Keto fathead bagels are a great low-carb substitute for traditional bread. This recipe uses coconut flour fathead dough and is sure to become a regular favorite.
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There is a Fat Head dough craze in the low carb world. And now people are using it to make breads like bagels and rolls!
The first recipe I saw for keto Fathead bagels was a few years ago on a Reddit board. I knew immediately that I wanted to use this recipe and make my own bagels. I love eating bagels as a replacement for bread or even just alone for an easy grab and go breakfast.
What Is Fathead Dough?
This popular low carb and gluten-free dough is made with mozzarella, cream cheese, eggs, and a low-carb flour (like almond flour or coconut flour).
The term ‘Fat Head dough’ comes from ‘Fat Head pizza’, a recipe posted on author/filmmaker/comedian Tom Naughton’s blog. The pizza is named after Naughton’s documentary ‘Fat Head’, which looks at food, nutrition, and health.
The original dough recipe has been adapted for many recipes other than pizza, including low carb breads and pastries.
The fathead dough recipe shown below can be used as a keto dough for other recipes, including loaves of bread, low carb burger buns, or my Keto Cinnamon Rolls.
Tips For The Best Fathead Dough Bagels
I learned a few things after making them. Follow these tips and your bagels will come out perfectly.
- Always weigh the flour, mozzarella cheese, and cream cheese to ensure consistent results. Although there are marks on the cream cheese wrapper for each ounce, it’s not that accurate.
- Add butter because coconut flour requires more liquid. There’s also an additional egg in the batter.
- Duck eggs can replace chicken eggs. Since I’m sensitive to egg whites, I like to use two duck eggs instead of the three large chicken eggs.
- Add seeds to the top for flavoring as well. You can even make your own everything but the bagel seasoning to sprinkle on the dough before baking.
In all, I made about four different versions of the coconut flour bagels. Each time, I weighed the coconut flour and mozzarella cheese to ensure consistent results.
Why You Should Use Coconut Flour In Keto Bagels
A few reasons why I prefer coconut flour in this low carb bagels recipe:
- A little bit goes a long way! It seems to expand like a sponge when absorbing the liquid, so you don’t need as much as you might with other flours. I find I use about ⅓ the amount of coconut flour when compared to recipes with almond flour.
- Coconut flour gives the bread a lighter texture.
- When I made bagels with almond flour, all I could taste were the almonds. Don’t get me wrong, I like almonds, but not as the predominant flavor in bagels. The coconut flour definitely has less of an overpowering taste.
- It’s made from finely ground, dried coconut meat, and has a light but distinct coconut smell and taste.
- I think the coconut taste in coconut flour is much less obvious than the almond taste you get when baking with almond flour.
- Lastly, I like the flour best, which is ultimately why I use it to make my Fathead bagels.
Coconut Flour Fathead Dough Baking Tips
Coconut flour acts differently from other flours so it cannot be substituted at a 1:1 ratio for other types of flour.
If you’re using it as a substitute in your favorite keto recipes, it may take a few attempts to learn how to swap it properly.
Other things to keep in mind when baking with coconut flour:
- It’s not wheat flour. It may look like wheat flour, but it smells, tastes, and acts much differently than wheat flour.
- Very absorbent. Coconut flour soaks up liquid more than other flours do. As a result, you either need to use less flour or more liquid in a recipe for it to work.
- It has a rougher texture. In order to get the lumps out and help it blend with other dry ingredients, you should always sift before using it.
I don’t use the coconut flour pizza crust recipe to make keto bagels because it’s a bit flat. And, I rarely use flax these days. Instead, I’ll use chia seeds or psyllium husks.
If you haven’t been making your own Fathead dough because of the almond flour, you need to give this coconut flour version a try. For those sensitive to eggs, I do have an eggless recipe that uses psyllium husks.
Frequently Asked Questions About Coconut Flour Fathead Dough Bagels
The entire recipe is at the bottom of this post. First, I want to answer a few questions about the recipe.
How Long Can You Store The Bagels?
These low carb bagels can be kept at room temperature for several days. Once the bagels are completely cool, place them into an airtight plastic bag and store it in a cool, dry place.
Keep in mind that the bagels will get harder the longer you keep them.
If you need to store your bagels for longer than a few days, then skip the refrigerator and pop them directly into the freezer. If you refrigerate fathead bagels, they will quickly become hard and stale
Pre-slice each bagel before freezing and then store them in a freezer-safe, airtight bag for up to three months. Frozen bagels do not need to be thawed before toasting.
Which Fathead Dough Tastes The Best?
The YouTube channel Highfalutin’ Low Carb compared this coconut flour bagels recipe to one made with almond flour. Check out the video to see which one is the best and why.
Enjoy this amazing recipe! And please let us know what you think of them in the comments below if you do give them a try!
Other Recipes To Try:
Are you searching for more low carb bread recipes to make at home? Try one of these favorites:
- Keto Flax Meal Bread is packed with protein and fiber and the flax meal acts like gluten so it's perfect for slicing.
- Keto Coconut Flour Pumpkin Bread has a nice and soft texture with the comforting pumpkin flavor you love.
- Coconut Flour Keto Cornbread is perfect to enjoy with some low carb chili or as a side dish to your fresh salad.
- Peanut Butter Keto Chocolate Chip Muffins taste like a peanut butter cookie - but without all the carbs.
- Coconut Flour Banana Bread is light with a slightly sweet flavor. You will love this bread for sandwiches.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Bagels - Coconut Flour Fat Head Dough
Video
Ingredients
- 60 grams coconut flour about ½ cup
- 2 teaspoons baking powder use a little more to help get a better rise
- 250 grams mozzarella cheese shredded (about 2-½ cups)
- 55 grams cream cheese 2 ounces
- 3 large eggs beaten
- 2 tablespoons butter melted (add a bit more if needed and use unsalted to reduce sodium)
Instructions
- Preheat oven to 400°F and line a baking pan with parchment paper.
- Mix coconut flour and baking powder in a small bowl. Set aside.
- Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
- Using hands or dough hooks, mix in beaten eggs, butter, and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter.
- Divide dough into 6 pieces and roll out each piece connecting the ends to form a bagel shape. Dough is easier to work with if hands are wet.
- Place bagels on a parchment paper lined baking sheet. Bake at 400°F for about 12-16 minutes or until lightly browned. Put in low temp oven in the oven after cooled to achieve hard tack consistency
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: August 7, 2017... Last Updated: October 14, 2020, with additional recipe information and enhanced photos.
Todd Shook
Hi Lisa, I was watching Wes from “High Falutin Low Carb” and he did bagel battle and yours won. I love bagel dogs so I used your recipe and they turned out great. So happy being keto and bagel dogs.
Maybe I should try making bagels (lol)
Thanks for your hard work and recipe.
Donna
I have tried many recipes but this one finally gave me that bagel I was looking for. Many of the recipes I tried were flat or the egg cooked. I love the texture and airy inside of these bagels. I used a donut pan and they are perfect. Thank you for this recipe!
Julie Wessel
First: Thank you so much for sharing all your great recipes!
I made this dough exactly like you explained, but the end result was kind of flat bagels. Yours look so much better! How do you get them more puffy? Do you add almond flour or yeast like you mentioned below the recipe? I didn’t quite understand the part that suggested you keep them in the oven at 400 f for 4-5 hours. I tried that and the bagels turned out hard as rock🙈
tina apperson
can blueberries be added to this recipe
Denney Sweeney
I love the way this dough comes together, by far the easiest fat head dough I've tried. I wanted to make slightly smaller portions so I divided the dough into 8 bagels, and lowered the oven temp to 375 degrees, this is where I might have gone wrong as my end result was a very flat (as a pancake) bagel. I will try this again, still divide into 8, but go with the higher oven temp as stated in the recipe. I just find 6 bagels to be a bit much as I like to eat them with eggs. Any suggestions would be appreciated.
Karen
I added 1T of vital wheat gluten which is confusingly gluten fee, it adds 3 carbs, not sure if it's OK with low carb but will help with rising.
Kathy W
Made this recipe. The bagels are cooling. The only difficulty I had was rolling the dough into a”log” to form the bagel shape. I did wet my hands which helped somewhat. Will be taste testing later.
kasha
Has anyone tried this at high altitude? I'm in Santa Fe at 7500 ft. Can you suggested adjustments? Thanks SO MUCH!!!
Azanna
When I change the recipe to metric, it goes to 2 Tsp baking powder, but goes back to 2 tbsp when I change to US customary! Which is it???
Lisa MarcAurele
It's 2 teaspoons but you can up it a little for a lighter texture.
Tracey
Made exact recipe. Pleasantly surprised. Found on youtube. Not like real bagels but thats to be expected. Used everything bagel spice. Tried half with butter, half with cream cheese. The combo of everything bagel spice and cream cheese really pushed it toward a bagel experience. Two thumps up!
Efrat
Hi! Thank you for the recipe.
Just made this bagels (watched it on ‘highfalutin low carb’:)
I used 3 eggs and the dough was really thin (couldn’t make a bagel shape)
Tried adding more flour and even psyllium hask but it didn’t work… next time I’ll try adding only 2 eggs- any other suggestions?
Thank you in advance ????????
Lisa MarcAurele
Unfortunately, the absorbency of coconut flour can vary and some brands aren't absorbent at all. You should try less eggs and add a little more coconut flour if needed.
Wendy
Making this tonight . The yeast is this only for flavor? Debating Should I add it ?
Lisa MarcAurele
Yeast is optional for flavor.
John MacMillan
When specifying metric units, the temperature should change to Celsius.
Lisa MarcAurele
I can put that on my list of things to add. It would need to be manually added in the directions as it's not part of the algorithm that does the recipe conversion.
Linda Wolfe
I tried the recipe today , my dough was dry so I added the extra egg like you suggested in the notes .it came out great . I live in my RV and travel for work so I used my toaster oven to bake it in. I made a double batch, some with the everything bagel spice and some with cinnamon and Swerve brown sugar. It came out just slightly brown and delicate inside. thanks for a great recipe.
