Truly chewy keto bagels – you want them and I’ve got them! These bagels are low carb, nut-free, and take only 5 ingredients to make. Easy and delicious, they will take your healthy breakfast to a whole new level.
Okay, let’s talk about keto bagel recipes. Everyone seems to have one these days, and everyone seems to claim that theirs is the best. In case you haven’t noticed, I do not like to do what everyone else is doing. So despite many requests from readers, I really resisted coming up with my own keto bagels. But I finally caved, and here it is.
The reality is that these days, a lot of bloggers are simply doing whatever everyone else is doing. They are searching out the most popular ideas and recreating them in the hopes that theirs will be popular too.
If you’ve been thinking that a lot of keto food blogs are looking exactly the same lately, that’s because they are. The desire to get noticed and get ahead has killed originality and it makes me very sad.
Once upon a time, when I first started this website, bloggers were being unique and putting wonderful twists on old classics. Now so many of them just want to make whatever they think will do well in search results. Which means that they all essentially do the same recipes, trying to compete with one another. I find it very disheartening.
I have vowed not to succumb to this little game and to stay true to my creative spirit. So you may be wondering why I am now publishing a keto bagel recipe when there are so many of them. I will only do this when I think I have something unique to offer on a subject. Or when multiple readers put in a request for a particular recipe. And in this case, both rules apply.
Fathead Dough Bagels
For ages now, readers have been asking if they could make bagels from my Magic Mozzarella Dough. I’ve said yes, but with reservations. I love that version of the famous fathead dough and it’s ideal for things like keto cinnamon rolls and keto pizza.
But it does have a tendency to spread and flatten when baking and I wanted nice round domed bagels. Not bagel thins! And from what I hear, this is an issue with many other keto bagels as well.
Fathead dough has a lot of oil in it from the cheese and the cream cheese. If you’re adding almond flour to that, then you are adding even MORE oils. So it makes perfect sense that all of these fats melt together during baking and cause the dough to spread significantly.
You can always add more almond flour or something else but that just adds more carbs. And that’s not really the point now, is it?
Keto Bagels with Coconut Flour
But a few weeks ago, I was playing around with the recipe for keto gnocchi. I simply couldn’t get the plain cheese and egg version to hold together, no matter what I did, so I added some coconut flour. And then, when it still stuck to the pan and fell apart, I decided to pick up the bits and bake them instead. And they puffed and became beautifully golden brown and I realized I was onto something. It struck me that this dough would make really great low carb bagels.
For many folks, this recipe will be a hit because it’s entirely nut-free. I still had to play around with it some to get it to work. For one thing, I made them a bit on the small side the first time, divvying up the dough into 10 bagels. It’s better to make 8 slightly larger bagels, and they still only have 5.5g total carbs per serving. Yippee! That’s definitely doable for most keto dieters. I also needed more baking powder to get a better rise out of them.
I was really delighted with these. They taste like bagels, they have that real bagel chewiness, and they are quite easy to make. They reminded me of traditional Montreal style bagels…smaller and denser than the New York kind, but full of flavor and delightfully chewy. They toast really well too, and with a schmear of cream cheese, you can truly enjoy bagels again.
Tips for Making Keto Bagels
- Coconut flour can vary sometimes so it’s best to try to use what I used, which is Bob’s Red Mill.
- These bagels are best baked on a silicone mat, to help protect the bottoms from getting too brown.
- Bake the bagels in the middle of the oven for more even heat distribution.
- Use good baking powder that isn’t past its prime, so that they will rise properly.
- Bake until golden brown on the tops. Try not to take them out to early so that they don’t shrink.
So there you have it. My keto bagel recipe among a zillion other keto bagel recipes. But I think mine has worth and so I shared it with you.
But I promise you, my friends…I will never lose my originality.
Truly chewy keto bagels - you want them and I've got them! These bagels are low carb, nut-free, and take only 5 ingredients to make. Easy and delicious, they will take your healthy breakfast to a whole new level.
- 1/2 cup coconut flour (56g)
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 12 oz pre-shredded part skim mozzarella
- 2 large eggs
- 1 tsp sesame seeds
- 1 tsp poppyseed
- 1 tsp dried minced onion
- 1/2 tsp coarse salt
- 1 tbsp butter melted
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Preheat the oven to 350F and line a large baking sheet with a silicone liner. In a medium bowl, whisk together the coconut flour, baking powder, and xanthan gum. Set aside.
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In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and almost liquid. Stir in the flour mixture and the eggs and knead in the bowl using a rubber spatula.
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Turn out onto the prepared baking sheet and continue to knead together until cohesive. Cut the dough in half and cut each half into 4 equal portions so that you have 8 equal pieces of dough.
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Roll each portion out into a log about 8 inches long. Pinch the ends of the log together.
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In a shallow dish, stir together the sesame seeds, poppyseed, dried onion, and salt. Brush the top of each bagel with melted butter and dip firmly into the everything seasoning. Set back on the silicone mat.
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Bake 15 to 20 minutes, until the bagels have risen and are golden brown.
Carol Anne says
Thank you! Cannot washout to try this recipe. How well do the bagels keep? Can they be frozen?
Carolyn says
I suspect they will get pretty hard in the fridge or freezer. I didn’t try that, to be honest.
Rona Klein says
I realize this post is quite old but I always freeze them until I want to have one and then I pop it in the toaster and it’s delicious. The important tip is to slice them before you freeze them.
Carolyn says
Great idea!
Penny says
Not too sure what I did wrong but they didn’t fluff out. They stayed kinda like a pretzel. Tasty though!
Carolyn says
I wish I could say. This recipe works for me every time. Maybe your baking powder was a bit old?
Katie Clark says
I used a different brand of coconut flour and mine did not rise like the picture. I love making your recipes, they always turn out, maybe not as pretty- but always tasty.
Carolyn says
Can you let me know what brand of coconut flour? That helps me with other readers. Thanks!
Jenn says
Why not whole milk mozzarella?
Carolyn says
Because it doesn’t work in this recipe.
Kajal says
I have a woolworths brand for coconut flour. Do you think it will work? I have attached the link for the coconut flour. https://www.woolworths.co.za/prod/Food/Baskets/Today-with-Woolies/Alternative-flours/Coconut-Flour-500g/_/A-6009195036430
Carolyn says
It’s honestly really hard for me to say without being able to see and touch the coconut flour in person. Measure it out by weight, though, and that will be more accurate.
whisperingsage says
high elevation? I’m at 4000 feet and always have to adapt to that.
Barbara B says
Try freezing them like this – make strips of wax paper at least as wide as the bagel. Fold in half. Then, cut the bagels in half. Put 1 half on the bottom of an opened strip of wax paper, then fold the paper over and place another half on top. Then, you will take another strip and cut in half and place that on top. Then, slide into a sandwich type bag and seal. Depending on how many you make, you can place the individual bags into a larger ziploc (gallon size) and freeze. Defrost overnight or in the microwave for about 1-to – 1 1/2 minutes and then toast. I do this with Carolyn’s waffles as I make in batches of 20-30 at a time, different flavors, and I do this with burger meat, in 4-5 oz patties. I use the patties for tacos, meatballs, burgers, meat sauce, etc. Pull out what I need and I know what it weighs.
Beth says
I have frozen them and they’re fine. Just let them defrost on the counter.
TheaMaria says
Thank you for listing the weight of coconut flour!
Susan says
I have to thank you for a few things. First, thank you for your commitment & hard work to create these Keto recipes that are SO delicious & actually “do-able”!! I would have to say that MOST of the other ones out there leave much to be desired. But I have NEVER had a “fail” with any of yours. Second, thank you for your books! What a godsend. I have both and am anxiously waiting for the third (which I have pre-ordered). They are the Holy Grail of Keto!! Third, thank you for making it possible to me to finally get my type 2 diabetic husband, who was raised on rice pudding & chocolate cake, to completely commit to a Keto lifestyle and all because of your recipes! I have been struggling with his eating habits since we met (40 years ago!) & especially since he was diagnosed. Now, thanks to you, he not only loves eating your creations but has become very adept at making them himself. He has always loved to cook & bake as much as he loves to eat, and is VERY good at it!! But now… it’s actually healthy, too! Again, cannot thank you enough.
Carolyn says
Susan, thank YOU so much for taking the time to write and let me know all of that. It sincerely makes my day. It makes my week!
Lael Gray says
I want to chime in, too, Carolyn. My story is very similar to yours regarding Type 2 Diabetes, in spite of being a long-time runner and not having weight issues. But I have been a sugar and carb freak my whole life. If it weren’t for your recipes, I don’t think I’d be able to maintain this low carb diet that has completely reversed my diabetes. My family turns up their noses at some of what I prepare, but never your recipes. My doctor said, “I know it’s hard, but keep doing whatever it is you’re doing. It’s working.” It’s actually not really that hard, many thanks to you.
Carolyn says
Hooray and good for your doctor! That’s a great response.
Phoenix says
These were tasty but made exactly as written (new baking soda, bobs coconut flour) and they were much smaller size than the picture. So, a good mini bagel recipe, but don’t expect the large ones in the photo.
Carolyn says
Hello… the ones in the photos are not large, they are EXACTLY as they are made. And I am upfront in the blog post about their size:
“They reminded me of traditional Montreal style bagels…smaller and denser than the New York kind, but full of flavor and delightfully chewy.”
Carolyn says
YOu’re welcome. In a recipe like this, I know it’s good to be really exact. I will say, coconut flour can still vary, even when measured by weight so try to adjust as necessary.
Chrissy says
Can’t wait to make these, I enjoy and appreciate all of your recipes! How would you recommends storing them?
