Crusty on the outside, soft on the inside. Easy and delicious seedy bagels, just waiting for you to add your favourite fillings.
August 21 2019 recipe & photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Bread
Crusty on the outside, soft on the inside. Easy and delicious seedy bagels, just waiting for you to add your favourite fillings.
USMetric
4 servingservings
Ingredients
Bagels
- 7 oz. (1¾ cups) 200 g (425 ml) mozzarella cheese
- 1 oz. (2 tbsp) 28 g (30 ml) cream cheese
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- 2 tsp 2 tsp baking powder
- 1 1 eggeggs
Topping
- 2 tsp 2 tsp flaxseed
- 1 tsp 1 tsp sesame seeds
- ½ tsp ½ tsp sea salt
- ¼ tsp ¼ tsp poppy seeds
- 1 1 eggeggs
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Preheat the oven to 430°F (220°C) and line a large baking tray with parchment paper.
Place the mozzarella and cream cheese in a medium, microwave-safe bowl and microwave on high for 1 minute. Remove and stir. Repeat in 30-second bursts until the cheese has melted and can be easily combined.
In a separate bowl, whisk together the almond flour and baking powder, until well combined. Add the egg and almond flour mix, to the melted cheese. Mix well until a smooth dough forms. Kneading it on a non-stick surface helps with this process!
Divide the dough into as many parts as portions in the recipe, and form into bun shapes. Place on your lined baking tray.
Use your thumb, or the handle of a wooden spoon, to push a hole through the center of each bun and then shape it further until you have bagel shapes.
Place the seeds and seasoning for the topping mix into a small bowl and give it a quick stir to combine.
Crack the second egg into a bowl and beat until combined.
Brush the top of each bagel liberally with the beaten egg and then sprinkle with your topping mixture.
Bake in the oven for 15 minutes.
Naomi's tips!
These bagels can be served in so many delicious ways, but my favorite ways are with smoked salmon, cream cheese, and capers or dill; or with bacon and grilled cheese.
These bagels can be frozen and reheated in the toaster or oven.
These bagels go great with
Venezuelan keto chicken salad
Swedish shrimp salad with dill
Low carb cream cheese with herbs
Bacon butter
You might also like
- ★4.76|50 m|MediumSoft keto seed bread
- ★4.84|45 m|MediumKeto BLT with cloud bread
- ★4.89|35 m|MediumKeto garlic and rosemary focaccia
- ★4.88|60 m|EasyLow carb sesame crispbread
- ★4.78|60 m|MediumKeto hot dog buns
- ★4.85|20 m|EasyQuick low carb bread
- ★4.72|70 m|MediumThe keto bread
- ★4.83|40 m|MediumMediterranean keto flatbread
- ★4.89|75 m|EasyKeto seed crackers
- ★4.93|30 m|EasyKeto cornbread
- ★4.70|65 m|EasyPaleo bread
- ★4.78|45 m|MediumKeto Fathead pizza
- ★4.75|30 m|EasyKeto pizza
- ★4.79|45 m|EasyLow carb chocolate and peanut squares
- ★4.77|70 m|MediumKeto meat pie
- ★4.88|70 m|MediumLow carb holiday bread with orange
- ★4.78|40 m|EasyThree cheese keto frittata
- ★4.75|8 m|EasyKeto chaffles
- ★5.00|15 m|EasyKeto sandwich with smoked salmon and horseradish cream
- ★4.72|20 m|MediumKeto cauliflower soup with crispy pancetta
- ★4.77|60 m|MediumKeto tortilla with ground beef and salsa
- ★4.81|65 m|EasyZucchini and mozzarella casserole
- ★4.89|40 m|MediumLemon-baked chicken thighs with cauliflower mash
- ★4.81|70 m|MediumKeto spinach and goat cheese pie
- ★4.79|40 m|MediumLow carb eggplant pizza
- ★4.70|20 m|MediumBreakfast keto chaffles
- ★4.83|55 m|EasyLow carb pumpkin soup
- ★4.88|21 m|EasyBlueberry chaffles
- ★4.58|190 m|EasyPulled chicken
- ★4.70|15 m|EasyParmesan chips
←
→
DD+ MEMBERSHIP
Want to lose weight and improve your health? Try a ketogenic (keto), low-carb,or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.
Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.
There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.
💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
1 2
97 comments
51
Anne- Marie Burrell
August 29 2020
Thank you so much for taking the time to reply.