Robert stone
Why does the dough break apart when trying to roll it out?
Lisa MarcAurele
If your dough is breaking apart, the cheese has cooled too much or there isn't enough liquid in the dough. Some coconut flour is more absorbent than others so that could be the issue.
Serena Dallas
Omg! Found your site via Highfaluten and it did not disappoint. Made exactly according to recipe making sure it weigh and sift all dry ingredients. What a difference. My first taste was well beyond my expectations. Thank you fir all the work you did to create this. I am a new convert to coconut flour and you made it taste so good!
I have a combo Ninja blender and processor and I used the pulse setting to incorporate all ingredients what a difference that made a well (and easier clean up). Final tip I have is roll all the dough into a log then cut like a sushi roll. Then you can get even sized bagels. (I also ended up with 8 bagels at a good size with a lower carb count! Win/Win).
Lisa MarcAurele
Thanks for sharing your tips for making the coconut flour bagels!
Jim
Tried several bagel recipes and this one works and tastes the best. I used the extra touch of baking powder.
Nick
I'm sorry but this wasn't good, and I weighted out everything using a scale. Tastes nothing like a bagel and the texture is just so off.
Lisa MarcAurele
Coconut flour isn't wheat flour so it won't have the same texture or taste. I find they are much better toasted with cream cheese spread on top.
Donna Bethell
These are easy and good and not too big. On all fathead doughs, I mix the dry ingredients with the cheeses before melting the cheese. This makes it very easy to combine when the cheeses are melted. Just stir to a smooth consistency and then add the eggs and butter.
Lisa MarcAurele
Thanks for sharing that tip!
Cindy
Does the fathead dough use fresh mozzarella or shredded brick mozzarella?
Lisa MarcAurele
I get the best results when using pre-shredded.
Hunter K.
I tried getting a hard tack consistency by putting it in the oven as mentioned, and at 210 degrees in my air fryer oven (on the bake setting) with 4 larger bagels rather than 6 smaller bagels my bagels burned after 2 hours I believe. I think 1 hour is just right at 210 degrees for getting it hard but not burnt, and perhaps at a lower setting (190? 180?) for 2 hours could be appropriate.
I did not externally temp my oven so it could be my oven heats hotter than stated on the display. But 4 hours would have made blackened pucks from what I can tell. What has been your experience getting that hard tack texture?
Lisa MarcAurele
My oven goes to 175°F and I only let them sit for a little over an hour. You could try opening the oven door to lower the temp a bit.
Shana
These were really fun. I used my silicon donut molds and sprinkled the everything bagel into the bottom before adding the dough. They turned out great!
I wanted to add a photo but I don’t see a way to.
Lisa MarcAurele
There's no way to add a photo, but you could link to a photo hosted elsewhere. The Everything Bagel spice is a great addition!
Kerry
Your recipe is incorrect. You CANT use 2 tablespoons of baking powder.
Lisa MarcAurele
It helps make the texture lighter. But feel free to use only 1 tablespoon.
Linda
Absolutely a go-to recipe. You won’t be disappointed.
Victor
I made these exactly as stated in the recipe and had a few people try them. These taste nothing like bagels. More so like a danish with a cheesy taste. Myself and those that tried thought they were good but definitely not a bagel.
Maddie
Hello! I was wondering if this could be used to make hotdog buns?!
Lisa MarcAurele
You could shape it log shapes for hotdogs if you'd like.
Beth
Usually don't leave many reviews, but this one is worth it. Can't wait to make more and experiment with different toppings. I also brushed one with melted butter and then dipped in a swerve/cinnamon mixture for a sweeter take- so good! Will definitely check out more of your recipes. Thank you!
Lisa Howlett
I saw this recipe made on Highfalutin’ Low Carb’s channel on YouTube. I wasn’t disappointed too. Very moreish. I also prefer coconut flour. I also made them in a silicon donut mould and they look just like bagels. Next to try the cinnamon rolls!!! X
Cristina
Just made these and OMG, so delicious! Thank you so much!
Cristina K
Lise
These are not baked yet but I can feel how much lighter the dough is than almond flour dough. Can't wait to taste them. Bagels and lox coming up.
Lisa MarcAurele
Great way to serve the keto bagels! Hope they worked out.
Zoey
I saw this recipe made on Highfalutin' Low Carb's channel on YouTube. He was oooing and awwing so much that I just had to try it for myself. I agree with Highfalutin'. These bagels are awesome! I love the fact that they are made with coconut flour instead of almond flour. I made the recipe as stated. Thank you for such a great recipe Lisa!
Karolina
They are delicious! Just made them yesterday in the donut mold and they turned out beautifully! I added a dash of garlic and onion powder to cover the coconut taste a little bit. Thank you for the recipe!
Mariam Isaacs
Hi this was an amazing recipe. Thank you. I used it for baked Camembert and pigs in a blanket. Even my kids and hubs loved it.
Followed recipe to the letter using weights.
Lisa MarcAurele
My kids love pigs in a blanket. I need to give that a try!
Rita
Hello -
Two questions, please ....
1) bagel recipe states 259 g cheese OR 2 1/2 cups. Which is it? I believe 2 1/2 cups is quite a bit more than 250 g
2) my bagels turned out flat as cookies, but tasted good. Do you recommend next time adding both 1 Tbl each of almond flour and nutritional yeast flakes? AND, perhaps 2 1/2 tsp. Baking powder?
Thank you
Lisa MarcAurele
They are somewhat flat bagels. You can bake in a donut mold pan to help them hold their shape. I find that adding too much baking powder affects the taste. You could add in a little almond flour, nutritional yeast, and or psyllium for flavor and texture.
Lawrence
Not sure what happened, they looked, smelled, and firmed up great. I’m very weary when it comes to baking with coconut flour, but I had seen so many rave reviews and no one has commented on the mild sweet flavor. I chose the recipe because of “high falutin low carb” who also doesn’t care for the coconut flavor but he enjoyed this recipe.But for some reason whenever I make anything with coconut flour, I can immediately taste it, the slight sweetness. Did I miss something? I’m not sure if my family and I are just sensitive to coconut or what. Any solutions would be greatly appreciated!
Lisa MarcAurele
You can add stronger flavors like onion, garlic, and herbs to mask the sweet flavor. If you like cinnamon bagels, you could try that too.
Marisol
Can the dough be kept in the frezzer? I'd rather bake only what I'm going to eat right away and keep the dough in the freezer.
Lisa MarcAurele
Yes. You can make the dough ahead and freeze. Then just thaw in the refrigerator and warm to shape.
Rhianna
All I can say, WOW!!!! I am new to keto and new to bread alternatives.. I tried these today not expecting much and wow! Absolute game changer!!! Thank you so much for this recipe!
Alicia
Excellent recipe! I didn’t add any extra butter or egg. I did use heaping teaspoons of baking powder. And hand mixed the dough. Very light bagel. Made 2 rolls out of the dough as well!
Caitlyn
Help! My eggs cook when I beat them into the batter with the butter and mozzarella cream cheese mix—- how can I avoid this without losing the melted consistency of the cheese
Lisa MarcAurele
My eggs are usually cold from the refrigerator and I've never had this issue. Perhaps your mix is too hot when you are adding the eggs? You do need to work quickly as it's not easy to blend into the cheese as it cools. However, I've found that even if it's not completely mixed in the bagels still come out good.
Mary
This recipe makes the very best bagels, and I used the
"everything" seasoning on them.....delicious. So I decided to make 6 inch round pizza crusts with this recipe....these came out really good! I doubled the recipe and froze a pile of them for later.
Ginger
Just wanted to let you know I found and tried this recipe a few days ago, made them, froze them and had one for breakfast this morning. They are fantastic!! Thanks so much for all the work you put in developing this recipe. Looking forward to trying more of your recipes..
Jennifer H
I just made these and they are INCREDIBLE. I actually used the recipe from your book which I LOVE LOVE LOVE. Everything I have made from it has been amazing! I happened upon it in Costco right when I was starting this whole Keto way of eating and it has been a Godsend!
Two quick questions:
1. In the book you omit the butter. I thought they were great without the butter but just curious as to why the difference in the two recipes?
2. Also in the book it says that one serving is 6g net carbs but the serving size says each serving has 5g carbs and 2g fiber which would make it 3g net carbs. Is there a typo and if so, which one is the typo...is it 6g or 3g per serving (which is one half of a whole bagel)?
Thank you!
Lisa MarcAurele
Jennifer, The typo is that the total carbs should have been 6g with fiber 2 so the net is about 4g each. Sorry about the confusion on those!
Cat
These are the best keto bagels I've tried! Keto breads are notoriously hit and miss but this one is pretty much no fail. I forgot to add the 2 tablespoons of melted butter and they still turned out great. They are dense enough to be considered a bagel, with an excellent crumb and easy to make, I think it took longer to bake them than to mix them. I used a bagel/donut pan (USA Pans has great nonstick pans) and topped with"everything" bagel seasoning. They were a huge hit! I'm trying the cinnamon rolls next!
Emma
Came out perfect! Dark brown on the outside, fluffy on the inside, not coconut flavored, so good. Even our daughter (5 y/o) ate it happily.
Tracy Peña-Carpenter
These are really good! I am having a problem with gauging how many ounces/grams per roll. Some are always bigger than others. I guess I can weigh total dough and divide by 6 however what is your take?
Lisa MarcAurele
There's not a big difference so I just try to cut the dough into 6 similar size pieces before forming. You could weigh each if you want to be more accurate, but I don't think it's worth taking the extra time to do that.
Kathy
These turned out so good. I did use EggBeaters instead of regular eggs. Turned out great.
Jayne Hoque
Ads - I love your recipes but your ads are out of control. I cannot get rid of them and they block the recipe listings! Beyond frustrating.