Carolyn says
Good question. I found that they lasted best on the counter in a covered container. They get pretty hard in the fridge.
Melissa says
How many days do you think they’ll last sitting out on the counter in an airtight container? They are absolutely delicious by the way!
Carolyn says
Well they do harden up as they sit for a few days. But you can always toast them or warm them in the microwave before eating. They should be good for 4 days or so.
Pattie Campbell says
Thank you for the this bagel recipe, and thank you for always providing wonderful, original recipes. You have become one of the few bloggers that I trust, and know the recipe you provide will turn out great. No wasted ingredients or wasted time. These are next up on my list of things to make.
Carolyn says
Thanks, Pattie!
Carolyn B says
Had a question on calculatingbthe carbs for one portion. 5.5g, should we subtract this from the fiber amount or leave as 5.5 for individual portion? Thanks
Carolyn says
5.5 are the TOTAL carbs. If you want to count net carbs, then it should be 5.5 minus 2.6.
Kate says
It’s absolutely true about a lot of the bloggers. It gets my dander up when I see established blogger’s recipes repurposed by modifying the order of ingredients, the directions, just the title, or not at all, literally a copy and paste. I honestly don’t know how they sleep at night.
On this recipe, I’m really excited! I’m a born-and-bred New Yorker, who left over 40 years ago, and if I could make something even remotely like a real bagel I’d be over the moon…so to speak 🙂
Carolyn says
Thanks, Kate. Gets your dander up, I love expressions like that! I do hope this lives up to your expectations. No keto bagel can truly compete with a New York or Montreal bagel but if we can get close, I am happy.
Linda says
Definitely will try! I’m not a fan of the fat head dough with the cream cheese .. these sound more like the traditional bagels!
Carolyn says
I don’t love the cream cheese versions either. And I love cream cheese…weird how that works!
Shelby says
This is awesome! I’ve made two bagel recipes but neither one were enough to make me want to make againbecause they aren’t bagel “like” enough. Can’t wait to try yours out!!
Carolyn says
Thanks, Shelby. Be sure to let me know what you think. No keto bagel is truly going to be like a REAL bagel so we do have to adjust our expectations a bit. But my family loved these!
Layvette says
What could be a substitute for the xanthan gum?
Carolyn says
Guar Gum or gluccomannan.
Taru says
Can I substitute something else, hard time finding Xantham or others mentioned, also very expensive
Carolyn says
You can try gluccomannan but that’s just as expensive. Skip it if you like but i can’t guarantee your results.
Deb says
Why wouldn’t you just use cornstarch? I’m mad at myself that I didn’t research this before I bought a 14.00 bag of Xanthan gum!
Carolyn says
Why wouldn’t I use cornstarch… hmmm, maybe because it does not have the same affect on keto baked goods and it add significantly more carbs. Oh and that bag of xanthan? It will last you YEARS and will be useful in a variety of different keto recipes, from ice cream and gravy to baked goods. Store it in a glass jar in the freezer and you will pretty much never have to buy xanthan again.
I bake and cook a lot. I am still working on the same bag of xanthan gum I got 4 years ago.
jenny melindy says
these look amazing! will try this weekend. So far I have loved any of your recipes I have tried!!
You are so right about bloggers, and that’s why I stick with a handful I have been following for a few years, including yours of course 🙂
one cooking question.. do you beat the eggs a little before adding them? Or just add them and mix that way…..
Carolyn says
I just add them straight to the mix so I don’t dirty another bowl but you could absolutely beat them first.
Rosanna says
I made them with organic part skim shredded mozzarella and found that the bagels were delicious in taste but they did flatten. I also tried non organic shredded part skim mozzarella and they did not flatten as much which was great, the taste was great but not like the organic ones. So my question is did you use the organic part skim mozzarella or non-organic in this recipe?
Carolyn says
I usually use organic, the Whole Foods brand.
PDX girl says
they totally look like real dough bagels, this recipe is something I can probably do. So, since you now have an agent how about then getting you on the food network. Remember they were interested you just needed an agent!!!
Carolyn says
I don’t have an agent!!! Who said I did?
PDX Girl says
I thought you have a book agent? Maybe I’m confused.
Maura says
I wonder — the best new york style bagels I’ve ever made (only once) were ones I boiled first before baking. I think I used malt in the water…I’ll have to see if I can find the recipe. That’s really what gave them a New York kick. I wonder if these would hold together if you boiled them first with some barley malt syrup? And would you ever consider adding yeast, just to give them a slightly yeasty flavor? (I could try these things but I am a keto cooking coward and live vicariously through others’ cooking!)
Carolyn says
I personally wouldn’t try the boiling. As I wrote in the post, I invented these after my gnocchi did not hold together during the boiling process.
Mary Smith says
Wondering if you had a silicone strainer in the pan first, you could make your gnocci or the boiled style bagel, it wouldn’t stick. I like to try everything at least once.
Carolyn says
Might be possible!
Kathryn says
I haven’t done it with this recipe as I’ve not tried it yet, but I used some yeast in another fathead dough recipe. The smell and taste were a big hit. I have celiac disease and haven’t had wheat bread in 12 years. The taste and smell of fathead dough with yeast added had me reassuring myself that what I was eating was still gluten-free and safe for me to eat.
Karen says
Girllllll. This transplanted New York bagel-lovin’ girl is in awe. Will make this weekend. I see visions of cream cheese and lox all over these bagels in my future. Woooooooot.
Carolyn says
I hope they live up to your lofty NY bagel expectations! 😉
Karen says
Your recipes always hit the mark. =))
Chelsea says
So the recipe states this is 8 servings but the directions make 4 bagels but the nutrition indicates 1 serving is 1 bagel…so shouldn’t it make 8 bagels or 1 serving is 1/2 bagel?
Carolyn says
No, the directions make 8 bagels. you cut each half of the dough into 4 sections. Sorry if I didn’t make that clear, I will take a look at the instructions.
Chelsea says
Thank you so much for the reply! Can’t wait to try this.
Margery Reynolds says
I got confused by this, too. I cut the dough into four and put them in my large bagel molds. Hoping I can get these giant things to bake through! Double checked the recipe and realized my mistake too late. How embarrassing!
Lori Kaumans says
These look so good! I’m definitely going to try these. 🙂 And please, keep working on a gnocchi recipe. I’ve tried the one you linked to and it was really good, but tasted like mozzarella cheese sticks to me. And thanks for always being original!
Teresa says
Can we bake these in a doughnut pan and the bagels turn out the same? Just wondering……
Thank You for this recipe, I do miss having bagels and other breads & this one no almond flour for a nice change.
Looking forward to baking these today!
Carolyn says
The issue with a donut pan, particularly a metal one, is that the bottoms and sides will brown a lot more.
Kate says
Works perfectly in my silicone donut pan!
Carolyn says
So good to know!
Inez says
It might work to nest your donut pan inside another baking pan filled with boiling water. Or set your donut pan on a silicone liner on a baking sheet. Maybe on an air-bake sheet?
Althea H. says
I saw these this morning on your blog, made them right away, & did not change a thing. Althought I did use Trader Joe’s Everything but Bagel seasoning so cheated a little. So easy and delicious and the perfect size. I am one that needs some kind of bread or toast at breakfast so low carb has been hard for me. Thank you for all of your recipes and your blog. Two years ago, my A1C had headed up to the prediabetes level. I turned to a no sugar and low carb diet and knocked it down to normal and I have you to thank!
What about freezing them, is it possible?
Carolyn says
Wow, thank you for this feedback. I am so happy to hear they worked out for you. Glad that A1c is on track!
Kim Pitts says
You got a winner here!! Made two batches already today! The second batch I wanted to be bigger so I could make the hubby breakfast sandwiches so I made six instead of eight in a metal Wilton donut pan…Perfect!! They taste amazing!!!
Carolyn says
Girl you are FAST!
Teresa says
Glad to hear this Kim, will try a batch this morning in my metal donut pan and watch for browning. Thanks for info!
Pam says
Kim Pitts, did you change the baking time for the 6 bagels instead of 8?
Liz B says
Hi Kim,
I’m getting ready to make these for breakfast tomorrow and also a Wilton doughnut pan. Did you grease it?
Thanks
Liz B
JoyB says
I can’t wait to try these! Do they have to be stored in the fridge?
Carolyn says
No, in fact they are best left on your counter in a covered container.
Heather says
How long do they last on the counter?
Carolyn says
A few days.
Betsy Stokes says
Made these today and oh my word! Delicious! I am so happy I get to have crispy, chewy bagels again! I made a shmear out of avocado. So good. Perfect “everything” mixture for the topping too!
Please please PLEASE keep up your standards! When every recipe is a winner, I don’t have to sort through mountains of meh! Thank you for waiting until you got it right. Because this one is soooo right!
Cecile says
Hi Carolyn,
I just took these out of the oven…they didn’t rise much…baking powder fresh however they seemed a bit dry when rolling out….I did not weight the flour, (new Bob’s Red Mill) only measured in cup. They smell delicious though….will not waste them!
Any advice?
Carolyn says
What kind of cheese did you use? I wonder if that was the issue? Are you packing your coconut flour? You really shouldn’t. Maybe try weighing the coconut flour for the next one. This recipe already has 4 people giving it rave reviews so I know it works well. I can’t identify the issue for sure in your case.
Cecile says
I used a good packaged organic mozzarella, not the fresh; melted really well. Did not pack coconut flour but was lazy in not using my scale. Also, may try larger eggs. Thanks and will make these again for what I am sure will be a better result.
Cecile says
Carolyn, my bad…I need my vision checked…I did not use pre- shredded Mozzarella…obviously did not read the recipe thoroughly. Will give it another go! So it really does make a difference.
