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. Dairy-free mozzarella substitutes are fine, too. 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 where to get them.
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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our 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. 🙂
1,885 Comments
Kathy Campbell
0Never thought that I could make bagels. Delicious and easy to make.
Mary Farah
0This is a great recipe that I’ve made often. If you are short on mozzarella can you add shredded cheddar or Gouda to make 21/2 cups.
Wholesome Yum M
0Hi Mary, Yes, but I think cheddar will work better than gouda for this.
Charlyne
0I have been going over and over again just to find how much of the 5 ingredients I might need to make bagels. I don’t want to order anything or see other recipes. Can you please send me the recipe. How much cream cheese, how many cups almond flour, salt eggs, etc… PLEASE…then I might look at other items.
Wholesome Yum M
0Hi Charlyne, I am sorry you cannot find the recipe. Look just below the title of the post, there is a brief description for the recipe, then a row of black buttons. The third button says ‘Jump to Recipe.’ Scroll down slightly and the recipe card will be in view. If you cannot see the recipe card, then you may need to turn off your browser’s ‘reader mode.’ Once you can see the recipe card you will find the full recipe, including ingredients, amounts, and a video for visual reference. I hope this helps!
Hari Soebagio
0Hello I’ve been following a few of your recipes for a while now. Thank you so much for sharing these recipes!
I have enjoyed success with your other recipes. But I have failed twice with the dough of this bagel and the fathead pizza dough. I understand that the dough are the same and I have failed making them for both the pizza a few days ago, and this bagel today.
After mixing the flour mixture together with the cheese and the beaten eggs, the dough just won’t firm up. It is so sticky that I cannot knead because it keeps slipping through and sticking on my fingers. I tried to chill it in the fridge for 30 mins but it did not help.
So it was impossible for me to roll it because it will just stick on my palms. I tried oiling my hands and it did not yield any better results. The mixture did not harden enough to be formed. I wonder what I did wrong?
Wholesome Yum M
0Hi Hari, Please make sure you are using the correct type of mozzarella – low moisture mozzarella, NOT fresh mozzarella. The cheese will firm back up as it cools, it will not remain soft. That may mean that you need to refrigerate your dough for a bit longer than 30 minutes, depending on how hot the melted cheese got. If it is still sticky after cooling, you can work in small amounts of almond flour until the dough becomes workable. I hope these tips help!
Hari
0Thanks for the reply. I did, in fact, use fresh mozzarella for both tries but I did not expect that to be the cause. I will try using a normal store bought shredded mozzarella next time. Thank you so much!
Kristine Delaney
0If you have a Kitchen aid mixer, I suggest using it. I’ve made this dough many times and stickiness is always an issue. Using the mixer helps bring to together and the only time you need to handle it is when you are rolling/shaping it into the bagels. I also chill it for about an hour. They come out great!
Stephanie
0I was so excited to make these but I’ve tried twice and had same issue…they don’t puff up AT ALL. Definitely no way to make any sort of sandwich or even put anything on it. Help!! I’m DYING for a bagel substitute.
Wholesome Yum M
0Hi Stephanie, If this has happened to you twice, I would consider replacing your baking powder. That’s what causes these bagels to rise and if you didn’t get any height from them, then I suspect your baking powder is bad.
gail
0Thank you for the recipe. I am not able to eat cheese. They look so good and I was wondering if you had any suggestions for those who have to be dairy free. What could work in place of the cheese such as a vegan substitute and if so have you any brands that have worked well. I would really like to try this if you have a solution about the cheese.
Wholesome Yum M
0Hi Gail, Other readers have commented on finding success in making fathead dough with dairy-free shredded cheese. Please let me know how you like them if you decide to try it!
Eve Ace
0Hello. I don’t own a microwave. So, what’s the best way to melt the cheese? TIA
Wholesome Yum M
0Hi Eve Ace, You can melt the cheese on the stovetop. Stir continuously over low to medium heat until the cheese is fully melted. Be sure not to walk away, you don’t want your cheese to burn.
Donatella Bennett
0These are just great when it gets sticky to work with I just dip my hands in the water And go back to working with the dough.
Leigh Anne Ebeling
0What’s the best way to store these bagels? Freezer or refrigerator?
Wholesome Yum M
0Hi Leigh Anne, The bagels can be kept out at room temperature for a few days and up to a week in the fridge. If you are looking for a long term storage solution, they can be stored in a freezer bag.
Donatella Bennett
0I store them In a container in the fridge , then heat them up in the toaster oven .
Stephanie
0Thank you! I just made these and need to store them. I can’t wait to try them this week!
