Free Printable: Low Carb & Keto Food List
Get It NowThese bagels… these golden, beautiful keto bagels. I will make this recipe forever and ever, no matter how my eating lifestyle evolves. I love them that much, for so many reasons. Because they have only 5 (clean) ingredients. Because I can make them in 30 minutes. Because I can always keep a stash in my freezer. But the biggest reason I adore these low carb bagels is that they have all the chewy texture of real bagels — without the carbs or wheat.
Why You’ll Love My Keto Bagel Recipe
- Perfectly chewy – I’ve made many bread swaps, from keto English muffins (my first ever) and cloud bread to buttery almond flour biscuits and my most popular fluffy white keto bread. But the dense, chewy texture in these low carb bagels… Once you try them, you’ll see why I can’t stop talking about it!
- Tall and puffy – I’ve been making this keto bagel recipe for years (based on the dough from my keto pizza recipe), but sometimes they would come out kind of flat. Not anymore! Follow my tips below to make these nice and thick.
- Quick and easy – 5 ingredients. 30 minutes. My top tips to help you through it all. You got this!
- Choose your flour – You can make these as coconut or almond flour bagels! If you don’t have a dietary restriction, check my comparison below to decide which ones to make.
- Keto friendly, low carb, and gluten-free – It goes without saying that my keto bagels are… well, keto. 😉 These have only 5g net carbs (and 8 grams total carbs) each. But they are also gluten-free, unlike the ones you might see popping up in stores!
- Go with everything – You can use these in all the same ways you would a regular bagel. Toast them. Top them. Make a sandwich. It all works.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Almond Flour Or Coconut Flour – You can use either, but in different amounts. Since coconut flour absorbs more moisture, you need to use less. Keep in mind that many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way to support a blogger. 🙂
- Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not soft fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will not be as neutral. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
- Cream Cheese – I recommend a full fat variety, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so that it melts more easily.
- Eggs – Readers have also told me they had success using flax eggs and other egg substitutes.
- Baking Powder – I like this brand, and you’ll notice that my keto bagel recipe uses a lot. This is needed to lift the heavy dough, so don’t use less! Also, don’t confuse this ingredient with baking soda, which is different.
How To Make Keto Bagels
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Process the dry ingredients. In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform.
- Add the eggs. Process again until uniform. Set aside.
- Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
- Mix the dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)
- Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet lined with parchment paper. Repeat with the remaining dough.
- Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
- Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
- Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.
Tips & Troubleshooting
The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are the 4 most important things you need to know:
Handling Sticky Dough:
This is the most common issue, and it’s most noticeable if your kitchen is warm or humid, or your hands are very warm. (My photo in the food processor above shows what sticky dough looks like!) Here’s what to do:
- Chill the dough. This is my favorite trick! Popping the dough in the fridge for 30 minutes will help a lot. The freezer for 10 minutes also works if you’re in a rush.
- Cover your hands in oil. Wash your hands first if they are already sticky, then add a little oil (I like neutral avocado oil) and you can work with the fathead dough much more easily.
- Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.
Bagels Not Cooking Through:
If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:
- Tent the top with foil. If the top browns but they still don’t feel firm, just cover with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
- Cool before slicing. Keto bagels will seem raw if you cut (or bite) into them immediately, so letting them cool is important! The bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so wait at least 15 minutes. (You can still reheat or toast them afterward if you want them warm — I usually do!)
Bagels Coming Out Flat:
Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they are flat! But, here is what you can do:
- Use a food processor. I used to knead the dough for these keto bagels by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
- Use fresh baking powder. It loses effectiveness over time.
- It depends on your flour. I find that the coconut flour version is slightly more prone to spreading than the almond flour one.
- Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.
Choosing Which Flour To Use:
If you’re not sure which to use, the main difference I notice between the 2 flours is the texture. You can decide based on my comparison:
- Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
- Coconut flour bagels are lighter and fluffier. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.
Variations & Toppings
I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!
Try different add-ins, like fresh blueberries, sugar-free dried cranberries, nuts, caramelized onions, minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.
Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)
Storage Instructions
- Store: Keep them in an airtight container in the refrigerator for up to 1 week.
