Bagels (using Keto Flour)

Unlike other types of bread, bagels are poached in water before baking. The process gelatinises the crust, resulting in a crispy exterior and soft pliable interior. It's the only way to experience real bagels. 

Ingredients (* = available here at Keto Store 
113g Butter melted
3/4 Cup Water
1/4 Cup Cream
1 teaspoon sugar 
2 teaspoons + 1/4 teaspoon Active Dried Yeast* 
1 Egg 
1/2 teaspoon of Salt 
If making sweet bagels 2 Tablespoons Allulose*. If making savoury leave it out.  
328g (4 Cups) of Keto Flour* 
spray oil for hands to handle and shape the dough
2 litres of water
1 teaspoon Salt 
1 teaspoon Baking Soda* 
Everything but the Bagel seasoning* (with or, and now, without salt) 

Keto Flour Options
• At 0.3g carbs per 1/4 Cup is version 2.0 from 2023, available in 500g and 1.25kg bag sizes and while not tested for the presence of gluten, all the ingredients do not contain gluten. 
• At 0.7g carbs per 1/4 Cup is the GF version from 2024, that has the psyllium husk added for ingredients where moisture control is required like breads and yeast risen food (like these bagels) available in a 500g bag size.

Method 

YEAST ACTIVATION
1 - Heat up the water and cream to 43 °C
2 - Add 1 teaspoon sugar and 2 teaspoons + 1/4 teaspoon active dried yeast 
3 - Stir to combine, cover and leave in a bowl for 10 mins 

MAKE THE DOUGH 
4 - Melt the butter and pour into a stand blender bowl with a bread/dough attachment
5 - Add in the activated yeast mixture, 1 egg, 1/2 teaspoon of Salt 
6 - If you are making sweet bagels, 2 Tablespoons of allulose. If you are doing savoury bagels leave this out. 
7 - Add in 320g of Keto Flour and mix in the stand mixer to combine to form a sticky yet moldable dough 
8 - With a spatula move all the dough off the stand mixer and form into a ball of dough 

FORM THE DOUGH
9 - Spray your clean hands with oil and scoop out even portions of the dough (approx 1/4 Cup of dough in size).
10 - Roll the dough into a ball, then slightly flatten it
11 - Stick your finger through the centre of the ball. Place one index finger into the hole from the left side and your other index finger into the hole from the right side. turn your fingers over the top of each other in a circular motion to roll and create a bagel or donut shape.
12 - Set aside in a warm environment (avoiding humidity) for 1 hour 

POACH THE BAGELS 
13 - After this time, get a large pot with 2 litres of water with 1 teaspoon salt, 1 teaspoon of baking soda and bring it to the boil. Turn the heat down so the water is simmering.  
14 - Boil the bagels in the pot - 1 or 2 max at a time and 1 minute a side before turning the bagel over.  This gives the crust a sealed chewy texture. 
15 - Take the bagel out of the water, drying it off before placing onto an oven tray. 
16 - Sprinkle 'Everything but the Bagel' seasoning onto the top of the bagels.

BAKE THE BAGELS 
17 - Preheat the oven to 218 °C and place the tray in the middle of the oven 
18 - Bake for 13 minutes. 

Acknowledgement: This recipe and images are from Victoria Keto Kitchen on You Tube. She's creating, testing and innovating with so many new recipes using Keto Flour, the zero carb new standard. Search our website with "using Keto Flour" to see all the wonderful recipes being created and get what you need to make them yourself.