I’ve been trying to find a good replacement for bagels for awhile now and have made several recipes that were disappointing. Today I made some that are my best effort to date. I found inspiration on the following websites: High Falutin’ Low Carb (Low Carb Bagel Battle video) and Low Carb Yum (Lisa MarcAurele’s Low Carb Bagels – Coconut Flour Fat Head Dough recipe). I am copying links to these source materials below.
I modified the bagel dough by adding 1/2 tsp of xantham gum.
The dough was VERY soft and sticky. I dipped my hands in water when forming the bagels and it made a huge difference. I weighed the dough and divided it into 6 equal portions. I think I might try 7 next time as some of the holes sort of disappeared upon baking. I ended up cooking these for about 19 minutes.
I used a doughnut baking pan, as I wanted my bagels to be thicker (and easier to slice for sandwiches) and not spread out so much. I used an egg wash to get the toppings to stick and made 4 bagels with Everything bagel seasoning and 2 with shredded Romano cheese (cause that’s what I had in the fridge). I’d use more cheese on the bagels another time. These bagels do not taste like real bagels but the texture and flavor is really good. I’ll be making these again.
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Here is the breakfast sandwich I made using one of the bagels I just baked. I toasted it before adding a cream cheese blend I mixed up.
Edit: I found that I only really enjoy these bagels with cream cheese and avocado that first day when they are freshly baked. However, they do make excellent open-faced sandwiches and they are really filling.