Appreciated
Anne-Marie x52
Rowena
August 30 2020
When I made this recipe today my bagels didn’t mix didn’t go smooth like the video. As I tried to knead it is seemed to be stringy like. The more I tried to get it smooth the worse the texture. Did I not microwave the cheese long enough? It seemed to be consistency of the video after 1.30mins. I used grated mozzarella. I used a Costco Almond Flour
Reply: #54
53
Reply to comment #48 by Kerry Merritt
helmawolters82
August 30 2020
This time I added 1/4 tsp cream of tartar extra too the recipe but it didn’t do anything to make it more fluffy, so either it wasn’t enough or it just doesn’t work. Either way, the bagels taste great!
Reply: #55
54
Reply to comment #52 by Rowena
Kerry Merritt Team Diet Doctor
August 30 2020
When I made this recipe today my bagels didn’t mix didn’t go smooth like the video. As I tried to knead it is seemed to be stringy like. The more I tried to get it smooth the worse the texture. Did I not microwave the cheese long enough? It seemed to be consistency of the video after 1.30mins. I used grated mozzarella. I used a Costco Almond Flour
I'm sorry it didn't work well for you! It's possible that the cheese wasn't melted enough.
55
Reply to comment #53 by helmawolters82
Kerry Merritt Team Diet Doctor
August 30 2020
This time I added 1/4 tsp cream of tartar extra too the recipe but it didn’t do anything to make it more fluffy, so either it wasn’t enough or it just doesn’t work. Either way, the bagels taste great!
Thanks for the follow up. Glad to hear you still enjoyed the bagels!
56
aneesa
October 8 2020
Net carbs: 4 % (4 g)
Fiber: 1 g
Fat: 77 % (40 g)
Protein: 20 % (23 g)
kcal: 478I have a question regarding the serving size. How is the fat grams counted, and isn't 40g fat a lot?
can I know how much actual carbohydrates are in the recipeReply: #57
57
Reply to comment #56 by aneesa
Kristin Parker Team Diet Doctor
October 8 2020
Net carbs: 4 % (4 g)
Fiber: 1 g
Fat: 77 % (40 g)
Protein: 20 % (23 g)
kcal: 478
I have a question regarding the serving size. How is the fat grams counted, and isn't 40g fat a lot?
can I know how much actual carbohydrates are in the recipeCould you please clarify your question? What do you mean about how the fat grams are counted? 40g is not a lot for one meal. There are 4g net carbs per serving.
58
Ricky
January 11 2021
I just made these bagels and they turned out smelling of marzipan and they didn’t bake well they came out doughy texture and didn’t have a light texture unfortunately I used grated mozzarella cheese and cream cheese I did the exact measurements also does the texture of the flour play a big part in the bake as the flour I used has a very fine texture
Reply: #59
59
Reply to comment #58 by Ricky
Kristin Parker Team Diet Doctor
January 12 2021
I just made these bagels and they turned out smelling of marzipan and they didn’t bake well they came out doughy texture and didn’t have a light texture unfortunately I used grated mozzarella cheese and cream cheese I did the exact measurements also does the texture of the flour play a big part in the bake as the flour I used has a very fine texture
I am sorry that these did not turn out as expected. If you used a pre-shredded mozzarella, that may explain the difficulty as they frequently have extra ingredients added to prevent clumping.
60
sdudley649
January 16 2021
Just taken mine out of the oven... They look and smell delicious! As with another comment, I did have a bit of a problem initially getting the cheese/flour mix to blend together but I put the whole lot in for another 30 second burst in the microwave and it melted the cheese again enough to knead to correct consistency. Hopefully they taste as good as they look!
61
relivdj
January 29 2021
Like with all recipes I needed to have all ingredients ready to go before I start. I didn’t this time. Dough didn’t mix well because of lag time getting almond flour mix ready. Was fishing stuff out of the cupboard which let cheese mix cool slightly. Still tasty though!
62
Kathy
February 6 2021
Have made this recipe twice, doubled the recipe the second time. Both times they came out fabulous! Totally love these. I used prepackaged whole milk shredded mozzarella and Pillsbury blanched almond flour. Didn't have any problems with the dough mixing together. Thanks for this great recipe, wonderful addition to my me to diet :)
63
Reply to comment #34 by Leigh Batten
Luke
February 9 2021
Hi Leigh. Thanks for the tips. What cheese brand did you use.
Cheers
LukeReply: #64
64
Reply to comment #63 by Luke
Leigh Batten
February 13 2021
Hi Leigh. Thanks for the tips. What cheese brand did you use.