Thanks
Cecile says
Ok, round two successful with the pre-shredded Mozzarella!!! So darn good with butter and a dollop of cream cheese. Thanks so much Carolyn!
Carolyn says
Hooray! 🙂
Alaine says
I also had flat bagels. Did not weigh the flour and will do that next time. They smell great though!! Next week another try. Baking powder pretty new. A tiny bit short of the 12 oz of cheese so maybe it was enough to make a difference. Thank you for your work for all of us.
Barb Welsh says
When I made them, it almost seemed like the eggs started to cook when I added them because it didnt’ seem like they incorporated properly. The dough was not smooth–more sticky, almost broken if that makes sense. They look ok, but didn’t rise as much as pic shows. They smelled really good. I tossed them into freezer for when ready, Kickin myself for not slicing first. If anyone ran into same problem, would appreciate guidance as they look really good when you get it right!
Carolyn says
Did you weigh your coconut flour?
Adrianne Sale says
Wonderful recipe!!! I was generous with my butter and I think that gave the perfect taste. The test will be my son who can sniff out all things coconut….I’m hopeful he’ll like them because it would be fantastic for his lunch box! Thank you again!!!
Carolyn says
Let me know what he thinks!
PDXGirl says
I thought you had a book agent?
Carolyn says
I have a publisher. 🙂 No agent. I had a literary agent a while ago but she was awful so we parted ways.
Joan Springer says
This recipe is fantastic!! I usually don’t make bread type recipes because I’m never happy with the results, I find most bread substitutes disappointing in taste and texture. These are WONDERFUL! They truly give me a bagel experience and I love them toasted. THANK YOU yet again for your creativity and for sharing.
Carolyn says
So glad to hear it, Joan!
allison says
Oh love your originality! You are one of a kind! Love all your recipes! Cant wait to make these!
Sandy says
I truly don’t know what’s trending with other keto bloggers because your site is the only one I trust. I have never had a single recipe of yours turn out anything less than fantastic, with most better than the full-carb version. My 10 year-old baker in chief swears by your recipes, blog and cookbook alike, and I love that she is learning a better way to cook from the beginning. I do have one huge request though. Please, please come up with a successful chicken and dumpling recipe. It is a staple comfort food in our house, and it kills me to make it for my kids and not be able to do a keto version. Thank you for all your efforts. You are appreciated more than you will ever know.
Carolyn says
Thanks, Sandy. I will definitely mull that one over!
Teresa says
Carolyn if anyone can come up with a good Keto chicken & dumpling recipe it is you. Chicken & dumplings are a staple Fall/Winter food here in the South. I love them but they are def not Keto friendly.
Jen says
I also plead for a chicken and dumpling recipe! The Cracker Barrel meal is my son’s favorite, and I wish I could make it low carb! It would make life so much easier for me. 🙂
Sally Cascio says
Hi Carolyn,
Would this recipe work with pre-shredded 4 cheese pizza – whole milk mozzarella, provolone, parmesan and romano?
Thanks,
Sally
Carolyn says
I am sorry, I have no idea. I used the ingredients listed only.
Joann says
I’m new to Keto WOE and recently learned the pre-shredded mozzarella contains potato starch which is a no-no. Can’t I just shred my own for this recipe? If so, same weight/amount? BTW, Carolyn your desserts are fabulous. I couldn’t do this WOE without your recipes. You have a gift which I’m so thankful you’re sharing!
Carolyn says
No, you can’t because that starch is actually critical to the outcome of the recipe. These are keto because they are so low carb in spite of the tiny bit of added starch in the pre-shredded cheese. I do keto and I sincerely believe that in this particular case, you shouldn’t be concerned. Normally I say added starches are an issue but it doesn’t amount to enough per bagel for any real concern, in my opinion.
Teresa says
Ok my review AFTER I made these super early this morning as my cats got me up at 4am wanting outside. LOL Baked them in Wilton metal donut pan, put donut pan on top of baking sheet so they do not get too brown. Bagels baked perfect and are wonderfully delish!
Thank You Carolyn for a great recipe with coconut flour, I am burned out on almond flour so this is a nice change. Bagels are small but hit the mark for my bread craving & low carb. Yaaaay!! I ate one for breakfast & one for lunch.
Jamie G says
Thanks for the baking sheet tip! I’m going to try that trick using my regular and mini bagel pans. 🙂
Esther R. says
I made these yesterday. I Love the coconut flour so much. Thank you
Carolyn says
Glad to hear it!
Kristy says
I have tried so many LC bagel recipes, even ones you boil. None I attempted twice. I had reservations because these seemed too simple to be awesome. So glad I made them! Best bagels I’ve had since going GF 4 years ago! No coconut taste either. The texture was impressive! I can’t wait to make a cinnamon raisin version! Thank you, thank you!
Carolyn says
That makes me so happy to hear, Kristy!
Cathy Denis says
I was curious to see whether there was a coconut taste to them because of the flour….. I will try these.
Kayla says
I’d love to know if you ended up with a coconut taste? I’m really hesitant to use coconut flour in savory recipes because the taste does tend to come through and it throws me off.
Wendy Jones says
Lovely recipe thank you so much. I applaud your decision to remain original – so many blogs now days repeat other peoples’ recipes and are too lazy to do the work. Keep up the amazing work. Warm African regards, Wendy (South Africa) xx
Carolyn says
Thanks so much, Wendy!
Emily says
These are AMAZING!!! I may eat all 8 for breakfast!! Thank you!!
Carolyn says
So glad you like them!
Janean Desmarais says
Does it have to be mozarella? Can it be a three cheese blend? I’m new-ish at this.
Carolyn says
It needs to be Mozzarella.
Amy says
I am new to keto baking and am still craving all things bread. I’ve made a few different variations of the fathead dough for different purposes, and even though I can taste a hint of coconut in this recipe (I’m very sensitive to it), this is my favorite recipe for any bread-like thing so far.
That said, on my first attempt at this recipe, the dough did spread, not rise. I used Bob’s Red Mill coconut flour and pre-shredded mozzarella from Costco, but the cheese doesn’t specifically say “part-skim” so I’m wondering if that’s the culprit. I know my baking powder is quality and recent. I’d love to try making these again, and will make sure it’s part-skim mozzerella next time. Do you think that’s the issue?
Thanks for a great recipe. I’m new to your blog but just bought your latest book and looking forward to trying many more recipes!
Carolyn says
Could be the issue but also…did you weigh the coconut flour? It can make a difference.
Amy says
I did not weigh the coconut flour, even though I weighed the mozzarella. I should have! I was careful not to pack it in, but next time I will weigh. Thank you!
Amy says
Ack, I went back through the cupboard and discovered the baking powder I used expired in 10/17!! I had two open containers and didn’t realize one was past expiration. I am going to assume this is the culprit! We still enjoyed these, though! Thank you!
Carolyn says
Oh that’s very likely to be it. Good to know!
Ellen Jost says
Just made these and turned out very well.Look fantastic! Used 22%Costco Shredded mozza. Weighed everything. Dough dried up a bit once cut i to 1/8 and difficult to roll as kinda fell apart so put each piece in microwace for 7-10 sec to warm and soften ip. In the end I gave up on bagel shapes and made hotdog type buns. Dtill good. Live the topping. Very bready! I think might work well in a cinnamon bun application!
JENNIFER KAY says
Hi! I am looking for to make this recipe today and have the ingredients but the xanthan gum. Is it ansolutelt necessary or is there anything I can replace it with? Thank you for all of your wonderful recipes!!
Debbie Ballman says
After having a transplant and having my triglycerides get out of range my doctor advised me to go on some type of lower carb diet. Once I came across your site and tried several of your recipes not only did my triglycerides drop but so did the weight. I have a team of transplant doctors, a kidney doctor, and a crohns doctor and they were all thrilled with the results I have achieved with your recipes. The one thing I missed the most was the Bagels. I tried your recipe the day I seen it in my inbox and was so surprised. From the first bite I was hooked. Can’t wait to go back to the grocery to get the ingredients to make more. The first batch didn’t last long. These are just as good as anything that I have ever purchased off the shelf. Thanks so much for sharing this recipe and all of the others that taste just as amazing.
Carolyn says
Oh Debbie, I am so glad you like them AND I am so glad you’ve gotten your health under control. What a great diet this is!
Debbie Ballman says
It is an amazing diet. I haven’t felt this good in years. Thank you so much for perfecting these recipes for all of us.
Jessica says
Man, I’m bummed! These looked so promising and it looked like everything was going great, but by the time the tops browned and I went to take them out, they had lost their rise and fallen flat. They look like a bialy now. Don’t know what went wrong…my baking powder was not expired and I did everything as the recipe said. Is the mozzarella supposed to be hot when added to the other ingredients? And should the egg be beaten before added? Those were the only two things I was unsure of. Otherwise, I don’t know why they lost their rise
Carolyn says
Not sure what went wrong either. The mozzarella is supposed to be hot when everything gets added.
Jessica says
Man, I’m bummed! These looked so promising and it looked like everything was going great, but by the time the tops browned and I went to take them out, they had lost their rise and fallen flat. They look like a bialy now. Don’t know what went wrong…my baking powder was not expired and I did everything as the recipe said, except I did half it to only make 4. Is the mozzarella supposed to be hot when added to the other ingredients? And should the egg be beaten before added? Those were the only two things I was unsure of. Otherwise, I don’t know why they lost their rise
Carolyn says
Sorry, I really can’t tell what went wrong. The cheese is pretty hot, yes. The eggs get beaten as you work them in, although you can beat them beforehand if you like.