- Freeze: I always just meal prep a double (or triple) batch of these keto bagels at once and freeze them — they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
- Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers this way.)
Serving Suggestions
Need ideas? Here are some of my favorite spreads and sandwiches to go with these low carb bagels:
- Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly. My personal fave is a layer of mascarpone topped with my sugar free strawberry jam!
- Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe), and cucumbers, red onions, or capers. So good!
- Breakfast Sandwich – Stuff eggs, sausage or bacon, and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
- Lunch Sandwich – Try my keto chicken salad, tuna egg salad, or even a keto BLT. Or keep it simple with some sliced turkey, lettuce, and homemade mayo.
More Keto Breakfast Recipes
Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes! Try some of these — they feel like they’re full of carbs, but they’re not:
My Tools For This Recipe
- Baking Sheet – My favorite that you might notice in many of my recipe photos. Their non-stick surface lasts and lasts!
- Food Processor – For taller, fluffier keto bagels! Mine will even fit a double batch of the dough.
Keto Bagels (Low Carb, Chewy, Easy!)
These keto bagels are chewy, thick, and just 5g net carbs! Make them with almond flour or coconut flour — just 5 low carb ingredients total.
Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Version:
Coconut Flour Version:
Optional:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
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Add the eggs to the food processor. Process until uniform. Set aside.
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In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
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Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms.
(Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.)
No matter what method you use, it's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
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Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
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If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
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Bake keto bagels for about 15 minutes, until firm and golden brown.
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Let the bagels cool for at least 15 minutes, or preferably completely, to improve their inner texture.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 bagel
Recipe is from my Easy Keto Cookbook. The book includes my complete guide to working with this dough, as well as 100 easy low carb recipes with 10 ingredients or less! I also have more tips about it in my keto pizza post.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,890 Comments
Jenna
0Versatile recipe! I’ve used this recipe to make burger buns, pita bread, pizza dough, bagels and hoagie buns for philly cheese steak sandwiches.
Michael Slater
0I’ve made them twice now and it worked fine both times. They spread a little more than I’d prefer, but they taste fine and look good. This is the best keto bread recipe I’ve found by far!
Irina
0What are the options to warm up cheese and cream cheese if I do not have microwave?
Maya | Wholesome Yum
0Hi Irina, You can use a double boiler on the stove instead.
Claire
0Yes.. I made this recipe… sooo good maybe too good lol I split them in half, toast them and either put cream cheese or make a sandwich out of it. Sometimes I toast them wait till they harden and make croutons out of them or bread like crumbs so versatile thanks I have shared this recipe a lot ..so easy to make
Liv
0Do these need to be refrigerated when done?
Maya | Wholesome Yum
0Hi Liv, Yes, refrigerate them or freeze.
Katie
0Omg croutons!!!
Wanda pike
0If u make this with a stand mixer, do u use dough hook. Haven’t tried to make any kind of bread. Still learning.
Maya | Wholesome Yum
0Hi Wanda, Either a hook or a blade should both work.
TJ
0Love this recipe however can you use this a pizza crust? also can you add fruit to these?
Maya | Wholesome Yum
0Hi TJ, The fathead pizza crust recipe is here. I haven’t tried adding fruit, but they are more savory than sweet.
Rowena
0I love this recipe. Delicious This is my second week to make another one but this time I double the ingredients so I can play with the dough whether I want to make pretzels, bagel or just plain bread. I experimented and add whey protein powder (2tbsp) for the recipe above)into the mixture and omg, it’s sooo good! Taste like real bread! I sprinkle my dough with Italian seasoning and Parmesan cheese before baking, it tasted even better from my last week’s baking! Luv it!!!
Thank you so much for sharing recipes like this!
Brittany McGlothin
0Hey hun I was wondering if you could add blueberries? If so how much would you recommend?
Maya | Wholesome Yum
0Hi Brittany, You can add blueberries, but the flavors would clash a bit because the bagels are a bit cheesy/salty. You’d probably want to sweeten the dough a little, maybe 2 tbsp of sweetener.
