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
Anna
0Do you happen to have a substitute for the almond flour that is not a nut? I have a son with but allergies. Thank you in advance
Wholesome Yum M
0Hi Anna, 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 can try making the dough with coconut flour – just double the amounts in my fathead pizza recipe. Let me know how it goes if you try one of these options!
Ann
0I didn’t have any mozzarella in the fridge so I used cheddar and some chive cream cheese leftovers. Turned out really nice too. Reminds me of the Red Lobster biscuits…
Abbie
0These turned out really good. I repacked 1/2 cup with Cheddar. I will definitely make these again. Love all your recipes!
Samy
0Made it for the first time, added some jalapeño peppers – they smell and taste so good. Thank you for the recipe
Peggy
0Thes are much better than any made with coconut flour and almond flour combination. However, aside from looking like a bagel I don’t think they taste like a bagel. I would make these again rolling in the form of a ball so they can be used as a sandwich roll, splitting it and filling with some deli meats. They have very good bread texture and will hold up well for a hearty sandwich roll
Carolyn
0I made these today for the first time and I am amazed by the bread-like consistency. They are delicious! Thank you for the recipe. I will definitely be making these on a regular basis as my whole family loved them!
Kazy
0Can I use coconut flour instead of Almond flour? Almond flour is really high in calories and I have found since trying to eat low carb foods, the alternative for sources of energy, tend to be quite fattening, so I am ending up sacrificing carbs for weight gain and almond flour is off the charts when it comes to calories. I made an English Muffin using almond flour and it clocked in at nearly 400 calories. An English Muffin shouldn’t be that high in calories.
Thanks
Maya | Wholesome Yum
0Hi Kazy, Yes, you can use coconut flour. This is covered in the recipe notes on the recipe card. Make the dough just like fathead pizza dough with coconut flour, except double the recipe and add 1 tbsp baking powder to the coconut flour. Then follow the instructions for making the bagels above.
In general though, as long as you aren’t overdoing baked goods, using almond flour in keto recipes is typically just fine, even with the higher calories. You can read more about macros here in case that’s helpful. And if you’re looking for an English muffin, here is my keto English muffin recipe.
Christine Hamel
0I was prepared for this not to come out well since I’ve been disappointed by many keto bread recipes but this one was different…..soooooo good. I followed the recipe exactly and used a food processer to help mix the dough well and did need a bit of avocado oil on my hands to help work with the dough, but it was so easy! my dough is also slightly “cornbreadish” as another poster had mentioned, so I think I just needed to mix the dough a bit better next time. But they still came out great!!! I ate two immediately with cream cheese and had to stop myself from going for a third. I’m going to try the pizza crust next. thank you!!!
Alina
0These bagels are absolutely delicious. I followed the recipe to the dot and had no problems at all. After mixing the ingredients very well, I let it rest for a little bit until it was not warm anymore, and that’s when it stopped being so sticky. Loved, loved, loved them!
Leigh
0Our family loved these, I made them exactly like the recipe. Do you know if the dough will keep in the fridge for a few days? It would be nice to be able to make the dough ahead of time and roll it into bagels in the morning.
Wholesome Yum M
0Hi Leigh, I recommend baking them all at once. If you leave the dough in the fridge, the baking powder will wear off and they won’t rise properly. They will toast up nicely in a toaster oven if you are wanting a way to serve them warm!
spinningbear
0Yep, mix it, and bake it ASAP. I baked professionally for 6 years. anything that depends on baking powder, baking soda, vinegar, buttermilk, or egg yolks should be mixed as cold as possible, and baked immediately’ You are mixing powdered chemicals (or even liquid) not living organisms that increase over time (yeast, cultured foods), so they react fairly quickly, then the products (bubbles that make breads and cakes light) dissipate.
Sharon Wilson
0Delicious!!
made using my food processor and found it very easy.
Only thing is mine didn’t end up with holes haha! I obviously didn’t roll the ring correctly.
Will be a regular for me.
Audrey
0These are great! I highly recommend using a stand mixer with the paddle attachment if you have one – took literally one minute to thoroughly mix – and no sticky, messy hands, etc. I also used an egg wash on top and then added “everything but the bagel” seasoning. Delish!
Emily
0These are AH-mazing! Thank you for this recipe! 🙂
Jay
0These are dangerous!!!! Since I’m paying attention to calories, only having one a day will be a challenge. In a comment below you say the recipe is the book is the best. How is that recipe different that this recipe?
Wholesome Yum M
0Hi Jay, The ratios are slightly different for the recipe version in the book. Also, there is a variation to make the dough with coconut flour.
Marion
0hi there,
Bought your cook book, working my way through it 🙂
Tried your flatbread recipe today- followed the directions but as I was rolling out the dough to make bagels, the dough would break. I managed to piece them together but I’m sure I did something wrong, any tips?
