Best Keto Bagels Recipe (Mozzarella Dough) (2024)

FAQs

Why are my keto bagels flat? ›

I have experimented quite a bit with fathead dough, which is typically made of cheese, almond flour, and eggs. Because almond flour has a high oil content, it causes a great deal of spreading during baking. This can mean that most keto bagels end up flat and shapeless.

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.

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.

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking. To correct this, try to find a warm, — not hot — spot to rise your dough.

Despite getting some nice blistering, overworked doughs don't retain gas well and resist expansion, leading to a dense ring with a tight crumb.

Here is how we made these keto bagels: Sub almond flour for bread flour. Almond flour (aka almond meal) is simply finely ground blanched almonds. It's much lower in carbs than all-purpose and bread flours, and it's naturally gluten-free.

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.

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. Use bread flour instead if you want, or any high-gluten flour, this will help create more glen in the dough.

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.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

Reducing your intake of carbs or calories, expanding your workout routine, reducing your stress levels, and trying intermittent fasting are all strategies to help break a weight loss plateau on the keto diet.

Some ready-made powders are too dense and make the bread heavy. If the buns appear to have large hollow bubbles inside, it may be due to the psyllium. Make sure you use powder, not whole husks.

On Reddit, one of the ways people say you can trigger the whoosh effect is to perform regular fasting, then eat a high-calorie “cheat meal.” Some blog sites say drinking alcohol the night before can help induce the whoosh effect due to alcohol's diuretic effects.

When it floats, it tells you that dough has risen enough. and is going to make a light and airy bagel. When it sinks like a rock, your dough is too dense, and it needs to rise a bit more before you boil. After you've boiled, you'll brush with the egg wash.