Cheers
LukeI use Aldi grated mozzarella which is 5.2g net carbs per 100g
65
Shell Rohan
February 21 2021
I don't have a microwave and tried to melt the cheeses on the stove but it didn't work. I wonder if there is a better way to make these without using a microwave?!
Reply: #66
66
Reply to comment #65 by Shell Rohan
Kerry Merritt Team Diet Doctor
February 21 2021
I don't have a microwave and tried to melt the cheeses on the stove but it didn't work. I wonder if there is a better way to make these without using a microwave?!
Hi, Shell! It may work better on the stovetop if you try a double boiler.
67
JullesM
March 9 2021
I just made these. I had to make half of the recipe because I don't have an oven. I use a micro/convection appliance. They came out fabulous. Great texture and crusty outside. Yummm!! Thanks for the recipe. I know it will be a regular.
68
L
March 9 2021
Could you please tell me the percent moisture in the mozzarella you used? Also, please clarify if it's whole milk or skim milk mozzarella, these factors will influence the outcome and I don't want to attempt the recipe and be disappointed because I used the wrong ingredient.
69
Delly
March 12 2021
Omg, I tried but when I microwaved the cheeses, all the water came out of it.
Dough was too wet, so tried making buns out of them instead...currently watching them in the oven 🤯70
Karen Babbitt
March 12 2021
Can vegan mozzarella and cream cheese be used?
Reply: #72
71
Anna
April 22 2021
Just made this recipe and it is delicious. I melted my cheeses in a pan and then added to almond mix. I found it really hard to mix at first as I was using my hands, but kept at it and it all eventually bound together. Reading comments here I think you have to work quickly as if your cheese cools it doesn't mix as well. The recipe doesn't say whether to use a level or heaped tsp of baking powder. I opted for level, I think next time I will use heaped as they didn't really rise. I also had no egg to wash so used a tiny bit of milk. I also cooked them on a lower oven for longer, as they where browning quite quick and I wasn't sure they where cooked through. The hardest part is trying not to eat them all :)
Reply: #73
72
Reply to comment #70 by Karen Babbitt
Charlotte Zwart Team Diet Doctor
April 22 2021
Can vegan mozzarella and cream cheese be used?
We haven't tested it with vegan substitutes.
73
Reply to comment #71 by Anna
Charlotte Zwart Team Diet Doctor
April 22 2021
Just made this recipe and it is delicious. I melted my cheeses in a pan and then added to almond mix. I found it really hard to mix at first as I was using my hands, but kept at it and it all eventually bound together. Reading comments here I think you have to work quickly as if your cheese cools it doesn't mix as well. The recipe doesn't say whether to use a level or heaped tsp of baking powder. I opted for level, I think next time I will use heaped as they didn't really rise. I also had no egg to wash so used a tiny bit of milk. I also cooked them on a lower oven for longer, as they where browning quite quick and I wasn't sure they where cooked through. The hardest part is trying not to eat them all :)
Thank you for sharing your tips. It sounds like the bagels were a success!
74
Genevieve
April 24 2021
I just made these. I was a bit skeptical but they came out pretty good! It wasn’t difficult to make, I tried to just follow along with the video which was helpful to get the consistency right. While I don’t think my wet and dry ingredients mixed as well as the video it still came out delicious. I’m wondering, should the cheese mixture cool down before adding the dry and egg? It seemed to cook the egg a little since I mixed it all right away. Also, I used Trader Joe’s shredded mozzarella it was skim and low moisture, wondering if that makes a difference. I think the Trader Joe’s everything but the bagel seasoning took it up a notch! My bagels got very dark on the outside and not fully cooked inside, so I think mix the egg with some water to thin it for the egg wash so they don’t get as dark.
Reply: #75
75
Reply to comment #74 by Genevieve
Kerry Merritt Team Diet Doctor
April 24 2021
I just made these. I was a bit skeptical but they came out pretty good! It wasn’t difficult to make, I tried to just follow along with the video which was helpful to get the consistency right. While I don’t think my wet and dry ingredients mixed as well as the video it still came out delicious. I’m wondering, should the cheese mixture cool down before adding the dry and egg? It seemed to cook the egg a little since I mixed it all right away. Also, I used Trader Joe’s shredded mozzarella it was skim and low moisture, wondering if that makes a difference. I think the Trader Joe’s everything but the bagel seasoning took it up a notch! My bagels got very dark on the outside and not fully cooked inside, so I think mix the egg with some water to thin it for the egg wash so they don’t get as dark.
