While my friends from New Jersey and New York may have cornered the bagel market, these bagels won’t disappoint if you are craving that fresh bakery-style bagel. Delicious, low-carb bagels perfect for not only breakfast, but to use in place of buns or bread to make your favorite sandwich! Hello BLT on an everything bagel.
MAKES: 9 bagels
1 BAGEL: 329 Calories, 26 g Fat, 3 g Carbs, 18 g Protein
2 cups (208 g) almond flour
1 tbsp (14 g) baking powder
1 tsp garlic powder
2 tbsp (15 g) erythritol
3 large eggs, divided
3 cups (336 g) low-moisture mozzarella cheese, shredded
5 oz (150 g) cream cheese
2 tsp (7 g) white sesame seeds
1½ tsp (5 g) black sesame seeds
1½ tsp (5 g) dried onion
1 tsp salt
½ tsp poppy seeds
Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, baking powder, garlic powder and erythritol, mixing until well combined. In a separate small bowl, crack 1 egg and whisk with a fork to make an egg wash. Set aside.
In a large, microwave-safe bowl, combine the mozzarella and cream cheese and microwave for 90 seconds. Stir to combine, and microwave for an additional minute. Mix until well combined. Add the remaining 2 eggs and the almond flour mixture to the bowl with the cheese. Mix until all the ingredients are well incorporated. If the dough gets too stringy and is unworkable, microwave for 30 seconds and continue mixing.
Divide the dough into nine equal portions, rolling each portion into a ball. Gently press your finger into the center of each dough ball to form a ring, and stretch the ring to make a small hole in the center to form it into a bagel shape.
Bake on the middle rack for 12 to 14 minutes, or until golden brown.
Make the topping by combining the sesame seeds, onion, salt and poppy seeds. Brush the top of each bagel with the egg wash, sprinkle with the topping and bake for an additional 1 to 2 minutes.
TIP: You can use 3 tablespoons (22 g) of store-bought everything bagel seasoning instead of making it yourself.