Best Keto Bagels Recipe (Mozzarella Dough) (2024)

FAQs

Why are my keto bagels flat? ›

Bagels Coming Out Flat:

But, here is what you can do: Use a food processor. I used to knead the dough for these keto bagels by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It's way less work and introduces more air bubbles, so the bagels end up taller and puffier.

Thomas' Keto Bagel Thins Bagels contain just 2 grams of net carbs per serving and are 80 calories, making it a great option if you are looking to cut back on carbs.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

The “whoosh effect” is a term for the noticeable weight loss that some people report while following low carb diets such as a keto diet. Some people believe that the whoosh effect happens when fat cells lose fat and fill with water. Researchers have not scientifically proven the whoosh effect, however.

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

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

Keto Soft White Net 1 Carb Bread 4.1 out of 5 stars. Read reviews for average rating value is 4.1 of 5. Read 157 Reviews Same page link. This keto bread contains 1g net carbs per slice, providing a high flavor and fiber bread for those following a keto diet.

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

Cream cheese: Cream cheese is very popular in the keto diet. At only 84 calories per 1 ounce serving, it has 1 gram of carbs and 2 grams of protein but packs 8 grams of fat per serving. It can be a keto-friendly snack or meal addition when more fat is needed.

Is baking soda or baking powder better for bagels? ›

To make bagels properly you need to give them a bath. Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste.

Boiling and baking the bagels

Adding a tablespoon of malted barley syrup or honey to the water will help with the colour and shine of the crust. I prefer to use honey but I have also boiled bagels in plain water too. Fill a large wide pot with water and add your honey or barley malt syrup and bring to a boil.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel. If you want a chewier bagel, both internally and externally, boil the bagels a little longer (90 seconds each side).

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.