It's best for the cheese mixture to be warm. If it cools too much, it won't be as mixable.
76
Donna
April 29 2021
These bagels are amazing!! I absolutely love them. I make a dozen at a time - keep a few on the counter or in the fridge and the rest in the freezer. They are a staple that I always have on hand. I think the key is making sure the cheese is completely melted. I do have a dough hook on my stand mixer so that helps to combine the cheese with the dry ingredients. A food processor may work too but I have never tried that. I have always loved bagels but before keto I always felt guilty eating them. Now I can indulge in these delicious bagels whenever I want, guilt-free!! Thank you for providing this fabulous bagel recipe!! It is definitely a keeper!!
Reply: #77
77
Reply to comment #76 by Donna
Kristin Parker Team Diet Doctor
April 29 2021
These bagels are amazing!! I absolutely love them. I make a dozen at a time - keep a few on the counter or in the fridge and the rest in the freezer. They are a staple that I always have on hand. I think the key is making sure the cheese is completely melted. I do have a dough hook on my stand mixer so that helps to combine the cheese with the dry ingredients. A food processor may work too but I have never tried that. I have always loved bagels but before keto I always felt guilty eating them. Now I can indulge in these delicious bagels whenever I want, guilt-free!! Thank you for providing this fabulous bagel recipe!! It is definitely a keeper!!
Thank you for sharing, Donna! I'm glad you are enjoying this recipe so much!
78
lizziefiddaman
May 6 2021
HI, I don't have a microwave - what would you suggest I use instead?
Would a double broiler be hot enough do you think?
Reply: #80
- 1 comment removed
80
Reply to comment #78 by lizziefiddaman
Charlotte Zwart Team Diet Doctor
May 6 2021
HI, I don't have a microwave - what would you suggest I use instead?
Would a double broiler be hot enough do you think?As long as the cheese can be heated up for it to melt, and can easily be combined, it should work!
81
Cherie Dodd
June 2 2021
I always melt the cheeses together in a non stick fry pan with wooden spoon. Turns out every time.
82
AnneC
June 6 2021
hmmm, no cream cheese in the fridge but I have mozzarella and I really want to try this recipe. I'm going to use 2TBSP Greek yogurt instead of the 2TBSP cream cheese... wish me luck!
Reply: #83
83
Reply to comment #82 by AnneC
Kerry Merritt Team Diet Doctor
June 6 2021
hmmm, no cream cheese in the fridge but I have mozzarella and I really want to try this recipe. I'm going to use 2TBSP Greek yogurt instead of the 2TBSP cream cheese... wish me luck!
Hi, Anne! We haven't tested it with Greek yogurt, but I imagine it would work well. Let us know how they turn out!
84
Nolia
July 15 2021
Loved them, thank you! Have made various other low carb breads or muffins but these are the best. Had a bit of a job getting the almond flour incorporated evenly so I wasn’t expecting them to be any good but they are amazing.
85
Heidi
July 31 2021
I would love to try these, but my guy has a nut allergy so almond flour is out. Any suggestions for a substitution that would be successful? I need to make both of us successful in losing weight and so many recipes include almond flour!
Reply: #86
86
Reply to comment #85 by Heidi
Kerry Merritt Team Diet Doctor
July 31 2021
I would love to try these, but my guy has a nut allergy so almond flour is out. Any suggestions for a substitution that would be successful? I need to make both of us successful in losing weight and so many recipes include almond flour!
You may be able to try them with coconut flour, but the ratios will not be the same. Check out this baking guide! https://www.dietdoctor.com/low-carb/recipes/baking
We also have a variety of bread recipes available that don't use almond flour. https://www.dietdoctor.com/low-carb/recipes/bread87
Lily
August 16 2021
Thank you for this lovely recipe. I made them today and they turned out finger-licking delicious. I fried the egg left from the brushing on top, added it on the sliced bagel, and half an avocado on top. Had with a cup of unsweetened, black tea, it made for an amazing breakfast.
88
Marion Hera-Gorr
September 10 2021
I use this about once a week - it's very filling. Also sometimes I cook spinach, drain it well and remove moisture, and add even more cheese - feta - and put it in the centre, making a type of veggie pie! A great recipe very versatile and easy to make. From over 100kg I'm down to 72, my husband was 132kg he is now 98kg, and we like eating Keto, it works for us! Thanks for the recipes, great support! 5 stars!
