Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Bagel Recipe
- Ingredients & Substitutions
- How To Make Keto Bagels
- Tips & Troubleshooting For The Best Low Carb Bagels
- Coconut Vs. Almond Flour Bagels
- Storage Instructions
- What To Serve With Keto Bagels
- More Keto Breakfast Recipes
- Tools To Make Low Carb Bagels
- Low Carb Keto Bagels (Tall, Chewy, Easy!) Recipe card
- Recipe Reviews
These low carb keto bagels might shock you — not just because they take just 5 ingredients and under 30 minutes, but because they have all the chewy, bubbly texture of real bagels! I’ve been making this keto bagel recipe for years (based on my keto pizza dough), but more recently I made it in a food processor and made some other minor tweaks, and the difference is huge. I’ve also perfected both flour versions, so you can choose almond flour bagels or coconut flour bagels based on your needs.
If there’s one thing people tend to miss on a keto diet, often times its bread. And there are lots of low carb bread recipes on the blog (have you tried the 2-minute low carb English muffins, cloud bread, chaffles, low carb almond flour bread, 4-ingredient almond flour biscuits or fluffy white keto bread?!)… but none of them have that chewy bagel quality.
Don’t worry, these keto low carb bagels with fathead dough are sure to fill that void. My tips below will help you create perfect results every time — and they work for sweet and savory toppings from chia jam to salmon lox.
These keto bagels are so popular that I included them in my Easy Keto Cookbook! This book is loaded with loaded with 100 family-friendly keto recipes that don’t take hours to prepare, making a low carb lifestyle delicious, sustainable, and satisfying. The book also includes an in-depth guide to fathead dough, which is the kind used for this keto bagel recipe.
Why You’ll Love This Keto Bagel Recipe
- Puffy, thick, and chewy
- Just 5 ingredients
- Ready in 30 minutes
- Only 5g net carbs (8 grams total carbohydrates) each
- Naturally low carb and gluten free
- Perfect for toasting and topping, just like a real bagel
Ingredients & Substitutions
This section explains how to choose the best ingredients for this 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 – Wholesome Yum Almond Flour and Coconut Flour both work, but the recipe varies slightly. Since coconut flour absorbs more moisture, you need to use less (only 1/2 cup coconut flour instead of 1 1/2 cups almond flour) and add more wet ingredients. Keep in mind that the brand you use can affect results. Many brands of almond flour are too coarse, leaving a grainy texture, which is why I recommend using Wholesome Yum brand. Coconut flour brands are all fine enough in texture, but moisture absorbency can vary, so a different brand might end up too wet or too dry.
- Baking Powder – Helps the bagels rise and get chewy. Don’t confuse this with baking soda, which is different.
- Eggs – This is the only ingredient that changes depending on the flour you choose. If you use almond flour, you’ll need 2 eggs, but if you use coconut flour, you will need 3 eggs. Readers have also had success using flax eggs, but I have not tested this myself. You could also try other egg substitutes.
- Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. For the best keto bagels, use pre-shredded hard mozzarella cheese. Do not use soft fresh mozzarella. Other hard shredded cheeses can work, but the texture will change and the flavor will not be as neutral. Dairy-free mozzarella substitutes should also work. 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 – Use a full fat variety, cut into small cubes so that it melts more easily. Readers have also used dairy-free and low fat cream cheeses with success.
- Toppings – They’re optional, but bagels taste wonderful with everything seasoning mix or sesame seeds (plus cooking spray to help them stick).
What about salt?
This low carb bagel recipe does not need any salt added, because the cheeses are already salty enough.
How To Make Keto Bagels
This section shows how to make low carb bagels, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with parchment paper.
- Process dry ingredients. In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform.
- Add eggs. Add eggs and process until uniform. Set aside.
- Melt cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, stirring halfway through, until melted and well incorporated.
TIP: Want to avoid the microwave?
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.
- Mix fathead 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. (You can also knead with your hands instead of using a food processor, but the bagels turn out taller if using the food processor.)
TIP: Make sure dough is uniform.
No matter whether you use your hands or a food processor to knead the dough, 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 below if you have trouble with sticky dough.)
- Assemble. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each part, then press the ends together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
- Top. If you want to add toppings, spray the bagels lightly with cooking spray. (You can also use an egg wash if you prefer.) Sprinkle toppings over the bagels and gently press into the dough.
- Bake. Bake keto bagels in the oven until firm and golden brown.
