These bagels are definitely “As Good As The Real Thing Certified”… In fact, when we went off keto for vacation a few months back we had some regular bagels and were super depressed that they weren’t nearly as flavorful as our fathead bagels, for 10000x the carbs.
I can’t take credit for this recipe, there’s a million versions of it floating around the internet and I think the original recipe actually appeared on Reddit. But, I can add in my little tips and tricks to make sure it comes out as good as promised.
Ingredients:
- 3 cups pre-shredded, low-moisture, part-skim mozzarella (trust me, you don’t want to use the authentic wet stuff here)
- 2 oz (4 tbsp) cream cheese
- 1.5 cups almond flour
- 2 tsp xantham gum (optional, but gives it that authentic chewy texture)
- Pinch salt
- 2 eggs
- Optional toppings: I like Trader Joe’s “everything but the bagel” seasoning, but you can use any traditional bagel flavoring
Recipe:
Preheat the oven to 400F.
Combine dry ingredients, then add the 2 eggs and combine further until you have an even paste.
Melt the mozzarella and cream cheese together – you can use the microwave or do it stove top. You want the mozzarella very melty, so usually I err on the side of over melted and then let it cool just until I can touch it without burning myself.
Knead together the almond flour and mozzarella mixtures. This takes a LOT of elbow grease and you have to work quickly because the mozzarella gets harder to work with as it cools. Your goal should be to eliminate almost all of the marbling appearance so you have a homogenous mixture, but don’t worry if you can’t get it 100%.
Divide the dough into 6, roll into logs and then pinch the ends to form a bagel shape. It’s worth mentioning at this moment that this dough also makes incredible pizza dough.
Place on a parchment lined cookie sheet and press any toppings onto the top and bottom of the bagels.
Bake for 18 minutes, rotating front to back halfway through. If you have a convection oven, bake at 375 for 15 minutes.
You can store these in the fridge for a few days, but they also freeze incredibly well. I make a double or triple batch and freeze for easy dinners. Just microwave until soft enough to slice, and then broil on low to toast.
Macros:
Makes 6 bagels. With whole milk mozzarella, each bagel is 400 cal / 4.5 net carb (8 total) / 33 fat / 21 protein
Fun modifications:
- You can replace 1 cup of the mozzarella for another cheese, maybe cheddar or asiago?
- They don’t have to be bagel shaped, you can use this to make a delicious pizza or calzone crust, garlic knots, etc
- I love to use these to make veggie sandwiches. The one pictured has melted Kerrygold garlic herb butter, sharp cheddar cheese, peppers, pickled onions, radish, tomato, cucumber, avocado, and sprouts
Keto Vegetarian Girl 