Lisa MarcAurele
So sorry about that. If you can send me a screenshot of the issue, I can have someone take a look at that.
Gerri B
I love this recipe it really hits home for bread bagels
Marie
This is very tasty ! I added also hunters dried fried onions and it was delicious ????
Thank you
Bridget
I just made these !!! They were super easy to make and smell delicious !!! About how long should they cool for before eating ??
Lisa MarcAurele
They are best left to cool for at least 30 minutes. But you can slice and toast them right away if you're impatient.
JoDee
Actually I am hoping to get your help for my son! He has allergies to wheat, rice, soy, peanuts, and almonds! This has limited my cooking for him! My husband and another son both have celiacs but not the other allergies!! I’m trying to find recipes for him and your site seems to have the best options I have seen. For
That I’m much appreciative! Just need more assistance for him if you are able!!
Lisa MarcAurele
You can find those kinds of foods in my nut-free recipes section.
Malia Leonard
They were soo good!! How do you store the leftovers? Fridge or leave them out?
Lisa MarcAurele
I keep them in the fridge or freezer.
Malia Leonard
Thank You!! I can't wait to try other recipes.
Arlynne Alvarez
I'm on a lockdown outside the city and I can't find mozarella. Is there any cheese substitute for Mozarella cheese? I have cheddar cheese and quick melt cheeses. Thanks!
Lisa MarcAurele
It sounds like cheddar will work too based on this Reddit thread: https://www.reddit.com/r/ketorecipes/comments/4gzn8p/can_i_substitute_the_mozzarella_in_the_fathead/
Kelliann
Has anyone tried boiling these before baking like you would a traditional bagel?? I know coconut flour absorbs differently but I’m curious to know if it would make a difference in the texture or even work at all?
Lisa MarcAurele
I'm not sure if the boiling will work, but others have left the bagels in the oven on low temp to get a similar outside texture.
Chocolette
Tried this recipe today. I added 1/8 tsp. additional baking powder and used a donut mold to bake the bagels. They turned out great. The bagels really rose and kind of looked like domed muffins with a whole in the middle but, it doesn't matter. The taste is delicious.
Holly
I just made these today. Yummy !!! Thanks to Wes over at HighFalutin" Low carb that had a bagel battle. They were so good. I really prefer the texture of coconut flour over almond flour. Even those in the house that are not low carb loved them.
Sherry
Love these. Just made 2 batches to freeze. Great flavor. Made one batch with garlic powder on top, othe with "some of everything" sprinkle. Will try suggested method in oven on 250.
Angie
just made these, perfect! read comments & may consider adding the xanthan gum, just not sure how much to add. I enjoyed them, used 2 donut pans, as I got 9. put sesame seeds on the bottom of the pan & everything but the bagel on top!! my new breakfast go to!
Elizabeth
I made this recipe and by far is the best recipe I've ever had. I love the coconut flour texture more than the almond flour. This is going to be my new bread!!!! Thanks so much for sharing this recipe!!!!
Jana
I've been making these for over a year and love them!! Thank you SO much for the recipe!
Barbara Harborth
I loved this. I wish that I had put in low temp oven in the oven after they cooled to achieve hard tack consistency. I liked them better before.
Lisa MarcAurele
I'll add that in the instructions as a reminder.
Terah
Made these today... Delicious! I didn’t have mozzarella so I used a combo of Gouda and cheddar and I used a little over 2 tablespoons of butter. The last minion baking I drizzled some more butter on top ... I’d say it’s somewhere between a biscuit and bagel-yum!
Lisa
Hi Lisa!
These look amazing and I can't can't wait to try them! I have a question because my daughter can't eat mazzarella cheese or egg whites. Do you have any suggestions that we may be able to try instead?
THANKS SO MUCH!!
Lisa
Lisa MarcAurele
Lisa, I haven't made them eggless before, but I have used So Delicious coconut milk based non-dairy mozzarella shreds with success. You could try to use psyllium eggs or gelatin may work in place of just the whites.
Charlotte
Hi Lisa...i recently read today that you can sub eggs for ground flax seeds and water...not sure the ratio but you could google it! ❤
Lisa MarcAurele
Yes you can. It's called a flax egg. You can do the same with chia and psyllium too.
Nicole
These. Are. Amazing. Thank you for this wonderful recipe!
cristina kadonsky
Hi, these look so Amazing that I had to try. I’m not sure what I did wrong, but in the food processor, it never really formed, kind of liquidy. I added more coconut flour. Maybe I shouldn’t of done that it did help as far as forming the bagels but when they came out it was very very dry. Any help? I want to try again.
Lisa MarcAurele
Did you allow time for the coconut flour to absorb the liquid? I knead the dough by hand and it comes together as the liquid gets absorbed.
Lisa MarcAurele
Please check your spam folder. The free printable is delivered by email and if your email is blocking it, you may not see it.
Christine
I made these with ghee instead of regular butter; maybe added a bit more depth of flavour. At any rate these turned out very flavourful, but frankly the texture is nothing like a real bagel. Dry and grainy. But they are good topped with scrambled egg! I will try these again with a bit less coconut flour, a bit more mozzarella and bake a minute or two less (I baked 17 minutes waiting for them to brown). I am new to this Keto world so I guess I need to alter my expectations for a smooth, chewy bagel. ?
Lisa MarcAurele
Coconut flour can vary in absorption so it's likely you just used too much.
Boog
Can whole milk shredded mozzarella be used or must it be part skim?
Lisa MarcAurele
I found the 2% worked best.
diana
These were really good! I added the almond flour (1 tbsp) and ½ tsp each of xanthan gum and psyllium husk (whole, not powdered). I used 2 whole eggs and 2 egg whites, and painted the bagels with another beaten egg and sprinkled them with sesame seeds before putting them into the oven.
They rose well and turned beautifully golden. I needed to cook them for close to 18 minutes.
The flavor and texture is not exactly like a bagel, it was more of a fine textured light bread. These would be terrific made into cinnamon sugar bagels and also garlic-onion bagels. I used these with dinner tonight, split, toasted, and dipped into some good olive oil infused with rosemary from my garden. Yum!
diana
I also baked them in a donut pan, which helped make them rise and hold their shape
Lisa MarcAurele
Thanks for sharing. I'll have to try the extra egg whites and brushing with egg. I do like the texture better when a little almond flour and or psyllium are added.
Tara Johnson
Amazing ?
Aileen
When I rolled mine out by hand, I flattened them slightly and made the flattened side stand vertically to reduce the flattening of the bagels.
Maria Ildefonso
These taste soo good!
Judy
Awesome! One of the better low carb bread recipes we’ve tried! Thank you
Carol
I love this recipe however I find that sometimes my dough is too sticky to handle or shape. I don’t have a doughnut pan. Do I dare add more coconut flour?
Lisa MarcAurele
What I do is wet my hands to work with the dough if it's too sticky. You don't want to add any more flour or they could get too dry.
Lori
Hi! I'm excited about these bagels, but I don't need so many at once- can they be frozen?
Thanks- and thank you for all your wonderful recipes!
Lisa MarcAurele
They can definitely be frozen to store long term.
Ruth
I've been trying several recipes recently and these are the best so far. Is there way to make them more chewy and less dry? Will flax add more moisture and zanthum gum help with chewiness?
I would like to reduce the baking powder as it was a bit strong tasting, but will that make them flatter? Also they were done and brown in 12 min at 380.
Lisa MarcAurele
Xanthan or psyllium could make them more chewy. I'd say add more butter or liquid to reduce dryness. If they don't rise well with less baking powder, you can use a donut mold pan to keep the shape.
Fran
The dough turned out much too sticky to form any kind of bagel so they turned out rather like cookies. No worries, though, I like the texture as well as the flavor, so I'll give it another go. I wonder if the stickiness was due to my not using shredded mozzarella cheese, as I couldn't get any where I live. I just tried cutting it with a knife. Or maybe, I should have added more flour?
Lisa MarcAurele
Wetting your hands with water helps a lot when working with the sticky dough.
Carol
Have made these 4 times now and I find they are a great substitute for bread. Tried it with the almond flour but found it was too much of a nutty taste.
Cindy Danovski
These are very delicious...made them as directed.
Kristine H.
As I live in Norway I was a bit unsure if we have the same ingredients, But making these was so easy! Mine became quite flat, but very tasty! Will make this more!
I used 60 gram cream cheese and 225 grams mozzarella but it turned out great!
Elenor
I think the recipe needs to be edited to say when the fathead dough is added to the coconut flour mix.
I’m assuming it’s in the mixer
Can’t wait to try it! Cooking now.
Mary
Oh My Goodness!!! This was my 1st attempt and the bagels exceeded my expectations. Texture is lighter than a traditional bagel but totally delicious. I may never try to make another bread recipe! Recipe was easy to follow, mixing all the ingredients was the only time consuming task. After I finish this snack I plan to make another batch but make in a muffin pan hoping for Slider buns. I may even try a baguette.
Hyacinth Blake
Very easy to follow recipe. I was very pleased with the results. This was my first time using the fat head dough. I substituted the 3 eggs with 3/4 cup of liquid egg whites due to an intolerance to egg yolks. I followed the recipe as stated. Bagels came out nicely browned on top and light inside. Flavor was devine. Thank you for posting!
Lisa MarcAurele
Good to know all egg whites works too!
Yvonne Hooper
Really good and really easy!!!! Thank you
Patricia
I don't know where I went wrong, but they were coconut flavored scrambled eggs :(.
Lisa MarcAurele
What brand of coconut flour did you use? That doesn't sound right at all!
Donna Dunbar
Love this recipe, the best by far. Instead of making bagles, I made rolls (just the bagel without the hole) and they are great heated up in the toaster oven.
Louise
Do you use 2 tsp or 2 tablespoons of baking powder? 2 tablespoons seems like a lot...thought maybe it was a misprint....I’m looking forward to trying this recipe.
Lisa MarcAurele
I use 2 tablespoons, but 2 teaspoons is okay if you use a donut pan mold.