- Cool. Allow bagels to cool for at least 15 minutes on the pan to firm up. If possible, cool completely for the best inner texture.
Tips & Troubleshooting For The Best Low Carb Bagels
I love seeing all your pictures of these keto bagels on Instagram and in our Facebook support group! For the most part, it looks like many of you love fathead bread as much as I do. But, not everyone has the same experience. So, below are a few of my tips for making the best keto bagels:
Handling Sticky Fathead Dough
The most common issue is the dough being sticky. It gets worse if the temperature in your home is warm or your hands are very warm. Here are a few tips to help:
- Chill the dough. Popping the dough in the fridge for 30 minutes will make it less sticky.
- Cover your hands in oil. This is my favorite trick. 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 actually mixed well. The fathead dough is a lot more sticky before it’s completely uniform. If the cheese starts to solidify before the dough forms, you may need to reheat gently for a short time to soften it again. Don’t overheat to avoid cooking the egg. Once it’s warmer, process again until uniform. After that you can try tips 1 and 2 above before forming the bagels.
Use A Food Processor Or Stand Mixer If Possible
A food processor or stand mixer will introduce more air bubbles than kneading with your hands, and the bagels end up taller. If you are using a food processor, be sure to use either the dough blade or the S knife blade. Additionally, make sure you push the cheese down toward the blade to help the dough form.
Keto Bagels Not Cooking Through
I haven’t heard this too often, but there have been a few reports of the keto bagels browning on top and remaining raw inside. This might happen if the bagels are shaped too thick or your oven temperature runs a little hot.
- If the top browns before the inside is done, tent the top with foil and continue baking.
- If your oven runs hot, lower the temperature slightly.
- Cooling is an important step to ensure the inner texture is right.
Low Carb Bagels Not Rising Properly
This issue is the hardest to troubleshoot, but usually not a deal breaker. Sometimes the keto bagels just spread instead of rising. Some tips to avoid this:
- Use a food processor instead of kneading by hand.
- Make sure your baking powder is fresh.
- The coconut flour version is slightly more prone to spreading than the almond flour one.
- Form the bagels pretty tall to begin with.
Coconut Vs. Almond Flour Bagels
The main difference between coconut flour and almond flour bagels is the texture.
- Almond flour bagels tend to be taller, denser, and more chewy than their coconut flour counterparts. They also hold together better and are less likely to crumble.
- Coconut flour bagels, on the other hand, are lighter and fluffier. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.
If you’re looking for a chewy, hearty keto bagel recipe, go with almond flour. If you want a lighter, fluffier option, go with coconut flour.
Storage Instructions
- Store: The best way to store leftover bagels is in an airtight container in the refrigerator. They will last for up to a week.
- Meal prep: Simply make a batch of low carb bagels on the weekend, and you’ll have breakfast or snacks ready to go all week long.
- Reheat: My preferred way to reheat bagels is in the toaster, but you can also microwave them (they become very soft this way, though) or warm up in a 300 degree F oven.
Can You Freeze Keto Bagels?
Yes, you can freeze keto bagels for up to 6 months. You can thaw overnight in the fridge, or just pop them in the toaster or microwave right from frozen.
What To Serve With Keto Bagels
You can add many different toppings to your keto bagels recipes — but they work in place of bread, too! Try these ideas:
- Toppings – Instead of everything seasoning or sesame seeds, you could sprinkle them with pumpkin pie spice for a sweet bagel, caramelized onions for a savory bagel, poppy seeds, or any seasoning you prefer.
- Spreads – Cream cheese is a classic choice, but you can also use other spreads like sugar free nutella, peanut butter, sugar free jelly, sugar free strawberry jam, or just plain butter.
- Bagel & Lox – A smear of cream cheese, smoked salmon or lox, and cucumbers or capers make the perfect combo.
- Breakfast Sandwich – Bagels make a great substitute for bread, and can really amp up a keto breakfast sandwich. Add eggs, sausage or bacon, and cheese in between your bagel slices.
- Lunch Sandwich – Swap out the bread for these keto bagels when you make chicken salad, tuna egg salad, or a keto BLT. Or keep it simple with some sliced turkey, lettuce, and homemade mayo.
More Keto Breakfast Recipes
If you’re on the keto diet, breakfast can be a tricky meal. Many traditional breakfast foods are high in carbs, which can knock you out of ketosis. However, there are plenty of delicious low carb breakfast options out there. Here are a few of my favorites:
Tools To Make Low Carb Bagels
- Baking Sheet – This is by far my favorite baking sheet to use in the kitchen.
