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Keto Bagels

Name: Keto Bagels
Prep time: 780 min
Cook time: 18 min
Ingredients: 157 g vital wheat gluten; 84 g golden flax meal; 38 g oat fiber; 35 g almond flour; 6 g salt; 1 g xanthan gum; 0.5 g citric acid; 157 g vital wheat gluten; 84 g golden flax meal; 38 g oat fiber; 35 g almond flour; 6 g salt; 1 g xanthan gum; 0.5 g citric acid; 480 ml warm water (2 cups, 105°F); 1 tbsp diastatic malt powder (plus 1 tbsp for boiling water); 1 tsp table salt; 0.75 tsp instant yeast; bagel toppings as desired (everything seasoning, sesame seeds, poppy seeds, etc.)

By Chef Geri

Disclosure: This post contains Amazon affiliate links. As an Amazon Associate, Ketonia earns a small commission from qualifying purchases at no extra cost to you. This helps us keep the recipes free!

Proper chewy keto bagels using a 2-day process with diastatic malt powder, overnight cold retard, and a boiling water bath before baking. The result is so close to a NYC bagel you will say Oy Gevalt. A labor of love that is completely worth it.

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Keto Bagels

Print Recipe

Prep Time 13 hours hrs

Cook Time 18 minutes mins

Servings: 12 bagels

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

157 g vital wheat gluten with the next 6 lines, replaces 321.5 g Ketonia bread mix 1 bag equivalent (discontinued), 157g vital wheat gluten, 84g flax meal, 38g oat fiber, 35g almond flour, 6g salt, 1g xanthan gum, 0.5g citric acid
84 g golden flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
157 g vital wheat gluten with the next 6 lines, replaces 321.5 g Ketonia bread mix 2nd bag equivalent (discontinued), same as above – recipe uses 2 full bags
84 g golden flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
480 ml warm water 2 cups, 105°F
1 tbsp diastatic malt powder plus 1 tbsp for boiling water
1 tsp table salt
0.75 tsp instant yeast
bagel toppings as desired everything seasoning, sesame seeds, poppy seeds, etc.

Method

Day One: Dissolve yeast and malt powder in warm water, proof 5 to 10 minutes until foamy. Blend flour and salt together, then add liquid. Knead vigorously by hand 10 minutes or by stand mixer with dough hook at medium speed 10 minutes until smooth, silky, and stretchy. Rest covered 20 minutes.
Weigh out 12 portions at approximately 85g (3 oz) each. Roll each into an 8 to 9 inch rope using both hands. Wrap rope around palm and roll seam to secure ends. Arrange on a parchment-lined baking sheet, cover well with plastic wrap, and refrigerate overnight.
Day Two: Preheat oven to 450°F. Bring 3 to 4 quarts of water to a rolling boil. Add 1 tbsp malt powder. Skim any scum that rises.
Remove chilled bagels and drop 3 at a time into boiling water until they float. Drain on parchment-lined sheet pan. Sprinkle immediately with desired toppings.
Bake on parchment-lined sheet pan for 15 to 18 minutes until rich, glossy brown. Cool on a rack at least 30 minutes before eating.

Nutrition

Calories: 200kcalCarbohydrates: 5gProtein: 22gFat: 10gFiber: 3g

Notes

Diastatic malt powder is available on Amazon and is the secret to that authentic bagel chew and color. Do not skip the boiling step – it is what makes a bagel a bagel. The overnight cold ferment develops flavor and makes scheduling much easier. Nutrition is estimated per bagel.