Can you make a good keto bagel? Bagels, a truly good bagel spread with a good cream cheese is probably one of my favorite bread products. They are just so tasty and useful! Breakfast sandwiches, lunch sandwiches, sweet, savory, the possibilities are endless. I suppose that’s true with a loaf of bread as well, but we love bagels! Basically, a good bagel is super delicious, but hard to find normally, harder to find gluten free, and impossible to find grain free or keto. I found a keto bagel recipe that is pretty darn good for what it is, so I have brought it here to share with you,
Is it perfect? No! Will it fill that hole (hah!) in your life for a round bread product that you can smear cream cheese on? Yes! The additional advantage of this recipe is that it is also dairy free. I enjoy dairy and will definitely be experimenting with fat-head doughs, but for those of you who are dairy-free, this is a good recipe.
If you want something a bit simpler than bagels, try out our pancake recipe here. It is also super easy to make with kids!
And without further ado, enjoy your keto bagels!
- 1 tablespoon active dry yeast
- 2 teaspoons inulin maple syrup or honey, to feed the yeast
- 120 ml water lukewarm between 105-110°F
- 192 g almond flour
- 42 g golden flaxseed meal or psyllium husk, finely ground
- 20 g whey protein isolate or more almond flour (in tablespoons)
- 2 1/2 teaspoons xanthan gum or 1 1/2 tablespoon ground flax seeds**
- 2 teaspoons baking powder
- 1/2-3/4 teaspoon kosher salt depending on toppings
- 1 egg at room temperature
- 2 egg whites at room temperature
- 21 g extra virgin olive oil
- 1 tablespoon apple cider vinegar
Keto Bagel toppings
- 1 egg white lightly beaten with a teaspoon of water, for egg wash
- Trader Joe’s Everything But The Bagel
Our keto bagels use the focaccia methodology (albeit different ratios), but do check out the video below for deets ‘n tricks!
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn’t stick!) and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until ‘bagel shaped’. Cover with a oiled cling film (saran wrap) and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as the yeast taste develops much more!).
Preheat oven to 350°F/180°C while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375°F/190°C.
Brush with an egg white wash (better browning), sprinkle with toppings of choice (you can’t go wrong with Trader Joe’s Everything But The Bagel), and bake for about 20-25 mins until deep golden. Check in on them at minute 10-13, and cover with aluminum foil if needed.
Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can’t hold your horses, at least give it 15 minutes before digging in (the bagels in the pics were cut just 20 minutes after baking).
Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again. These guys also freeze great.
Can a keto bagel be good, really?
The taste is good. It has some ACV to add a bit of tang, and the flavors mingle nicely to replicate a whole wheat bagel.
The texture is fairly nice as well, though it falls a bit short on chewiness. The recipe recommends waiting until fully cooled before consuming, as that gives the best texture. That is certainly true. However, as I can attest when they are right out of the oven, the texture is still decent. We found that out since they came right out of the oven as we needed to leave for church… My timing is not always the best when baking…
These keto bagels hold up quite well for a keto product. While you can certainly tell they are grain free, they still have a nice chew and fairly nice crumb.
I did not use the whey protein in it, as I do not have any and I’m not sure how my girls would do with it. The original recipe says you can substitute additional almond flour, which is what I did, with no ill results that I can tell.
Due to timing (see above) I was not able to let it rise the whole hour, only about 40 minutes. I do think if I had been able to let them rise another 20-30 minutes that they would have been even better. They were still enjoyable, though, and are worth the time to make and enjoy 🙂