Ursula
The bagels were DELISH! Can this dough be put into a loaf pan?
Lisa MarcAurele
It should work but I'd try a short loaf or form it into a baguette.
Jenna
These sound sooo good! Can I sub dairy free cheese like cashew or almond cheese and ghee? I’m not lactose intolerant but* trying* to reduce my dairy intake lately.
Lisa MarcAurele
I've made these with So Delicious brand of dairy-free cheese and butter flavored coconut oil so it's worth a try.
Jackie
Can I toast these bagels once their cooled?
Lisa MarcAurele
Yes! In fact, that's how I prefer to serve them.
Adrianne
Thanks for sharhing this recipe, I loved it! I didnt have shredded mozzarella so I used what I had, shredded colby jack. Also, I used 1 tsp baking soda and 1 tsp baking powder, 1 tsp guar gum, and 1 tablespoon psyllium. I topped half if them with Everything Bagle seasoning, left the others plain. Delicious either way!
Lisa MarcAurele
Thanks so much for sharing your modifications!
David
Just made half mix for lunch for two.
4 small ones fantastic! Many thanks.
Brenda
WHERE DO YOU FIND COCONUT FLOUR
Lisa MarcAurele
Walmart sells it as do many grocery stores. It's usually with the gluten-free baking items.
Andrea
Fabulous! This is 3rd time I’ve made these, this time adding 1/2 tsp psyllium and 1/2 tsp xantham gum. They are great! I took great shot of them as I took out of oven,,,,, I’d post if I could...you’d be proud I think!
Alicia
I had such high hopes, but unfortunately I was bummed. The texture was strange to me, and the coconut flavor was way too strong. I followed the recipe exactly, they looked and smelled good, but just not something I'd make again. ?
Elizabeth Blane
These are worth repeating.
Elizabeth McNally
Perfect as written. Enjoyed every bite.
Lori
I want to make these. Why mozzarella cheese? Can I use another cheese like regular? Lol
Lisa MarcAurele
Mozzarella cheese is bland and stretchy so it works best.
Anthony Maiello
Wow I made these and they are amazing!!! Super easy to make and if you are a bread lover this will satisfy your craving! Thanks so much for this amazing recipe.
Nikki
Grateful for your hard work making this coconut flour version of Fathead dough, thanks.
I just made them and tweaked them due to what I had on hand. Didn’t have cream cheese so used 3 Kerrygold Dubliner wedges, didn’t have shredded mozzarella, so used 160 g whole milk firm mozz and 80g bufala mozz, diced..
Turned out great with everything else as per your recipe. I’ll add less baking powder next time as theres a bit of an an astringent taste/feel on my tongue after enjoying one out of the oven, although I did use aluminum free BP. Will cut back to 1T in next time, and add a little Psyllium or xanthum for chew.
I think there are now cinnamon rolls in my future ?
Carolyn M Wright
I made these this morning and I love them? I did use only 1 Tbsp of baking powder but other than that, I didn't change anything. I sprinkled kosher salt and dried minced onion on top before baking. I baked them in a Wilton donut pan and had enough dough to make seven. I did pack the tin though and will use less next time which should give me 8 or 9.
Michelle
I just made these today and I’m in a happy camper!! Soooo good! I left mine plain with no added flavors. Spread some goat cheese and marinated artichokes on them. So full and so satisfying and delicious!! These will now be a staple on my Keto!
Judy
Can I use almond flour. I am allergic to coconut
Lisa MarcAurele
Not for this recipe. But a standard Fathead dough with almond flour can be used instead.
annel
Lisa thanks for the recipe, they just came out of oven, perfect, not salty or flat, but fluffy and formed by hand, looks just like a bagel, I topped them off individually before baking with onion flakes,Asiago cheese and sesame seeds. I`m not a microwave fan, so I melted the moz. & cr. cheese in a double boiler, may take a bit longer that way, got a nice fully melted blend..
Lisa MarcAurele
I wondered how a double boiler worked for making Fathead mozzarella dough. Good to know it's a good option to the microwave.
James
Tried these and they were great, do you use defatted coconut flour or regular?
Lisa MarcAurele
I always use defatted as coconut flour should be defatted.
Lois
Just tried them and they are beautiful. Ate one right out of the oven but am looking forward to splitting and toasting. Really good!
Heidi
Came out very flat and I followed recipe to the tee!
Any suggestions.
Lisa MarcAurele
Others have added a little psyllium and or almond flour. Using a donut pan works too.
Brian Cray
Fantastic recipe! I brushed the melted butter on the bagels and sprinkled everything bagel seeds and they came out great! Only 15 minutes in the oven and they were done.
Heidi
Okay, so thanks to High Falutin' Low Carb's video I have made these twice now, and there's no way I'm ever going back to any other kind of bread substitute. These are absolutely divine! They actually TOAST! With a brown, crunchy surface! Like real bread! No other keto bread substitute I've ever made really toasts. Spread with a little keto jam, or just smeared with butter, they are delicious! So many thanks to you for creating this recipe! Next time I will try adding a bit of either instant yeast or nutritional yeast to get that yeasty flavor, but otherwise, they're amazing the way they are. I may also try adding some apple extract and apple pie spice, or just plain cinnamon for a "sweet" version, as I only eat these for breakfast (same back in my high carb days).
Lisa MarcAurele
Cinnamon is something I'd like to experiment with too.
Betty
OH NO!!!!! Mine are in the over and now clear at the bottom I see you changed from tablespoon to teaspoon. ??
Lisa MarcAurele
It depends on whether you are using baking soda or baking powder.
KimberLee
These tasted SOOOOOOOO much like Baking soda. I was so excited to. try but literally could not tolerate the strong Soda taste! My diabetic Mom. I was so trying to get on board with my Keto lifestyle. This recipe totally turned her off! In have tried another fat dough recipe that is so much better and has NO baking soda. I will definitely be going back to that one! Terrible tasting. Sorry. I wanted to love them so much. K
Lisa MarcAurele
The baking soda can be reduced or eliminated. I've added a little psyllium with good results. I may experiment with using yeast as well.
Sandy
Does the recipe call for baking soda or baking powder? The recipe says baking powder. Perhaps that is why they taste funny.
Lisa MarcAurele
I use baking powder, and usually half the amount works out okay. You can also use baking soda in a smaller amount.
Sandy
Thank you, Lisa. I madre a batch with baking soda, 50 grams extra of mozarella, and an extra tablespoon of ghee Butter. They were awesome. I dusted them and filled the center with Parmesan and then baked. Actually, they were off the hook. A true lifesaver.
Lisa MarcAurele
Yum! That does sound amazing.
Nor Amjadi
Came after watching Highfalutin' Low Carb on youtube. I tweaked the recipe slightly as recommended in the comments, added - 1 tbsp baking powder, 1 tsp baking soda, I tsp arrowroot powder ( I don't have xanthan gum), 1 tbsp almond flour. The dough was a bit dry so as you suggested I added 1 egg and 1 tbsp butter Made in doughnut pan and I got 8 bagels..... sooo good!!!
Thanks Lisa for the recipe.
Lisa MarcAurele
Awesome. Thanks for sharing your tweaks for making the perfect low carb bagel!
Jan
I was somewhat dubious when I made these bagels, so many recipes for “bread” have not been edible and very hard to work with. These were fabulous and so easy to make! I also liked that you recommended using a bread dough hook, that worked great!
I will make these again and again. I will try the cinnamon rolls next.
Thanks so much for sharing your recipes!
Lisa MarcAurele
You're going to love the low carb cinnamon rolls!
Henry Allen
I'm excited to try this. Is there another option to heat the cheese? I don't own/wouldn't use a microwave... double boiler maybe? Thanks!
Lisa MarcAurele
Double boiler might work since you don't want to burn the cheese in a pan.
Helena
Lisa I know that you have also eggless recipe, however it's with almond f. and parmezan ... so at the end it's much more expensive..
Can I change in this recipe eggs for psyllium and if yes, how much psyllium I should add?
Regards
Lisa MarcAurele
I've been wanting to see if psyllium and water would work in this recipe. Coconut flour typically does better with real eggs, though.
Kielly Chann
This is by far the best keto bagel recipe I’ve ever tried! This almost taste like a yeast roll to me, so close to the bread taste! Yummy! I’ll be making these again! Thank you for sharing this recipe!
Lisa MarcAurele
You're very welcome! It's my go-to for taking breakfast on the road.
Fatima Attia
OMG!! I’ve tried several bagel recipes. This one was absolutely incredible. It wasn’t too eggy. Or too coconutty. It was delicious. I topped it with cream cheese, onion and smoked salmon. Omg. My life is incredible in this moment! Thank you!!!
Lisa MarcAurele
You're welcome! Enjoy the low carb bagels!
Jan
Great recipe it worked perfectly. I cut them in half, once cooled and toasted them spread butter on and topped with smoked salmon and lemon juice ?Hit the spot after a month of Leto and no bread
Might try sprinkles of Parmesan on top just before finishing baking.....
well done clever lady!
Lisa MarcAurele
I like sprinkling asiago cheese on top so Parm would taste great too.
KF
I'm so excited to finally see a keto bread recipe that doesn't use almond flour! I'm mildly allergic to almonds, and just bought some TJ's everything bagel seasoning. I think it's a sign.
Lisa MarcAurele
Hope this nut free bagel becomes a new favorite!
KF
I just made these and they are great! Even my husband approves and he normally labels my concoctions as "healthy tasting." Thank you so much.
Lisa MarcAurele
I'm so glad these low carb bagels were hubby approved!
Dana
Made this once after seeing the Highfalutin' low carb bagel battle. Enjoyed the bagels a lot but wished they were a bit thicker and had a smaller hole as i wanted to use for sandwiches.
