For the past few months, it’s been quite popular to make keto bagels using the Fathead dough as a base, and there have been quite a few recipes for it. I actually really do love them, but I wanted to try and make a version that was dairy-free, because in the end calories do matter and you, my readers, tend to ask for many dairy-free recipes!
These bagels are actually based on my psyllium buns recipe here, but I played with the dough a little to be able to make these bagels here. I added a bit of coconut flour and almond milk to the batter and that seemed to be perfect for bagels! The trick to these buns is really the psyllium husk powder! I recommend using the NOW brands as it doesn’t turn purple!
I was born in Montreal, so Montreal-style bagels have always been my favourite. Having a big hole in the middle for me is what a bagel should look like, so I made sure that these resembled the ones from home as best as I could!
My favourite kind of flavour for bagels has always been Everything Bagels, so I just recreated the everything bagel spice. If you’re too lazy or don’t have all of the spices on hand, you can always use the Everything but the Bagel Seasoning, but alas, that’s not available in Japan.
These bagels can be eaten sweet or savoury! I’ve made burgers, sandwiches, toasts with jam, cream cheese bagel sandwiches, etc! All of the options are amazing! You could also switch the spices up a bit and add cinnamon and raison, or other types of spices to change the flavour!
Dairy-free Keto Bagels
- 5 tbsp boiling water
- 1 egg yolk + 1 tsp water
- Preheat the oven to 190C/375F.
- Mix the dry ingredients with a whisk in a large bowl. Mix the wet ingredients with a whisk in a second bowl and let sit for 2-3 minutes. Mix the Everything bagel seasoning together in a small bowl.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until combined. The batter will be pretty thick. Pour the boiling water into the batter and continue mixing with your spatula. You’ll notice the batter will absorb the wet ingredients the longer you mix. Once the batter is completely mixed, we’re ready to make the bagels.
- Place some parchment paper over 1 or 2 baking trays depending on how big they are. We’ll be making 8 bagels.
- Oil your hands carefully (it’s just easier, or else the batter tends to stick to your hands).
- Separate the dough into 8 balls. Take a ball and roll it out between the palm of you hands until it forms a 15cm long log. Stick the two ends together so that it makes a circle. *if you want a Montreal-style bagel, just make sure to have at least a 3-4cm hole in the middle. Place the finished bagel on the parchment paper and repeat for the remaining 7.
- Mix the egg yolk and water in a small bowl (this is the egg wash). Brush some of the egg wash over each bagel and then sprinkle some of the bagel seasoning over each bagel. The egg wash is totally optional, but it helps the spices stick to the dough.
- Place the oven trays into the oven and bake for 23 minutes, or until golden brown. Take out, let cool or eat hot!
*These bagels can also be frozen, thawed and microwaved/toasted for a later date