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
Sonja Sorenson
0My hubby and I are just 9 days into our Keto Diet and getting great results !!! I was just starting to get “hangry” since we have cut out all breads (which are my FAVORITE!!!!), when I ran across this recipe !!!!! THANK YOU Wholesome Yum !!! These bagels are BEYOND delicious !!!!!! Now I don’t need to “fall off the wagon” since this satisfied my yearning for bread !!!! I, too, made “everything” bagels by putting poppy seeds, sesame seeds, and minced onion on top before baking !!!! I melted a little pad of butter and brushed it onto the bagels when they came out of the oven. BEYOND delicious !!!!
Stacey
0I make these bagels every other week! I’ve made an everything flavor as well as a pizza flavor. Today I’m trying out cinnamon “sugar” and cinnamon raisin. Thank you for this recipe!!!
yoohoo
0These were great! I tried poaching my dough first and I think I will do that from now on as the ones I poached are a bit crispier than the ones that I did not. Also, I used the TJ’s EVERYTHING BUT THE BAGEL seasoning which was great! I made the others cinnamon/sugar and one a course salt bagel. Love these. May I upload a picture?
Wholesome Yum M
0Hi Yoohoo, I’m so thrilled you loved the recipe! We would love to see pictures on our Facebook group!
Karey
0Me again. Maybe the bagel seasoning didn’t stick to mine cuz I used half the recommended amount of mozzarella. I have a glass bowl for my Kitchen Aid and melted the cheeses in the microwave in the bowl, then could use it for the rest of the ingredients with the dough hook. Now I can’t wait to make everything else Fathead! Pizza tonight!
Karey
0I accidently mixed up ingredients looking at your book and misreading, but they turned out good still! I did only 1 1/2C (6oz) of the mozzarella – everything else as your recipe. My only suggestion would be to use an egg wash for the bagel seasoning to stick. But oh, loved the more Bread texture we used for Philly sandwiches!
Melanie Callaway
0The recipe was easy to follow and the bagels are delicious! Thanks for sharing your recipes!
Donna Bethell
0For fathead doughs, I mix the dry ingredients with the cheeses before melting. This makes it much easier to miix the ingredients thoroughly before adding the eggs. It also means one less bowl to wash. Can’t wait to try this recipe.
M Hofmann
0This was a great idea and worked wonderfully (but you have to put the cheese on the bottom). Thanks for this suggestion. It makes it even easier and faster. The other thing I have discovered after making this recipe several times was that at first my bagels were coming out very thin. I tried each time making them thicker and also had trouble getting the dough “”rope” to pinch together. Then epiphany! I patted my 1/6th of the dough into a biscuit-like disk, then poked a hole in the center and spread it out some from the center to enlarge the hole. Voila! Thicker and more cohesive bagel! And without the “pinch” falling apart, it was easier to dip my bagel in my chosen topping – our favorites are salt (coarse kosher salt), everything and onion (dried mince onions).
Love this recipe!
Jolly
0Do you recommend freezing them after they’ve been cooked to completion? (On account of the cheese ingredients in its overall composition)
Wholesome Yum M
0Hi Jolly, These bagels are good stored at room temperature for a couple of days. Any longer and they can be stored in the fridge or the freezer for longer term.
Kim
0Can I sub the cheese for something else?
Wholesome Yum M
0Hi Kim, You can use dairy-free shredded cheese if you are avoiding dairy products.
Pamela
0SOOOOO DELISH!!! KEPT ME FROM GOING “OFF TRACK” AND RUNNING TO THE BAGEL STORE! WITH A LITTLE LOX AND CREAM CHEESE, IT ACTUALLY TASTED SO CLOSE TO THE REAL THING! USED EVERYTHING BUT THE BAGLE FROM TJ’S. ADDED A THIN SLICE OF TOMATO , A SPRINKLE OF PAPER THIN SLICED ONION, A WISP OF FRESH DILL AND WOW!!!!! REALLY HIT THE SPOT!
I only made 1/2 the recipe. I only had enough almond flower for that. Plus, I’m only one here. Also I only have an Oster convection table top oven. The baking sheet only has room for 3 oval shaped bagles. THEY TURNED OUT BEAUTIFUL! When I sliced them in half they weren’t quite cooked on the inside. I didn’t want to bake them any more on the outside as I was afraid they might burn. I just sliced them in half and put the sliced side up under the broiler a minute or 2. It was perfectly toasted!
Was perfectly satisfied with one, but it was so good, I JUST HAD TO EAT ONE MORE!!! (NOT SUPPOSED TO DO THAT! SUPPOSED TO STOP WHEN SATISFIED….SO I’LL HAVE TO BEHAVE MYSELF NEXT TIME!) Put the last one in the freezer for some type of nummy sandwich.
