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.
-
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
-
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.)
-
Add the eggs to the food processor. Process until uniform. Set aside.
-
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.)
-
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.)
-
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.
-
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.
-
Bake keto bagels for about 15 minutes, until firm and golden brown.
-
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
Mike Bjorklund
0I have a son following the Specific carbohydrate diet for Crohn’s. Would it be possible to substitute baking soda for the baking powder in your recipes, since technically, he shouldn’t have baking powder because of it’s corn starch content.
Mike Bjorklund
Maya | Wholesome Yum
0Hi Mike, It depends on the recipe, but baking soda and baking powder aren’t the same because the baking soda needs something to react with. You can make a corn-free baking powder by using arrowroot powder instead of the cornstarch.
Sherry
0Hi, I just tried your recipe for the gluten free low carb bagels. Thank you so much for this recipe, they turned out beautifully. This was my first attempt at any gluten-free bread recipe. The one thing I really miss about eating gluten-free was bagels. Even my Dad and husband think they are great. Thanks so much. No cardboard taste or sawdust texture, which has been my experience with every commercial gluten-free bread product.
Maya | Wholesome Yum
0Thank you, Sherry! I’m glad you found a bread recipe that you like!
Nadine
0I have tried this recipe 2 times and failed both. 🙁 The first time I had only 150gr mozzarella and decreased the other ingredients accordingly, the second time I had all the ingredients in the amount as per your recipe. When I mixed the ingredients the dough remained very very runny and did not form a dough. Nonetheless, I still formed 6 “blobs” and baked them and the result was this mix between a giant cookie and a bun which was still very tasty but nothing like yours. I’m thinking that I’m not putting the right amount of almond flour. Can you give me the measurement for the almond flour in grams, please? I am in Europe and maybe the cup measurement I am using is different. Thank you!
Maya | Wholesome Yum
0Hi Nadine, Sorry you had issues with the recipe. A cup of almond flour is 112 grams. Also, make sure you are using finely ground blanched almond flour (not almond meal or “ground almonds”), and it should be hard mozzarella (not the soft fresh kind).
Nadine
0Thank you so much for taking the time to answer! In fact I am using ground almonds as I was of the impression that it is the same as almond flour. I will look for it and try again 🙂
Lindalee
0Oh my goodness! These bagels are the most delicious bagels I’ve eaten! Angels were dancing on my tongue! Maya, thank you! The first batch of dough was sticky, 2nd batch perfect. Both batches delicious! I put garlic/parm cheese on top as they went into the oven, garlic bagels! To say I am in KETO HEAVEN would be an understatement! Mahalo Nui Loa!!
Maya | Wholesome Yum
0Thank you so much! Those garlic bagels sound amazing!
Kaileen Hand
0So I just started keto this week and these are amazing oh my gosh! I’m making the chicken alfredo now and it’s amazing thus far. Thank you so much!
Maya | Wholesome Yum
0Thank you, Kaileen!
Carol Ann Napolitano
0I want to ask if I could make these bagels with half coconut flour. I bought so much coconut flour, and I’m trying to find a way to use it up. Also, can I use fewer yolks and the rest whites? Maybe less than half coconut flour? These look great, thank you for the recipe.
Maya | Wholesome Yum
0Hi Carol, I wouldn’t suggest modifying the flour or number of eggs in this recipe as it would affect the texture too much. If you’re looking to use up your coconut flour I have lots of recipes that use coconut flour! Just do a search on the website for coconut flour and you may find your new favorite coconut flour recipe!
Caryn
0They were so yummy! How do I store the bagels after making them?
Maya | Wholesome Yum
0Hi Caryn, You can store them in the refrigerator for a few days, or freeze for longer. They are best toasted afterward.
Haley
0Hi Maya,
I just made these and they are delicious! Thank you!
Question: I just put the ingredients into MFP and actually got this for a nutrition count of 6:
241 calories
19 g fat
3 g carbs
1 g fiber
1 g sugar
15 g protein
NC would then be 2 g
Wondering how you came up with higher numbers?
Thanks!
Maya | Wholesome Yum
0Thank you, Haley! The system uses FatSecret as the nutrition calculator, and unfortunately I can’t tell where the difference in calculations was without breaking it down. But, I’ve verified that the numbers on the label for this recipe are correct. I’m glad you liked the bagels!
Kelly M
0I made these today for the first time and they were SO good! Just what this Keto newb needed today! Can’t wait to make these again!
Maya | Wholesome Yum
0Thank you, Kelly!
Karrhy
0I cannot eat mozzarella cheese. Does cheddar cheese work as well?
Maya | Wholesome Yum
0Hi Karrhy, Yes, you can use cheddar. I do think they work better with mozzarella but it still works with cheddar.
