Updated Published Jan 10, 2019 By Julia 143 CommentsThis post may contain affiliate links.
Summary:
Use basic low carb ingredients like almond flour and mozzarella cheese to make these fantastic keto bagels. A homemade seasoning mix turns them into "everything bagels," or omit it for a plain version. Once baked, you can slice and toast these bagels, slathering your favorite spread on top or turning them into bagel sandwiches. Great for breakfast or lunch.
Everything Bagels
4.7 from 68 votesPRINT PIN
Prep: 10 minutes mins
Cook: 20 minutes mins
Yield: 4 bagels
INGREDIENTS
- 1.5 cups shredded mozzarella cheese (Note 1)
- 1 cup
almond flour (Note 2) - 1 ounce cream cheese
- 1 large egg
- 1/2 tablespoon olive oil
- 1.5 teaspoons baking powder
Optional Seasoning Mix (Note 3):
- 1 tablespoon
dry minced onion - 2 teaspoons
poppy seeds - 2 teaspoons
white sesame seeds - 1 teaspoon
garlic powder - 1/4 teaspoon table salt
INSTRUCTIONS
Prepare: Preheat oven to 375 F.
Prepare baking half sheet lined with parchment paper or nonstick baking mat. Stir together all seasoning mix ingredients in small bowl until well-mixed.Make Dough: Whisk almond flour, two-thirds of seasoning mix, and baking powder in microwave-safe bowl until well-mixed. Add mozzarella cheese and cream cheese to same bowl. Microwave uncovered for 45 seconds, stir, and microwave again for another 45 seconds or until cheese is melted (Note 4). Stir until mixture forms into smooth dough. Add egg to same bowl, working it in until completely absorbed and well-mixed; alternatively, use hands to knead it in once dough is cool enough to handle.
Form Bagels: Divide dough into 4 equal pieces. Shape each piece into 6-inch-long log, and attach ends to form bagel shape. Place bagels at least 2 inches apart on prepared lined baking sheet. Brush olive oil across tops of bagels. Sprinkle remaining seasoning mix on top, using as much or as little as desired.
Bake & Serve: Bake at 375 F until bagels are golden brown on top, 15 to 20 minutes. Slice bagels in half to toast them. Serve (Note 5) and store any leftovers (Note 6).
NUTRITION
| Makes 4 Servings |
| Amount Per Serving (1 bagel w/ seasoning): |
| Calories 370 (72% from fat) | |
| Total Fat 30g | 46% |
| Saturated Fat 8g | 41% |
| Cholesterol 82mg | 27% |
| Sodium 680mg | 28% |
| Net Carb 6.5g | |
| Total Carb 10g | 3% |
| Dietary Fiber 3.5g | 13% |
| Sugars 2g | |
| Protein 19g |
Vitamin A 10% · Vitamin C 0% · Calcium 46% · Iron 9%
PHOTOS
NOTES & TIPS
(1) Mozzarella Cheese. About 6 ounces weight. I use a pre-shredded bag of low-moisture part-skim cheese, which means the cheese has been dried out for a longer shelf life and better browning ability. Mozzarella plays an important role in achieving a dough with the proper texture, so I don’t recommend substituting with other types of cheese.
(2) Almond Flour. About 4 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I generally don’t recommend substituting with other flours because they vary in their absorbency, but one reader (Brittani) got good results using 1/2 cup coconut flour instead.
(3) Seasoning Mix. This is a homemade “everything bagel’ seasoning, which is used as a topping and added to the dough. You can replace it with 2 tablespoons of your favorite seasoning, homemade or store-bought, or omit it completely for plain bagels.
(4) Microwaving Mixture. The mixture should be heated enough that it can be easily stirred into a cohesive dough — see step-by-step photos to get an idea of what it should look like. The microwave cooking time is based on a 700-watt microwave operating at 100% power, and is approximate since microwaves vary.
(5) Serving. Serve these bagels like you would any regular bagel. Use a toaster or toast the bagel halves on a hot skillet. They’re delicious when slathered with a cream cheese spread or topped with guacamole or avocado slices (think avocado toast!). Since the “everything bagel” seasoning flavor is very prominent, skip the seasoning mix and make plain bagels if you plan on using peanut butter, a fruity jam (like low carb blueberry jam), or more delicate flavors. You can also make a bagel sandwich using a filling like scrambled eggs and scallions, avocado egg salad, or smoked salmon and cream cheese.
(6) Storage. Let the bagels cool completely at room temperature, then store in a covered container or resealable bag in the refrigerator. For best results, enjoy within a few days. To reheat, cut each bagel in half, and place the halves in a toaster or on a skillet over medium heat for 5 minutes or until heated through.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
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newest oldest most voted
Miranda
Delicious bagels..but from making them in the past, mine always came out looking like skinny circles and not plump round bagels….so this time. Instead of rolling, I divided into 4 balls…placed them on the parchment paper and flattened with my hand…I then poked a hole in the middle and stretched the center til it resembled a bagel….so much easier and worked fabulously!
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3 years ago
Lisa
I did this too. They resemble bialys, but that’s ok.
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3 years ago
Jennifer
I happened to be out of almond flour this time around, so I used 1/2 cup of the Pillsbury GF all purpose flour and it turned out great. Love this recipe!
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3 years ago
Katherine
I just made two batches and they are amazing. I had to adjust my cooking time to 16 mins. I made one batch plain and one cheddar jalapeño. Added 1/2 cup cheddar and chopped up 4 oz of jalapeño slices and incorporated it with the egg. Oh my gosh! So yum! Thank you for this recipe!
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4 years ago
Julia
You’re welcome, Katherine! Cheddar jalapeño sounds amazing 🙂
Alethia
This sounds incredible!!!! SO going to try!