I LOVE YOUR RECIPES!!! THAN YOU SO MUCH FOR ALL OF THE WORK YOU DO TO CREATE ALL THIS DELICIOUS GOODNESS FOR THOSE OF US TRYING TO LIVE A HEALTHIER LIFE BY LIVING A LOW CARB KIND OF LIFE!
Michelle
0I followed the recipe exactly as written and used my kitchen aid and they turned out GREAT! I put everything bagel mix on them. Yum!! Thanks for the great recipe (again!).
Amy Paulsen
0Made these for the first time and they were delicious. Absolutely hit the spot for what I was wanting. Mine did turn out more like a biscuit texture but still delicious,thinking maybe next time using just one egg instead of two.
Gregory G.
0I am relatively new to KetoDiet- a little over a month only and what I miss the most- is a bagel.
I found this recipe and it looked pretty good, so I decided to try and WOW! 10 min prep time + 10 min. to bake. First batch was consumed by my hungry family within minutes. I had to make a 2nd one right away.
I purchased Maya’s beautiful book “The The Wholesome Yum Easy Keto Cookbook” on Amazon and highly recommend it to anyone who is serious about healthy lifestyle. So many awesome ideas, so little time 🙂
Susan Austin
0Hi I have made several of your recipes and have liked them. Thank you! This was my first time making the bagels and to be honest mine were a little flat. I think if you told us how long to knead them it might have worked better. They were delicious though and oh my… I almost felt like I was eating a regular bagel! I keep wondering why someone does not open a resturant called KETO and do these recipes!!!!
Thanks so much. The bagel was wonderful and I cannot wait until tomorrow when I can have another one!
Wholesome Yum M
0Hi Susan, Sorry your bagels were flat. Make sure you are using fresh baking powder in the recipe. That is key. I’m not sure how you combined the dough (by hand or machine) but make sure you are fully incorporating the cheese and the almond flour. You want an even texture and consistency all the way through the dough for the best results.
E
0These are AMAZING! I make them every Sunday for the week!!!!!
Armelle
0Best Keto bread! It is a life changer! Thank you!!!
Di
0Love these!
Flavia McQueen
0my bagels were more like a heavy pancake,they spread out so much , there was no hole left and they were not chewy in a bagel sense. They were so heavy and not bagel like at all.
Wholesome Yum M
0Hi Flavia, I’m sorry this recipe didn’t turn out as expected. Did you use fresh baking powder? If they turned out flat, it’s likely due to old baking powder.
Deana
0Do you store these in the refrigerator and if so can you reheat them in the microwave? Thank you
Wholesome Yum M
0Hi Deana, These can be kept at room temperature for a couple of days, then are best transitioned to the fridge or the freezer (for longer-term storage). I like to reheat them in a toaster oven, but I’m sure the microwave would work at short spurts until heated through.
Celeste
0I love this recipe. I have made it many times and it really satisfies my bagel and cream cheese with smoked salmon cravings, especially when the rest of my family is enjoying non keto bagels! Thank you, Maya, I have made so many of your recipes and never had one I didn’t like! This is so easy and quick! Reheats in the toaster so well.
Veronica
0These are so good! My non-keto son even ate them! I made them last night and already there’s only 2 left of the 6. Lol. Thank you for all your recipes. They have been lifesavers during my keto journey.
Cheryl Hope
0WOW! This is welcome back to bagels! I read through all the comments and tips before I tried it, and they came out exactly like the photo. After I melted the mozzarella and cream cheese in the microwave, I mixed all the ingredients with my Kitchen Aid. I have reheated it once for 30 seconds to help keep forming it. Pretty much however you form the dough is how they bake, not a lot of rise, and that’s fine with me, as is not the ‘crisp’ effect of regular flour if you toast. Both SO minor for the result! I’ve doubled the recipe when I feel like making the bagels bigger – or I make fewer bagels, 4 instead of 6. I love this dough SO much! that I use it for pizza crust and rolls too, you can add any season to the dough – garlic, thyme are two of my favorites. I think your instructions, guidelines and patience! are amazing. Thank you!
Margaret Mcguire
0Hi we love these bagels! Just wanted to know if dough could be refrigerated overnight? And also when using a stand mixer do you use the dough hook or paddle? And how long do you mix? What speed?
Wholesome Yum M
0Hi Margaret, The dough can’t be refrigerated overnight. The baking powder would react overnight in the fridge and the bagels wouldn’t rise well the next day. I think the paddle works best when using a stand mixer, but you may want to experiment with that depending on the brand of stand mixer you own (as the attachment shapes can vary a bit).