I switched things up on a whim this time and they rose a lot more this time. Had to bake longer and cover with foil so didn't get too browned. (ADDED a bit of almond flour, whey protein, oat fiber, and xantham gum. Sooooo good! I like to cut them in half and freeze them. I pull out a half or whole bagel as desired and pop in toaster. Perfect every time.
Lisa MarcAurele
I've added a little almond flour and thought the texture was a little better, but oat fiber should do the same. Whey usually makes breads a bit lighter while xanthan gum makes them chewier. Thanks for sharing your mods!
sharalyn
This dough is a game changer for my low-carb eating. Perfect substitute for a bun or pizza crust or bread sticks, etc etc. Thank you so much for sharing!!
Lisa MarcAurele
I still need to try this one for pizza! So glad it works so well for you.
Neha
Hey can i use this recipe to make bread loaf ???
Lisa MarcAurele
It should work but you'll have to use a loaf pan that fits the dough and adjust baking time.
Marilyn
I made my third batch today and they were so so fabulous. I wish i could post a photo.
I had family for lunch so made a double quantity and the only addition was a teaspoon xantham.
They were delicious and the texture was perfect.
Velma
Tried these two times. Once with the original recipe, and once by adding 1 T of psyllium husk. Both were really tasty. The ones with psyllium husk didn't flatten as much. I did them as buns instead of bagels on parchment...I'm lazy. 😉 I'll keep making these! And maybe play around a little bit with fun flavouring and maybe pizza or calzones.
Lisa
Psyllium is a great add to any low carb bread!
Sandy
I have psyllium husk powder. Can I use that?
Lisa MarcAurele
The powder should work too and you don't need much.
Alice L Genaway
So, another one that saw video from Highfalutin'. I had tried once with almond flour and twice with another recipe using coconut flour. Failures, tho admittedly. My baking powder wasn't very fresh.
I added 3/4 tsp xanthan gum, will do full tsp next time. Also added 1 tsp minced onion, and 1/2 tsp onion powder. These are for my 10 yo keto kid, so he can tolerate higher carb count.
Tip....my hand held mixer has dough hooks as well as beaters. Was a GAME CHANGER!!! the dry ingredients incorporated into the cheese with no effort, hands stayed clean. And was well mixed. I wondered if my last batches failed because I overworked the dough? I also used a donut pan, and they are perfect!!!
Lisa
Great tip on using the dough hooks on the mixer! I will definitely add that tip to the recipe and try it myself.
newmexpj
I tried these and would like to know if I can substitute Heavy whipping cream for one of the eggs, and if so how much should I try?
Lisa
I've never tried subbing heavy cream for an egg as it doesn't have all the properties. I like using psyllium and water as an egg replacer so I'm not really sure other than give it a try.
Amy P
Can you freeze these?
Lisa
Yes. These bagels freeze well.
Laurie Lyon
I saw this recipe first on a video from Highfalutin' Low Carb. I tried it and I fell in love with it from the first time I made it. I'm thinking about making a pizza with this recipe as well. I love the texture and the flavor so well. It puts the almond flour fathead dough to shame. Thanks for the work you put into coming up with the recipe. I will probably be a weekly thing for me to make from now on!!!
Lisa
I'm so glad you enjoy the coconut dough so much! Highfalutin' did an awesome job on the video comparing this to almond flour based dough.
Jayne
Love! I watched on High Faluten......... too. Much better than the almond flour version. I was able to make 9 decent size bagels with a single recipe for an even lower carb count. Tastes great fresh out of the oven or toasted from the fridge. Need to get me some smoked salmon to serve with cream cheese like on the video. Thanks for the great recipe.
Lisa
I love the idea of making 9 lower carb bagels instead of the 6. Thanks for that tip! 🙂
dawn
I found after making these bagels if I put on foreman grill, toast add swerve and butter or pancake syrup on top they make great pancakes.
Bonnie
OMG really!!!! I’m going to try that ?
Emily Cortez
These are fantastic!!!! Made exactly like the recipe states and they were perfect fluffy “bagels”. I made them with almond flour twice and wasn’t a fan I don’t know what took me so long to try them with coconut flour. I make my own everything bagel seasoning and I don’t put salt in it and I didn’t notice them being salty or eggy at all. I will be making these weekly! Thanks for a great recipe.
Lisa
You're welcome Emily!
Sandra Pipes
These turned out really good. I felt I would like a hard tack consistency so after they cooled I put them in 210 degree oven for 4 to 5 hours. Thr crunch waas just right. Spread withcream cheese. Yum.
Lisa
Thanks for sharing that tip!
April
These are delicious! I added 1 tsp xanthum gum and garlic and onion powder. I also used egg substitute. Flawless! Thank you!
Lisa
Good to know the egg substitute worked!
Jen
Mine taste very good...but...a little on the dry side. What should I add more of? Great recipe!
Lisa
I added the butter so you could add more of that. Or reduce the amount of coconut flour.
Sarah
TL;DR I followed the steps exactly, altitude is not an issue and they didn't work. Try making just a half batch first, so you don't waste as much money/ingredients.
I read all the comments first, bought aluminum-free baking soda, and a fresh bag of Bob's coconut flour to make these. I used full fat cream cheese & mozzarella, carefully weighed the ingredients and followed the recipe to a T, except I added the eggs to the dry ingredients as suggested by another reader, 1 Tbsp almond flour, and I added a dash of onion & garlic powders. I found the dough difficult to work with- it was sticky, but would break when I tried to shape it into bagels.
I baked them in a donut pan, and they puffed up nicely, and stayed that way. Once cooled, I sliced into one, and it had a cake-like texture, and an awful, overwhelming coconut-egg taste.
Lisa
It's easier to work the dough with wet hands. I'll add that to the recipe card if it's not already mentioned. You could try adding in more almond flour and less coconut flour which might also allow using less eggs.
vash
Unfortunately, I'm in the same boat with Sarah on this. Followed to a T & weighed everything, including the nutritional yeast, herbs and xanthum gum. It smelled delicious! However, once I bit into it, the inside had a strange, heavy consistency. Though cooked, it had a bit of a slimy aftertaste. Maybe it's the xanthum? A teaspoon seems a lot as I usually only put in 1/4 teaspoon on dishes that need a binder. I will try your recipe again in it's original form without the yeast & xanthum.
Lisa
Xanthan gum shouldn't be needed as there's enough stretch added with the mozzarella. I'd try it without. The note was based on a comment provided.
Colette Forbes
mmmm, just made these then had a sandwich with Roast Beef, exactly what I needed. Will be making these again. Turned out great! Thanks for the recipe.
Lisa
You're welcome! They do make for great sandwiches.
JOLIE
I just made these and I'm truly impressed! I added 1 TBS almond flour, nut. yeast a 1 tsp Xantham gum. They are a bit salty so I think that, next time, I'll omit the yeast. They break apart beautifully. I've not yet tried slicing them---tomorrow for breakfast! For all: it is necessary to knead a bit to get the cheese mixed in.
Next, I 'll try making them into biscuits! THANK YOU LISA!
Lisa
Biscuits should work out well with the dough.
Jolie
Oops...1/8 tsp Xanthum gum...
Bob Natale
In one of your videos, you spoke of making your own baking powder - what is the recipe and would that be ok for the bagel recipe?
Thanks, Bob
Lisa
Yes. I use it for the bagel recipe too. Here's the link: https://allnaturalideas.com/aluminum-and-grain-free-baking-powder/
Vonne
My daughter is pregnant and recently her doctor told her to switch to a low carb low sugar diet to prevent some minor complications. She's already given up coffee but this new development has left her a little cranky in the morning without her morning bagel. My mom and I wanted to surprise her with some low carb bagels. We both have a good background in baking but neither of us have tried making bagels before. We're curious why this recipe doesn't call for yeast or for the boiling step?? Any help is appreciated as we were hoping to make these this weekend.
Lisa
The cheese wouldn't hold up well with a boiling step from my experience. And yeast needs sugar. You can try the yeast, however, adding in some nutritional yeast and a touch of almond flour are better options.
Kimberly
I’ve made these several times and have tweaked them each time with improving results. I dropped the 2 TBSP of baking powder to just 1, added 1 tsp of baking soda and about 3/4 tsp xanthan gum and 1 TBSP of almond flour and the result was exactly what I was hoping for!!! Not salty, rose nicely and even better they didn’t really spread out much. I can slice them easily and they don’t fall apart when I do and toast up easily. I live in Denver so the altitude may have been a factor in how they were spreading out and not rising. Very very happy with this! Have you used goat cheese instead of the cream cheese? I may try this next time just to see how it works. Thanks for this!
Lisa
Thanks for sharing that! I've also done the recipe with a little bit of almond flour and it's always better and I can reduce the amount of baking powder and or soda.
Debbie
Thank you for sharing. I just tried this recipe and found it to be a bit eggy as well as the baking powder, I'll try these tops to set off I like there recipe better.
Tameron
I wish I could post a picture! I didn’t use a mild and added just a teaspoon of xanthan gum. I got the most fluffy bagels I have ever seen from a LC/Keto recipe. Absolutely love this! Thank you!!
Lisa
Thanks for sharing the add! I'll give that a try.
Mrs. T
My daughter suggested making them into little balls and cooking in a muffin tin. I did, and they make amazing little biscuits!
Lisa
Great idea! I've baked them in donut pans so they hold their shape better.
Tracy
YAY!!!! Thank u for this GREAT recipe!!! Have made this a lot with experimenting. Keeper recipe for me is addng a tablespoon almond flour... A tablespoon nutritional yeast flakes... Seasonings of garlic and onion powder and bout a teaspoon of Xanthan powder.... Seems to keep its shape better. Also sprinkle some Trader Joes Everything Bagel Seasoning on top for more yummy flavor. Again thank you for the great recipe to keep us all on the LC track as well as everyone else sharing their ideas!!!