Thanks
Marion
Wholesome Yum M
0Hi Marion, It’s possible your dough became too cold to work with and it broke. If this is the case, you can put it in the microwave at 10-second intervals until it is elastic and workable again. I also have a more detailed guide to fathead dough in my cookbook.
Ruby
0Hello. For those of us not in the USA, how much does 2.5 cups shredded mozzerella weigh? I am loathe to buy the only shredded mozzerella in our supermarket as it is low-fat, and when I tried to shred the only hard mozzerella, it didn’t ‘fluff’ the way I would expect it to….so I have no idea of quantity of 2.5 cups. My dough was a disaster when I guessed a6t the quantity required, hence any help would be hugely appreciated. Thank you!
Wholesome Yum M
0Hi Ruby, 2.5 cups of mozzarella cheese will weight approximately 283 grams.
Jamie
01 Cup = 4oz so you would need 10oz of cheese.
Jenna Parson
0These were so easy and tasted great, my first “fathead” anything, lol. I was wondering if they would freeze well? I tend to think they would but wanted to ask.
Angie
0I wonder about freezing as well.. I would love to make a batch but don’t want to waste any if I don’t eat them quickly enough.
Wholesome Yum M
0Hi Angie, Yes these bagels freeze very well! Wrap them well and store them in a freezer-safe container.
Samantha
0Delicious! Highly recommend!
Janis
0OMG! Thank you for this recipe.. they came out amazing.. and taste delicious!!!! ❤️
Ellie
0Wow! These are incredible. I’m still a bit baffled that I some how managed to make bread out of cheese but it’s a very wonderful miracle!
My Keto skeptic ‘love my carbs’ husband thought they were amazing too! He thought I’d been to an artisan bakery!
I’m not a fan of leftovers/a hot meal at lunchtime, but one of these little beauties is a perfect quick lunch! I’ll be making a big batch for the freezer soon!
Tom
0I followed the recipe and they turned out beautifully. I used onion flakes and salt and used my keto donut pans! If I could add a pic I would but lets just say they look store bought.
Wholesome Yum M
0Hi Tom, That’s so exciting! We would love to see pictures over at our Facebook Group!
Valerie B Williams
0These are very tasty. I used Everything Bagel seasoning on them. Recipe was easy and quick! Will be making again. Couldn’t do 5 stars because they still don’t taste like real bagels. You can’t duplicate the texture and crispness without gluten. But these are the best keto option I have found.
C. J.
0These came out great. I substituded the baking powder for 3/4 tsp baking soda and 1 tsp vinegar ( or you could use lemon juice), to omit the cornstarch that’s in baking soda. I will be making these again. Thanks for the recipe.
Anna
0Accidentally made these with the whole 8oz package of cream cheese but they came out fantastic! Perfectly fluffy, too. Thank you!
EC
0can you make 12 mini bagels with this recipe or will that change the bake on these?
Wholesome Yum M
0Hi EC, You can make mini bagels if you prefer. They will bake in less time so be sure to keep an eye on them.
sophie
0i dont know but my bagels turn out flat …why
Wholesome Yum M
0Hi Sophie, Check your baking powder to make sure it’s still within its expiration date. That is the most common reason for flat bagels.
Kelly
0Wow, I was not expecting these to taste as good as they did! I made bagel egg sandwiches and they were delicious. I prefer these over store bought bagels. The ‘everything but the bagel seasoning’ makes these bagels even better. thanks for the recipe!!
Susan
0How is the shredded mozzarella measured, loosely packed or tightly packed into the measuring cup? Mine came out on the flat side, but beautifully golden.
Wholesome Yum M
0Hi Susan, Loosely packed is ideal. You may want to double check your baking powder to make sure it’s still within expiration.
Lewis
0How do you store them? Can they be frozen?
Wholesome Yum M
0Hi Lewis, These bagels can be stored at room temperature for a few days. Any longer than that and you will want to store them in the fridge or the freezer. Be sure to wrap them well, and they will keep in the freezer for a couple of months.
Brenda
0These bagels are great. Wonderful flavor. I just followed the instructions. Yum! I will probably bake them a little longer or use my convection oven next time to add a little more chewyness. And I love the idea of cinnamon. My mouth is watering. Thank you.
Diane
0Made them twice and love them!
Kim
0Great recipe! Loved them! I will half it next time because they didn’t last too long before I had mold on the insides. They were great for the first couple days though!
Krista
0Hi! I’ve made this recipe before and even though I was sure I hadn’t mixed them enough, they turned out amazing!!! I’m wondering if anyone has attempted a sweet version? I’d love to do a cinnamon sugar type thing, but not sure if the sugar would cause some weird chemical reaction and ruin them?
Wholesome Yum M
0Hi Krista, I don’t think using sweetener would hurt them at all! I’ve used fathead dough to make cinnamon rolls that taste great!