Vicky K
0WOW – I just made these bagels and they are amazing! I followed the recipe and instructions, kneaded the dough in my mixer, sprinkled with the Trader Joe’s everything spice and baked them for 14 minutes. They came out perfect and I love the texture. I can’t wait to toast one in the morning for my egg sandwich! YUMMO I’m going to make the bread next!
John L
0Wow, so easy and soooooo good. I wouldn’t change a thing. I never bake and still came out great on my first try. Thank you so much.
Jamie McAnulty
0Do they need to be refrigerated after you bake them since they are made with cheese?
I made cinnamon rolls the same way basically and wondering, if I need to refrigerate them.
Maya | Wholesome Yum
0Hi Jamie, Yes, refrigerate them.
Kasey
0I love this recipe! I want to add cheddar and jalapeño though. Is there anything I have to change?
Maya | Wholesome Yum
0Hi Kasey, You can replace some of the mozzarella with cheddar (preferably not all for best texture) and add in some jalapenos.
Kasey
0I replaced about a quarter to half of the mozzarella with cheddar and then added the jalapeños. They turned out fantastic! Thank you!!
Gloria
0Finally I try this bagels and they were amazing.
I never eat a bagel before so I can’t make comparison but loved this one’s. My son loved it also and he already ask me to make them again tomorow. Thank you
Judy
0What’s the best way to store these after me again? Thank you they turned out amazing!
Maya | Wholesome Yum
0Thank you, Judy! Store them in the fridge or freezer.
Adriana Gutierrez
0A lot of comments discuss the lack of chewiness in these bagels. I add 1/2 a teaspoon of xanthan gum to give them more texture.
Nita
0How would you store these?
Maya | Wholesome Yum
0Hi Nita, Storage instructions are in the post above.
Aida
0Just made the bagels. Awesome flavor. I mixed it fairly well and then I used the dough hook in the stand mixer. It dd a great job and the bagels turned out beautifully. Thank you.
Peter
0Hi Maya, I have made your blueberry muffins, pumpkin muffins, blueberry pancakes–all great! Thanks. I am a fairly new member to your site, and love it. I haven’t tried the bagel recipe yet. Do you think I could replace the sour cream with the same amount of goat cheese?
Maya | Wholesome Yum
0Hi Peter, So glad to hear that! The bagels don’t have any sour cream, are you thinking of a different recipe?
Stephen Ozan
0Hi I was wondering how long these bagels could be frozen for?
Maya | Wholesome Yum
0Hi Stephen, They’ll be safe to eat from the freezer almond indefinitely, but about 6 months is probably best for the best flavor… similar to any frozen food.
Beth Scott
0I made these for dinner tonight..I made a couple with the holes and the rest as sandwich rounds and we really liked them…They made a delicious bun for hamburgers tonight…so simple!…Thank you so much..I love all of your recipes..!
Deanna Cabral
0I love all of your recipes!! I tried the bagels this morning and they came out flat 🙁 what did I do wrong so I can try again? Thank you!!
Maya | Wholesome Yum
0Hi Deanna, I have some tips about the bagels in the post above!
Maria
0Can you use flax instead of almond flour?
Wholesome Yum M
0Hi Maria, Golden flaxseed meal or sunflower seed flour would probably make a good 1:1 replacement in the same quantity as almond flour. (The bagels may come out green if you use sunflower seed flour, but they are just fine to eat!) Otherwise, you could also try replacing the 1 1/2 cup almond flour with 1/4 cup + 2 tablespoons coconut flour. Let me know how it goes if you try one of these options!
Judy Vanstone
0I love this recipe, first ones were cheddar and mozzarella. Then I made he last ones cinnamon and raisin. I weight the raisins chopped supper fine added 1 nt.carbs. Delicious.
Susan
0hi. I am looking for a keto dough recipe that I can flute for pastries filled with cheese inside, this is a savory pastry from the middle east called sambusak. Any suggestions?
Maya | Wholesome Yum
0Hi Susan, This dough should work for that!
Jennifer
0What’s the best way to store these after baking so they last a few days?
Maya | Wholesome Yum
0Hi Jennifer, Store them in the fridge.
Tiffany
0I cannot wait to try this! Do you use fresh shredded mozzarella? And have you found a particular brand that works the best?