JaLene says
My weekday morning breakfasts at work just got so much happier! I just made these and they are so good! The possibilties are endless! Super easy to make and super tasty with a great texture! Thanks again for another fantastic recipe!
Mary says
I made these today and they’re fantastic! Mine raised but then fell but they still tasted wonderful!!! In your instructions you say to melt the cheese in the microwave in 30 second intervals until it’s almost liquid. By the time I said “enough” the cheese was so hot I was afraid the eggs would cook when I added them, but it never got to the “almost liquid” stage. It reminded me of years ago when we’d pull taffy at a friend’s house. And it was just about as hot!!! I wonder what I’m doing wrong?
Carolyn says
It’s probably the brand of cheese. What kind did you use? Regardless, it seems to have worked well!
Betsy Stokes says
Like I say above, I loved this recipe! I wonder, though, if anyone else noticed a change in texture over time when saving them in the covered container on the counter? It seems like these are best the day of baking and soon after. I am thinking of making up a batch of dough and baking them fresh when desired. Has anyone tried that? Thanks!
Carolyn says
I think that’s certainly worth a try. I would shape them and then refrigerate as the dough loses elasticity once it’s put in the fridge.
Valerie says
Best bagel yet! 20 minutes and they looked great. Tried one warm- and it had a great real bread texture.
Carolyn says
So glad you liked it!
Amy says
How long do they last covered at room temperature?
Carolyn says
Three or four days.
Gail Virgin says
Hi Carolyn! I absolutely LOVE your site, I have your two cookbooks and am awaiting your dessert one to arrive! 🤗 I am usually never disappointed with your recipes….they are always spot on!
So….sadly, I made these bagels and they did not really turn out for me. They certainly have a “chewiness” to them and taste good….but did not rise very well at all and are pretty small and flat looking. I used 12 ozs of Cracker Barrell, pre-shredded, part skim, Mozzarella cheese, 71 grams of Bob’s Red Mill Coconut flour, the Xanthan gum (no where near the BB date) and non-GMO, organic, aluminum-free Baking Powder (again, no where near the BB date)! Not sure what I did wrong!? What brand of cheese do you use? I melted the cheese and it was VERY soft, but definitely not liquid. When I added the coconut flour mixture & eggs it did not incorporate all that well. I continued to kneed it on parchment paper by hand and it held together, but seemed quite dry and was very difficult to roll and stay together….even though I tried warming up a couple of the pieces in the microwave! I WANT these to be as wonderful as yours look and as many reviews indicate! Could the cheese have not been melted enough? Does the brand make a difference? Thanks for any tips you can offer! 😊
Sherry Marshall says
same issue here, it never really turned to “near” liquid – I did what you did, kneeded it by hand to try to get all the ingredients together, I too put into microwave about half way through because they wouldn’t roll out anymore – couldn’t get them to stretch to the “abt 8 in” so they were smaller and didn’t rise well. So my question is about how long does it “normally” take to get the cheese to the proper consistency? I was afraid to just keep going. They tasted very good, just not large enough to treat as a bagel, ate more like a “roll”. Thank you!
Carolyn says
I can’t give you a “normal” amount of time in the microwave, since they all vary so much. But the cheese should be so melted that it’s almost pourable.
Carolyn says
Hi Gail, I used simply the 360 brand from Whole Foods. It’s so very hard to pinpoint what went wrong here. I don’t know for sure if the brand of cheese makes a difference, because with my magic mozzarella dough, I’ve used any number of brands and it works in all of them. Obviously you can see from the comments that this has worked for about 90% of people, but a few are having the same difficulties you did.
The cheese needs to be so liquidy it’s almost pourable, if that helps any? I will try these a few more times so I can pinpoint issues but so far, they’ve worked for me every time too. One final question…what brand of xanthan gum? Oh also…what are the additional ingredients in the Cracker Barrel cheese? Maybe they add something to it that’s an issue…
Annette Mahoney says
Carolyn I made these last night and hubby was so excited to try one with cream cheese and lox as that was one of his favorite things to eat pre keto. He didn’t even wait till they were cooled and loved every bite. We have tried other keto bagels but they taste like coconut flour only. These are a keeper and I see no need to freeze as they wont last that long. Thank you for all the work you do. I think these would be great to take on a plane trip as they are stable.
Carolyn says
So glad to hear it, Annette!
Brenda Rintisch says
Carolyn,
Made these the day they were posted. Tasted great but mine didn’t look like the photo. Mine didn’t puff up. What went wrong? What does it mean to melt mozzarella “until almost liquid?” Perhaps that was it. Guessed at the cheese by using 1/4 Cup grated cheese for each ounce as I had some cubed in the freezer. Perhaps that was it. Would like to try again after your reply.
Brenda
Carolyn says
Okay so your cheese was an issue. I specify the pre-grated kind because it has a touch of starch and that helps the bagels.
Tami says
I just made these and they are amazing. We have bagels and smoked salmon every for Christmas morning, so I tried a Keto bagel last year. This recipe is much better. The dough was very easy to work with and they came out great. Thank you! Can’t wait for Christmas.
Carolyn says
Hi Tami, thanks so much. I am delighted to have come up with a recipe you can use for your Christmas morning!
Annette says
Carolyn thanks
Swith says
Hi Carolyn, I made these and they were amazing!!! I can’t thank you enough. The neighbors came over and stole half of them so now I need to bake more.
Just wanted you and your readers to know: I don’t have a microwave and I didn’t melt the cheese. I used a Cuisinart food precessor and chopped the grated cheese very fine. I added all the powdered ingredients and kept pulsing until it was sandy. After I added the eggs, I pulsed until it came together as a dough.
Hand formed the bagels as described. I couldn’t believe how well they rose! And stayed puffy! I did not use Bob’sRedmill coconut flour, I just used Presidents Choice. Also used old baking powder LOL!
This is a fantastic recipe. Thanks again.
Sarah Stillwell says
Thank you for sharing your experience making these with your food processor. I used mine as well when the eggs began to cook in the hot cheese mixture. I put everything in the food processor and processed until it became a cohesive dough and it turned out very well. I am going to try it the way you described as that would be a lot easier. With this dough I made a couple of hotdogs by wrapping the hotdog with some of this dough and it was very good dipped in sugar free ketchup and mustard. This is a great recipe Carolyn, thank you.
Amy says
I just tried making these using the food processor method and for the life of me could not get this into a workable dough. It looked so promising!! I think I may have had too much coconut flour because I weighed this time and it was definitely more than 1/2 a cup. My dough was very crumbly and impossible to form into anything but mounds of mashed together “dough.” They are in the oven so we shall see how they come out!
I like this method because I know the cheese is really well combined with the other ingredients. Just need to figure out a way to make the dough come together! I wonder if melting it some in the microwave before adding the eggs would help.
Erica says
“I wonder if melting it some in the microwave before adding the eggs would help.”
Yes…just like the recipe instructs! 🙂 I’ve made this recipe as written, and it’s really good. The steps are there for a reason, and it’s worthwhile to follow them at least the first time. Just my opinion.
Erica says
After posting this comment, it occurred to me that I used pre-shredded whole milk mozarella, because I don’t buy part-skim. So, I cannot truthfully say that I followed the recipe exactly as written. However, as someone who experienced success with the method prescribed by Carolyn’s recipe, I do stand by the recommendation to follow it.
Jamie G says
Great recipe! Closest thing to bagels I’ve tried. Made 6 regular and 8 mini bagels out of this using donut and mini donut pans. Mini bagels took about 15 min and regular took 20 min, using a cookie sheet underneath the pans to cut down on overbrowning. Super tasty! Raised a bit and did not fall. Used Trader Joe’s Everything Bagel seasoning on the regular bagels and chocolate salt on the mini bagels, and was generous with the butter. Next time I’m going to flavor the mini bagels with cinnamon-monkfruit ‘sugar’!
Thanks for the hard work on all your recipes!
Carolyn says
So glad you like them, Jamie!
shawna says
About those gnocchi…please share your results!
I LOVE gnocchi and would love to have some. How much coconut flour did you add?
Thanks in advance!
Krystal Miccio says
AMAZING!! I promised my co-workers (3 of which follow keto) I would make these and bring them in. I felt like a rock star!! Our morning break with your Keto bagels and cream cheese was a huge hit! My son (18) hung around the oven until they were golden and got “first dibs.” A hit at home and at work. Double win! Thank you Carolyn!
Carolyn says
Yay!
Julie says
Can we substitute gelatin for the xanthin gum? Would it be the same measurement.
Carolyn says
No, that won’t work.
Lisa says
What is the xanthan gum used for? Wondering if it could be used in other bread type recipes.
Carolyn says
It’s a thickener and a stabilizer.
Jill says
So good! So easy too. I used my hand mixer/beater to stir this up. I also used Whole milk mozzarella. Turned out great! I will definitely make these again. Thanks for sharing your recipes!
Rebecca says
I finally made these today and they turned out great! Such an easy recipe! Thank you!
Diane says
Hi! I’m super excited to try this recipe, but for the cheese, what’s the difference between the part-skim and whole mozza? I always thought we were supposed to use whole cheeses for keto? Thanks!!
Carolyn says
Part skim just makes this a lot less oily…much easier to work with. Believe me, it’s plenty high fat in the end anyway!
Esther R. says
This is a great recipe , I use to make everything .
Genine A says
My cheese turned into a glue consistency while melting in the microwave. It never became liquid form so consequently I was never able to truly it roll into a ball or rings. It seems that the shredded mozzarella is low in moisture does not work for this recipe.
Carolyn says
Actually it works perfectly because that’s what I use. Sounds to me like you overcooked it.