Lisa
Thanks for that comment. I'm going to add it to the recipe notes. 🙂
Tracy
Thank u Lisa!! And I also used the 4 egg suggestion as well 🙂
Stacy Labbe
I'm dying to make this recipe and I have all the ingredients except for the cream cheese. Can I leave that out (Since it's only 2 oz. or do you have a suggestion for a substitute?
Lisa
I find it's best to include the cream cheese. You could try adding more mozzarella but no guarantee.
Beth
Just an addendum to my comment a few moments ago. I looked it up and found that Rumford does make a low sodium baking powder, and it would be worth purchasing the next time Intry your recipe. I think this change will rectify the overwhelmingly salty taste of the bagel.
Beth
Just took these out of the oven. Made these exactly as written, using Rumford aluminum free baking powder. A few comments: the first thing i taste is salt. You do mention to use unsalted butter to decrease that salty taste. But the entire recipe calls for only 2 Tbs. so it is not the butter making them overpowering on the salt. It’s the baking powder which has 50 mg of sodium per 1/8 tsp!!!! I used 2 Tbs of the BP as called for, so it doesn’t take a genius to figure out where the sodium is coming from. To make matters worse, I sprinkled my silicone bagel mold and the tops of the dough as well with Trader Joe’s Everything But The Bagel Seasoning. It is really good, but has salt in it too. They looked good coming out of oven, especially using the mold that i got on Amazon. But a bit too salty overall. I wonder if there is a low sodium baking powder on the market. They sliced decently, I toasted half of one and the texture is not too bad. Going to try one with eggs for breakfast. If i make them again, will definitely lower the salt wherever i can and see if that helps. I’m beginning to think there really is no substitute for the real thing when it comes to bagels ?. I tried KetoConnect ‘s recipe and it was awful, dry and nothing remotely like a bagel. Your recipe is better, but still needs some sodium tweaking. Thank you for sharing it!
Lisa
Could likely make it work with half the baking powder if using a donut mold.
Bethany
What is the best way to store these? Do they have to be refrigerated?
Lisa
I keep them in the refrigerator but they can be left out for a day or two.
Gigi
This worked! After reading the "spread" comments of bagels going large and flat I chose to place the rounds - I made (4) out of the dough into a lined 9 inch square baking pan. I used my finger to depress a slight hole in the center, not really intending for them to have a hole like a bagel. I started the baking temperature below 400 degrees but in last 10 minutes the oven did reach that full temp. Baked 20 minutes total until browned on top (and bottom). Cooled and cut into 4 large squares and then sliced like a bun.
They came out in the shape of a square foccacia bun, and had a nice dense chewy texture. Just toasted one half of one 'bun' and had a small satisfying SANDWICH (one-eighth of recipe). Many thanks for a low carb bread recipe that works and tastes good.
Lisa
Thanks for sharing! Love that idea.
Sherry L Kelley
wow, will have to try that next.... great idea
David
Gigi I followed your idea and WOW! They are great! Instead of a bagel shape I baked them in a few Corning bowls I had and made some really great rolls for sandwiches. Wife and I had sausage and egg bagel sandwiches this morning!
Many, many thanks to you and Lisa for the great recipe!
Lynn
I made these for breakfast this morning. They were SO good! They spread out a lot, but it didn’t affect anything, but next time, I’m going to make them smaller and use my donut pans to keep their shape (I should get 12 that way). My husband loved them, too! So many possibilities... Thank you!!
Lisa
I've been meaning to try these in a donut pan. I do think it would be the best way for them to have a better bagel shape.
Lorraine Gagnon
My favorite recipe for bagels calls for
1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
(optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**
If i were to do it with coconut flour would i use the same quantity - 1 cup
Or would i use less?
I don't know anything about gluten free but could it replace coconut or almond flour?
Read more at https://www.skinnytaste.com/easy-bagel-recipe/#raJqksIA3KcrAH77.99
Lisa
Typically, with coconut flour, you use about 1/4 to 1/3 for each 1 cup regular flour. However, usually you also need to increase eggs and or liquid as well.
Line
These are absolutely delicious...really can't tell the difference between these and the recipe with ground almonds! Next time will add a bit of nutritional yeast for an extra cheesy flavour. Keep it up...
Lisa
I need to try that! I've had success blending both almond and coconut flour in the recipe too.
Larissa
I can’t thank you enough for this great recipe! My 3 year old has autism, and he has become a very picky eater. As soon as he saw these bagels cooling on the counter, he reached for one and gobbled it up! This is such a win for us, since I have been looking to eliminate bread from his diet. My husband loves them as well, as do I! Thank you, thank you, thank you!
Lisa
I'm so glad to hear that this recipe worked out for your family. My niece has autism too and I do believe cutting out gluten is especially important for that.
Tiffany
I just made these and they turned out AMAZING I split my dough and put asaigo cheese in one and cinnamon and vanilla, carmel stevia in the other and they turned out so good and I guess because I added those extras I was able to make 10 bagels instead of 6.
Lisa
Love that idea of making different flavors.
Jen
Some regular bagel recipes would dip the formed shapes in boiling baking soda water to get it to puff up and then bake to brown and crisp it.
Do you think this would be possible with this type of dough?
Lisa
This dough may melt into a mess in the boiling water due to the mozzarella.
christine
OMG!!! These are amazing and delicious .. That's what I will be using my coconut flour for ...These bagels hit the spot .Thank you so very much !!!!
Heather
All I have is almond flour, can I use this instead of coconut flour?
Lisa
Unfortunately, you'll have to use an almond flour recipe.
Anna
I agree about taste, it’s yummy. I added chives and bacon. I didn’t get it to rise very much, should I add more baking powder?
Lisa
I think a better option is to bake these in a donut mold pan so they keep their shape.
Khrys
Thank you so much for the yummy recipe! In the past I tried similar recipes that used almond flour, and even used different brands but could never get over the almond flour taste. This coconut flour one is perfect! Based on some of the other reviews I always add an extra tablespoon of butter. I bake in a cupcake pan, for the perfect sized small muffins. They are so much heartier and more bread like than oopsie bread.
ier
Do you have a recipe for low carb bagels that does not use cheese?
Lisa
I have this old recipe that uses a bread recipe in donut molds. https://lowcarbyum.com/garlic-coconut-flour-bagels-gluten-free/
Rick Donald
Great recipe. Made this tonight. Came out great. My wife and I are so happy to have something to satisfy our bread cravings. Thank you!
Stacey
Can these be toasted the next day?
Lisa
I typically toast them as I store them in the fridge.
Patte
I made these last night. They looked like the picture but were flatter than I expected. I didn't like the taste though. Smelled good baking so I was a little disappointed with the taste.
Lisa
I found that using a blend of almond and coconut flour rises better and some like the taste better. It's a recipe I've been testing but haven't posted yet.
Tina
I made these with coconut flour only and the coconut seems to overpower in taste. I'm a fan of coconut but I made Jalapeno Cheddar bagels and it doesn't taste good. I'm allergic to Almonds to I can't use Almond flour. Any suggestions?
Lisa
You could try add-ins to try and cover up the taste. I had the same issue when I made the bagels with only almond flour. The almond taste was horrible. That's why I made it with only coconut flour.
Crystal
I just tried making these but it seems like my mozzarella wasn’t melted enough because my bagels have strings of mozzarella in them. Not sure what I did wrong I followed the recipe! Any suggestions on how to fix this for next time?
Lisa
It is tough to work the dough even when the mozzarella is melted. But, you should have more than a little noticeable mozzarella in the bagel. You have to just "knead" the dough well to blend it as well as possible.
Mike Tran
Use your hands and squeeze the cheese through the dough like making sausage. It'll break up the cheese and mix much better. Its coconut flour so you wont have to worry about the dough getting tough.
Laura
You are a genius - I can hardly wait to get to the store for cheese!!! Thank you so much, Lisa!
Lisa
You're welcome!
Marcella
I just made these for the first time. Everything seemed to go well no problem until they came out of the oven. A couple spread too much so the hole covered in centre and a couple flattened. One came out perfect. The taste is amazing. How do you think it could have held it's shape better. I measured everything perfectly but put a few more grams of butter. I was scared they would be dry. Thank you
Lisa
If you want to keep the shape, you can make them smaller and thinner or try a donut mold.
Anna
I just made buns lol!
Jennifer
This recipe turned out amazing. It saved me from giving into my bread cravings and I was able to stick to my keto diet because of it. I made them and put them in the fridge over night and then I put it to broil (to get a little warm/crispy) and I could barely tell the difference from a regular bagel. This was a lifesaver! Thank you!
Laura
I also added more butter, probably next time will add even more! I divided the dough up a bit more, made some of them into thick, round patties (to be split in half for flavored cream cheese like a regular bagel, no hole and easier to shape!) and then some I split into 2 pieces and made little flat patties for a bagel sandwich. Mine are only 2.6 g per bagel for 7 servings.
Lauren
What is this under on the my fitness pal app? Also great work, Angela and i made them, delicious!
Lisa
You can add this to MFP if you can't find it.
Dina
Congratulations for your amazing recipe. It's the best keto pizza dough i' ve tried so far in my one year keto journey. Greetings from Greece, love your recipes!!!
Lisa
Thanks so much Dina!
Judy
I made these and added some asiago cheese and they turned out delicious! They were a tiny bit flatter than I would have liked but I think I flattened them too much before baking. They spread more than I expected so if I had left the higher before baking I think they would have turned out perfect! I'll try that the next time and yes there will be a next time! I love them!
Lisa
Yes. They do seem to come out better if you use a mold or if you shape them higher.
Silas
what can I sub for the cream cheese and cheese that is way to much dairy? I like dairy but thats to much
Lisa
Unfortunately, it's tough to sub them out.
carol taylor
I am cannot wait to try! Can you explain further why you use 2 duck eggs rather than 3 eggs. I have both available to me from my son. I thought duck eggs have more white not less? Just trying to figure out so can try myself. also ,what elevation are you at. I am in NC and want to compare since stated elevation can affect recipe.
Lisa
I find baked goods tend to be fluffier when using duck eggs.
