Description
These savory, gluten-free bagels offer the perfect chewy texture you miss on a low-carb diet, featuring the famous “fathead” dough technique. This updated version includes a hint of garlic for a classic American bagel flavor profile, requiring no yeast and no boiling water bath.
Ingredients
Scale
Dairy & Wet Ingredients
- 3 cups low-moisture, part-skim mozzarella cheese (shredded) (approx. 340g)
- 2 oz cream cheese (softened, cubed) (approx. 56g)
- 3 large eggs (divided: use 2 for dough, 1 for egg wash)
Dry Ingredients
- 1 3/4 cups superfine almond flour (blanched) (approx. 196g)
- 1 tablespoon baking powder (aluminum-free recommended) (approx. 12g)
- 1/2 teaspoon garlic powder (optional, for flavor) (approx. 1.5g)
Optional Toppings
- Everything Bagel Seasoning, poppy seeds, or sesame seeds (to taste)
Instructions
- Prepare the Oven and Tray: Preheat your oven to 375°F (190°C). Note that this is slightly lower than standard bread recipes to prevent the almond flour from browning too quickly. Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium mixing bowl or the bowl of a food processor, combine the almond flour, baking powder, and garlic powder. Pulse or whisk briefly to ensure the baking powder is evenly distributed to avoid any bitter bites.
- Melt the Cheeses: In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave on high in 30-second intervals. After each interval, stir vigorously. Repeat until the cheeses are completely melted and combined into a uniform, sticky dough (usually takes about 90 seconds total).
- Combine Dough: If using a food processor: Add the hot melted cheese mixture and 2 of the eggs to the dry ingredients in the processor bowl. Pulse on high until a smooth, uniform dough forms. If mixing by hand: Add the melted cheese and 2 eggs to the dry flour mixture. Wet your hands slightly with oil or water and knead the dough directly in the bowl until fully combined. Tip: Work quickly while the cheese is warm.
- Shape the Bagels: Divide the dough into 8 equal portions. Roll each portion into a log shape (about 6-7 inches long), then press the ends together firmly to form a circle/bagel shape. Place them on the prepared baking sheet, leaving space between each.
- Apply Egg Wash: Whisk the remaining egg in a small bowl. Use a pastry brush to coat the top of each bagel with the egg wash. If using toppings (like Everything Bagel Seasoning), sprinkle them on now; the egg wash will help them stick.
- Bake: Bake on the center rack for 12–15 minutes. They are done when they are puffed up, firm to the touch, and deep golden brown on top.
- Cool: Allow the bagels to cool on the baking sheet for at least 10 minutes before slicing. This resting period is crucial for the interior structure to set so they aren’t gummy inside.
Notes
- Allergy Alert: This recipe contains Milk (cheese), Eggs, and Tree Nuts (almonds).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For long-term storage, slice them first and freeze for up to 3 months.
- Sticky Dough: If the dough becomes too sticky to handle during shaping, chill it in the fridge for 5-10 minutes or lightly oil your hands with olive oil spray.
Nutritional Information
(Per serving/1 bagel. Values are approximate estimates based on standard nutritional data.)
- Calories: ~295 kcal
- Total Fat: ~23g
- Saturated Fat: ~8g
- Cholesterol: ~85mg
- Sodium: ~490mg
- Total Carbohydrates: ~7g
- Dietary Fiber: ~3g
- Sugars: ~1g
- NET CARBS: ~4g
- Protein: ~16g
- Calcium: ~350mg
- Iron: ~1mg
Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.