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If you miss the chewy and bold flavors of a bagel but don't want the heaviness or regular flour, these Keto Everything Bagels will hit the spot. I whip these up whenever I need a yummy breakfast or a sturdy base for sandwiches—all while keeping carbs low. No special equipment or fancy steps involved.
The first time I mixed up this dough, I couldn't believe how well it worked—these fooled my buddies and no one guessed they were homemade or totally grain free.
Tasty Ingredients
- Everything bagel seasoning: pulls in garlicky, oniony, sesame, and poppy flavors Try one without sugar or just shake up your own at home
- Eggs: crack and separate—the yolk gets mixed in for richness, and the white’s brushed over at the end for shine
- Cream cheese: brings a rich taste and makes the centers nice and soft Full fat works best
- Shredded mozzarella cheese: helps with that signature stretch and chewy bite Shred your own for best melt and no weird added starch
- Salt: brings out all the other tastes Sea salt packs the most flavor
- Baking powder: makes them puff up nice and airy Opt for one without aluminum if you can
- Blanched almond flour: the key for light and fluffy texture Make sure it's finely ground so your bagels turn out smooth
Simple Steps
- Chill Before Serving:
- Once they’re baked, let them sit for five minutes on the tray This helps them firm up for easier slicing and stops the cheesy insides from falling apart
- Bake Bagels:
- Pop them into the oven for 10–20 minutes, until they’re puffy and their crust is a deep golden color Give them a gentle poke—they should feel set and edges a little crisp
- Add Topping and Egg:
- Line your tray with parchment, lay out the shaped dough, then brush the tops with egg white Give them a heavy sprinkle of everything seasoning so it sticks and you get max flavor
- Shape and Form:
- Split the dough into four, roll each into a short, chunky rope, and squish the ends together Damp hands help because this dough is a bit sticky
- Combine Cheese with Dry:
- Tip your almond flour mixture into the cheesy base and mix it up really well, either with a spoon or your hands You want all the flour worked in until the dough looks sticky and uniform
- Add Egg Yolk:
- While it’s still warm, stir in the egg yolk—it’ll feel sticky at first but keep working it in The cheese’s warmth helps blend it
- Melt Cheeses Together:
- Chuck the cream cheese and mozzarella into a microwave-safe bowl, nuke in 30 second bursts, and stir ’til it’s smooth No microwave? Just melt gently in a pan on the stove
- Mix Dry Stuff:
- Blend your baking powder, almond flour, and salt in a bowl Whisk so the rising agent spreads out evenly
- Preheat Oven:
- Fire up your oven to 400 F before you start shaping This way it’s good and hot when the bagels go in for best crust
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The mozzarella makes these beautifully stretchy every single time. When they come out of the oven, my whole family crowds around—the little one calls them ‘cheesy circles’ and won’t eat hers without loads of extra cream cheese.
Storage Hacks
Wait for them to cool off completely before sealing them in a container. Keep in your fridge, enjoy them within five days. If you need to store them longer, lay them out on a tray to freeze, then toss into freezer bags—they crisp up great in the toaster for busy mornings.
Swap It Up
Dairy not your thing? Use vegan cream cheese and mozzarella options. Folks have tried other nut flours with some luck but almond gives the best feel. Change up the seasoning mix with whatever spices make you happy.
How to Eat
Cut the bagels, toast them, and pile on smoked salmon, avocado, egg salad, or any sandwich fixings. For something fast, just smear with butter or a generous smear of chive cream cheese.
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Story Behind It
Everything seasoning got its start in New York and is just garlic, onion, poppy, and sesame for a bold finish. These bagels keep that tradition alive, so you can dig in even if you’re aiming for low carb eating.
Common Questions
- → Why are these bagels considered keto?
It’s all about swapping wheat flour for almond flour, slashing carbs but still giving you that nice, satisfying chew.
- → How do I nail the chewy bagel vibe?
The duo of mozzarella and cream cheese gets you close to that classic bagel chew, plus the outside turns crisp and golden from baking.
- → What if I’m out of mozzarella cheese?
No big deal—provolone or a mellow low-moisture cheese works instead, though mozzarella keeps things classic.
- → Do I really need everything bagel seasoning?
The seasoning packs in that trademark flavor with seeds and dried garlic and onion, but you can just go with plain sesame or poppy seeds if you want.
- → Can I prep these bagels ahead of time?
Absolutely. Let your bagels cool, stash in a sealed container, and pop 'em back in the oven or toaster when you’re ready to eat.