Bill Hilton
0Dear Maya Krampf, Thank you for providing your keto recipes. I regularly make a loaf tin from your bagel recipe and sprinkle with your Bagel-seasoning or just a straight bagel loaf with 4g salt but decorated with sesame seeds. Either way its a good substitute for sliced wheat bread and toasts or fries well. My quantities are 153g almond flour, 12g baking powder, 1tsp Xanthan gum to 2 eggs and 50 g of natural yoghurt or cream cheese & 250g grated Mozzarella. I really had difficulty making a uniform dough from microwaved cheese so I experimented and came up with a new method. I hope you don’t mind me feeding this back to you. Its not a criticism just an easier method. I beat the eggs and (usually Yoghurt) in one bowl and mix all the dry ingredients including the 250g of grated mozzarella cheese until well distributed. Then I add the wet and mix by hand for a minute until I have my dough, stuff it into the lined tin, decorate as required and bake for 35-40min at 180C. I do get a cavity below the crust so next time I’m going to pierce or cut the crust to see if this works better. Then when cool I slice it into reasonable slices and freeze so that I can use as required.
Best wishes
Bill Hilton
Marisa
0Really love this recipe! I used everything bagel seasoning as a topping. These are great with pimento cheese or to dip in tomato soup. Taste without the quilt and no gluten!
McKayla
0So, first things first these are great! I think my only thing was that the baking powder was a little strong and made them bitter; I might add a dash of sweetener next time, unless you have any other suggestions for helping? I don’t know if I’m just sensitive to baking powder or what haha. Also would vinegar work in here like in a soda bread?
Wholesome Yum M
0Hi McKayla, You can try adding a little sweetener to mask the baking powder flavor, or just reduce the baking powder a bit. I personally don’t notice it, but if you are sensitive, then that might help the issue. Vinegar won’t work here, so I would not try that in this recipe.
Breann
0I have King Arthur brand keto wheat flour instead of almond flour… could I use this wheat flour instead? I think the measurements might be off if I replace the almond flour with it. Could you help?!
Wholesome Yum M
0Hi Breann, I don’t think this recipe will work with wheat flour. Wheat flour has different baking attributes from almond flour.
Mandy
0Just made these and while pretty darn good they are a bit grainy? What are your thoughts?
Wholesome Yum M
0Hi Mandy, These bagels shouldn’t be grainy. Make sure you are using super fine blanched almond flour for the best texture.
Jennifer
0Question; since traditional bagels are made with yeast, is there a reason you didn’t use it in this recipe like you do for fathead pizza dough? Have you tried using the flathead dough for making bagels? I am very interested in keto baking and just starting out so I have so many thoughts.
Maya | Wholesome Yum
0Hi Jennifer, My fathead pizza recipe doesn’t use yeast either, but you definitely can in both the bagels and pizza. You can see how to add and use the yeast in my recipes for keto soft pretzels or keto dinner rolls, which use fathead dough with yeast added. Hope this helps!
Carinne
0I topped with shredded Asiago instead of everything bagel seasoning and let me tell you… these are awesome!! Seriously. Will not be missing Panera’s Asiago bagel any longer!! Thank you!!
Jennifer Timmons
0Loved these! Super easy to make! Will try the oil on hand tip next time and make the hole bigger! Lol! Thanks for a great recipe!
Kristen
0I made these and the whole family loves them. I am curious how these hold up after being frozen. Thanks!
Wholesome Yum M
0Hi Kristen, These defrost really well. The texture remains close to the same, however, I enjoy them more toasted after being frozen. I hope this helps.
Lauren
0Made these last night and they were delicious. I didn’t think they would work because I accidentally bought part-skim mozzarella but it was fine. Wondering if I could experiment with different types of cheeses for different flavors. My favorite bagel is an asiago so wondering if that cheese would work!
Wholesome Yum M
0Hi Lauren, Part-skim or low moisture mozzarella works best for this recipe! So glad you enjoyed it!
Tere
0Amazing taste, texture and very easy to make. I highly recommend using a food processor
Kelly Smith
0Is it really 8 carbs per bagel after they are cooked??
Wholesome Yum M
0Hi Kelly, If you are counting total carbs, then yes, it’s 8 total carbs per bagel. If you are counting net carbs, then it’s 5 net.
Regina Lynn
0I didn’t think they were going to turn out because I used an Italian Cheese blend of mozzarella, parmesan, provolone, asiago and fontina cheeses, and when melted, it was very sticky and stringy. I didn’t feel like it was incorporating with the eggs and dry ingredients well at all, so I added about a tablespoon of olive oil and a splash of whole milk. Additionally, I added a bit of garlic salt and poppy seeds to the dough for flavor, and then topped the bagels with both poppy seeds and sesame seeds.
THESE ARE THE MOST DELICIOUS BAGELS I’VE EVER EATEN, KETO OR NOT! I’m hooked!
