These Low Carb High Protein Bagels are amazing. Like I cannot contain my excitement.
I have been playing around with low carb high protein breads for awhile and then I found “Everything but the bagel” seasoning at TJ’s. That’s when the lightbulb went off! Bagels!
These low carb bagels not only LOOK like real bagels, they also toast up perfectly like real ones!!
I'm actually almost in tears (okay not really) but I love bagels. They also aren't hard to make! (Though getting them to be that perfect ring...that can be a challenge) Sure anything yeast risen takes a bit of extra effort but these are worth it. Plus the flavor possibilities are endless…
Anyways, without further ado, if you are a bagel lover like me but can't justify eating that many carbs daily… these beautiful babies are for you.
48g Almond Flour
5 tbsp Whole Wheat Flour
10g Vital Wheat Gluten
1 tsp Instant Quick Rise Yeast
1/4 tsp Salt
1 tbsp Stevia
1/4 tsp White Sugar
4 tsp Olive Oil
1. Combine all dry ingredients including the yeast in a bowl.
2. Add the olive oil and warm water.
3. Use a spoon to stir everything until it starts to become a ball.
4. Use your hands to knead the dough for 2-4 minutes or until it becomes quite elastic when stretched.
5. Form the dough into a loose ball (doesn't have to be perfect) and place in a lightly greased bowl, covered and let it rise somewhere warm for 10min.
6. Remove the dough from the bowl and break it into 6 pieces. Knead each piece a few times into a ball shape and then roll it in your hands like you are making a worm using playdough (lol best analogy I could think of).
7. Stretch the dough “worm” into a circular shape and twist and pinch the two ends together to create your bagel and place on a cookie sheet. (I stretched the middle opening of the bagel a bit more after this just to even out the shape a bit). Repeat this with all the pieces of dough.
8. Cover the cookie sheet well with Saran Wrap and place it in a warm place again to rise, this time for 40min.
9. At around the 30min mark, pre-heat your oven to 475*F and put a large pot of water on to boil.. Also get a plate ready with any toppings on it you want to add and another cookie sheet lined with parchment paper.
10. One at a time, using a slotted spoon or spatula, gently pick up the bagels and place them in the boiling water. Cook for about 30s, then flip, cook for another 30s, then remove and place on the parchment lined cookie sheet. Do this for all the bagels. (I cooked about 2-3 in my pot at a time).
11. Sprinkle on the toppings you'd like and place the tray in the pre-heated oven for 12-15min before removing. Bagels should be lightly browned on top and bottom.