Having just bought some commercial keto bagels which I wasn’t impressed by, I thought I would try making some. The one’s I bought were very expensive, small, and the texture wasn’t nice as it contained grated courgette (zucchini). I’ve decided that I need to make my own so I am researching and trying different recipes.
This recipe was my first trial. As I’m lactose-intolerant and based on my success with the cheddar garlic dinner rolls, I swapped the mozzarella for grated lactose-free cheddar. These bagels were much better than the expensive ones I bought. They toasted well, held together with a filling, and had a good flavour. Though, I need to put more seeds on next time. I also want to find the ideal flour blend of almond and coconut flour so I can use this in more recipes.
Next time, I won’t follow the recipe to roll the dough out into 8 inch rolls then pinch together into a circular bagel shape; this took too long. The dough feels less pliable as it cools so speed is important. Instead, I will trial using an ice-cream scoop to divide and shape into rolls and then poke a hole in the centre. The recipe is well worth making. They freeze well in ziplock bags and reheat very well in the microwave or toaster.
Prep time: 20 mins| Cook time: 20 mins | Servings: 8
Nutrition per Bagel: calories 190 | fat 12.3g | carbs 5.5g
- 1/2 cup coconut flour (56g)
- 2 tsp baking powder (I used a gluten-free baking powder)
- 3/4 tsp xanthan gum
- 12 oz mozzarella (I used a lactose-free cheddar cheese)
- 2 large eggs
Optional seasoning topping
- 1 tsp sesame seeds
- 1 tsp poppyseed
- 1 tsp dried minced onion
- 1/2 tsp sea salt
- 1 tbsp butter, melted (I used a lactose-free butter)
- Preheat the oven to 350F/177C/157C fan-assisted oven, line a large baking tray with a silicone liner or grease-proof paper.
- Mix together the coconut flour, baking powder, and xanthan gum. Set aside.
- Prepare the topping, stir together the sesame seeds, poppyseed, dried onion, and salt. Once again, set aside.
- Next, melt the cheese in the microwave for 30 second increments, until melted and almost liquid in consistency. (Leave a minute in between to give time for the cheese to soften and melt so it doesn’t over-heat. I put a little butter in with the cheddar cheese as this was successful with the garlic dinner rolls.)
- Stir the eggs into the cheese mixture, mix until well combined.
- Then, add the cheese mixture to the dry ingredients, knead in the bowl using a spatula.
- Then turn out the mixture onto the prepared baking tray; continue to knead together until a dough is formed.
- Cut the dough in half, then cut each half into 4 equal portions so that you have 8 equal pieces of dough all together.
- Roll each portion out into a log about 8 inches long. Pinch the ends together, making a bagel shape. (Next time, I will trial using an ice-cream scoop to divide and shape the dough into rolls, then poke a hole in the centre)
- Brush the top of each bagel with melted butter, and dip firmly into the prepared seasoning topping.
- Bake for around 15-20 minutes, until the bagels have risen, and are golden brown.