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
Aletha McManama
0I have made these bagels at least six times already and each time they have come out great! Love them either plain or I’ll sprinkle the “Everything Bagel” seasoning on them while baking. My non-Keto husband and son loves them too! Just like eating a bagel from a local bakery! I bake and freeze these weekly so I have plenty to pull from if I’m in a hurry for a quick breakfast or lunch!
Dottie Bacon
0OMGosh!!! This was a real treat! It was so easy, and so flavorful! I didn’t have fresh thyme, but we love curry, so I topped it with sauteed mushrooms, dribbles of cream, and a shake (or 5! lol) of curry. Great recipe, thank you so much!
Maya | Wholesome Yum
0I’m so glad you liked it, Dottie! Are you referring to a different recipe, though? This one is for bagels. 🙂
Jennifer Davis
0Just made these and omg they r better than regular bagels! Love this website
ken
0Can these bagels be frozen or how long will they last in the fridge or pantry?
Wholesome Yum D
0Hi Ken, Yes, they can be frozen, and they can be stored for up to 5 days in the refrigerator.
Linda
0I just purchased Easy Keto Cookbook and made these Bagels. They taste and look amazing. Definitely make them again and so easy in my Thermomix.
Gabrielle
0Made the recipe. They look like actual Bagels. Made 2 into blueberries by stuffing with frozen berries and rolling in monkfruit sugar. It was delicious!
Sue Duxbury
0Absolutely AMAZING! My dough was a little sticky so I just made a round dough and had a bap. I sprinkled onion salt and pink salt on top. They were delicious. Nicer than bread 🤓 And literally took 10 mins to cook in my air fryer.
Catherine
0Tried these for the first time today and was very impressed! I’m glad I’d read all the advice before jumping into the recipe. Will do these again.
MariaT
0This was AMAZING!!! I’ve been meaning to try this for over a year now. It DID NOT disappoint. Although I’m not certain what I did wrong during the kneading, they weren’t forming correctly. BUT I just added the mixture into donut pans and they turned out perfect! No complaints whatsoever over here.
Kibber
0Made these today and added baking soda–still not getting the rise I had hoped for. Is there any adjustment for high altitude available?
Wholesome Yum A
0Hi Kibber, I haven’t tested a high altitude option, but there are some tips in the post about rising. Other than that, try a lower temperature and bake for a little longer.
Lori
0Love this recipe! To me, they taste best freshly baked. I need to try and freeze what I don’t plan on eating and see how they turn out. My fave topping is “Everything But The Bagel” seasoning. I sprinkle some on the parchment paper before forming/placing my bagels on the tray to add even more flavor!
Linda Smith
0Made these bagels for the second time… topped some with Everything Bagel seasoning… they’re so good!
Shanea Wilson
0Hi Maya, do you think these could be adjusted to blueberry bagels?
Wholesome Yum D
0Hi Shanea, I have not personally tried that, but other readers have said they have done this with success. The dough gets sticky if you add too much sweetener, so a few tablespoons at most if you want to add some to balance the saltiness of the cheeses.
Shanea Wilson
0Ok, thank you very much!
Alison Taradash
0Can this recipe be used for pizza crust?
Wholesome Yum D
0Hi Alison, I suggest using my fathead pizza crust recipe.
Penskie
0They look gorgeous, and the bit i sneaked tasted very good, but mine spread a lot. Should I increase the baking powder (I realize that’s the source of most of the carbs)?
Wholesome Yum D
0Hi Penskie, 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. On one other note, many other readers mention using a donut pan, which can help your bagels keep the desired O shape.
Penskie
0Thanks. I bought new baking powder, and mini pans to help keep them from spreading, and I will follow your suggestions next time for processing the dough. Oh, and they’re delicious! I’ve done lox and cream cheese and also had a delicious turkey sandwich on one. Thank you!
Hed
0Excellent tastes and texture like a bagel.
Penskie
1Let me add that I just made the recipe a THIRD time. I’m using small round (and small square pans) in which to bake. So I get bagels the perfect shape and size, and square rolls perfect for sandwiches. This is the best low-carb bread I’ve ever had, in taste, consistency, and appearance. Thank you!
Melody
0I tried this recipe this morning and although (my fault and not the fault of the recipe) they did not rise as much as I would have liked, they are absolutely delicious. Next time, I will make certain that the dough is properly kneaded. Once I sliced into the first bagel and sauce all the little air pockets all I could think is a little more patience and they would have been perfect. I spread cream cheese on the bagel half and bit into it while considering the varieties I could make in the future…….definitely will try onion as I really do like onion bagels. Thanks for posting this recipe as it certainly makes a difference for someone trying to go keto yet not give up all the things they enjoy eating.