Wholesome Yum M
0Hi Stephanie, I don’t know if you saw, but you can store these bagels at room temperature for a few days. If you need a longer-term storage option, they can keep for up to a week in the fridge, or a couple of months in the freezer. I hope you enjoy!
Nina
0Hello! What is the correct way to store these? Forgive me if I missed it during the read through.
Wholesome Yum M
0Hi Nina, These bagels can sit at room temperature for a few days, up to a week in the fridge, or can be stored long term in the freezer. I hope this helps.
Donna Thomas
0Made these this morning~Delicious!!! Thank you so much! Tender, no after taste and the seasoning just took it up a notch.
Shelci Allen
0I only have 1 cup almond flour!!!! Can I add some coconut flour?
Wholesome Yum M
0Hi Shelci, I think you can make it work if you add a 1/4 cup of coconut flour.
Lynn
0Hi
The recipe for these bagels seems very similar to the one for naan. Will the texture be the same as the naan? Is there a way to keep them from spreading too much?
Thanks
Wholesome Yum M
0Hi Lynn, The recipes and textures are similar. The bagels are a bit more breadlike in texture than the naan recipe.
Linda
0Would a donut pan work? Or would they stick in there? Must they be baked flat on parchment paper?
Wholesome Yum M
0Hi Linda, You really shouldn’t need to use a donut pan for this recipe, the dough should hold it’s shape fairly well. If you would like to try using a donut pan, please grease it really well (particularly around the center hole) to make sure they don’t stick!
Kassidy
0I use one and I love how they turn out! Mine come out smaller and makes about 9-10 instead of 6. I bought the donut pans maya suggested in her donut recipe. I do grease them but I’ve never had a problem with them popping right out. Hope this helps!
Nicolle
0Question: your book says to double the fathead dough recipe for 6 bagels, which would equal 3 cups of cheese. The recipe online says only 2.5 cups, all other ingredients are the same. So which is better? And why the difference? Thank you.
Wholesome Yum M
0Hi Nicole, Great question! Both recipes work great, but I think the book provides the best version.
Lou d
0Amazing…didn’t realize how much I missed bread.
Question…the video looks like you used more than a tbsp of baking powder….
Mine didn’t rise very much. Used everything bagel seasoning and they tasted delicious…
Wholesome Yum M
0Hi Lou, The video shows 1 Tbs of baking powder, same as the recipe. They don’t rise a lot, so it sounds like you did great! Enjoy.
Shirley clark
0How do u store the bagels
Wholesome Yum M
0Hi Shirley, These bagels can be stored at room temperature for a few days, after that they will need to be re-located to the fridge. If you are looking for more of a long term storage option, they can be tightly wrapped and stored in the freezer for a couple of months.
Ashley
0These are great! Just want to be clear on serving size and nutrition facts. Is there 360 calories per bagel or in 6 bagels?
Wholesome Yum M
0Hi Ashley, The nutrition facts are for 1 bagel. I hope you enjoy!
Kenni
0I’ve used this recipe a couple times and love it!! I use my stand mixer and oil my hand works perfect!! I was craving pizza and used a bagel for pizza bagels yum!!!
Sandra
0Would the bagels work on one of those doughnut pans for baking? I have one made by USA Pan Co. It came in a set.
Sandra W.
Wholesome Yum M
0Hi Sandra, Yes I think that would work great!
Annette Baker
0I love the bagel! Just made my first batch and they are delish! Next I will try the cinnamon rolls 🙂
Keilla Jones
0Hello Maya! Just made these bagels for the first time!! They turned out lovely! One question, what’s the best way to reheat these once made?
Wholesome Yum M
0Hi Keilla, The best place to reheat it is in a toaster oven! If you don’t have a toaster, you can split your bagel and reheat or toast it in a skillet. Enjoy!
Ruta
0There is no direction on the best way to store these. Freezer or refrigerator? Just made my first batch and they smell great!
Wholesome Yum M
0Hi Ruta, These bagels can stay out at room temperature for a few days and moved to the fridge after that. For a longer-term option, these bagels also freeze well.
Maureen
0LOVE this recipe. Consistently turns out six delicious bagels. I have a photo if you’d like to publish for your site! Thank you!!
Betsy
0I made this recipe today was very difficult to roll out my dough in a snake form. Once baked the bagels were very dry. What did I do wrong.?
Wholesome Yum M
0Hi Betsy, It sounds like you dough cooled back to room temperature. You can lightly re-heat the dough at 10-second intervals in the microwave, or place it over a double boiler and gently add heat to it until it is a workable texture. Be careful, you don’t want to cook the mixture, so gentle heat is key.