- Parchment Paper – Using parchment paper to line your baking sheet will prevent sticking.
- Food Processor – You will get taller, fluffier bagels using a food processor to mix your dough.
Low Carb Keto Bagels (Tall, Chewy, Easy!)
Make the BEST low carb keto bagels recipe – tall, chewy, easy, 5g net carbs! They need just 5 ingredients, with almond flour or coconut flour.
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 from The Easy Keto Cookbook.
Want more help and tips on working with the fathead dough used in this recipe? Check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook!)
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. 🙂
1,879 Comments
Brenda Streed
0Hi I really like this recipe. I find the food processor method a bit challenging. I changed the by hand mix order slightly and used a donut pan to help them keep their shape. They rose beautifully in the oven and did not spread out. While waiting for the cheese to melt in the microwave i whisked the almond flour and baking soda, and then thoroughly mixed the egg in with that before combining with the cheeses. The egg helps to activate the baking powder. I then used a spatula to knead the dough. Wish I could send you a picture. They are beautiful!
Debbie
0Hi Maya, would you recommend using this bagel recipe to make a deep dish pizza crust?
Wholesome Yum D
0Hi Debbie, I have never tried this recipe as a pizza crust, but I do have a deep dish pizza recipe in my 2nd cookbook.
Thelma kragert
0Thanks for sharing your yummy recipe greatly appreciated !🙏
Johna Wrzosek
0Can I make these bagels ahead of time. Like day before.
Wholesome Yum D
0Hi Johna, Yes, that would work.
Sam
0Hi, I absolutely adore this recipe! I’m prepping to go keto in 2 weeks so I’m making and freezing so I don’t fall at the first hurdle. But, may bagels turned into a bun?! Do I need to make the ring wider? Any advice would be appreciated thanks
Maya | Wholesome Yum
0So glad you liked them, Sam! Yes, they do spread, so make the hole larger next time if you want the hole like in my pictures. 🙂
Hilary
0Love these! So easy and delicious! I make my own “everything bagel” mix because the store-bought stuff is overly salty (I love salt – don’t get me wrong!). Thank you for these wonderful, well-written recipes!
Rosanna Benbow
0I made these a last night, they turned out wonderful. I used the food processor method, Wow that is easy. Will be making them on a regular schedule. Thank you for satisfying my craving for Bagels. I tried to add a photo but it would not let me.
Dawn
0First try and they are delish! Next time I will do better! I did not have mozzarella and used cheddar; next time the right cheese I’m sure they will be fluffier. Though I do not mind the the flavor! TY
Shari ratner
0The dough in the food processor was not firm enough to even form into a ball. It was literally like a slime consistency. Followed the coconut flour recipe, made sure it was uniform.
Maya | Wholesome Yum
0Hi Shari, Sometimes the dough can be thin depending on the temperature, humidity, and various other factors. You can just transfer it to a bowl and chill in the fridge like the post says, and it should firm up.
Karyn
0I’m allergic to almonds and coconut. Is there another flour I can use? Would hazelnut flour work? I’ve been using that to replace almond in keto recipes. I just add 1/2 the amount the recipe calls for.
Thanks!
Wholesome Yum D
0Hi Karyn, I have only tested coconut flour as an almond flour alternative.
Farmgal87
0I tried this for the first time and my results were not as good as I had hoped. My bagels hardly rose at all and were pretty dry. I don’t have my food processor right now so I used my hand mixer. Even thing. Despite not having my processor, I tried my best to really make sure everything was well incorporated and uniform in consistency. I also used fresh grated, hard, full fat mozzarella because I avoid the pre shredded because of the additives. I know my baking powder is fresh. Do you think it was my hand mixer or cheese that caused my poor result? The dough seemed correct and I followed your recommendations to slightly chill and oil hands to improve ease of rolling. I definitely want to try again because I’m really missing bagels being on keto. Thanks so much!
Wholesome Yum D
0Hi, I have found for the best keto bagels, using pre-shredded hard mozzarella cheese provides the best results.
Susan
0How many calories in one.
Wholesome Yum D
0Hi Susan, You can find the full nutritional values right above where you left this comment.
Louis
0Louis again. Bagels came out great after weighing ingredients in grams and to their exact wieght each. Next time will make them a little tighter in diameter to have a smaller hole. great tasting. Thanks!!!