Kamala Sridhar
0Hi, I tried to do an eggless bagel and used the same recipe. But the bagel became very flat and looks like a cookie.
Wholesome Yum D
0Hi Kamala, Omitting the eggs is most likely the reason your bagels didn’t turn out as expected.
Anne
0My ‘go to’ bagel recipe. Works a treat every time. Thank you!
Lisa
0Can you use a dairy free shredded mozzarella cheese? Is the shredded cheese you are talking about like what you would use on a pizza?
Wholesome Yum D
0Hi Lisa, I am not sure that dairy-free cheese would work because it doesn’t always melt the same way as regular cheese. Yes, shredded cheese like on a pizza.
Ria K
0I appreciate the recipe and am thankful to Maya for putting it up but the Bagels did not taste very good. I found the almond flour taste to be really off putting. I hope to try more recipes on this page! Thanks for putting in the work to offer keto recipes to people new to keto!
Wholesome Yum D
0Hi Ria, Sorry this recipe didn’t meet your expectations. Did you use Wholesome Yum Almond Flour? That is the only almond flour I recommend because it is finely ground and has no aftertaste.
Lolly
0This is wonderful! Can a batch be made and frozen? I like to cook in batches. I bought your low carb book on Amazon. This book has help me to see why my weight came to a halt. The recipes are simple and affordable. I prefer to cook my foods. So, this works for me. Thank you so much for sharing your knowledge. I look forward to getting your latest addition soon.
Wholesome Yum D
0Hi Lolly, Yes, you can freeze them.
Jess
0Amazing thank you I loved them. I couldn’t find almond flour so I used almond meal it was delicious.
lisa binkley
0Love these bagels. Soft and fluffy.
Katherine Mary
0So good and so easy to make!
Bob Spaulding
0Can I incorporate these along with the Optiva weight loss program?
Wholesome Yum D
0Hi Bob, I am not familiar with that program.
Melissa
0Hello, can bagels be left out over night? I usually keep in fridge but I sometimes i don’t. Love these bagels! Thank you!
Wholesome Yum D
0Hi Melissa, I recommend storing them in the refrigerator.
Jerry Park
0Do you have any information as to how much sodium there is in one of these bagels?
Wholesome Yum D
0Hi Jerry, Nutrition facts are provided as a courtesy. If you have more questions please refer to my nutrition policy.
Angie
0Can I leave out the cream cheese or do you have a substitute?
Wholesome Yum D
0Hi Angie, I do not recommend omitting the cream cheese.
Msmoo
0Yum just made half a recipe, but will definitely make a full batch. To mix my flour egg and cheese I used a rubber scraper/spatula to really work the mix together. Made balls and made a hole, then flattened a little. SO…easy to make.
Melissa
0Do you need to keep in fridge after baking or can they stay out?
Wholesome Yum D
0Hi Melissa, Keep them in the refrigerator, or freeze for longer.
Dayna
0Amazing. I use my food processor with the dough blade for mixing and the bagels come out perfect every time. My 2 teenage sons give them 5 stars as well. Thanks!
Basma
0The recipe sounds straightforward with easily available ingredients.
Kris Keylard
0Hi, I would prefer to try this with coconut flour and you say to use the fathead pizza dough, but with double the ingredients. Does this literally mean double everything? Including the eggs and mozzarella ? It seems rather a lot.
Wholesome Yum D
0Hi Kris, Almond flour and coconut flour are not interchangeable so unfortunately, that will not work in this recipe.
Nann
0Wow!!!!
I used alternative cream cheese and alternative shred mozzarella and although it needed less bk soda, they were tasty.
Some cheese was noticeable but delicious.
Maya | Wholesome Yum
0I’m glad you liked them, Nann! The recipe calls for baking powder, not baking soda, so if you used the latter, that would be why you might have thought it needed less. Baking soda will impart an aftertaste and won’t cause them to rise since there is no acid to activate it.
Pamela
0I have made the bagels and they are amazing. You have the best almond flour around and your instructions are the best. A little of your raspberry jam from your book and I’m set.
Sandra
0I do not like nut flours and am allergic to coconut. Can you use Rice or oat flour?
Wholesome Yum D
0Hi Sandra, I do not use rice or oat flour because they are too high in carbs.
Joyce
0My bagels turned out delicious!!! Chewy and golden in color.