Laurie Jorgensen
I made these both ways today and they came out perfect! Thanks so much. Easy and quick. I'm going to use them as sandwich bread also!! Thanks!!
Alyssa
These are SO yummy! Very excited for this recipe!
They were a tad dry, if I added a bit more butter would it moisten them up a little?
Lisa
More butter and or fat helps.
Leslie
I doubled this dough...worked perfectly. I then used 1/2 for the bagels, and the other 1/2 I used to make cinnamon rolls...adding cinnamon, sweetener, butter and walnuts to the rolled out dough, rolled them up, sliced and baked and added cream cheese icing when they had cooled! They were beyond AMAZING! This dough is the holy grail of low carb dough!
Lisa
I have been meaning to try this as cinnamon rolls. Now I have to try it!
Chris
Awesome bread , I cant beleive it ! Something to soread butter or cream cheese on or eggs and sausage. ITS THE BEST LoCarb recipe next to parmeseamn pizza crust !!
I do not bake much so what would make them raise more , I dont care that mine turned out a little flat because it worked great for a flat bun ! I am just curious as to what i may have done wrong? Thanks so much
Lisa
The baking powder or baking soda helps with rise. However, using too much adversely impacts the taste. I've thought about whipping the egg whites up separately to see if that helps, but I'm not sure if it would be easy to fold into the dough.
Liz
This recipe was amazing! I made some mistakes (I think i should have cooked the cheeses longer and I hand kneaded it instead of rolling it) but they came out fantastic! I can barely taste the coconut flour and the texture tastes JUST like bread. This recipe was also very easy to make! Definitely going to keep it around in my house.
Thanks! <3
Lisa
You're welcome Liz!
Kirtida
I made with almond flour but was a bit hard n heavy....can U tell d reason...
Lisa
You do need to use a recipe created with almond flour as it's not a one-for-one sub with coconut flour.
Chef Audra Angelique
Wow! This recipe is perfect! I only made a half batch because I had only a little less than half of Mozzarella in my fridge, measured it by the gram, and added a bit of an Italian cheese blend I had-and used two eggs for that which still worked perfectly. Thank you so much for this recipe. If it’s ok with you I would love to write my own blog post about creating your recipe with a link and credit to you and your site on mine. It’s http://www.thehealingchef.org. Thank you again!
Lisa
As long as you don't include the entire recipe in your post, it's fine. 🙂
Carmen
Oh my, I loved lived this bagel recipe!!! I loved bread a lot before I started my Keto diet less than two mths ago. Followed recipe but I didn’t have enough mozzarella cheese so I added goat cream cheese to make up the difference. Oh I think I will be addicted to this bread recipe.
Lisa
I love goat cheese, but haven't tried it in this recipe yet. Thanks for the idea! Now I just need to see where goat cream cheese is sold in my area.
Christine
I just made these with cheddar cheese instead of mozzarella. They rose really well in the oven, but once i pulled them out, they went flat as a tack! Too flat to slice and put butter in. What did i do wrong?
Lisa
Mozzarella is used because of it’s elasticity. The rise comes from the eggs and baking powder. It might help to beat the eggs first before adding. Results can vary depending on elevation too. too.
Diana
So good! I ended up using cheddar cheese since I was out of mozzarella. Thank you for the recipe! Finally, something that I can use to make breakfast sandwiches that doesn’t taste gummy or to dry!
darryl
It is my second time making these (in two days)
They are amazing!
Perfect for sandwiches too.
I followed the recipe to a T and
everything was perfect.
Tara
Just made these, so yummy & easy! I added a bit of garlic to the batter & sprinkled some Italian seasoning on top. I found I could still taste a hint of coconut so next time I will do more seasoning in the dough, maybe some cheddar too, but once you add toppings it not noticeable at all!
I didn't roll out the dough, just hand-formed so I got 5 instead.
These will definitely be going into regular rotation, thank you!
Lisa
Love the idea of adding in some seasonings. And I bet topping off with a little cheese like asiago would be great too.
Samantha
Have you ever tried boiling then baking these like you make a traditional bagel?
Lisa
I haven't and I'm not sure if it would work out.
Eileen
Wonder if you could spray them with a mist of water a couple of times before & during baking instead of dunking in boiling water?
Lisa
I'm not sure but I'm pretty sure boiling won't work with mozzarella based dough.
Lori
Perfect! I had made almond flour bagels for the first time last year and it just didn't give it that taste. This has become a must have staple in my house now! Can you freeze them after you cook them?
Lisa
I'm pretty sure you can because I've frozen cooked Fat Head dough before.
Mary
Hello,
I tried a similar bagel recipe and with the cheese added it made my dough so sticky I couldn't divide it or shape it into bagels I made biscuits. Does this dough thicken up to be able to form into 6 pieces?
Lisa
It is a sticky dough and it helps if you wet your hands when working with it.
Josh
FINALLY!!!!! SOMETHING THAT RESEMBLES DOUGH WITH COCONUT FLOUR!!!
Thank you!
Mine are cooking right now, they looked great going in, smell great now, and have no doubt will be great.
Going to try taking out baking powder and rolling the dough flat to make tortillas.
Lisa
Hope the tortillas work out!
Maria
I made this today and is really good love it. Thank you?
Lisa
You're welcome!
Barbara
I made these this afternoon. I had such high hopes--they looked great after taking them out of the oven. One bite and I was very disappointed. All I could taste was baking powder--is the 2T really the correct measurement? I even whisked the baking powder and coconut flour together to make sure they were well blended.
Lisa
It is. If you don't mind flatter bagels, it can be reduced significantly.
Mo
I had the same experience. Attempted to make these with my boyfriend. They looked and smelled great coming out of the oven. We were so excited to bite into one. So disappointed when we did. They were not edible due to the overwhelming metallic taste of the baking powder. What a waste of all that cheese!
I was wondering if the 2 Tablespoons was the correct measurement too.
Lisa
I use aluminum free baking powder or a combination of baking soda and cream of tartar. Putting on my list to retest as it's likely the difference in ingredients.
Paddie Hulshof
Wow! This bread is really good. I am new to Keto and was getting tired of eggs. It was quick and easy to make and taste delicious. Thanks Lisa
Susan Gandara
WOW!!! This bread was DELICIOUS!!! I used a mix of almond/flax meal/coconut flour. I had a bit of trouble getting the cheese to melt enough to mix and didn't think it would work. But it did and this is by far the BEST bread recipe!!
I've tried low carb bread recipes from other sites and none compare....Thank you Lisa!!!
Amanda
I have all the ingredients except cream cheese! Could it be substituted with something else?
Lisa
You could try using more mozzarella and some heavy cream.
Mel
Thank you so much for this! I made the almond flour ones recently, and they were pretty good but I wanted to try with coconut flour this time. I used the old recipe and it was a disaster! It was soo dry. Now I see your recipe and your explanation that I used way too much coconut flour. I didn’t realize until today that they are used so differently. I’m definitely making this one next time!
Lissa
Can you make these with just egg whites?
Lisa
It's worth a try as it will usually work.
Bonnie
These are absolutely delicious! First low carb breakfast bread I’ve been impressed with. Thank you!! We slice them, put 2 eggs, cheese and 3 slices of bacon on one bagel. Delicious!! We do Keto and it gives us enough fat for breakfast.
Tracy
I stopped eating bagels years ago because they would always plug me up. I love using coconut flour and have been back in the habit lately so I can't wait to try this recipe! Can I substitute raw cheddar for the mozzarella? That's usually the only type of cheese I buy.
Thanks!
Lisa
Cheddar isn't as good as it doesn't have the same elasticity as mozzarella. But, it's worth a try.
Natalie Turner
I tried this. The flavor was very potent, but tasty
Lisa
Coconut flour does have a slightly stronger taste than almond flour, but we love it.
Julie
I didn’t have a scale so take the comment with a grain of salt. Mine were too wide and flat. I think I rolled the ropes too long when forming the bagels, so they were too wide to start with. Also, perhaps a donut pan will help constrain the horizontal growth (maybe). I found the taste too eggy so I might try substituting one flax egg in next time. (Thoughts on that?). Texture was bready which is so wacky. That dough is so bizarre. Thank you for sharing, as I greatly prefer to work with coconut rather than almond if possible.
Julie
I tried to hit 5 stars but it was already posting so I couldnt fix! Sorry!
Lisa
I've been staying away from egg whites due to a severe sensitivity so I've been using psyllium eggs. They are similar to flax eggs and I do think it would work with either.
Julie
I did two psyllium eggs and one chicken egg. The psyllium was a disaster—turns there is no agreement on the internet as to how much water to use per tablespoon of psyllium. I used a recipe that called for only 2. It was too little. I had cement (mixed it into the dough right after I made it so it didn’t sit too long). It never fully mixed in. AND YET these came out delicious. The psyllium cut the eggy taste and these were just great. Next time, though, the psyllium goes in with the coconut flour and the water goes in separate so we get an even blend. Thank you again
Lisa
I'm so glad this worked out with psyllium eggs. I use them to cut back on eggs due to egg white sensitivity.
Michelle
I'm new to this. How much psyllium and water did you add?
John
Can I roll these flat and make crackers? Thanks!
Lisa
Not sure. I've never tried it. It probably would work.
John
I've seen the regular fat head dough made into crackers. I am trying it now and will report back!
Lisa
Hope it works out!
Elle
Hello, thank you for the recipes!
I think my eggs started cooking when I added them to the warm mozzarella, cream cheese and butter. Do we wait until the cheese cools before adding the beaten eggs?
Lisa
Sounds like you heated the cheese too long. It should shouldn't get hot enough to cook the egg, especially if it's an egg straight from the fridge.
Karri McClure
I stir my eggs into the baking powder and coconut flour first because I get mine too hot sometimes. I love this recipe too. It's my favorite so far..
Lisa
Good tip!
Tracy B
These are amazing!!!!! The best low carb bread I’ve ever eaten.