Reply: #89
89
Reply to comment #88 by Marion Hera-Gorr
Kristin Parker Team Diet Doctor
September 10 2021
Thank you for the great review!
90
Bev
September 19 2021
I’ve just made these, I did switch to a stand mixer with dough hook to mix and it took seconds. Absolutely delicious, I will be making these regularly thank you
91
Megan K.
September 24 2021
So I recreated this recipe today and it ends up being 10 net carbs?
I’m just confused. I used 365 Whole Foods almond flour (42.5g is one bagel serving: 6 net carbs per packaging) and Aldi block mozzarella cheese (50g is one bagel serving: 4 net carbs per packaging).
Let alone the cream cheese and the egg.
Is there different ingredients I could/should be using? Thanks.
Replies: #92, #95
92
Reply to comment #91 by Megan K.
Kristin Parker Team Diet Doctor
September 24 2021
So I recreated this recipe today and it ends up being 10 net carbs?
I’m just confused. I used 365 Whole Foods almond flour (42.5g is one bagel serving: 6 net carbs per packaging) and Aldi block mozzarella cheese (50g is one bagel serving: 4 net carbs per packaging).
Let alone the cream cheese and the egg.
Is there different ingredients I could/should be using? Thanks.I have asked the recipe team about the almond flour. Kraft brand block mozzarella cheese is approximately 1g net carbs for the amount used in 1 bagel.
93
Liz
September 27 2021
Can replace almond flour with oat fiber ?
Reply: #96
94
Joy
September 27 2021
Can't believe how well these turned out, followed the video and usually I have a problem with dough it just does not like me, but not this time. They looked a lot like bagels but my holes kinda closed up but did not affect the taste which was nice and cheesy and the closest thing I have made to real gluten free bread. Put ham/cream cheese and spring onion on it, tomorrows will be cream cheese avo and bacon yum. Thanks so ,much for all the new ideas
95
Reply to comment #91 by Megan K.
Kristin Parker Team Diet Doctor
September 27 2021
So I recreated this recipe today and it ends up being 10 net carbs?
I’m just confused. I used 365 Whole Foods almond flour (42.5g is one bagel serving: 6 net carbs per packaging) and Aldi block mozzarella cheese (50g is one bagel serving: 4 net carbs per packaging).
Let alone the cream cheese and the egg.
Is there different ingredients I could/should be using? Thanks.Carbzone brand almond flour is one of the lowest carb options available.
96
Reply to comment #93 by Liz
Kristin Parker Team Diet Doctor
September 27 2021
Can replace almond flour with oat fiber ?
We have not tested this recipe with oat fiber in place of the almond flour. I am glad you were happy with your bagels!
97
Myriam Helms
October 16 2021
Hello I made the bagels today, I had some problems with the mixture, as I used fresh Mozzarella instead of shredded one, which is less watery, but in the end I just had not add more of the almond flour and although my texture was not easy to knet, they tasted fabulous and looked identical to the original.. thanks for such amazing recipes :)
98
Diana
November 15 2021
I made these and they turned out great! Keep kneading and the stringy cheese eventually binds in with the clumpy almond mixture. Now my go to keto bread!
99
Cynthia Pierce
May 29 2022
I made a bunch of these. I think the thing to specify in the recipe is that they should use whole fat low moisture mozzarella. In the US it is more common to find skim low moisture mozzarella. That may be what people are having a hard time working with. I added a 1/4 cup coconut flour and reduced the almond flour by 1/2 cup. The almond flour makes it heavy.
100
LJB
August 8 2022
Delicious! Thank you for sharing!
101
Amy S
August 21 2022
I just took these out of the oven, and they are perfect!! I used Tillamook mozzarella and Bob's Red Mill for the almond flour. At first, I was unsure about the cheese texture I was supposed to have after microwaving, but I did as the recipe suggested and it only required 1 minute, then an additional 30 seconds. These are delicious -- just put some pesto and turkey on the bagel, and I have a great, satisfying sandwich. Thank you.
102
Jasmine
February 16 2023
Has anyone tried doing this in a thermomix? I dont have a microwave and thought maybe the heating and the blending could be done in it? Thoughts?
Reply: #103
103
Reply to comment #102 by Jasmine
Kristin Parker Team Diet Doctor
February 16 2023
Has anyone tried doing this in a thermomix? I dont have a microwave and thought maybe the heating and the blending could be done in it? Thoughts?
We haven't tried these with a thermomix but the recipe team has recommended melting the mozzarella and cream cheeses in a double boiler on the stove if you don't have a microwave.
1 2