Lisa J
0They are drier and more salty with cheddar but it does work. Still pretty good but more like a biscuit than a bagel.
Daniel Helfen
0This recipe looks simple and healthy! It’s a quick recipe. Could I freeze this recipe?
Maya | Wholesome Yum
0Hi Daniel, yes you can! I would freeze them after baking and use a toaster to heat them up when you are ready to eat them.
Lisa J
0I made these with another cheese (cheddar) since I had no mozzarella. They came out drier, less chewy… more like a biscuit. And they were salty. I think they are better with mozzarella.
Maya | Wholesome Yum
0Thanks, Lisa! Good to know!
Ayalah Fisher
0I have just made them: they are awesome. Need some salt, but they are really easy and tasty.
Maya | Wholesome Yum
0Thank you, Ayalah!
Connie
0One of the reasons I didn’t like making fathead dough was because of the need to knead. LOL! Using the kneader attachment is a complete game changer! Thanks for the tip. 😉
Connie
Janet W Bain
0I have tried your recipe as is to great success but found myself with a bag of lupin flour so decided to try it out on this recipe. Haven’t tasted them yet but straight out of the oven, they are beautiful. I also skipped the baking powder and they rose and kept their shapes. Lupin flour has only 1 net carb per quarter cup so a lot less carbs than almond meal.
Maya | Wholesome Yum
0Thank you, Janet! I’ll have to look into that.
Karen
0So I made these tonight. I am willing to bet my baking powder is a bit old and my cream cheese is un-American. So, a bit softer in consistency as if the only thing cream cheese is for is spreading on something. Anyway, they turned out brilliantly. The bagel was my number one bread sacrifice and I have not had one for 2.5 years. Even then I was very picky about my real bagels and started making them myself with barley syrup and extra gluten, boiling then baking – the whole thing. I am not sure anything keto will mimic the extra-gluten wheat flour bagel… but at this point I wouldn’t want it anyway. Thank you so much for this excellent modification on fathead dough – this will definitely be my new got to.
Maya | Wholesome Yum
0Thank you, Karen!
Marcia
0I wanted to sign up for the Meal Prep Boot Camp, but the link didn’t go through.
Please help me sign up. It sounds like a good class with lots of information.
Thank you.
Maya | Wholesome Yum
0Hi Marcia, Sorry that didn’t work for you – I’m getting you added!
Cindy Cirolla
0Mine turned out delicious, but flat. Any suggestions?
Maya | Wholesome Yum
0Hi Cindy, they may need to be baked for longer. Baked goods fall flat if they don’t bake for long enough.
Inez
0WOW!!! Yummy!!! I just started trying keto recipes and this one is awesome. I brought it to our Life Group breakfast this morning at church and was even asked for the recipe by someone who doesn’t limit their diet whatsoever and eats everything. I haven’t eaten a bagel in so long because of the carbs so I’m thrilled to be able to eat bagels again! I made exactly as written and topped with the everything seasoning you linked to – which is also awesome, I want to put it on more stuff. I pushed each bagel upside down onto a layer of the seasoning before baking. Thank you so much.
Maya | Wholesome Yum
0Thank you so much! These would be delicious with the everything seasoning!
Patti
0How do I get these not to flatten out like a bialli? I also started using a doughnut pan to help keep the shape as my bagels flatten out.
Maya | Wholesome Yum
0Hi Patti, They may need to be baked for longer. Baked goods fall flat if they don’t bake for long enough.
Leanne
0Hi, I am baking these now. Only thing is, I couldn’t find just almond flour. I could only find an almond flour/meal combo. Is that still ok? Will it still work? So excited to try these and really don’t want that to be a huge issue.
Maya | Wholesome Yum
0Hi Leanne, it shouldn’t be a huge issue. The texture will be a bit different but otherwise they should turn out fine.
Alexandra Young
0Can I use coconut flour? Someone I live with is allergic to tree nuts and I might want to eat these when she is around.
Maya | Wholesome Yum
0Hi Alexandra, Not with the same recipe, but you can probably use the dough from my fathead pizza crust (which is made with coconut flour) and form bagels with that. You’ll need more baking powder compared to the pizza version.
Tessa@tessadomesticdiva.com
0I loved these! A perfect vehicle for my breakfast sandwiches! Easy to make and work with too!
Maya | Wholesome Yum
0Thank you, Tessa!
Crystal
0So, I just used this recipe to make tortillas in a cast iron skillet! They turned out awesome! I have made the bagels many times and love them! Tonight, I left a little of the dough out and tried it and it worked! I made a burrito with it lol! Thanks so much for the awesome recipe!