Kabel Sheehan
0I make a cinnamon swirl version of these bagels and they turn out fantastic! I mix lakanto sweetener with cinnamon, roll the dough flat like you would If making cinnamon rolls, roll it up and then twist it and scrunch it in a ball so it’s not so uniform pat it down to the size of a bagel, using a dowel push it through the center down to the pan and work it in a circling motion to make about a 1in hole in the center. Some of the cinnamon and sweetener will fall out but no big deal it will caramelize on the parchment when you bake them. Bake as usual.
I often double the recipe and make half cinnamon swirl and half with everything seasoning. With 4 kids in the house they go fast.
Shelly
0Very delicious and super easy to make! I added everything bagel seasoning and it turned out perfectly. Thanks for the recipe!
Lisa Byrd
0I made these tonight and they are delicious. This recipe is a keeper and they looked just like your pictures. I did not roll them in a log but made a ball in my hand and flatten it like a biscuit and worked a hole thru the middle with my finger and they came out perfect.
Thank you for the recipe.
Lynn
0When do you put in the eggs?
Wholesome Yum M
0Hi Lynn, Eggs are added at step 4.
Logan Maynard
0Tasted great but didn’t turn out chewy, was there a step I did wrong? they had the texture of corn bread, is how I would describe it
Maya | Wholesome Yum
0Hi Logan, It sounds like the dough might not have been mixed well enough. They should not have the texture of cornbread at all, but I could see how parts with insufficient mixing may have that. In addition, if you want extra chewy, I recommend adding 1/4 to 1/2 tsp xanthan gum to the dry ingredients.
Karen Salazar
0I put in a spoonful of xanthan gum and they turned out great. Also, I used about half mozzarella and the rest Havarti cause it is what I had. I put a bit of heavy whipping cream to help the cheese melt along. Added onion powder and garlic salt. Turned out chewy and delicious.
Shawna Gunseth
0Just made these today and I’m so happy to be able to eat bagels again. They’re actually pretty good, next time I definitely want to try making them with the bagel seasoning.
Rachel
0I’m excited to try these! Can they be frozen?
Wholesome Yum M
0Hi Rachel, Yes! These will keep very well in the freezer. Be sure to store in an airtight container so they don’t get freezer burn.
Mary
0Made these for the first time today and am so glad I did! Total game changer for a keto lifestyle and so so easy!
Ranilal
0Love these. The mobile site is hard to read but I’m close to knowing this recipe by heart as I make it so often. I have had no issues with the dough being too sticky. Using a little olive oil and additional almond flour solves it. Total hit. Thank you!!
Wholesome Yum M
0Hi Ranilal, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Sandi M
0Love these bagels. Have tried others but none compare. Great rise, good flavor! Always have some in the fridge. Is it possible to double the recipe? Would I have to alter some of the ingredient amounts?
Thanks you so much for all your delicious recipes.
Wholesome Yum M
0Hi Sandy, Doubling this recipe should not be an issue. No alterations needed.
Janie
0Delicious…I’m not a big fan of the bitter notes left behind by baking powder in any dish, but this recipe turned out so well I can get past that, not to mention it completely satiates my need for chewy bread. Thank you for your ingenuity!
Kate
0Hi There!
Thanks for the recipe. This is becoming a popular favourite in our kitchen.
With respect, I wanted to let you know that all of your sponsored content makes it difficult and frustrating to view on my computer, and downright impossible on a mobile device (which is what I use in the kitchen). Pop up videos and flashing or space hogging content gets put straight on my “do not support these businesses” list… which sucks for you because you probably get a kick-back when people tap through. I just thought you should know, as it’s very possible that you are missing out on a larger audience because of this.
Kate
Wholesome Yum M
0Hi Kate, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Sandi M
0This is my absolute favorite bagel recipe. Is it possible to double the recipe? If so do I need to make any changes to the ingredient amounts. Thanks so much…
Desiree
0Do you think cinnamon with a sugar sub could be used to make a “French toast” bagel would work? Or does the mozzarella flavor stand out too much?
Wholesome Yum M
0Hi Desiree, No, I think that sounds great! It might be similar to my fathead cinnamon rolls.
Aleks
0Love these bagels so much! We use them as burger buns also, and they’re oh so good
Jody G
0These were awesome!! Helped my craving for a regular bagel without the carbs and sugar! Thank you so much for sharing!!
Suzanne
0New to Keto, tried a different bagel recipe 2 weeks ago and disliked it. Just at these and YUM! I added 1/2 tsp garlic powder and 1/2 tsp onion powder, and didn’t roll dough, just estimated at for sections. Turns out I guessed wrong and made 5 bagels. Baked them 5 more minutes and they are perfect. So delicious, ate with my egg salad.
Jennifer M Rent
0Can you substitute cheddar or another kind of cheese for the mozzarella?
Thank you,
Jennifer
Wholesome Yum M
0Hi Jennifer, Yes, cheddar should work fine. You may not get the exact same texture, but it will still work.