Mine turned out beautiful and I had no problems with them rising.
Lisa
Yay! Thanks for letting us know. 🙂
Masha
Greetings from Serbia!
Dear Lisa, THANK YOU for this so delicious recipe! This will be regular on my menu for...ever:)
Thanks!
Lisa
You're welcome Masha! So glad this one worked out for you.
Joanna
Best. Bread. Ever. I'm serious. I was not really sure about using coconut flour because it often leaves that coconutty flavour, which is good in some things but not what I wanted in a bagel. I had bought a bunch of cheese at a steal of a deal, so I wasn't so worried about wasting my cheese in something I didn't like. But I'm so glad I tried this! This is excellent, and I will definitely be making it again and again. I might try forming rolls next time. I can't thank you enough!
Lisa
Yay! I'm so happy that the bagel recipe worked out for you.
Narine
Thank you for the recipe. I tried this tonight and the taste was pretty good. The texture was alright but they didn't rise well. I read the comments and it was probably because I kneaded the dough too much. Not sure how to avoid that. The cheese didn't seem to mix thoroughly to make a uniform substance. I used fat free mozzarella. Could that be the reason. Still tastes great though 🙂
Lisa
It's best to use at least 2% fat mozzarella.
Narine
Thank you. I will try. It's awesome to have this alternative since I missed the taste and texture of bread
Lisa
I hope it works out for you. Coconut flour can be a little more difficult to work with. I may try thinning the batter with a bit more liquid to see if it helps with the dryness some have mentioned.
Laura
I made these again today and they look great! Measured ingredients with a scale this time. The only thing I actually did differently was to throw in the butter with the cheese when melting. The butter took forever to melt, but it still worked beautifully. I love fathead dough but don't necessarily like it made with almond flour for some odd reason-the texture seems off to me. Coconut flour to the rescue!
Lisa
Good to meet another coconut flour fan! I love it much more than almond flour.
Sunflower
I made these bagels today, and they are great! I had a silicone donut pan so I made 12 bagels from this dough. I did add some Seasoning to half of them. Thanks, I really like them!
Lisa
Awesome! I was going to try making pumpkin flavor with some leftover canned puree.
Angelina
I have a question. I notice the cholesterol content is rather high. I'm just starting keto and this is the part that scares me because I'm a stroke survivor ?
Lisa
I wouldn't worry that much about eating cholesterol. It's the trans fat that's bad. Here's just one of many articles supporting this: https://health.clevelandclinic.org/why-you-should-no-longer-worry-about-cholesterol-in-food/
Ana
Hi! Thanks for the recipe. I made these a couple days ago and they tasted great. Unfortunately they did not rise and turned out like flatbread. This did not affect the taste, but I would prefer them to really turn out as a bagel so I can use them as buns. Planning on adding more baking powder the next time, but is there anything else that could make them rise?
Thank you!
Lisa
The right amount of baking powder is key along with NOT overworking the dough. You also should get them in the oven pretty quickly.
Keens
If substituting the butter with coconut oil, how much oil should I use?
Lisa
It's a one for one sub typically so I'd try that.
Jessica L
I loved these and the almond flour version. Both very good! I've been using them as a bun for sandwiches and burgers! Thanks for the recipes!
Lisa
I'm glad they worked out okay for you! They are definitely great low carb rolls.
Shecota
These were good, I have made them twice but for some reason mine did not rise correctly so I ended up with flat bagels. I'm not sure what happened, I followed the directions. They were still good.
Lisa
Overworking the dough can result in flatter bagels. It's best to bake them as soon as possible. Also, a bit more baking powder may be needed.
Donald G Edgerton MD
Trying my first batch now (in oven).
Have you ever tried to sweeten these up a little, say with a little Splenda?
DGE MD
Lisa
I haven't, but you probably could make a sweet flavor bagel like French toast.
Stacey
Can I just say WOW!!! This might just be the key to my success. These were sooo easy and they are so good. My super picky hubby liked them as well. I even "eyeballed it" on the butter and cream cheese and had no issues whatsoever. Thank you so much for this recipe!
Lisa
I'm so glad they worked out for you!
Bruna C. O.
Hello!
I tried it and liked it, but found the result a little too moist, maybe it needed a little more time in the oven, or more coconut flour, since my scale was out of battery, I used the 1/2 cup measureament!
My husband loved it, ate 4 out of the 6! My uncle who is not eating low carb also liked it!
Thanks a lot for your recipes!
Lisa
Thanks so much for writing in to let us know how they worked out. Yes, if too moist, definitely cook them a bit longer or add a little more coconut flour.
Helen
Just made a batch and they're on the cooling rack. Quick question, do i need to store these in the fridge or can they be stored on the counter in a Ziploc?
Lisa
You can probably leave them out for a day or so, but I like to keep them in a zipper bag in the refrigerator.
Ashley
How long will they last in the fridge?
Lisa
At least a week.
Jennifer
I tried this recipe tonight and am so happy! The bagels turned out perfectly and helped my craving for "bread". Thank you for the wonderful recipe. I will be making this again.
Lisa
I'm so glad they worked out for you Jennifer! I know some have had trouble, but I'm sure it's just a variation in ingredients.
Laura S.
I kinda gasped when I saw the amount of baking powder and after reading through the comments I wanted to ask if a combo of baking powder and soda be used successfully in this recipe?
Lisa
If you use baking soda, you'll only want to use about 1-2 teaspoons. You could try a combo, but I usually use one or the other.
Tami
Be careful mixing baking soda and coconut flour. They can react and turn the bread green! It’s fine to eat just looks weird ?
Lisa
Never had that happen.
Josh
It happens only in certain brands of baking powder that contain aluminum.
Lisa
I use aluminum free baking powder (I usually make my own from cream of tartar and baking soda) so that may be why it never happens to me.
Lisa
These are great! I accidentally started with another recipe i copied so i ended up with 1/4 tsp of baking powder and ended up using the recommended substitute of 2 tsp of baking soda. I ended up with fluffier bagels than i expected. They actually look a little higher/plumper than the ones in the video. I also didn't have enough baking powder to do the 2 tbs so it ended up working well. I used benecol instead of butter so i added about 12tbs more and i added 2 tbs ground flax powder and 1 scoop of nutrim. They taste great and are super filling and just what i was looking for. I think i will experiment with adding some garlic powder in the mix and some sesame seeds on top next time. Even my 15yo daughter thought they were tasty. For fake bagels it wasn't too bad at all.
Lisa
that should be 1/2 tb more of the benecol NOT 12tbs LOL~! I couldn't figure out how to edit my post!
Catherine
These are fabulous! I didn't weigh anything - just went by your approximated measurements and they turned out great! They are a bit on the salty side but I didn't mind at all. Thanks for the great recipe Lisa!
Lisa
Thanks Catherine! I also like them a bit on the salty side. Coconut oil or unsalted butter could be used to cut down on salt as well as reducing the baking powder.
Desiree
Sadly these were awful. They tasted like baking soda. I took one bite and tossed them all. The dough was crumbly, and they ended up looking like huge cookie globs.
Lisa
Sorry they didn't work out. I have noticed coconut flour can vary. I added in some extra notes to the recipe as the dough should have been wet and sticky, not dry. Also, if you used baking soda, less needs to be used than the baking powder called for in the recipe. Baking soda and baking powder (which the recipe calls for) are different. Hard to believe they would taste like baking soda when using baking powder.
Mark
Thanks Lisa! I have a child with a nut allergy so the almond flour was a no-go. I'm an emergency physician so I've seen people suffer severe reactions to tree nuts and am super careful.
I'll try his recipe out!
Thanks for sharing!
Lisa
I hope it works out for you. Some may need slight adjustments as coconut flour can vary a lot more than almond flour.
Virginia
I made these bagels before and I found the dough was really difficult to handle and found them hard to form, also they are salty tasting. I wonder if there is a mozzarella cheese that has less salt? Can you use a mixer to mix the dough and then knead it?
Lisa
It's easiest to work the dough with wet hands. I don't find them salty, but if you do, definitely use unsalted butter.
Rennette
I tried these and the texture is much like biscuits, not bagels, actually quite crumbly. Also because of the large amount of cheese I found them much too salty. Very disappointed!
Lisa
You definitely did something wrong or the coconut flour amount wasn't right. What brand of coconut flour did you use? They have never come out crumbly for me. In fact, they should be chewy from the mozzarella. Did you weigh the coconut flour and mozzarella? Some mozzarella tends to be saltier than others. You can use unsalted butter to cut back.
Eliz~
Thank You Thank You Thank You!! So easy!
Lisa
You're welcome!
Teresa
Is it really 2 tablespoons of baking powder
Lisa
I tried less and it was too flat for me. You can cut it in half and see if it works for you.
Polly
Could these be made with something other than mozzarella? I have cheddar and Swiss on-hand!?
Lisa
The reason mozzarella is used is because it's stretchy and gives an elasticity missing in gluten-free bread. I doubt the other cheeses would do the same.
Jacque
I've tried cheddar and also pepper jack. Both turned out the same as mozzarella. But, give it a whirl and see how they turn out!! Hopefully yummy!!!
Lisa
Good to know! I need to try this with goat cheese which has been my go to lately.
Rita reynolds
how much does 250 grams convert to us measurements.
Lisa
Sorry, I meant to add that and will get it fixed. It's about 2 1/4 cups.
Mark
Could you add psyllium husk to this recipe, our world that absorb too much of the ingredients?
Lisa
I wouldn't add too much, otherwise, other changes would be needed. You could try adding it and then adding in liquid (water would do) if needed.
Garvey Mitchell
I loveeeeeeee this recipe, thank you so much. How do you store them and how long do they last?
Lisa
I keep mine in the fridge, but you could probably freeze them for longer storage.
Kim Gibson
I must have done something wrong my dough was way sticky too sticky help
Lisa
In that case, you'll want to sprinkle in additional coconut flour.