn" motion. You want the batter to look airy and light, not like a flat liquid.

4. The "Bacon Press"

Spoon the batter into your molds. Pro-Tip: Before the bagels hit the oven, press the bacon bits firmly into the top of the batter. This ensures they "fuse" with the bagel as it expands, creating that "Million-Dollar" bacon-crusted look.

5. The "Cooling" Set

Bake for 20–25 minutes. Crucial Rule: Let these bagels cool in the mold for at least 10 minutes. The beef gelatin needs time to set as the temperature drops, which creates that authentic bagel "chew" once they are fully cooled.

🥑 Macros (Per Bagel - Yields 6)

Essential Kitchen Gear

• For the Perfect Smoothness: To ensure the cottage cheese and panko blend are 100% professional grade, the Ninja Chop is the hero tool.

• The Prep Surface: Use your OXO Cutting Board to finely chop the bacon and stage your ingredients.

• The Mold: A silicone bagel mold is the "Pro Choice" for ensuring perfectly uniform rings that release without sticking.

   

FAQ: Frequently Asked Questions

Can I toast these?

Yes! In fact, they are better toasted. Slice them horizontally and pop them in the toaster or a buttered skillet. The pork panko and mozzarella will re-crisp, creating a "Million-Dollar" experience.

How do I store them?

Store in an airtight container in the fridge for up to 5 days. These also freeze beautifully; just wrap them individually in parchment paper and store in a freezer bag.

Why is my dough too sticky to shape by hand?

This recipe is designed for a mold or "spoon-shaping" because of the cottage cheese moisture. If you want to shape them by hand, increase the Porq Panko by 1 tablespoon and chill the dough for 20 minutes before handling.

What is the best carnivore spread?

A thick layer of Whipped Salted Butter or a smear of Beef Tallow Cream Cheese (blended tallow and cream cheese) is the ultimate topping.