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3 years ago
Kailey
They taste like I’ve died and gone to some magical cheesy biscuit heaven. Texture is wonderful as well! They’re amazing alone as is, so I cannot wait to try as a sandwich. I did change it up a bit and brushed them with melted butter instead of oil(I was out!). I will be making these all the time! Thanks so much for the recipe!😘
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4 years ago
Manny
Thanks for the delicious recipe! I made this without the seeds and went for an onion taste instead. I saved one for the next morning and it was still delicious. I don’t have a toaster so I heated it up in the oven for about 5 min while making my bacon eggs, topped it off with some cheese for a low carb Egg/Bacon/Cheese McMuffin 🙂
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4 years ago
Christina Clement
Just made these for the first time and they are so good!! I can’t wait to try a breakfast sandwich with them. Hubby was surprised at how good they taste!
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4 years ago
Jessica
So I am thinking about meal planning with these. Is it possible to make a large batch, make breakfast sandwiches, and freeze them for a quick on the go breakfast? I work 5a to 3:30p and it takes me 1 hour one way to get to work. If I could just grab a sandwich from the freezer and pop it in the microwave as I am heading out would be a game changer.
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4 years ago
Jennifer
I would never put any type of bread in the microwave. Use a toaster.
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3 years ago
Brittany
You’ve never had a microwaved breakfast sandwich..?
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3 years ago
JAime moreau
Yes! I do this weekly and put in a container in my fridge 😊
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3 years ago
Amber
Thank you for sharing this recipe! Love these! How do you store the leftover bagels? Have you frozen them?
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4 years ago
Deb
I think it tastes better than store bought..
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3 years ago
Nicole
Absolutely delicious! Followed the recipe exactly and they turned out GREAT. Best alternative to any bread/bagel recipe I’ve tried!
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4 years ago
Judy
I saw this was previously asked, but I don’t see it answered. Could I make a large batch and then freeze them?
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3 years ago
Jessica
i loooooove this recipe!!!! It’s hard to keep my husband interested in the low carb diet without keeping it interesting. This is a great treat for a weekend brunch or even just a lazy weekday dinner. I used it to make breakfasty sandwiches and my husband said you wouldn’t even be able to tell it was low carb! This is a recipe i’ll be using lots!!!
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3 years ago
Mari
They are delicious. Made them yesterday with my 4 year old. I toasted one this morning with some butter and apricot jelly. Amazing! We bought the store everything bagel seasoning mix. So good! Definitely making another batch!
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3 years ago
Patricia Dietiker
Just made this recipe, it was shockingly delicious! Very pleased with the look, texture and taste! Thank you!
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3 years ago
Karla
I made these to try out tonight. I made them a little small and it made 7. Cream cheese and honey roasted turkey added. They were delish!! Very simple!!
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3 years ago
Chris
Do these bagels freeze well?
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3 years ago
Nicole
Mine did not plump up, or stay together like your picture 😩 They tasted great tho. Any tips on what I could be missing?
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3 years ago
Julia
I would increase the amount of baking powder that you’re using, or possibly replace it with a new one if yours is old. Besides that, I can’t think of anything else you’re missing, especially since they tasted great.
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3 years ago
Stacy
I found out my baking soda was old! After I replaced it with new, everything has been much better. Silly me, should have checked the expiration date….
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1 year ago
Nicole
Stacy did you mean baking powder, not baking soda?
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1 year ago
Luanne Crabtree
These bagels are WONDERFUL…and my husband loves them also…will always be my go to bagel recipe! Thank you!
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3 years ago
Sandy
So good!! Thank you for the recipe. Very rarely do I miss bread but lately it’s been something I crave. This curbed my bread cravings. My husband also loved them.
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4 years ago
Jenny Yamasaki
Wow, I just made this and it is really good! 😋😋. I should have doubled (or tripled) it. Thank you Julia for this recipe.
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4 years ago
Liz
So good!! I was skeptical at first but they are easy to make and are yummy.. and I’m picky! Almost like a biscuit/English muffin. Thank you for the recipe!
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4 years ago
Julie
Great idea to try as an English muffin, no spices/seeds.
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3 years ago
Sandra
This recipe turn out great every time! I have a couple of members in my family who have gluten sensitivities. It’s hard to find good recipes for baked goods, but this recipe has it all, good texture and good flavor!
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4 years ago
Marie
For Christmas brunch, I made your recipe using a large cookie baller. Two batches made enough bites for 10 people to share.
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4 years ago
Andrea
I tried this recipe once but unfortunately, did not read the comments before I did so. I used coconut flour instead of almond flour. They turned out like crumbly biscuits. They were edible, but not what I was looking for. I just made them with almond flour now. What a world of difference! Thank you for posting this recipe.
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4 years ago
Lisa Hiatt
Is there an alternative to almond flour? I have a nut allergy…thanks
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4 years ago
Brittani
I used coconut flour but adjusted the measurement to 1/2 cup coconut flour. They turned out great and hubby loves them! Thanks so much for the recipe, we love bread but not the carbs 😉.
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4 years ago
Helene Colaizzi
I loved this recipe and site!! You have spoiled me. Now when I see a recipe that doesn’t use weights, I’m reluctant to try it. However, I did recently see a Fathead dough recipe for Keto “Hot Pockets” that used a bit of yeast (1 packet). What are your thoughts on that and does the yeast kick the recipe out of a “Keto” classification? I was thinking of adding yeast to this bagel recipe the next I make it. Thank you very much !!
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4 years ago
Julia
Hi Helene! Glad to hear that you liked this recipe. I don’t see anything wrong with using yeast; active dry yeast is about 15% net carbs by weight, and using a small amount shouldn’t make the overall net carbs prohibitive. You might need to add some sugar for the yeast to convert. Hope that helps!
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4 years ago