Maya | Wholesome Yum
0Hi Tiffany, Any hard mozzarella (NOT the fresh high-moisture kind) will work. It can be pre-shredded or you can shred it yourself.
Kelsea
0I felt like I had pretty good dough like texture, but after I added the eggs I ended up with a paste/cookie dough sort of consistency and I was wondering what I did wrong?
Maya | Wholesome Yum
0Hi Kelsea, This can happen sometimes depending on the temperature of your kitchen. Check the tips in the post. If it’s too sticky/soft, chill in the fridge for about 20 minutes.
Justin
0My first try of this recipe turned out great, nice and chewy, but it lacked that outer-skin snap of traditional bagels. Traditional bagels are boiled before baking, do you think that could work here?
Kathryn Cambriello
0Hi, do you think that if you boiled them , before baking, that they would be a closer texture to a real N.Y. bagel?
Maya | Wholesome Yum
0Hi Kathryn, No, you can’t boil them. They will fall apart. The dough is completely different.
Stacey
0I have been doing keto for 4 weeks now and I have been missing a lot of foods. These bagels are amazing and so easy!! I have pinned them and will be making them again!
Jen
0We love these SO much! It works better if you roll the dough out into a log and press the ends together to make a circle, as the recipe says. I tried it also by rolling into a ball and pushing my finger through the middle to try to save time but it came out more like a bialy that way. Still delicious either way! Plus if you look online, they sell silicone bagel shaping things that you can bake them on!
This recipe is a HUGE hit. Nobody can believe it’s basically just cheese! Seriously feel like we’re eating bagels. And we’re from NY so that’s saying a lot 🙂
Rachel
0Perfect!!
Soly
0Thank you for your recipe! I just tried it and have 6 beautiful perfect bagels! My husband and I had to try one while it was still very warm.
Judy Vanstone
0Wonderful, I made this today and had one for lunch tomato, cumber and melted provolone was excellent. Stirred with a fork then sprayed board and kneaded it like bread. Was easy to work and will be making again for sure. I am going to add cinnamon and finely chopped raisins. Love these. And love your site
AMY WEBB
0I forgot to add 1/2 cup mozzarella and they still turned out great.
Allison
0Hi, I just made these yesterday. They came out tasting great, but they did not really rise much, any idea what happened?
Maya | Wholesome Yum
0Hi Allison, It could be needing more fresh baking powder, or just needing to make them taller to begin with. Check the post above for tips as well. I’m glad you liked the taste.
Tamara
0This is a great keto bread recipe…. entire family is a fan! Thanks for sharing!
Luanne
0Love this recipe. Followed your recipe exactly and love them. I see you can freeze them but how long do they keep otherwise. Do I need to keep them refrigerated? Would like to have them for breakfast and lunch options for the week. Might have to make another batch, they are disappearing quickly!
Maya | Wholesome Yum
0Thank you, Luanne! Yes, keep them refrigerated if you don’t freeze them. They’ll keep for about a week or so.
Mary Jo Fair
0I just made these and they are delicious !!! But … they aren’t chewy! I baked them for about 16 minutes until golden brown. Next time I will probably Toast them to make them more “chewy”. Do you have any ideas Maya ?
Maya | Wholesome Yum
0Hi Mary Jo, I’m glad you liked the taste. It’s possible that they needed to bake for longer (you can tent the top with foil if the top is too golden). If you want them super chewy, you can also try adding a bit of xanthan gum (about 1/4 tsp) to the dry mixture.
Yami
0Fantastic Recipe!!!…I don’t have a microwave so I melted my cheese mix into the oven while it was preheating and try to take the bowl out of the oven two times just to mix everything and avoid the cheese to become too dry. Then followed your recipe as directed working the dough with my hands…(this was my kid’s favourite part). We got the most delicious, cheesy and soft bagels! Thank you for this amazing recipe! My family and I send you a lot of gratitude from the bottom of our hearts!
Lori
0I used raw almond flour (because that’s what I had) and they still turned out amazing!!! They were a little flatter than I expected but that didn’t change the taste at all. I had one straight out of the oven with a little butter spread on it…heaven!! I did pop it in the fridge for about 10 minutes to make the dough a little easier to work with.
