Keto Bagels
Gluten-free, low-carb bagels made with just 5 ingredients and Modern Mountain Oat Fiber. Fluffy from the oven, chewy once cooled, and ready for butter or cream cheese.
Directions
Preheat oven to 350° F.
In a small bowl combine the oat fiber, baking powder and xanthan gum together.
In a microwave safe bowl, melt the mozzarella cheese in the microwave in 30 second intervals. After each interval, remove the cheese can fold it over. Microwave until cheese is melted and smooth.
Take the dry ingredients bowl and easily knead in the ingredients into the softened cheese. Knead carefully, as Modern Mountain Oat Fiber is a fine powder and can be a bit messy if you're too rough.
Once the cheese has come down in temperature, add in the beaten eggs and mix until everything is well-combined. Knead the dough for about two minutes to really get everything worked together.
Take a knife or dough cutter and separate the dough into 8 parts.
Roll the dough into a long log about 8-10 inches long.
Form the long into a circle overlapping the ends then press down on the ends for connection. Don’t worry about the ends sticking together firmly as the cheese will melt down and connect again during the baking process. The key here is to make sure the bagels hole is wide enough to still be a visible hole after it rises during baking.
With an oiled pastry brush or cooking spray, lightly oil the keto bagels. Sprinkle your seasonings of choice on top of the bagels, gently pressing them into the dough.
Bake in preheated oven for 20-25 minutes. Allow the bagels to fully cool, as they are best served cold.
Tips
- Serve them cooled. Hot bagels are soft and doughy; once cool they firm up like a traditional bagel and hold a spread.
- If a piece keeps cracking as you roll, microwave it 10 seconds. If it breaks fully, press it back together and shape it anyway - the cheese re-binds the oat fiber in the oven.
- These rise a lot. Roll the dough thinner and open the hole wider so it stays visible after baking.
- Lost the hole anyway? It still tastes the same.
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