I have always loved bagels! I remember going to the local coffee shop every saturday morning, about 5 years ago, and ordering my chai tea latte with a toasted onion bagel full of cream cheese. It was very delicious, but talk about carb overload first thing in the morning! Well I still like to indulge in a carb overload every once in a while, I believe in a balanced lifestyle, but for the regular days when I need to make better choices for my body and mind, I work on making these foods allowed in my daily routine. These bagels are 100% allowed and I still feel like I am indulging, but without the guilt, or heavy feeling in my belly afterwards.
These are not as dense as the regular bagels. They are lighter but still chewy and with great flavor! They use yeast and the amount of time you let the yeast work will affect the final flavor and texture of your bagels. Make sure your ingredients are at room temperature so the yeast can work it's magic properly.
Keto//Gluten Free//Paleo Bagels - 6 Servings
What you will need:
Add yeast, maple syrup and warm water to a large bowl and cover bowl with a kitchen towel. Allow to rest for 7 minutes. The mixture should be bubbly.
Mix your dry ingredients while the yeast is proofing and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the dry ingredients in two batches, mixing until thoroughly incorporated.
Line a baking tray with parchment paper. Wet your hands (this dough will be sticky) and divide the dough into 6 rounds making as smooth as possible. Use your index finger to make a hole in the center and form the bagel shape. Cover it and let it rest in a warm and draft free place for 30-50 minutes depending on how dense you would want them. The less time the more dense but the least amount of yeast flavor
Preheat oven to 350°F/180°C while the dough is rising. Brush with an egg white wash and sprinkle with toppings of choice.
Bake for about 20-25 mins until deep golden but check in on them at around 12 minutes, cover them with aluminum foil if they are browning too fast.
Let them cool completely to achieve the best texture and enjoy!
Store them in a sealed container at room temperature. They can also be frozen and heated back again. Toasted will work better if frozen.
They only have 3 grams of net carbs per bagel!