Maya | Wholesome Yum
0Thank you, Crystal! That sounds awesome, I will definitely be trying that soon.
Bridgett
0Hi, is it possible to make these with just egg whites? I have an egg yellow severe allergy. Tia.
Maya | Wholesome Yum
0Hi Bridgett, I haven’t tried it with only egg whites. I think you can. They might be a little different (probably more dense) but should still work. One egg is about 3 tbsp egg whites, so that would be the equivalent replacement. I’d recommend adding a little more baking powder as well, and maybe a little fat like melted butter, since the yolks have a leavening effect and fat. Let me know how it goes if you try.
Wendy Haas
0These are truly the best low carb rolls, bagels, etc. I made them the first time as bagels and they came out perfect.
The second time I made them into six log shaped rolls , sprinkled with sesame seeds and Italian seasoning to be bread sticks with my low carb lasagna! Hats off to you for creating such a fast, easy way to make low carb bagels.
Maya | Wholesome Yum
0Thank you, Wendy! Great idea to make them into breadsticks, I’ll have to try that myself!
Mel
0Does it make a difference when you use low skim mozzarella? I accidentally grabbed the low skim & made these. They tasted gummy.
Maya | Wholesome Yum
0Hi Mel, Most shredded mozzarella is low-moisture part-skim. You don’t want fresh mozzarella (the white kind that comes in a log) for this recipe. Other than that, any shredded kind will work. If they tasted gummy, they were not baked long enough.
Cher
0Has anyone tried to make these with cinnamon? I’m thinking of adding Truvia and cinnamon to my second batch.
Christine
0My bagels look awesome when they first come out but then flatten super thin. I have new baking powder so I figured that wasn’t it. What can I do to keep them a bit fluffier?
Maya | Wholesome Yum
0Hi Christine, It may be that they weren’t baked all the way through enough. They’ll tend to fall flat if this happens.
Barb
0So Good!!!! Thanks for the recipe.
Maya | Wholesome Yum
0Thank you, Barb!
Kevin
0Wow! Make these!!!! I ended up using the stand mixer to make it easier to mix the dough as it is pretty stringy and gooey when you first add the cheese mixture. I used a little olive oil spray on my hands and wooden board (I have tile counter tops and dough and grout don’t make for fun clean up) when I started rolling out the dough and forming the bagels and it worked great to keep the dough from sticking to anything. I had to bake them for the whole 14 minutes and I actually broiled them for the last 2 min to give them a nice golden brown colour. They rose better than I thought they would and next time I will make the hole in the center bigger so they don’t end up looking like buns with a little crater in the middle. Ate one fresh out of the oven with butter and it was amazing! I can’t wait for an avocado tomato sandwich for breakfast tomorrow!
To make pizza dough can I just roll this out flat and shape into a pizza?
Maya | Wholesome Yum
0Thank you, Kevin! I haven’t tried making it into a pizza yet, but that should work. Just watch it closely for baking time.
Lynn
0This recipe has just opened up all kinds of new options! I’ve obviously had to give up sandwiches, what with the bread and all, but now…they’re back!
This works not just as bagels but as unshaped buns and rolled out square “bread slices”. I just love this, thank you so much for sharing!
Maya | Wholesome Yum
0Thank you, Lynn! I’m glad you’ve been able to find so many uses for it!
Lynn Hall
0These are better than “real” bagels…and so easy!
Used them for both sweet and savory, perfect either way.
Definitely on high rotation.
Maya | Wholesome Yum
0Thank you, Lynn! I’m glad you like them.
Gillian
0Hi, just adapted this to pizza base. Tastes like the real deal. I’m going to work out carb content. Thanks.
Maya | Wholesome Yum
0That’s awesome, Gillian! I’ll have to try that myself.
Nan Ache
0Oh Maya, thank you for putting together this recipe! I have enjoyed Fat-Head for Pizza crust and I’m ready to bake bagels! Today!!!
Bread-baking was my stepping stone into the kitchen at age 15 and I’m ready to try this recipe for bagels and perhaps…. ciabatta, baguettes, breadsticks, flatbread….I have missed baking bread so much, I cook very different now and together, my husband and I have lost 50 pounds!
I’m going to do a search to see if you’ve got a recipe for pretzels!!!
You are my new best friend! Thank you!
Maya | Wholesome Yum
0Thank you! I may have to start working on a pretzel recipe! 🙂
Kerry
0I needed hamburger buns and decided to use these. Just made 4″ rounds like a pancake and they were perfect. Flat yes, but much better than lettuce wraps.
Maya | Wholesome Yum
0Thank you, Kerry! Great idea to use these for burgers, I’ll have to try that!
