[60s Quiz] Which Diet is Right for you - Paleo vs Keto?
Over 501 people have already found out. Which is best for your body, goals and lifestyle? Find out in 60sec
The Best Keto Bagel You Will Ever Have! A Must Try Recipe!
Keto and Paleo, low carb recipes are a wonderful means to reduce weight, reduce blood sugar and improve digestion. For me, it is the only way to eat. That said I do miss my bread. I enjoy bagels the most and have come up with a wonderful fail safe recipe. Everything bagels are my favorite. I have made a mixture of dried onion, garlic, poppy seed and sesame seeds to add to the bagel for the topping.
For plain bagels, I add a drop of vanilla extract and a pinch of nutmeg to the dough and enjoy them toasted with sugar-free jam, such as strawberry, raspberry, and blueberry or try with organic peanut or cashew butter. Another favorite for me is to top them with cream cheese and a couple of fresh tomato slices, broil in the toaster oven for about 6 minutes. Yum!
This is an alternative to eggs and bacon for breakfast. When I first started keto, I became too bored with eggs, so I have developed a lot of great recipe’s for breakfast and this is my absolute ultimate favorite.
I have experimented with many recipes for bagels. Most are versions of the fathead cheese dough recipe and take much less time to prepare. They are ok but lack the texture and consistency for the size of this bagel This is a yeast bagel and it is by far the best tasting I have ever tried. They take some coddling and care to make so it is best to pick a Saturday or Sunday morning or whenever you have some extra time to make them. There are a few tricks to getting them just right. You just can’t rush good food!
They can be frozen and thawed and toasted. I slice them before freezing.
The Best Keto Bagel
1 tablespoon of active dry yeast
2 teaspoons maple syrup or honey, to feed the yeast
½ cup water lukewarm between 105-110°F
2 cups or fine almond flour (not meal)
1/3 cup psyllium husk, finely ground flax seed (powdered in grinder can substitute for psyllium
¼ cup whey protein isolate or more almond flour (in tablespoons)
2 ½ teaspoon xanthan gum or 1 1/2 tablespoon ground flax seeds
2 teaspoons of baking powder
½ to 3/4 teaspoons of kosher salt depending on toppings
1 egg at room temperature
2 egg whites at room temperature
1 ½ tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
- My most successful bagel is made with xanthan gum and psyllium husk, either can be substituted for fine flax seed powder, if you are allergic. The flax meal must be powdered in a grinder. I found these ingredients in Bulk Barn (a Canadian chain)
- Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly,
- Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flax seed meal), whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
- Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
- Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn't stick!) and divide the dough into 6` rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until 'bagel shaped'. The first time I made them I did not flatten them enough. Cover with an oiled cling film (saran wrap) parchment paper also works and on top of parchment I places a linen tea towel and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as the yeast taste develops much more!).
- Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
- Brush with an egg white wash (better browning), sprinkle with toppings of choice (see below for everything bagel seasoning recipe) and bake for about 20-25 mins until deep golden. Check in on them at minute 10-13, and cover with aluminum foil if needed.
- Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can't hold your horses, at least give it 15 minutes.
- These bagels will keep in air tight container for 7 days, I keep then in the fridge ,I slice them first and then toast them in the toaster to crisp them up.