Mike says
I had a similar issue but I’m a pretty novice baker… any suggestions on how to get the mozzarella cheese to melt more liquidy instead of more glue like consistency? Should I take out after each 30 second interval and mix? Thanks!!!
Carolyn says
What brand of mozzarella was it?
Kathy says
These bagels are so easy to make and are to die for!!! Just made them and of course ate one right away for a late lunch. I could hardly wait for them to cool enough to get one in my eager little hand. My husband calls me a cake eater because I love carbs. You have made keto a sustainable possibility for me with your yummy recipes! Thank you, thank you, thank you!
Carolyn says
So glad to hear it!
Kathy says
I forgot to click the stars on my previous comment. I’d give it 10 stars if I could!! Easy and delish!!
Carolyn says
Thanks so much!
Barb says
Just made this recipe…yumm!!! I used one of the 8 piers and flattened out to make a mini pizza crust!!! So good. Can’t wait to make brownies!!!
Virginia says
Hmmm… well these turned out pretty good but the flour measurement vs. volume is way off. First I measured it and then I weighed it, and 1/2 cup was only 40something grams. Even packing the measuring cup I could only get to 50 grams. (And I used Bobs Red Mill coconut flour like you did.) So I used the larger amount (weight).
Anyway, the texture came out more bread like than any other fake keto bread recipe I’ve tried. I wouldn’t call it chewy, not like a real bagel anyway. But that’s OK, it was still satisfying. The coconut flavor coming through isn’t awesome, but it’s not a deal breaker. (maybe I should’ve used the smaller amount after all.) I’d leave the salt out of the topping next time, as the cheese is already pretty salty. I’ll also try an egg wash to adhere the topping next time as it didn’t really stick well with the butter.
Carolyn says
Hey there. I just measured it out again on 2 different scales and when I packed it, I got 61 and 66g respectively. Which just goes to show you that even the same brand of coconut flour differs from time to time. I’ve always said as much!
Yewande says
Good afternoon. Really would like to make these. But there’s no xanthum gum where I live. Any alternatives? Tapioca flour maybe?
Thanks
Carolyn says
You could try a tablespoon of tapioca.
Stephanie C says
You’ve hit it out of the park again! I’ve tried other Keto bagel recipes and was left disappointed each time. These are amazing. I’m not surprised as I’ve yet to find a recipe of yours I didnt like. I added a little jalapeño and cheddar on top and it took it to a whole new level. Thank you for continually sharing your creations!
Diana Lumbard says
Definite thumbs up on this recipe! I didn’t have on hand the seasonings so I used Trader Joes Everything But the Bagle seasoning mix. Thank you for providing an easy to follow and tasty end result bagel recipe!
Tope Cole says
I have just made this and they are absolutely delicious. Thank you!
Gwen says
These are amazing! Even my picky eater loved them.
Carolyn says
I love it when we win over the picky eaters!
Esther says
Omg, I have found my go-to keto bagel recipe! The texture is AMAZING! Thank you so much!
Carolyn says
So happy to hear it!
Kerri says
Hi Carolyn! I don’t usually post comments but I just had to let you know that these were AMAZING! I am skeptical of all low carb breads – they never seem to live up to my expectations, but these were awesome. Even my two teenage sons, who are not low carb, declared they like these better than regular bagels. That says a lot! I should know better by now…..I am NEVER disappointed in with ANY of your recipes. You are, hands down, the best, Caryolyn. THANK YOU!
Carolyn says
I am delighted to hear that! Thank you.
Michelle says
These are almost good… I think I’m just sick of Coconut flour. I have not tried anything with whey protein powder yet but could I use that as a substitution? If so how much? I am looking for nut free options thank you!
Carolyn says
I have never tried that as a sub here. You’re welcome to play with it!
Michelle Ierna says
Mine turned out small. are they supposed to be mini bagels? I made a 1/2 batch and my 4 bagels it made were only about 2inch in diameter and very thin…
They were tasty but I ate 1/2 of the batch since they were tiny.
Carolyn says
No, not tiny. They should be more like 4 inches across. What coconut flour did you use? Any chance you mismeasured something when cutting it in half?
Ellen says
I had the same issue. I used the recommended coconut flour brand and measurement. They are still delish!! Thank you!
Ruthie B says
Love! Love! Love! Thank you so much for this amazing recipe. So easy to make. Do you think think the recipe can be doubled to make more for meal planning?
Angel Moon says
Hi, just found & made these, and all I can say is that you’re a godsend! I’d given up on eating keto breads; bread-shaped eggs just doesn’t appeal. However! Now I can play with this recipe!
Mine rose, then fell; was it the rainy weather? The ingredients? Too hot? Not hot enough? Who knows. All I do know is the hubs was ecstatic to be able to eat “bread” again, and I’m glad to keep playing around with a recipe that works! Thanks!
Carolyn says
They do rise and then sink a bit upon cooling but they should sink too much. Maybe bake a bit longer?
Amanda says
Was sooo excited to make these so I made a batch about an hour ago. They taste great but didn’t rise at all. Pretty sure I followed all the directions. Any thoughts?
Carolyn says
If they didn’t rise at all, chances are your baking powder is no longer good. They definitely rise when baked!
Jennifer Blankinship says
What do you use to knead the dough with? Wet the spatula or use coconut flour?
Carolyn says
Nothing. Just the spatula… I would state if it needed something else.
Beth says
Hi! I just checked on mine in the oven and I’m hoping they turn out, however, I’m not sure they will because I just used the marble cheese I had in my fridge. Does it have to be mozzarella? If so, I wonder why?
Carolyn says
Because mozzarella is a lot more melty and gooey than any other cheese.
Linda Poynter says
I just made these and they are THE best Keto fathead bagel. I’ve made a couple of other low carb fathead bagels and they were a fail. These actually look like high carb bagel and taste great. I was hesitant to make them because I hate the taste of coconut flour but, YAY they didn’t have that flavor at all and I think it helped mask the cheese flavor some. Thanks for another fantastic recipe.
Carolyn says
Hooray I am so happy to hear it!
Alexandra Turmel says
Well this was a total disaster. Me or the recipe or the ingredients, i don’t know… I was so excited to try these. At least I only used half the ingredients (it only gave me 2 bagels not 4).
I had to add at least the same amount of almond flour for the dough to become cohesive. Otherwise it was just a complete mushy, messy, sticky mess. And I followed the recipe to a T… I’ve fone fathead dough and bagels before, I don’t know what went wrong 🙁 maybe my coconut flour is not a good one?
I hope they are tasty anyway!
Carolyn says
What coconut flour did you use?
Sherri says
Have you ever made blueberry bagels if so how could I incorporate them
Carolyn says
I haven’t, and fresh blueberries would probably get crushed here but if you could find sugar free dried ones, that would work.
Heather says
After these cooled they looked like a pretzel to me, so I dipped one in mustard. Pretty good. Just another low carb substitution
Jenn says
Can Arrowroot starch be used instead of xanthan gum? Just asking since that’s what I have in my pantry. I’m very intrigued by this recipe and can’t wait to try it!
Carolyn says
I can’t say since I didn’t test it that way. They don’t really work the same way and you need at least a teaspoon or two of arrowroot, which will probably add 1g carbs per bagel.
Carrie says
I made this recipe as you have it written. They turned out wonderful. My cooking time was a bit longer. Thank you for this wonderful recipe.
Carolyn says
So glad you like them!
Tammi says
Hi, I just made this recipe and it turned out great!
I will definitely make it again but I will omit the coarse salt.
I felt it was a bit too salty for me and I used unsalted butter;)
Tonya says
So delicious! I ended up with six somehow and it was a bit difficult to roll ‘em up! They rose and then flattened out a bit. Doesn’t even matter. So good toasted with butter and cream cheese. Now to stop me from eating all of them. I very rarely even ate regular bagels before keto. I see that changing.. good Lawd and Thank you!!
Carolyn says
Glad to hear it. Can you tell me what cheese and what almond flour you used? Both of those might be the issue here…
Angela Fernandez says
Tasted awesome! Only thing is that even after baking them for 20 whole minutes, I couldn’t wait to slice them open so I opened one up and they seemed too soft…. Almost raw but I figured it was jut the cheese. I’m curious if the insides r supposed to be firmer or be as soft as it was…. I’ve already eaten 2 bc they tasted so good but I’m wondering if I needed to cook them more.
Carolyn says
Did you split it while it was still warm? That might be part of the problem. But I haven’t had anyone else give that feedback so I am not sure. If they were under-baked, it could be that your oven runs a little on the low side.
Ali says
Hi there!
Made these tonight. I weighed the flour, used all fresh bought ingredients but I noticed two things. After I started kneading the “dough” it started drying out so I couldn’t roll it into logs so I popped them back into the microwave for additional 15 seconds to try and heat up the cheese to make it more rollable. I also didn’t notice any real rise and my bagels came out as thing as when they went in (circumstance of the log as well). Any ideas? I used pre shredded low moisture part skin mozzarella and the bobs coconut flour, Xanthan Gum and baking powder. Not sure why it didn’t come out like yours. :/
Carolyn says
I honestly can’t say except that different cheeses seem to behave a little differently. As for no rising…how fresh is your baking powder?
Lynda Virnig says
I tried this recipe this morning. I added a packet of yeast for a little yeasty taste and they turned out awesome. Even my non-keto husband liked them. This recipe is a keeper.
Carolyn says
So glad you like it!
Mary says
I would really like to try these, do they toast like non keto bread toasts? I miss eggs, but can’t seem to eat them without toast, I haven’t had fried, boiled or scrambled eggs in months!!