Yvonne Vernon
0Can these also be put in silicone bagel pans?
Wholesome Yum D
0Hi Yvonne, Yes that would also work.
Toni
0Love this recipe! I use it all the time!
Bill Hilton
0Dear Maya, I have been trying your Bagel dough recipe but making it in a loaf tin. I keep getting a great cavern or cave below the crust which spoils the slices somewhat. Do you have any advice on how I can avoid this happening. I have tried to cut a deep vertical slit along the dough just before baking but it doesn’t help. I use 175g almond flour, 12g baking powder,4g salt (but none if I’m using the ‘Bagel seasoning’), 1tsp Xantham gum to 250g grated mozzerella. I mix the dry well before beating 2 eggs and 100g natural yoghurt in another bowl and adding wet to dry. Then a mix into a dough and put the dough into a lined tin, smooth it out with wet spatula, cut longitunaly with my dough scraper, and bake for around an hour at 180C. I know this is a modification of your recipe but not too far off. I don’t melt the cheese. Any advice would be welcome.
Wholesome Yum D
0Hi Bill, The cheese definitely needs to be melted for this recipe to work out. I also don’t think the recipe would work well in a loaf pan.
Jeanette Perez
0I love this recipe so much because it is so easy to make. I’m so busy all the time that I have to look for easy things to make that taste great. Thank you!
Matt
0Hi I love these bagels, they have a great flavor. However, I have made them 3 times and mine always flatten out. My baking powder is new. I don’t know what I’m doing wrong. Any thoughts? Thank you for all you do.
Wholesome Yum D
0Hi Matt, 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. On one other note, many other readers mention using a donut pan, which can help your bagels keep the desired O shape.
Toni
0I was having the same problem. I shaped mine to look like donuts and then I baked them and they came out fluffier this time. The shape of them make a difference.
Virginia Bugash
0I loved these bagels! Your recipes are the best! Thank you!
Brenda
0Can you use a donut pan for the bagels? Just wondering.
Brenda
0OMG!! This is so good! Does freezing them after baking make the texture different when reheating? Wondering if I could freeze the dough then thaw and bake from there?
Wholesome Yum D
0Hi Brenda, I recommend freezing the dough and then baking.
Wholesome Yum D
0Hi Brenda, Yes, you can use a donut pan.
Beej
0Maya, I didn’t see the Psyllium Husk Powder in the recipe. Was it there (and how much)? I thought your comments on the Fathead dough used for bagels included praises of their chewiness?
Wholesome Yum D
0Hi Beej, There is no psyllium husk powder in this recipe. I tested the psyllium keto bagels recipe several times. It was difficult to find a balance between having the chewiness you want in a bagel, avoiding the gummy texture that too much psyllium creates.
Beej
0How do I get the chewy texture? Mine came out fine, with a dense bread texture, no chewiness. (yes, my baking powder is current!). Would an egg wash help?
Wholesome Yum D
0Hi Beej, An egg wash would make them more golden, but will not change the texture. If you want them more chewy, add 1/4 to 1/2 teaspoon of xanthan gum to the dough.
Terri
0Super easy, and super delicious… Made them with everything seasoning…. Yummy!!
Lisa Lloyd
0Morning breakfast just came out of the oven they smell and look delish! So easy to make!
Linda Smith
0Just made these bagels… so easy!
Sue
0What happens if you boil these before baking like traditional bagels?
Wholesome Yum D
0Hi Sue, I don’t think that would work — they would likely disintegrate in the boiling water.
Jackie T
0I’m usually not a review leaver, but these are FIVE STAR BAGELS. I sprinkled heavily with Everything But the Bagel seasoning before baking. I let my husband try a bite and he wanted more!! He has already told me I should make these again. Absolutely thrilled. Thank you!!
Christine L Smiley
0I tried these bagels, I am so well pleased with the recipe. Made them and I am going to freeze some for later. Cut them first they are delicious, not hard to make at all.
Debbie
0LOVED THIS RECIPE! MY MOM AND KIDS LOVE THESE BAGELS AS WELL . I’ve MADE BATCHES ! LIVE HOW EASY AND QUICK THESE ARE TO PREPARE
MC Terrell
0These are delicious! I have made them twice now. Once I made everything bagels. The second time to save time I tripled the recipe and made them into rolls so that I could freeze them and use them for breakfast or dinner. Delicious! Thankful for keto recipes!
Dawn
0These are amazing! Easy and delicious! My family didn’t even know they were keto.