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. Not to mention boring.
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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 (71g)
- 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.
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.
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.
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.
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!
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.
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!
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!
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! 🙂
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!
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!
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!