Next question us about the cheese, I can find part skimmed pre shredded but it doesn’t list any starch in the ingredients, it has cellulose listed?? Is it pizza mozzarella? Actually I just checked the pizza mozzarella and it lists cellulose powder, so I’m not sure. What brand did you use?
I live in a rural area, Nova Scotia Canada. My options are Atlantic Superstore, Sobeys and Walmart.
Not sure if I can find xanthan gum lol might have to order that! Life in a rural area!!!
Carolyn says
They toast well but go on a low setting so they don’t burn. And the cellulose in the cheese should be fine, I’ve used a bunch of different cheeses in this and never had an issue. The xanthan gum really will help, though!
Nicole says
what would be the best way to incorporate a cinnamon sugar flavor? granulated swerve and cinnamon…but when to add it, a swirl? a topping? what would you suggest? Thanks!
Carolyn says
Maybe roll the logs in it before you shape them?
Jamie says
I have been looking forward to making these for a few days. I made them this morning, and despite my overlooking the baking powder, they still tasted amazing. I should have been wearing my glasses.
My family loves your recipes, we know we will always have a good meal when we make something from your cookbooks or website. We truly appreciate all of the time and effort you put into making these amazing recipes. I have gifted your cookbooks to my parents who are just starting to try out a keto way to live.
Thank you
Carolyn says
So glad they still worked out!
Zoe says
I’m so excited to have a go at these! As I live alone & dont always have time to bake regularly just wondering if I could freeze the dough (already shaped) to then bake as needed? Would they be ok made as a bread-roll shape rather than bagel? Also I would love love love to find a bread that could be used for a Keto Bread & butter pudding… any ideas??? Love your recipes btw, thank you for your hard work! ❤️
Carolyn says
I am sure it would be fine, though they may be less chewy. For bread pudding, try making my cheesy skillet bread without the cheese, it’s perfect!
Gwen says
Any chance you have a dairy free substitute for this recipe?
Carolyn says
Sorry, I really don’t have any.
Mary says
I made these today and they are delicious. The only change I will make is getting my eggs to room temperature before adding them. I think that is why they did not rise very much. I have new baking powder so that was not the issue.
Patricia says
Hi Carolyn, do you think these would work using an egg replacement……like a flax egg? I really would like to try making these but I have to be egg free and that is so hard.
Deborah says
These turned out really great. Mine rose but not a lot…may increase the baking powder a bit to 2 1/2 tsp to try and get a more open texture as in you photo.
My only real problem is that my topping didn’t stick very well….will try an egg wash next time, that should do the trick.
Overall, a winner!
Leatha Miller says
I am brand new to the Keto Diet. What a blessing you are. Thank you so much for your time and for sharing to help us with our over all health. I am excited to get get started. I have ordered the ingredients and will be making these bagels. I can use them for any meal for that BREAD feeling. I will be getting your cookbooks as well. Again, thank you so much and God bless you and your family. I have a lot of weight to lose and when I see these reviews and I am very hopeful!
Carolyn says
You’re most welcome. And this is the best “diet” on the planet. Believe me, once you get used to it, you won’t ever want to go back.
Louise Fierro says
Do you have any hints on baking with this dough in High Altitudes? I live at over 5,000 ft and I have lots of problems getting things to bake right, they deflate, don’t rise or stay gooey. What to do?
Carolyn says
That’s what I’ve heard and I am sorry. I wish I knew for sure but I am told by some GF baking friends that you use all the same tricks that you would for regular baking. I just looked this up on allrecipes:
For cakes using baking powder:
Don’t overbeat the eggs. Overbeating adds too much air to the cake.
Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level.
Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.
Sue says
This is my first try, and I found the dough to be too crumbly to roll. I ended up flattening the ball and picking a hole in it. Is that because I didn’t melt the cheese enough?
Carolyn says
Could be the cheese, could be your almond flour, it’s really hard to say.
Bo Ismail says
Great recipe! Taste just like a real bagel, and probably the best keto bagel recipe I’ve tried so far. BUT, I didn’t get 8 bagels from this, and I found it really hard to get decent sizes because the dough was very dry like, but they taste awesome.
Carolyn says
The dough being dry is an issue that suggests your coconut flour is more absorbent. Try using a little less next time.
Chrisa says
My cheese never got liquidy and the dough was kinda lumpy. Nevertheless I kept going. They were difficult to form. They are very ugly looking and a bit flat. But I DONT CARE! They were delicious!!!!!!!!!! Chewy and very bread like. A dab of cream cheese and sooooooooo good. I’ll work on the look later 😏😋
Best bread-ish recipe out there. Can’t thank you enough for what you do!
Charmaine says
I just made these.. they are wonderful. I was afraid I messed them up.. but they turned out great.. I put them in my donut pan.. it makes 6.. so glad I found this recipe. Thank you very much.
Barbara Harris says
I made these recently and they looked great in the oven. Spread some what. When I took them out if the oven they deflated.
Ate them any way = my first sandwich in 14 months.
Not sure if I over baked them, had the same coconut flour and new baking powder. Trying again today and I will either have bagels or thin buns.
Thanks for all you wonderful recipes.
Shannon Davenport says
Question…how many times did you run the cheese through the 30 seconds in the microwave? I thought it was as melted as it would get (didn’t look shredded at all anymore), but it was very difficult to mix with the dry ingredients, therefor making it hard to roll out to the bagel shapes.
Carolyn says
Mine takes about 3 30-second zaps, maybe 4. When you stir the cheese, it should be almost like a thick liquid. But the brand of cheese can make a difference. I’ve had good luck with most of them but the Organic Valley kind gives me a bit of trouble for some reason.
Sonja says
I made these today and I love them. I love not having an almond taste, which every other bagel I made has had. I don’t taste the coconut at all. I used the Wilton donut pan and made six bagels They turned out nice and golden brown. They have a cheesy taste, so they are great for sandwiches.
Oyin says
This is by far the best keto bagel I’ve made. The others were so oily and I needed more oil on my palms to form them. Easy, straight to the point and perfect! Thank you. I can’t wait to try your recipes
Carolyn says
Thank you!
Ann says
So I boo booed somewhere along the line for this recipe and ended up with something like a cheese pastry. My oven was used previously for meatloaf at 400 degrees so I cut the bake time down to 13 minutes. Also my mozzarella was still slightly frozen so it didn’t incorporate well with the dry ingredients. I forgot to use the egg wash with everything seasoning too. They were still slightly doughy in the middle and beautifully brown all around, perfect for a dollop of cream cheese, jam in the middle and icing. Found a new treat by mistake as everyone in the family loved them.
Brittany says
These are so good . I had issues with my dough forming(I couldn’t roll it) but that’s ok! I made them into patties instead . They look like globs of biscuits but they taste amazing . I saw everyone posting those pretty keto bagels on Facebook but they were all made out of almond flour . I cannot eat almond flour. It ruins everything. So when I stumbled upon your recipe using coconut flour (which I love) , I jumped right on it. These are worth making even if you don’t get your dough to form right. Just make them biscuits !
Carolyn says
Try a different brand of cheese next time, that may make a difference
Amrita says
Amazing! I followed the recipe exactly and by weight, except that I put my part-skim mozzarella cheese over a pot of boiling water to melt, but it didn’t come close to getting “liquidy”–more like just “gluey.” I then tried to mix the dry ingredients and eggs in anyway, but it just wouldn’t incorporate. I solved this by putting the dough in the microwave for about two 30-second stints, and then with a good bit of kneading the dough came together just fine. I brushed with butter and added sesame seeds, minced onion, and cheddar cheese for cheddar bagels, and didn’t have a problem with the toppings falling off. I made 6 bagels and baked for about 20 minutes at 350, in my muffin top pan lined with parchment paper. I did not have a silicone baking mat, so they did get rather browned on the bottom, but it wasn’t a big deal. Other than that, they rose perfectly, and they turned out great! Perfect for a BALT, which is what I happened to be craving 🙂 I am looking forward to trying more recipes from this website!
Carolyn says
So glad you liked them!
Karyn says
So delicious! I used Trader Joe’s coconut flour, and they didn’t rise quite as much as yours. Taste is delicious though. (My baking powder is brand new so I know that’s not the culprit). Trader Joe’s “everything but the bagel” makes a great topping!
Ingrid says
I started my Keto journey at the beginning of this year… my endo recommended a low carb/Keto lifestyle to control my PCOS and loose weight since I am pre-diabetic. I can’t thank you enough for this recipe!! Being from NJ we love our breakfast bagels, I have tried several bagel recipes and this is by far THE BEST *** my kids beg me to make it and prefer this to any store bought bagel we can get here in FL its a win win, works with My diet and helps lower their carb intake as well!!! I love it ❤️ thanks again for the great recipe!
Carolyn says
So glad you liked them!
Chrisa says
Can anyone share what brand of cheese is working I’ve tried several and I can’t get it to liquefy much appreciated
Carolyn says
I just use the organic brand from Whole Foods.
barb says
Mine did not liquify either — no microwave so I just melted over a double boiler. I used Whole Foods part skim shredded mozzarella. So the batter was not what I would call smooth, but I was able to “roll” into bagel shapes, sort of. Still came out golden and lovely.
Izabella says
Thank you so very much for this recipe. Yummy and easy to make, love them. Even my husband, who is not on keto ate one and was surprised how tasty it was:)
Carolyn says
Wonderful!
Suzanne Burns says
Can you make this with almond flour?
Carolyn says
Not this recipe sorry.
LorFalcon says
Curious to know if I could sub some almond flour for the coconut and how much? Too much coconut hurts my tummy and starts up my diverticulitis.
