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The Best Fathead Keto Bagels Recipe

Breakfast
Gluten Free
Sides
Snacks
Vegetarian
★★★★☆
4.5/5
(1278 reviews)
By Zylo Nutritionist Team
The Best Fathead Keto Bagels
Zylo Recipes

Description

These delightful bagels reimagine a classic baked good with a uniquely satisfying texture. Crafted from a carefully balanced dough, they achieve a remarkable softness and chewiness that will captivate your taste buds. The dough, enriched with a touch of yeast, offers a wonderfully airy and velvety crumb, setting these bagels apart.

Each bite promises a delicious experience, leaving you yearning for another. The foundation of this recipe utilizes a special dough, lightened to perfection with the help of xanthan gum and yeast. This combination results in a beautifully risen and pillowy bread, providing the ideal base for your favorite bagel toppings or fillings.

For optimal results, it's highly recommended to include both the xanthan gum and the yeast, as their presence is crucial in achieving the desired light and airy texture, preventing a dense or crumbly outcome. Several key elements contribute to the success of these bagels. Firstly, when activating the yeast, ensure that the water is lukewarm, closely matching body temperature.

Water that is too hot can harm the yeast, while water that is too cold may hinder its activation. Secondly, allowing the dough to rest and rise in a warm environment for at least 30 minutes is essential. This step allows the dough to develop its characteristic airy texture, and skipping it may lead to a denser final product.

One of the many advantages of this bagel recipe is its adaptability. You can easily create plain bagels or everything bagels, depending on your preference. Feel free to incorporate a touch of sweetener into the dough and add blueberries, cranberries, or any other ingredient of your choice to create your own custom flavor combinations.

For an even more indulgent experience, consider making cheese-filled bagel bites, which offer a molten and irresistible snack. While the addition of sugar is generally avoided, this recipe makes a slight exception. The sugar serves as nourishment for the yeast, enabling it to produce carbon dioxide, the essential bubbles that give bread and baked goods their rise.

In essence, the yeast effectively consumes the sugar during activation, leaving none behind in the final product.

Preparation Time

Prep Time
1 h 40 min
Cook Time
15 min
Total Time
1 h 55 min

Nutrition Information

Per 1 Bagel serving
C
Calories
430 Kcal
C
Carbs
7 g
Fi
Fiber
3 g
Sugar
2 g
P
Protein
16 g
C
Fats
37 g
Saturated Fats 18 g
Unsaturated Fats 16 g
Cholestrol 140 mg
Sodium 400 mg
Potassium 100 mg
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Ingredients

    1.
    Active Dried Yeast / Quick Yeast
    Active Dried Yeast / Quick Yeast
    2 tsp
    2.
    Warm Water
    Warm Water
    2 tbsp
    3.
    Sugar
    Sugar
    0.5 tsp
    4.
    Almond flour
    Almond flour
    1 cup
    5.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    1 tsp
    6.
    Baking powder
    Baking powder
    1 tsp
    7.
    Salt
    Salt
    0.5 tsp
    8.
    Raw egg
    Raw egg
    2 large
    9.
    Mozzarella cheese, whole milk
    Mozzarella cheese, whole milk
    1 cup, shredded
    10.
    Cream cheese
    Cream cheese
    2 tbsp
    11.
    Egg yolk
    Egg yolk
    1 medium
    12.
    Sesame seeds, hulled, dried
    Sesame seeds, hulled, dried
    2 tbsp

Instructions

    1.
    To bloom the yeast, add the yeast and sugar to a bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
    2.
    Add the almond flour, xanthan gum, salt, and baking powder to your food processor. Whisk the eggs, then add them to the food processor. When the yeast has done proving, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
    3.
    In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
    4.
    Add the melted cheese to the food processor along with the dough. Process until a uniform dough forms. Scrape the sides and process again.
    5.
    Transfer the dough to an oiled bowl and smooth the top with a spatula. Cover the bowl with plastic wrap. Let it prove in a warm place for 1 hour.
    6.
    Preheat your oven to 325 Fahrenheit, and line a small baking dish with parchment paper. Oil your hands and separate the dough into 6-7 pieces. Roll them into even-sized balls and arrange them on the baking sheet.
    7.
    Poke a hole in the middle of each one, stretching to form a bagel. Cover with a piece of plastic wrap. Set aside in a warm place to prove for 30 minutes.
    8.
    Beat the egg yolk in a small bowl. Remove the plastic wrap and brush the bagels with the egg yolks. Sprinkle the surface with the sesame seeds.
    9.
    Bake for 15-20 minutes until they have doubled in size. They should be ready when they're golden, and an inserted toothpick comes out clean. Set them aside to cool before handling.