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Breakfast · Muffins & breakfast bakes

Keto bagels (mozzarella dough)

29

Chewy, golden bagels with a proper crust and a coat of everything seasoning, made from the melted mozzarella dough that behaves far more like bread than any batter. Split and toast them for cream cheese and smoked salmon, or an egg and bacon.

Time
51 min (15 prep + 36 cook)
Servings
6
Per serving
206 kcal
Protein
12 g

Ingredients

Steps

  1. Heat the oven to 400°F and line a baking sheet with parchment.
  2. Melt the mozzarella and cream cheese in a large microwave-safe bowl in 30-second bursts, stirring between each, until smooth and stretchy, about 90 seconds.
  3. Add the almond flour, baking powder and egg and work quickly so the egg does not cook, mixing with a fork and then your hands until the dough is smooth. If it stops coming together, warm it for 5-10 seconds.
  4. Chill the dough in the freezer for 10 minutes so it is easier to handle. Divide into 6 pieces, oil your hands lightly, roll each into a thin log and press the ends together to make a ring on the tray.
  5. Brush the tops lightly with water, press on the seasoning and bake 12-14 minutes, until deep golden and firm.
  6. Cool on the tray for 10 minutes before slicing. They keep 4 days in the fridge or freeze 3 months. Split and toast from cold.

Good to know

Why is my dough stringy?

The cheese cooled before the flour went in. Warm the bowl for 5-10 seconds, stirring, and it comes together again.

Can I use whole-milk mozzarella?

Yes, as long as it is low-moisture rather than fresh in water, which makes the dough watery. It melts a little more softly, for about the same score.

Alternative

Per

Calories
393
Protein
(24%)
23 g
Fat
(68%)
29 g
Carbohydrates
(8%)
9 g
of which sugar
3 g
Fiber
3 g
Sodium
735 mg

More breakfast

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1233 kcal goes into the pot and 349 g of ingredients comes out as about 314 g of food: 393 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.