Allison Scarpa
0These look so yummy! They’re not as fat at a NY bagel (they didn’t rise enough for my to properly cut them in half), but they sure are wide enough! They look SO good. They’re cooling right now. I can’t wait to try them! Thank you for this recipe. I’ll be making this weekly!
Kirsty MacVeigh
0I made this today, as this is only my 3rd attempt at a fathead dough. It was stickier than I expected even with the remicrowaving. I also didn’t divide it very well and it resulted in 5 bagels rather than 6. Definitely will try again, and still turned out delicious.
Barb Shubert
0My bagels turned out good I think. New to KETO, and this is my first recipe. I had to put the first batch back in the oven because 12 mins wasn’t enough for mine. Half of them look like rolls I can use for sandwiches (holes closed up) and the other half were a little flatter but had holes. I put that dough in the frig for 30 prior to baking. I am very happy. It’s bread !! Sandwiches again …wahoo !!!
Heather
0Great recipe. I replaced half of the almond flour with flax seed meal. Great substitution. I made 8 bagels instead of 6 …they were a bit small. Would like to have them rise more. What about adding another tsp of backing powder in addition to the one tbsp? Would that work?
Maya | Wholesome Yum
0Hi Heather, I’m glad that worked for you! Too much baking powder tends to have the opposite effect and makes baked good fall, but it’s possible that an extra teaspoon could be okay.
Sherlyn
0This is my second time making this recipe. The first time they were ok. This time I made the dough in the food processor and cooked them for about 16 minutes and they are perfect! Also did an egg white wash before adding homemade everything bagel seasoning.
Kim
0Sherlyn….how did the dough not stick to all holy …..?? I tried to use the dough hook on my hand mixer and thought I was going to flip the whole lot clear into the air!!!
Sherlyn
0I don’t know, but they didn’t stick. Try the food processor instead of a mixer.
Donna
0Oh my, these were easy to make and came out beautifully! I started Keto living for 2019 and am down almost 20 lbs 🙂 I have been following your recipes all along! I went to have the bagel today and decided instead of cream cheese, I would make a bacon and egg sandwich with it……… heavenly……. I will make these and use as a hamburger bun too! all I added was sesame seed, dried onion, dried garlic and salt. i will post pics today on the facebook page (just asked to join)
Candy
0Can you freeze the bagels?
Maya | Wholesome Yum
0Hi Candy, Yes, you can!
Toni
0O
M
G
These came out soooo good! I added a heaping tsp of garlic powder & a tbsp of rosemary to the dough recipe, & that took these bagels to the next level. I used the everything seasoning on mine. Thank you for that tip!
I wish I could post a photo on these comments, as the bagels I made also came out looking beautiful & scrumptious too!
Love this recipe, it’s super easy too.
Maya | Wholesome Yum
0Thank you so much, Toni! You can post a photo on Instagram – tag @wholesomeyumblog and hashtag #wholesomeyum.
Michelle
0Just made these! Holy moly…fantastic! I made some in a donut pan and some flat on parchment paper. My only problem is I made 8 bagels instead of 6 and I have been trying to reconfigure the nutritional value. Could you please point me in the right direction so I can adjust?
They really are amazing!
Kind Regards
Maya | Wholesome Yum
0I’m so happy you liked them, Michelle! You could multiply the nutrition info on the label by 6, then divide each value by 8. That would get you the amount per serving having made 8 bagels. I do that sometimes, too!
Tiffany Simpson-Crumpley
0Hi Maya, I followed the recipe exactly and got more a biscuit consistency than a chewy bagel texture. Tasted great though, just wondering what I did wrong….
Maya | Wholesome Yum
0Hi Tiffany, Most likely either the dough didn’t quite get mixed thoroughly, or they just needed to bake for longer to cook through. The texture still isn’t 100% identical to bagels, but they are still usually pretty chewy.
Rachel
0Mine weren’t chewy either but they were amazing with butter and everything bagel seasoning! I love the idea of using this bagel for a burger bun, genius. I baked these for 12 minutes, so maybe longer to get the chewiness??