Louis
0What diameter should the log be when rolled to avoid the issue of it not being fully cooked? Also what should the outside diameter of the log be once it’s rolled and shaped into a bagel. I’m going to make it today and will weigh the finished dough and divide by 6 to obtain equal portions and use ice cream scoop to shape into a ball and then refrigerate for 30min. if sticky
Wholesome Yum D
0Hi Louis, Mine usually come out to about 3.5 inches in diameter, but that would vary depending on how big you make the bagel hole.
Lorraine
0I used an ice cream scoop to make uniform balls, stuffed them with about a 1/2″ of mozzarella cheese, and then baked them in a silicone muffin pan. I did top them with everything bagel seasoning after spraying with avocado oil spray. They were amazing! Thanks so much for this recipe!
Hazel
0OMG, The best Keto bagel ever!!! I made four everything and two plain. I added a tsp of xanthan gum and the bagels were soft and fluffy with a great taste. I ate one everything and toasted another and added butter and sugar-free apple jam. This is a must have.
Larry
0Wary about making them, last time they fell apart and just weren’t good. Need to get more cheese before trying again but will try.
Maya | Wholesome Yum
0Hi Larry, Sorry to hear they fell apart last time. That’s very unusual because this is a very sturdy dough. Did you make any substitutions or modifications to the recipe? Did you thoroughly mix the cheese with the flour mixture? I have lots of tips in the post above, as well as a video. Happy to help if you want to watch that and let me know at what step your results turned out different, or if you made any changes.
AJ
0Great recipe. Used for a deli empanada. Cut 3 of the bagel slices in half. Rolled each into a ball and pressed into tortillas. In the center we put a small slice of ham, Turkey , mozzarella and provolone. Italian spices. Fold over, seal edges, fork holes into the top. Cooked with the bagels. We love your recipes and great products. Thank you very much! AJ
Shelley
0Will these work with dairy free shredded mozzarella and dairy free cream cheese?
Maya | Wholesome Yum
0Hi Shelley, I haven’t personally tried it but many readers have told me that this worked for them.
Kaarn S
0Wow! This was really a good bagel recipe and had a great texture. Very, very much like bread. I topped mine with a little egg wash and then sprinkled Italian seasoning, garlic and onion powder when baking. Popped it in the toaster and threw a little butter on top. My husband, who is a skeptic of recipes he never has tried, really liked this. He even MADE me save it in my Pinterest box.
Shari C
0I noticed that these are the same recipe as the on in your Easy Keto Cookbook and that the cookbook has different Nutrition Facts (NF) for the almond flour bagels plus it includes NF for coconut flour. The NF above does not distinguish between the two flours. Which one is it for?
Wholesome Yum D
0Hi Shari, Nutrition facts are provided as a courtesy if you have questions please see our nutrition policy.
John Lester
0They rose well and were tasty, but was it just my attempt or was everyone else’s rather small? Next time I was going to use the dough for 6 to make 3 until I saw that would make them quite carb high. My dough was a bit on the sticky side, so I added a bit more almond flour to get the right consistency.
Maya | Wholesome Yum
0Hi John, I’m glad you liked the taste! Mine usually come out to about 3.5 inches in diameter, but that would vary depending on how big you make the bagel hole. They are also pretty small before baking but should expand when they bake. I’m usually quite full after having one (either as a sandwich or even just with a spread). I don’t usually recommend adding more flour, but have tips in the post above if the dough is sticky. Not sure if adding more flour affected how much yours expanded.
Louise
0If I may…assisting those that had flatter bagels – sieving flour helps, I use baking soda instead of powder – you need less of it – and I would mix it thoroughly through the flours and then when the wet ingredients are added, mixing in a splash of vinegar to make baking soda bubble up right at the end – this helps the lift. A spoonful or two of live yoghurt plant or animal based will also add lift – you could cut one of the eggs if you do that. Also substituting a tablespoon of arrowroot or tapioca flour in helps as they have little to no proteins to weight them down whereas the nut flours are heavier by nature. Sorry I don’t have measurements, I am learning but these are all useful tricks I have picked up along the way.
Manpreet Bhatti
0Hi Louise, how much baking soda did you use? And what sort of vinegar is okay? I’ve got white wine vinegar at home
Pam
0Can this recipe be made for an air fryer?
Wholesome Yum D
0Hi Pam, I have never tried this in the air fryer, but please let me know your results if you try it out.
Taylor H
0Love these bagels with everything bagel seasoning and nice heaping tablespoon of kerrygold grass fed butter. When I make these, my 4 year old is right there to taste test. He loves them as well!