Maria
0I’ve made these a couple times now – once as directed, once with some apple cider vinegar as suggested, and this last time I accidentally missed one cup of mozzarella and it was a happy accident! They taste much more like real bread and are a texture I prefer much better. Still a great recipe since it is almost foolproof, or at least it was for me, so thanks for putting it out there!
Lyn
0Hello, Hello Maya! I’ve made these Bagel about 4 -5 times now and I just can’t tell you how much I love this recipe! So versatile Too! I often bake them in a small loaf and slice them horizontally. Easier and faster than trying to make a circle. Next, I’m going to put it in an 8×8 pan and bake that way, wish me luck! Now I Have to pull out that delish Cloud bread that’s in the oven right now!!
Side note: Have you come up with any recipes using Ground Lupin Bean?? I have a big bag of it sitting on my counter and need some help! I’m thinking maybe to use it to dust Onions, Zucchini, Mozzarella for a healthy coating before baking or frying…?
Wholesome Yum M
0Hi Lyn, I’m thrilled you love my bagel recipe! I have not experimented with lupin flour yet. If the texture is fine, then I assume it probably would work well for coating foods as you mentioned.
Scott Saunders
0I currently have these in the oven, but I needed to add more almond flour to make the dough, after thoroughly mixing the dough, it just needed about 1/2 cup more. I was able to roll them out, and they look great, I topped them with sesame seeds and chia seeds, so I’m hoping they taste great, as I’ve been craving a bagel lately!
Amy
0These are awesome! I put the recipe into myfitnesspal and the bagels are actually 233 calories! Your recipe says 300+ just thought I’d let you know I got a different count.
Laura
0These were awesome! I had not made them before and was very nervous reading the comments, thinking I might have trouble with mixing the dough by hand. I followed the notes and they turned out amazing! My parents were over and got to sample them. They raved about them so I made an extra batch to send with them. So easy! Thanks for posting a great recipe and such helpful comments! I will be making these every week from now on!
Kayla
0Hi! Always make your bagels I love them. But I forgot to get more almond flour and only have coconut flour. I saw that I can do it, just follow the pizza dough recipe but double it. e.i instead of 2 eggs it’s 4?
Sorry I know it’s probably as easy as it sounds but I just want to make sure it’s doable or should I just run out and grab some almond flour?
Thank you!
-kayla
Wholesome Yum M
0Hi Kayla, Yes you have that correct, double the full pizza crust recipe for bagels.
Becki
0I made these exactly as described, used my kitchen aid with the dough hook to really mix well, chilled for 15 minutes. They are delish! Not at all flat, they look exactly like a regular bagel and other than a slightly different texture they taste like one. This is by far the easiest and best recipe I’ve found
Kathy
0Game changer! I love these bagels! I didn’t really miss bread but I did wish I had something to plop my sugar free strawberry jam on. My husband like them for a sandwich to take to work & he made a McDonalds knock off, sausage, egg & cheese sandwich this morning. I was instructed to always keep these on hand & he isn’t even low carb except by default. Thanks for one of the best low carb recipes I’ve made in 2 years of trials & errors.
Michelle Phillips
0Excellent recipe. I’m relativity new to keto but recipes like this help me LOVE it! My bagels rose perfectly. My non keto mom is a bread lover and she loves them. Compared to another bagel recipe, that can sometimes result in a flat bagel if you don’t use a donut pan, this recipe doubles the mozzarella and the bagel rises beautifully on a flat pan! Thank you for an excellent way to stay on track when you crave a little bread.
Jewel
0These were so good sprinkled with Trader Joe’s Everything Bagel Seasoning. As soon as they came out of the oven I cut them in half and smeared them with mayo, mustard, then added sliced turkey, cheese, red bell pepper, onions, dill pickles & lettuce. Perfection! First sandwich we’ve had in months on the keto diet. Tomorrow I plan to cut them in half & pop them in the toaster, then top with butter, fried egg, cheese & bacon. Thank you so much for this great recipe. I just love it when I find a recipe that doesn’t require any special ingredients that I don’t already have.
Skylar Quiros
0How do I store them?
Room temp on the counter or Fridge?
How many days till they go bad?
Wholesome Yum M
0Hi Skylar, These bagels can be stored at room temperature for a couple of days. After that they should be relocated to the fridge or the freezer. They will last for about a week in the fridge, and a couple of months in the freezer if they are properly wrapped.
Ana
0For the mozarella how much would that be in oz? I don’t like to use cup measurements as you can easily have inconsistent results.
Wholesome Yum M
0Hi Ana, You’ll want to use approximately 20 ounces of cheese.