Carolyn says
So what you probably want is to make bagels with my Magic Mozzarella Dough instead of this one. That one is mostly almond flour with only 1/4 cup coconut flour.
Barbara says
Unbelievable! Who would have thought: cheese, coconut and baking powder (plus eggs!) would give this lovely rise, golden color and bagel quality. Bravo to the chef! My first keto recipe from this blog. And I didn’t even bother with the xanthan gum. Such creativity! Thank you for this recipe!
Gloria Mann says
I have not had a failure with any of your recipes. Keep up the good work.
Carolyn says
Thank you!
Barb says
Like some others, I used the donut mold for these bagels, and they browned beautifully. I keep them in the fridge, on day five now, and they hold up well for lunch sandwiches, and surprisingly filling. I blended the dry + eggs together first and kneaded by hand into the mozzarella, and it made making the dough easier.
Thuy says
Just made these and they came out perfect! Thank you for creating a recipe to satisfy bagel cravings!
Carolyn says
So glad to hear it!
Lori Archer says
Thank you for the recipe. I made these this morning and they were awesome!
Cheryl Deger says
May I please ask? Are these full size bagels or mini bagels??? Thank You…
Carolyn says
Full size. But not the huge ones you might get in a grocery store. More like true NY bagels.
tiranda says
Walmart in USA has been carrying a lot of different things in their grocery section, so if Walmart in Canada has a grocery section, check closely. Might be in a diet section (keto) or bakiing. Much easier to order online of course, and check Walmart in passing.
Lisa says
These were delicious! I’ve used the dough before to wrap around hot dogs & bake at 350 for 20 min w everything bagel seasoning on them & that’s yummy too! Thanks for the great recipe!
Holly says
LOVE these! Have made them 3 or 4 times. Last two times with half mozzarella and half cheddar. Thank you for this recipe!!!!
Carolyn says
So glad you like them!
Leanne says
I have made low carb bagels in the past with almond flour and found them a bit too rich. I made these yesterday and was nervous about the coconut flour as I am not a huge fan but they are fantastic. You really can’t tell they are made with coconut flour. I am in Australia so just used a block of normal mozzarella and grated it and it worked great. Thank you so much for this recipe Carolyn, you certainly did make a good one.
Eve says
Is 12 oz of Mozzarella by weight or volume?
Carolyn says
12 ounces is a measure by weight, always.
Cara says
These are perfect! I have so much coconut flour to use up, so I’ve been searching for recipes to use with it. I love the servings slider, I was able to make a smaller batch of 4 to start, which is good for me as I will overindulge.
They are so filling, I ate two, and probably should have stopped at one, but the taste and texture was so amazing and I haven’t had anything so close to a bagel consistency. I don’t think I will go back to almond flour now.
Carolyn says
So glad to hear it!
Astrid says
Kudos to sticking to your guns, I love your recipes, have two of your books and use them all of the time. I am going to give these bagels a try and just know they will work out fine. You describe well and I have yet to have a recipe fail. My all time favorites are the cream cheese pancake in a deep pan, and the bacon maple muffins, even have some neighbors asking for those “keto delights” sometimes. The pancake in the pan I have now made twice with Lakanto monkfruit/Erythritol sweetener and a little of Dr. Oetker Lemon flavoring, it actually tastes like poundcake. I much appreciate your posts and actually don’t pay much attention to these new pages popping up.
Carolyn says
Thanks so much, Astrid. I try to be original but sometimes I find I have something great on my hands and even if it’s the same idea as other people, I have a good version with my own unique spin.
Philippa says
I can’t find reduced fat grated mozzarella (UK) in my supermarket. Will full fat just not work at all?
Carolyn says
It will work, actually. It just may make them a bit more dense.
Donna says
I’ve made this recipe several times now and really love the flavour.. But I can’t seem to get them to retain their thickness. Mine always spread and flatten in the oven, and a little more as they cool. Could the fat content of the cheese cause this?
Thanks! Love your recipes and can’t wait for your new book to arrive! (One more day to wait according to Amazon)
Carolyn says
With fathead, it’s always hard to identify what the factors are… could be the cheese, could be the flour. I would try working in another tbsp or two of coconut flour before you shape them.
Donna says
Thanks for the guidance. Tried again today and it worked perfectly!
Evie says
My boyfriend gave me your cookbook for Christmas and every recipe has turned out awesome (even for my bf who’s not on a keto-based diet) except, sadly, for this one. I followed the recipe to a T (as well as all the tips), but mine seemed to turn out much smaller, only somewhat chewy, and rose only a bit. The dough was also quite difficult to roll into the logs and into a bagel shape.
Do you think it was because I didn’t heat up the mozzarella up enough (it was liquidy – but hardened quite quickly) — should the dough still be warm when molding it into the 8 bagels? If I only made it into 4 bagels would that help with the size issue? (apologies for all the questions, I’m just determined to make mine look (and i’m sure taste) as amazing as yours do! 🙂
Thanks so much in advance.
Carolyn says
Rather than the fault lying with how much you heated the cheese, it’s more likely the cheese itself. I have good luck with all sorts of brands, except for some reason the Organic Valley. I can use Whole Foods or Safeway name brands no problem. But whenever I attempt any kind of fathead dough with OV, the cheese does exactly that, it hardens too quickly and the dough is tough to work with.
Ones that have worked well besides the WF and Safeway, are Trader Joe’s Organic, and Sargento. Try one of those maybe?
Valarie M says
Can these be made with almond flour and, if so, what would the measurements be? I can handle a little bit of coconut flour in a recipe , if more than a little I get very sick. Thx.
Carolyn says
Sorry to hear it. This is a coconut flour based recipe and doesn’t work that well with almond. But search my blog for “magic mozzarella dough” and you will have a mostly almond flour based version. It does tend to flatten a bit more during baking, however.
Joli Sidmore says
Oh my goodness! These bagels are the best!!! My husband, who is really picky loves them. 😀 He says it is a keeper. I didn’t tell him it had coconut in it until he ate one because he doesn’t like coconut. It does NOT taste like coconut. We added some pickled Jalapenos and they were a very nice addition. I gave some to friends and they loved them as well. I have used many of your recipes and they are always good.
Lorraine says
Can I use full fat mozzarella. I’ve never seen half fat blocks in uk, only the balls are available low fat and I know they won’t work
Carolyn says
You can certainly try. If you’re dough is too sticky, add more coconut flour one tablespoon at a time.
Ivy says
I’ve never made bagels but all of you seem to know what you are doing here and no one is wondering like I am….how do eight-inch logs pinched on the ends turn into things that look like bagels? I’ve read this whole recipe page twice What am I missing?
Cheryl P says
Ivy, I don’t know if you’ll see this, but you roll out the individual logs, then form each log into a circle, pinching the 2 ends of that log together (so the circle stays together). Hope that helps!
Staci says
Hello! I don’t have a microwave. Can I melt the cheese on the stove? Thanks!
Carolyn says
Yes, in a saucepan over low heat.
Sylvia says
I just purchased your keto baking book and tried this recipe! Hallelujah Best dang bagel recipe, your advice of using a scale worked, because I tried making these the day, complete fail. Went a bought a scale today and dang it best bagels ever! Been on the ketogenic way of eating going on 2 years and tried many recipes and this was the best. So THANK YOU
Can’t wait to try more recipes from your book.
Patricia says
These are nothing short of amazing, both in taste and ease of preparation. I’m making my 3rd batch right now as I’m trying to use up an excess of cheese (is that possible?) and egg whites. YES. I used an egg white equivalent to 2 eggs and it turned out wonderful. Huge THANK YOU for this winner! Might be my favorite Fathead recipe yet!
Tammy Bean says
I love this recipe. It is so flexible. I use this exact recipe as breadsticks and serve with Italian dishes or even my “bread” when I make a pizza casserole (I just dip the breadsticks in the pizza casserole to eat).
Kris says
Oh my gosh! I’ve got to try that!
Julie H. says
These exceeded my expectations. I’m new to keto and these were my first experimental batch of keto bagels. These were super delicious, chewy and incredibly easy. Definitely a keeper!
Marie Buckman says
Can I substitute oat fiber for the cocnut flour in the fat head dough? No one in my family cares for the coconut taste in the baking.
Carolyn says
You can certainly try but I am not sure it will work.
Kris says
I have been making your recipes since I first saw your posts on mark’s primal forms. You never EVER disappoint! I know that I can make one of your recipes without worrying it might just be an expensive flop. (Like so many others I’ve tried) But this one… my goodness! I never ever thought I would enjoy a low-carb bagel again.
This recipe is incredible!
Carolyn says
Thanks, Kris!
Julie Truscello says
Not sure what I did wrong, but I could not get the dough to work properly to roll out.
Carolyn says
Hi Julie, did you watch the video? That might help a bit!
AS says
The recipe is fantastic; light and unlike other almond flour bagels out there.
I am not sure what went wrong, but I was able to get six bagels only instead of eight. I also think that because the baking powder I used was slightly old, my bagels didn’t rise as much as yours did in the video/pictures.
Carolyn says
Glad they still worked out. Could also be your cheese. It’s very hard to say with fathead what makes the difference.
Deb says
Love the chewy texture. I sometimes roll them out like pretzels for a change. Super either way!!
Alice says
I have used your recipes for years, thank you. Nice to put a face to the recipes!
Claire says
I have never managed to bake a decent keto bread, it’s a disaster every single time. This is the only recipe that never fails me 🙂 I do it as bagels and even as small rolls, perfect every time. I’m curious to know if anyone has ever tried making a loaf out of this recipe, I’m very tempted to try.
Carolyn says
I did try it as a loaf one time… total disaster. 🙁 It was dense and chewy, and it wouldn’t rise as tall as real bread should.