Richard
0Made this low carb everything bagel recipe today…such an fast & easy to follow recipe might put bagels safely back on my menu… If they taste as good as they look, tomorrow will be jalapeño everything bagels & that’ll lead to asiago cheese everything bagels next week which will lead to using the recipe to make bagel sticks, bagel pretzels, & bagel challah… At less than 6 carbs per item, my A1C should drop like a rock…
Jenniffer
0These were really good tasting. First time making them. The only problem I had was that they didn’t rise like regular bagels. I think I squished them down a little much and they didn’t rise. Good though.
Sally Rigsby
0I just got a bagel maker (to cook them in). Any idea how to cook these in one of those?
Wholesome Yum D
0Hi Sally, I have never used a bagel maker before, so I’m not sure how that would work.
Mayra
0My dough was very sticky, not like the video. Do you have any suggestions.
Wholesome Yum D
0Hi Mayra, The post has several tips about handling sticky dough.
C Anderson
0Easy instructions to follow. Dough turned out nicely but bagels came out very flat – any ideas on how to get them to rise?
Wholesome Yum D
0Hi, I suggest checking the expiration date on your baking powder, which can affect the bagels’ rise. I also have some tips about rising in the post above.
bill gross
0Can I substitute lupine flour for almond flour, and be successful?
Wholesome Yum D
0Hi Bill, I have never tried that, but if you do let me know if you give it a try.
Sarah
0How much sodium per bagel?
Wholesome Yum D
0Hi Sarah, The nutrition facts provided are generally what is tracked on a low carb or keto diet. If you need further information, feel free to enter the recipe into an online food calculator to get the specific information you need.
Missy Softich
0Ok, these bagels looked so good and I have been craving bagels like crazy, so I decided to go for it. Unfortunately, I didn’t have any shredded mozzarella, but I did have a package of smoked string cheese. Let me tell you, WOW!!!! I shredded those sticks and added everything bagel seasoning, and these are probably the best bagels I’ve ever put in my mouth! My whole family devoured them before they even cooled! I can’t wait to grab some more smoked string cheese and make them again. Definitely going to become a staple in our house! Thank you for the recipe!
Lenore
0Amazing!! Followed directions exactly. Used unsweetened cranberries and walnuts in the final mix. Thank you. I will be making these again. All your tips are so helpful and appreciated.
Sheila
0These are great bagles, they turned out perfect. My taste tester, which is my sister lived them. This is a healthier and better tasting bagle than any other I ever purchased.
eric
0Hey Maya, How are you today? QUESTION: I prefer not to use pre-shredded cheese due to the additives. What happens to the recipe if I opt for FRESH shredded? Thanks for your answer.
Wholesome Yum D
0Hi Eric, I understand that but the best results come from pre-shredded mozzarella. I don’t recommend using soft fresh mozzarella because the dough will be too watery.
Shari C
0Eric, I shredded my part-skim mozzarella and it worked just fine.
Carrie M
0Absolutely love these bagels! I have made them several times and my favorite is to use a cup of almond flour with two tablespoons of coconut flour. I also add chopped onion flakes to the batter, and sprinkle everything bagel seasoning on top before baking. Making a batch of these makes my whole week better! I keep them in the fridge and toast them before making a bagel sandwich or bagel and cream cheese. Delicious!
Linda Baldock
0Carrie, did you change any of the amounts of the wet ingredients when you used the coconut flour?
Lisa Taylor
0These turned out great. I was really pleased with the results!
Shelley Babcock
0I see you have 2 different recipes one with coconut flour or the other with almond flour. I was wondering if you prefer one over the other?
Wholesome Yum D
0Hi Shelley, I would say that the almond flour recipe is more popular.
Michael
0Generally bagels are boiled in water with baking soda before baking. Have you tried that?
Wholesome Yum D
0Hi Michael, I have not tried that with this recipe.
Amanda Overton
0Wow! This recipe is AMAZING! I’m not much of a bake & I’m new to keto so I was a bit worried I’d tank on this. So easy, so delicious! Even my 14 year old daughter approved! Will definitely make again. Thanks Maya!
Cynthia
0Hi not sure where the 21 grams per bagel is coming from? I am getting around 10 grams for each of the six bagels….
Wholesome Yum D
0Hi Cynthia, Are you asking about the protein in the recipe?
Anita
0How can I do onion bagels?
Wholesome Yum D
0Hi Anita, I have never tried that, so I can’t say for sure. If you try it, please let me know the results.