Suzy
0I have been excited to try these so in prepping for the week ahead they were on the top of my list. Barely out of the oven and 2 were gone. My daughter who generally doesn’t like low carb substitutions absolutely loved them. My husband did too. Definite win on these!!
Maya | Wholesome Yum
0Thank you, Suzy! Sounds like they were a hit!
Jan
0I cannot tell you how glad I am to have found your recipe for this! As a bariatric surgery patient we are always looking for the highest protein count with the least carbs and the least volume as our new smaller tummies can’t handle big portions OR bread products! Having something like this opens up a world of possibilities so thank you once again! I made a double batch today and it came out absolutely perfect!
Maya | Wholesome Yum
0Thank you, Jan! I’m so glad this recipe is helpful for you!
Maxwell
0These are great! Thanks! I just made them for the fourth time. They store easily in the fridge and taste fresh with a quick toasting.
This last time, I doubled the recipe but only hand 16 ounces of mozzarella so used a whole stick of cream cheese (I think that’s 8oz?) and I actually think the consistency turned out even better! They’re more doughy and the raw dough was easier to work with. I also add some salt to the dough.
Either way, I love that this dough is so forgiving! Thanks again!
Maya | Wholesome Yum
0Thank you, Maxwell! I’m glad you like them. 🙂
Elizabeth
0Making these for the first time today and I hope they’re tasty!! They look very tasty!! What’s good to put on them?
Maya | Wholesome Yum
0Hi Elizabeth, I hope you like them! I like to put cream cheese on them and I’ve seen other people make breakfast sandwiches too!
Wholesome Yum A
0I made these for a law-office potluck. On a table covered in Muffins, Cakes, Brownies, fried chicken and a dozen of these bagels. They were gone before lunch!
Maya | Wholesome Yum
0I’m glad everyone liked them!
Adam
0Wow – made these tonight and these are a genuine 10/10. They don’t taste exactly like bagels – the mozzarella is too powerful for that – but the taste is fantastic, they are easy to make, and they toast up very well.
This is the closest I’ve found to a genuine low carb “bread” product. Wonderful recipe, thank you!
Adam
0By the way I used poppy seeds instead of sesame seeds. Worked out just perfectly.
Maya | Wholesome Yum
0Yum!
Maya | Wholesome Yum
0Thank you, Adam! So glad you liked them!
Binta
0Thank you so much for the recipe. I made full buns and they came out perfectly and taste very good!!!!!
Maya | Wholesome Yum
0Making full buns is a great idea! I’m glad you liked them.
Janee
0Love this recipe. I make it regularly. I quadrupled the recipe and froze them in batches. We take out some each week and have “buns” for burger, garlic “bread” for Keto spaghetti, toasted bagels for breakfast. It has allowed our meals to be versatile. I am planning on making another large batch this weekend and use it as a pizza crust.
Maya | Wholesome Yum
0Thank you, Janee! I’m glad you like the recipe!
Lori
0Loved these bagels, these will definitely be a staple. I did add a bit more almond flour, my dough was a bit too wet.
Looking forward to trying more of your recipes. 🙂
Maya | Wholesome Yum
0Thank you, Lori! I’m glad you liked them!
Jo
0Does any mozzarella cheese work in this recipe? The one I used didn’t seem to melt as well as yours.
Maya | Wholesome Yum
0Hi Jo, It just needs to be hard mozzarella (not the fresh, soft bright white kind). If it didn’t melt, you just need to heat it for longer.
Krista
0I used jalepeno cream cheese for an extra zip. I have my 2nd batch in the oven now. Sooo good. Going to try a cinnamon version tomorrow.
Maya | Wholesome Yum
0Thank you, Krista! Those are awesome ideas and they sound delicious!
Diane
0I LOVE these bagels! They’re easy to make and delicious! I’m wondering if I could use this recipe to make a “loaf” of bread? Do you think it might work?
Maya | Wholesome Yum
0Hi Diane, That’s an awesome idea! I’m adding it to my list ASAP. I haven’t tried it yet, so let me know how it goes if you try it.
Kimberly
0Is there a substitute for the cream cheese? I cannot eat it.
Maya | Wholesome Yum
0Hi Kimberly, I haven’t tried it but readers have said that vegan cream cheese replacements have worked for them.
Tiffani
0Delicious recipe!! I too found the dough too sticky to do anything with, even after about 30 minutes of kitchenaid mixing with the dough hook! I saw that all the ingredients were well incorporated, so I chilled the dough for about 30 minutes. It was then workable with a little oil on my hands. They are beautiful!
Maya | Wholesome Yum
0Thank you, Tiffani! Great idea to chill the dough.