Claire says
Ok, temptation gone. Thanks for the tip, and for your recipes 🙂
Julie says
Thank you so much for this recipe. I have been craving a “bread -like” keto bread. Dough made with almond flour is heavy and seems to bother my stomach. This dough is delicious! I plan to use it for my pizza crust too! Thanks again for sharing. I love all your recipes!
Sheri says
Hi Carolyn,
Thanks for a great recipe! I made these today for the first time and just polished off the first bagel…my, my, my, my, my! What a great treat! I have been wanting a bagel so bad for so long!
I did have the problem that another poster reported – my eggs seemed to begin to cook which made the dough not so cohesive and a little chunky. Do you allow the cheese to cool a bit before adding the flour and eggs? I added the dry ingredients first in hopes that they would cool the cheese down some, but apparently they didn’t cool it enough.
Carolyn says
I put it all in right away and begin mixing right away. Maybe it comes down to the bowl and whether it heats up in the microwave? What material is your bowl? Mine is glass and even with all the heat, it stays cool to the touch…
OlyGirl65 says
Have you ever tried mix uh ng a tsp or so od diastagic malt in the butter you brush on top to get a mire authentic bagel flavor?
Dante says
Allergic to xanthan gum (respiratory throat swelling) and after searching online ground white chia seeds should work well 1:1 substitute… What do you think of that? I gather the xanthan gum is as a thickener?
Carolyn says
It’s worth a try…
Michelle says
AWESOME, Stuck here in lockdown Land from COVID-19 😏 I’m trying all the recipes I’ve been wanting to try. I only had a 8 ounce bag Skim low-fat mozzarella cheese so I incorporated 2 ounces of cream cheese had a knead the dough a little more and added 1 tablespoon more of coconut flour increased bake time a bit . They came out so awesome they were divine, waiting on two of your cookbooks to be delivered from Amazon I’m so excited 🤩keep doing what you’re doing your recipes rock and your websites is fantastic
Tried to insert a photo guess an emoji will have to do 🥯🥯🥯🥯🥯
Baker Judy says
Hi Carolyn,
I was so excited to see this recipe in my very new cookbook! I made this right after the skillet pie.
I’d like your help in doing some problem-solving. I’ve made Fathead dough many times before. My favorite fathead dough has almond flour and NO cream cheese. But I don’t like the almond flavor.
I definitely used Bob’s Red Mill coconut flour when making your recipe. However, the dough was very dry. It had streaks of egg in it. I couldn’t make a smooth dough or shape it well. I used my silicone donut pan because i was nervous and I didn’t want to waste all that cheese. It didn’t rise. I tried making the recipe TWICE!
So here’s where I think the problem is—THE CHEESE! Your Whole Foods cheese has 1 carb, from cellulose. My friend shopped for us at Costco and brought us Kirkland cheese. That cheese has 2 carbs per serving from POTATO STARCH. The dough was dry and didn’t rise.
Since I have a boatload of this cheese, and since others seem to have issues, how about a bit of problem solving? You have a generous baker heart. If the dough is dry, should people:
1. Add some fat? Oil or butter? Maybe a tsp at a time?
2. Adding some water?
I’d suggest holding back a tablespoon or two of coconut flour for the next time, but that won’t help this batch.
What do you think? THANK YOU!!!
JudytheBaker says
Hi Carolyn, I tried to recipe again:
-with Kraft cheese
-with 4 grams less (almost 2 TBSP) coconut flour. The dough worked nicely, just like other fathead dough.
I made 7 bagels. They didn’t rise much, though. I don’t know how long my strands were. I might use my bagel pan next time.
Thanks for something to go with my lox in the morning!
Carolyn says
Hi Judy… if your coconut flour is measuring only 2g per tablespoon, then something is seriously wrong. Because 2 tbsp of coconut flour should weigh in at about 14-15g, so about 7g per tbsp.
Baker Judy says
Hello, Carolyn,
You are correct. I measured the coconut flour again, with the finely tuned coin scale that I use for yeast. And, instead of leveling off, I shook the Tablespoon like you would when you measure. 14.6 grams. I see that the coconut flour sticks and more was removed when leveling off. I was so frustrated last time with the results, that I measured too fast/inaccurately.
I do bake by weight. So I am baking by your measurements–56 grams coconut flour. I sprinkle the xanathan gum all around the dry ingredients, and then whisk it all in, along with all the dry ingredients. I melt the cheese (last time it was Kraft, with 1 carb/oz. When I mix the melted cheese with the dry ingredients, it doesn’t really mix well. I end up with dry dough to knead. The cheese is in streaks. Last time, I even tried putting the dough back in the microwave a bit to melt the cheese more. It didn’t help.
Maybe it’s what the cheese should look like when melted? I melt it like I would for almond flour fathead dough.
I’ve had 2 FAILS.; I don’t want to leave a bad review. This last batch didn’t rise. Flat bagels with lox and cream cheese isn’t fun.
I’m confused because I adore your recipes and never have a problem with them. I was even on your Swerve Zoom call, as I’m a real fan of yours.
Should I add cream cheese next time, like some other people have? I have tried to make your recipe to avoid that. I don’t know what’s wrong. I’d love your help.
BTW, I just had a steroid shot and got the munchies (it causes appetitie). Your brownie for one really did the trick! Used Toaster oven. Surprised I could wait that long….
Carolyn says
Hi Judy. I don’t know what to tell you here but this recipe works as is, as you can see from my video, and from the photos. The problem with fathead dough is that it’s very finicky – and as I point out in the video, the brand of cheese can affect things too. I like the Whole Foods 365 brand most, and also the Trader Joe’s organic
Since I am not right there with you, showing you how to do it or using MY exact ingredients, it seems like you’re going to have to play with things a bit. maybe the cream cheese will help, I really can’t be sure!
Wish I had more to guide you with…
Alicia says
Thank you SOOO MUCH for creating a unique keto friendly bagel recipe! I’ve tried the fathead dough versions a couple of times and while the bagels always look great, they are soo heavy and sit so hard in my stomach from the massive amount of cheese. I truly appreciate a bagel with lower calories and less cheese. It helps that I LOVE coconut flour! Thank you again so much! I actually found your recipe after googling “don’t like fathead bagels” just to see if I was the only person on planet earth who wanted a different low carb bagel option.
I can’t wait to check out some of your other recipes!
Claire says
I love this recipe so much. I do these bagels practically every week. Today I used this recipe as a pizza base. Delicious!
Baker Judy says
Hi Carolyn,
I wanted to do one last comment to thank you for trying to help me. There wasn’t a reply option after your last comment.
I’ve been scratching my head about this mystery. My guess is that it’s my arthritis causing it! You have two thickening agents working quickly. My hands don’t mix as quickly as they need to in this recipe. It thickens up before I can mix it. So I have streaks of cheese.
What attracted me to this recipe is my success with your recipes. Plus, I don’t like the almond flavor in my bagels. But not every recipe works well with every baker.
I thought about this as I tried another coconut flour recipe. That recipe had more eggs. Just coconut flour, although a bit more. No xanathan gum, which works fast. I had more time to work with the dough. I made great tortillas with the dough.
You said you can’t tell what’s going on unless you are standing right beside me. Gosh, you are so welcome to do that–although I might be really nervous. You are a rock star to me! If you are ever coming to the Reagan Library… We live nearby. 🙂
Carolyn says
Thanks for your feedback, Judy. I am sorry about the arthritis… maybe you can rope someone into helping you with this? Get them to do the quick kneading?
cheril says
These are quite tasty. I will weigh the coconut flour next time. I baked these on a very hot, humid day and they may not be the texture intended. Tasty and there will be a next time!!
Sarah says
These taste amazing but they turn out super flat and thin for me. I can’t figure out why. I measured carefully and I used fresh baking powder. Any tips?
Carolyn says
Probably the brand of cheese you are using. Try adding a bit more coconut flour next time.
AngelaB says
These keto bagels are SOOOO delicious! I made them as the directions stated and, though they didn’t rise very much, they did rise some and aren’t sad-looking flat discs. I had Trader Joe Everything bagel topping that I’ve been wanting to try. So try I did, and the results are excellent.
This was my first attempt with Fathead Daryl dough, and I know I’ll be using it a lot from now but on. My diabetic hubby uses every excuse to fill his mouth with breads of all kinds—as long as they aren’t keto. (We’ve had some pretty awful recipes in the past.) I know he’s going to love these bagels as much as I do.
Shayla says
The texture of these was great but I couldn’t get over the coconut flavor the coconut flour gave them. Maybe I should make a sweet bagel and not an everything bagel?
Carolyn says
Maybe you need to try a different coconut flour?
Joshua Newmark says
Ok….Being Jewish I crave bagels. But after finding out I’m gluten intolerant it’s been a sad couple of years lol. I tried this recipe today and I’m blown away! These almost pass as a NY Bagel. Next batch I’ll add some diastatic Malt Powder to give a kick but I can’t thank you enough for this recipe.
Carolyn says
Now THAT is a compliment. Thank you. Malt powder sounds like a great idea.
Jen says
What does the malt powder do?
Jen Jackson says
I have tried to make this recipe several times with all the correct ingredients and every time they didn’t turn out right. The dough was crumbly and dry, but today I was determined to make them work! I bought a food scale and was stunned at how off my measurements were all the other times!!! This time the dough turned out amazing! Super soft and pliable. They’re in the oven now and I’m sure they will be amazing! If you want your bagels to turn out, don’t trust your measuring skills….get a scale!!! Thank you so much for this amazing recipe!!!
Carolyn says
Well I am SO glad you were able to figure it out and make it work.