Windy
0This is easy recipe for bagel. I love them. I use a bagel pan since I don’t have a food processor. The bagel pan help them be fluffier since I mix the ingredients by hand.
Martha Johnson
0Wow! Is all I can say. The bagels are great. I’m new to the bagel world, so I didn’t really know how the bagel should look. When I made the recipe, the log was too long and skinny: way too big of a hole. Looks like a skinny donut, although, mine did rise and get airy. Could you tell me how long of a log you make yours? I want mine to be fat and doughy like yours.
Maya | Wholesome Yum
0Hi Martha, I’ve never measured how long the log is, but you can see how they look before baking in the pictures or video above.
Martha
0I did watch the video, but obviously, I still need more help, cause I thought mine looked exactly like yours, I’m better with measurements, so if you don’t mind measuring next time you make your bagels, I would so much appreciate the length. I am making the bagels again today… so in love with them.
Sandra Collins
0Wonderful recipe! I’ve made these many times! Even those who aren’t gluten free or on a keto diet like them!
Deborah
0Sounds fabulous, will be giving it a try.
Kristyn
0We go through a lot of bagels at our house & making them is so much better!! The kids love to help! They are soft & taste better than any store bought!
Portia F
0My family loves these bagels! I make them every other week, they are so easy!
Julia
0I find baking a little difficult, so this recipe took me a little longer because I was being extra thorough. It worked out so well! I am planning on freezing them and using them as needed. Thank you for the recipe!
Roe
0I made these today and they were delicious. However, they were not as chewy as I expected. Any recommendations other than the xanthan gum.
Wholesome Yum D
0Hi Roe, Xanthan gum is an optional ingredient.
MitsyBaby
0Really love the keto diet as don’t miss all those carbs as you focus on healthy eating, but you do get a hankering for something like a bagel to go with your coffee. These bagels are so scrumptious I had to force myself to stop at 1 1/2. Was very pleased with how this recipe turned out using the almond flour version. As per a few reviews did find the need to up the flour a tad. Went the double boiler option with very finely shredded mozzarella to ensure an easy blend with the flour since I was mixing by hand. Adding the flour I surprisingly found the mixture to have a light fluff to it but a tad too sticky and seeming to need just a bit more flour so I opted for a 1/4 cup instead of 1/2 cup I had read in reviews as didn’t want to alter the intended texture and the dough was perfect then. Followed up with a chill in the refrigerator and found no oil was required to handle the dough and forming the bagels was very easy. I chose to top half the batch with chia seeds and they came out a nice rise golden brown in my Breville Smart Oven (no issue with too flat as some noted). Very impressed with this recipe as the texture of the bagels was dense but airy as a bagel should be but would like to try for a little more rise than the 3/4″ achieved if possible. Wondering Maya how high yours come out? Thanks for another great Keto recipe.
Wholesome Yum D
0Hi, These bagels come out about 1 inch high.
MitsyBaby
0Maya so if can’t get to 1” height as tried again would this be because am mixing manually versus a food processor?
Wholesome Yum D
0Hi, Yes, that could be causing your issue.
Peggy Collins
0I haven’t made these yet, but I am wondering if instead of buying both mozzarella and cream cheese, would the Kraft Creamy Melt
Mozzarella Shredded Cheese with a Touch of Philadelphia work instead?
Wholesome Yum D
0Hi Peggy, No, I don’t suggest using that in this recipe.
MitsyBaby
0Hi Maya, can’t wait to try this recipe as although I love a Keto diet finding my body feels so much better without all those carbs, the bread fanatic in me still misses a fresh slice of bread and pizza, and will be trying your pizza dough recipe as well. My question is I don’t like using pre-shredded cheeses as they use additional additives to keep the cheese separate and am working on reducing my toxic intake as much as possible. I just purchased the Costco Mozzarella block cheese which I assume is considered soft/fresh and what you say not to use, but I don’t recall seeing “hard Mozzarella” anywhere. Is that a specific type you are referring to? Just want to make sure to get all the ingredients right for my bagel meltdown. Thx.
Wholesome Yum D
0Hi, As long as the mozzarella isn’t in water, it should work for you.
Dennis Demaree
0Can you please start putting ingredients in grams? Especially cheeses.
Please and thank you.
Wholesome Yum D
0Hi Dennis, You can change the recipe card from US customary to metric.
Richard
0Can you swap out the hard mozzarella with hard Swiss cheese?
Wholesome Yum D
0Hi Richard, No, I don’t think that would work in this recipe.