Kathy
0I weighed out 20 oz & that is more like 5 cups, am I wrong? I would think 2 1/2 cups of mozz would be 10 oz.
Wholesome Yum M
0Hi Kathy, You don’t want to use 5 cups of cheese, please measure out 2 1/2 cups and go with that. Using weights can make things slightly more difficult because you are dealing with density of food products, and things like cheese can vary greatly.
Lency
0My dough came out too wet and sticky I wasn’t able to form the bagels at all . What a bummer !
Maya | Wholesome Yum
0Hi Lency, I have some tips about handling this in the post above, including chilling the dough or using oiled hands to work with it.
Jill H
0Just made these and had mine with cream cheese and smoked salmon.
Joyce
0On the recipe for the bagel can you use Coconut flour instead of Almond flour? I can not take the taste of the Almond flour. Do you have any bread recipes using coconut flour. I enjoy reading your e mails.
Joyce
Wholesome Yum M
0Hi Joyce, The recipe for coconut flour bagels is found in my book, Wholesome Yum’s Easy Keto Cookbook. Here are a few bread recipes that use coconut flour: Keto Low Carb Coconut Flour Bread, Cauliflower Bread Recipe with Garlic and Herbs, and 6 Ingredient Zucchini Bagels. Enjoy!
Sandi
0Hello, I made your almond flour bagels. I was wondering how you got yours to be chewy, which is what I was looking forward to. Mine were pretty tender, which is ok, and they had good flavor but certainly not the bagel texture I was hoping for. Please share with me your technique for making them chewy. Thank you. Sandi
P.S. I liked your idea of the everything seasoning on top.
Wholesome Yum M
0Hi Sandi, The texture isn’t going to be exactly like traditional bagels, but it comes close. If you wanted a little more “chew” to your bagels, I would add 1/8 tsp. of xanthan gum to the dough.
Christine Pearson
0By bagels came out flat and salty. What do I need to do?
Wholesome Yum M
0Hi Christine, There are two possibilities as to why your bagels turned out flat. The first is that your baking powder is old and needs to be replaced. If you have not had issues with your baking powder and other recipes turn out fine, then the issue is probably that the dough was not fully combined before they were shaped into bagels. Make sure you have a cohesive dough before portioning and rolling into bagel shapes.
Michelle Bergthold
0These were delicious and so easy!! I added garlic salt ro the top of one and it tasted like cheesy garlic bread to me. Loved them!!
Shawna Thompson
0First time and they turned out perfect! I used my stand mixer with dough hook! Thank you sooooo much. We love them.
Laura P.
0Just a tip. Put a oven proof bowl of ice under the cookie sheet while they cook. Nice and moist and rises better. I also add a 1/4 tsp of cider vinegar to the dough. Helps rising as well.
Sharon cumming
0I love these bagels! I just finished eating my bagel BLT and it tasted as good as Tim Horton’s! I used my stand mixer, but it was so sticky even after everything was incorporated. I put it in the fridge for 10 minutes and sprinkled a little almond flour on the dough, and it was easy to handle and form into the bagels. Thanks for this and your many other wonderful recipes.
Lyn Berry
0Okay, weird question…I don’t use a microwave, so the double boiler method is a bit laborious and time consuming. Do you think it’s okay to make up a bunch of the cream cheese and mozzarella mixture and freeze it for later use??
BTW…Thanks for all these WONDERFUL recipes! I LoVe this site!!
Wholesome Yum M
0Hi Lyn, I have not personally tried this, but I think it should work. Freezing cream cheese changes its texture. Although it is less noticeable after baking, you may find that your fathead dough is denser than it would be without freezing. If you decide to try it, please let us know how this works out!
Sophie
0Hello, just a question!
Can I freeze these bagels? Because 6 is a bit much for me alone and making a smaller batch doesn’t always turn out that well.
Wholesome Yum M
0Hi Sophie, Yes, you can freeze the bagels. When ready to eat them, thaw at room temperature until soft, then heat or toast as desired.
Danira
0I wonder if using Monterey jack cheese instead of mozzarella would wok as well?
Wholesome Yum M
0Hi Danira, I have no tested this recipe with any other kinds of cheeses, but my guess would be no. Monterey jack doesn’t have the same elasticity that mozzarella cheese has, and I think the final product would be too dense and hard.
Melissa Tapang
0I actually just made this recipe with Colby jack, came out amazing!
Angie
0Outstanding! I have made this recipe the way it’s written, with everything bagel topping. I have also made it with cheddar instead of mozzarella, topped with Asiago. Also wonderful! This recipe gets me through those dark Keto times when I just want a sandwich or bread. You are a genius, thank you!