homemade bagels recipe

These easy bagels are just 5 ingredients and are low carb, keto, gluten free and wheat flour free.

Low Carb Keto Bagels

mozzarella cheese (low moisture part skim)

oz cream cheese

eggs egg

almond flour

tbsp baking powder (aluminum free)

sesame seeds (shredded cheese

Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.

In a small bowl, whisk together almond flour and baking powder. Set aside.

Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.

Add cheese, 2 eggs (remember one of the eggs listed is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into ropes about 1 inch thick. The plastic wrap should keep your dough from sticking to the board. Form the rope into a circle and pinch the ends shut. Carefully place circle onto lined baking sheet. Repeat with remaining dough. Place 4 bagels on each baking sheet. (The bagels should be placed about 2 inches apart. You can fit up to 6 on one regular half-sheet baking sheet. For the photos above, I made more than one batch which is why I put 6 bagels on each sheet.)

Add the final egg to a bowl and whisk. Generously brush surface of bagels with egg wash. If you wish to add bagel toppings, add them at this time.

Bake bagels for about 14-15 minutes in the middle rack of your oven, or until bagels are golden brown. When you touch the surface of the bagels, they should not collapse. I recommend baking the bagels one sheet at a time rather than trying to bake both sheets at once because it leads to uneven heat distribution and your bagels may not puff up properly. Allow bagels to cool on baking sheets before removing.

https://content.jwplatform.com/videos/FQ0hTf83.mp4

Low carb and keto friendly bagels using fathead dough.

Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.

Homemade Bagels Recipe

(360 milliliters) warm water (between 100-110°F, 38-43°C)

flour

granulated sugar or packed light or dark brown sugar (or barley malt syrup)*

salt

coating the bowl: nonstick spray olive oil

egg egg

water

(60 grams) honey (or barley malt syrup)*

Prepare the dough

 Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.

Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.

Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.

Line two large baking sheets with parchment paper or silicone baking mats.

Shape the bagels

 When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it&#8211; doesn&#8217;t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 &#8211; 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.

Water bath

 Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.

Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

I made these for the first time and they turned out perfect. Such a great and easy recipe, my family said they looked professional. :)

I forced myself to meticulously follow the instructions and was rewarded by a perfect batch of everything bagels. Only one bagel recipe is need on Planet Earth -- this one by Sally!

Great simple recipe! I used my mixer throughout the entire process and it did fine. I do have a big KA though…. Also, I didn’t have enough honey for the boiling water so I added a bit of maple syrup. I’ll definitely make these again and again! Thanks for sharing!

I love this recipe. If you’re doubling it, do you wait to boil additional batches until right before you’re ready to put them in the oven?

Simply amazing! I've made homemade soft pretzels before and it made me want to try bagels as the process is very similar. I finally settled on this recipe to give it a whirl and I'm so glad I did. As is my nature, I went overboard and made four different kinds....plain, cinnamon crunch....then my own concoctions of jalapeno three cheese, and sun-dried tomato herb and cheese. Every single one of them tastes simply amazing. Seriously the best bagel I've ever had....maybe because they were super fresh but still. The texture and flavor is top notch. I am obsessed and will probably make these at least once a month from here on out....probably more. I look forward to trying more flavor variations as well.

Bagels differ quite a lot from what is presented here. The recipe offered here makes a sort of bread doughnut, which may look a bit like a bagel, but is not. You'll need flour that is more like 14% protein. The dough needs to be far drier than what is presented here (52-53% hydration, which would be 275g of water for the amount of flour used here). The dough needs to be very intensively kneaded before forming into sticks which are wrapped into the traditional shape. The bagels are cold risen overnight in a refrigerator. Malt syrup in the dough is far preferred to any sort of sugar, but better still is nondiastatic malt powder. You may bolt them in straight water (that's what they do in NYC), but please no honey. Use a bit of malt syrup in the water, if you must.

Now I, too, can have fresh bagels whenever I want. The only thing I did different was to put some baking soda in the boiling water and topped with course salt for a pretzel-like finish. Thanks so much

I made these using 2 cups of Bob’s Red Mill flour whole wheat flower. They turned out great! Dense and chewy. Sprinkled with sesame seeds.

I get tired of the same old bagels I get at the local stores so much that I went looking for a recipe I could enjoy using and would be fairly straight forward to make.
I tried this recipe last night and finished it this morning with a cheese option and "WOW" is all I could say.  Very impresssed and yes I did follow the overnight in fridge option.
The only thing I will disagree with is if you have a high quality mixer (I have an ankarsum with a bread attachment) and it will easily do your kneading I used it for 8-10 mins and finished it off with olive oil in a SS Bowl and into the fridge over night. Very pleased with the results and froze the rest for breakfasts to come :)  Nice to think if I have the time I won't be stuck with Grocery Store bagels very often :)
Thank you for your research and homework, well done.

One of the best recipes I ever tried! But my bagels didn't fluf that much? What could be the reason because I followed the whole recipe.

https://www.youtube.com/watch?v=CyCB5hOiMBM

This easy homemade bagels recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!

Get the full recipe: https://sallysbakingaddiction.com/homemade-bagels/

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Homemade Bagels Recipe | Sally's Baking Addiction

These Onion Bagels have a chewy interior and a crispy and golden exterior! This is an easy fool-proof recipe, packed with tips and tricks for the perfect homemade bagels! Naturally vegan.

Onion Bagels Recipe

tsp (9 g) active dry yeast

sugar

¼ cups (300 ml) warm water

½ cups (440 g) bread flour (plus more for sprinkling)

tsp (6 g) salt

onion powder

cup (60 grams) honey

everything bagel seasoning (optional;

First, bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 5-10 minutes or until the mixture becomes foamy on top.

In the meant time, in a large mixing bowl, measure the flour and stir in the salt and onion powder. When the yeast is ready, add it to the bowl with the dry ingredients. (If you don&#39;t want to mix the dough by hand, you can use a stand mixer with a dough hook).

Using a fork, mix until the dough becomes sticky so that you can&#39;t continue with the fork anymore.

Sprinkle some flour onto a clean surface and transfer the dough. Knead for 5-6 minutes, or until it becomes smooth, elastic, and soft.

Grease a large bowl with some oil and transfer the dough. Cover it with a clean kitchen towel. Set it aside in a warm place for at least 60 minutes, or until it has doubled in size. If it&#39;s a particularly cold day, put the bowl in the oven and turn on the light.

After rising, lightly punch down the dough to release air. Then, knead for 1-2 minutes, or until it forms a smooth ball again. Using a knife or a bench scraper, divide the dough into 8 balls.

Using your thumb, poke a hole in the middle of each ball. Then, use 2 fingers to widen the hole to about 1.5-2 inches. Cover with a towel and let the bagels rise for around 10 minutes, while you prepare the water bath.

Preheated oven to 425ºF (220ºC). Fill a large pot with water and honey or maple syrup (or barley malt syrup) and stir. Bring to a boil.

Drop the bagels into the water, as many as you can comfortably fit (I fit 3), and boil for 1 minute on each side. Then, take them out of the water and sprinkle them with your toppings.

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Top 3 homemade bagels recipe recipes from across the web

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Low Carb Keto Bagels

Homemade Bagels Recipe

Onion Bagels Recipe

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