These delicious homemade bagels are low carb, gluten free, sugar free and grain free. Don't be intimidated to make your own low carb bagels, these are easy to prepare and a have a fabulous texture!
There aren't many things I miss while eating a low carb diet. I can do without pasta, bread, potatoes and rice, but the one thing I really, really wish I could eat are bagels.
That's just one of the advantages of living in New Jersey, we absolutely have the best bagels, bread and pizza by far. When I went to school in Maryland I would always bring back a bunch of bagels every time and freeze the leftovers.
When we actually had leftovers.
My roommates were always so excited to have New Jersey bagels too, with good reason.
But it has been over 5 years since I have had a real New Jersey bagel and now I no longer have to miss them.
With that being said, as much as I love these low carb bagels and the texture of them, they are not identical to real, typical bagels. I am just keeping it real here.
These are a wonderful alternative and I love the taste and texture, but remember they are low carb and gluten free so they will not taste exactly the same as typical flour based bagels. That doesn't mean they aren't delicious though.
Why You Should Make These Low Carb Bagels
Although homemade bagels (especially low carb ones) sound like they are extremely time consuming and difficult to prepare, I promise these are super easy to make.
Although these low carb bagels do not have the identical texture to regular bagels, they make a wonderful low carb alternative.
Wouldn't these homemade bagels be perfect for Easter breakfast or brunch? Ok, they would be perfect any day, but maybe a little extra special on Easter morning.
I'd spread almond butter on top of mine. Or maybe make an egg, cheese bagel sandwich.
The possibilities are endless.
- Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in these low carb, gluten free bagels.
- Eggs - I use farm raised, organic eggs in this recipe which helps to keep the dough together.
- Mozzarella cheese - I am aware that mozzarella cheese might sound strange in a bagel recipe, but it's the secret ingredient that gives these a wonderful texture. I use low moisture, full fat Mozzarella cheese in this recipe.
- Seeds - You can use Everything Bagel Seasoning, sesame seeds, poppy seeds, cinnamon...whatever you'd like!
How To Make These Low Carb Bagels
Beat eggs in a medium bowl and add garlic powder, baking powder and salt. Set aside.
Place mozzarella cheese in a saucepan with olive oil, place it over the stove and stir until is melted (this step can also be done in the microwave).
Place beaten eggs and melted mozzarella in a highspeed food processor for the mozzarella to combine with the eggs, this will result in a smooth batter.
Transfer the batter to the medium bowl and add the almond flour. Stir until a soft dough.
I have a bagel tray which makes these super easy to bake in the oven, but I wanted to show you an alternative way to make these just in case you only have a plain baking tray. It might take a few more minutes but they are still simple to make.
If you are not using a bagel tray, Form the bagels by shaping a ball, then press it down until it flattens a bit and finally makes a hole in the middle.
The brushed egg wash on top of the bagels give it the golden appearance similar to regular bagels. It is completely optional but I definitely recommend it.
TADA! Aren't they gorgeous?
Recipe FAQ's and Expert Tips
Most definitely, I freeze these all the time! Wrap each bagel individually in parchment paper and place in a plastic bag and freeze for up to 3 months.
I defrost overnight in the refrigerator and then simply toast to maintain the texture. Plus they taste delicious when they are toasted!
I do not recommend using your hands because this dough is very sticky. You could probably try a hand mixer to form the dough although I haven't tried it with that.
Yes. While other times I like to shred my own fresh Mozzarella cheese, I used the pre-shredded for this recipe and it comes out perfectly.
Gluten Free Raspberry Banana Bread from Lauren Kelly Nutrition
Homemade Cinnamon Crunch Bagels from Half Baked Harvest
Gluten Free Chocolate Chip Zucchini Bread from Lauren Kelly Nutrition
Jalapeno Cheddar Bagels from I Wash You Dry
Gluten Free Peanut Butter Banana Chocolate Chip Bread from Lauren Kelly Nutrition
Low Carb Bagels
- 1 ¾ cup super fine almond flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup shredded mozzarella cheese, melted
- 1 tablespoon olive oil
- For the topping:
- 1 tablespoon sesame seeds
- 1 ½ teaspoon poppy seeds
- 1 egg, beaten
- Pre-heat oven to 320 degrees F. Line a baking tray with parchment paper or a baking mat or spray a bagel tray with nonstick spray.
- Beat eggs in a medium bowl and add garlic powder, baking powder and salt. Set aside.
- Place mozzarella cheese in a saucepan with olive oil, place it over the stove and stir until is melted (this step can also be done in the microwave).
- Place beaten eggs and melted mozzarella in a highspeed food processor for the mozzarella to combine with the eggs, this will result in a smooth batter.
- Transfer the batter to the medium bowl and add the almond flour. Stir until a soft dough.
- Form the bagels by shaping a ball, then press it down until it flattens a bit and finally makes a hole in the middle. Or alternatively, plce dough into a preapred bagel tray, prssing mixture down.
- If you are not using a bagel tray, set the bagels in the prepared baking tray.
- Beat the egg and brushed them all. This will give them a pretty golden appearance.
- Sprinkle some poppy and sesame seeds all over the bagels.
- Bake them for 20 minutes or until golden brown.
- Let them cool before transfering.