Best Keto Bagels Recipe (Mozzarella Dough) (2024)

FAQs

What is the secret to making bagels? ›

Bagels Coming Out 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.

70 CALORIES • 5g Net Carbs • 32g Fiber • 9g Protein

May contain sesame seeds.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.

The “whoosh effect” is a term for the noticeable weight loss that some people report while following low carb diets such as a keto diet. Some people believe that the whoosh effect happens when fat cells lose fat and fill with water. Researchers have not scientifically proven the whoosh effect, however.

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking.

1. Xanthan gum. Used for baking or thickening soups or sauces, xanthan gum has zero net carbs. Use in small amounts and be sure to sprinkle the thickener into soups or sauces a little at a time so that it doesn't clump.

Thomas' Keto Bagel Thins Bagels contain just 2 grams of net carbs per serving and are 80 calories, making it a great option if you are looking to cut back on carbs.

Is cream cheese keto? ›

Cream cheese: Cream cheese is very popular in the keto diet. At only 84 calories per 1 ounce serving, it has 1 gram of carbs and 2 grams of protein but packs 8 grams of fat per serving. It can be a keto-friendly snack or meal addition when more fat is needed.

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

To make bagels properly you need to give them a bath. Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste.

Boiling and baking the bagels

Adding a tablespoon of malted barley syrup or honey to the water will help with the colour and shine of the crust. I prefer to use honey but I have also boiled bagels in plain water too. Fill a large wide pot with water and add your honey or barley malt syrup and bring to a boil.

NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

The Key to a Real New York Bagel

New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.