Julie
0Amazing bagels! I love how easy the recipes are and, because of Maya, I feel like a great cook with every meal 🙂
Denise
0I can’t tell you how much I love this, I’ve been making it weekly- thank you! One thing I’ve noticed is that whilst mine look like bagels from the outside and have a lovely crust, the inside always looks a bit raw/sticky/wet. For example when cut with a knife, the knife has wet bits. I leave it in for longer and toast it but this still happens. I’m in England so not sure if it’s the ingredients I’m using or the fact I’m melting the cheese over the stove. Any suggestions?
Wholesome Yum M
0Hi Denise, The way you melt the cheese shouldn’t matter. Try baking them for a few minutes longer to see if it makes a difference. They shouldn’t be “wet” on the inside.
Kathleen
0Wondering if I need to refrigerate the leftover bagels or if I can leave them on the counter. What’s the max days to consume them by? Thanks.
P.s. I substituted mozzarella cheese for chihuahua cheese. These are my favorite. I also made pizza dough with this recipe, using the chihuahua cheese. Delicious. Thanks again.
Wholesome Yum M
0Hi Kathleen, These are best on the counter for about 3-5 days (depending on the humidity of your home). They will need to be moved to the fridge or the freezer after that for longer-term storage.
Deepti R
0Made these today, turned out delicious. I will knead more next time for the bagels to rise. I may have made a mistake when kneading even after following the recipe to the T. I wanted to try something different and put parsley on 3 and sesame seeds on the other 3- so good! #LowCarbBagels #KetoRecipesEasy
Jenn
0These were great and I had no trouble mixing by hand! Thank you!!
Angie
0Loved this recipe! Came together easily and turned out well. Yummy when you’re missing carb bread. Used them with sandwiches and as a hamburger bun. Added Everything Bagel Seasoning on top before baking!
Regina Lynn
0What a wonderful idea!! I have some black bean burgers that would be incredible on these as “buns!”
Ruth John
0Hiya,
These look amazing but I don’t eat eggs, so am wondering if you can recommend an egg alternative I could try that might work? (eg apple cider vinegar, vegetable/coconut oil etc)
Thanks!
Wholesome Yum M
0Hi Ruth, You can use a flax egg in this recipe. The texture won’t be exactly the same and it will be a bit more fragile, but it will work.
Christina Hurley
0My daughter is on the Keto diet to help manage her epilepsy. We were a normal, all American family until September when my daughter started seizing after high carb / sugar meals. Your recipes and blogs have been a saving grace and we are SO appreciative! She LOVED these bagels and I can’t wait to try the pizza crust tonight. I very much appreciate you including the nutrition list as we do have count her total net carbs. From a momma who was thrown into the Keto diet you have been a God send!!! Thank you for sharing your knowledge and skills with us!
Emily
0Thank you so much for this recipe! It’s so hard finding grain free food in the grocery store. You’ve made my day with this recipe they came out perfect!
Carrie Kujath
0Absolutely scrumptious! And ridiculously easy! Thanks, Maya — your recipes are delicious and easy, without too many ingredients. Thanks for making the low carb lifestyle easy!
Carmen
0This a very easy recipe to follow and the bagels taste great. Bagel eggs and cheese sandwich in the morning hits the spot.
Natalie Cote
0My first attempt, I made each bagel with a different topping. Sesame seed, poppy seed, shaved parmesan, and cinnamon “sugar” with Monkfruit/erythritol. They were all great, but when I was craving dessert I spread some sunflower seed butter on the cinnamon “sugar” bagel. YUM!!
Nykisha Jackson
0My first try at the Wholesome Yum bagels. I think I went a little overboard on the Everything bagel seasoning but like how they turned out. I appreciate how easy the recipes are to follow and the notes.
Linda
0Hi, I made this recipe today. Followed the recipe exactly. The flavor is great. My only issue was my bagels were flat. Any suggestions?
Wholesome Yum M
0Hi Linda, The most common issue with flat bagels is using expired baking powder. Double-check the date to make sure it’s within the expiration date.
Linda
0Hi, the baking powder doesn’t have a expiration date. But it has a sell by date of March 16, 2021. Do you still think the baking powder an still be the issue. If not any other suggestions?
Wholesome Yum M
0Hi Linda, One other thought. How did you combine the dough? If you did it by hand, it may not have been fully incorporated. I really like using a food processor, but a stand mixer will work too. One other note, many other readers mention using a donut pan, which can help your bagels keep the desired O shape.
Kevin
0Much better than the store bought ones! Ridiculously easy to make. I had no problem with sticky dough (did I do it wrong?) Be careful working the hot cheese dough! I used Trader Joe’s “Everything But The Bagel” seasoning. Makes the whole thing work. I had to brush the bagels with egg wash to get the seasoning to stick.