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Aunt Rocky’s Low Carb (1g) Boiled Bagels

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Description

Yes, boiled! Just like real bagels. It adds so much to the weight and texture. Long ingredient list, but so worth it if you want the closest thing you’ve seen to a real bagel since going low carb. And these 1 net carb beauties are good size bagels, not mini bagels. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free, nut free, dairy free if Kite Hill non-dairy cream cheese is substituted.

Ingredients

  • 4 Tablespoons Lifesource Oat Fiber
  • 4 Tablespoons Psyllium Husk Powder (Not Whole Husk)
  • 2 Tablespoons Kraft Shredded Parmesan (Powdery Kind)
  • 2 Tablespoons Bobs Red Mill Flax Meal
  • 2 teaspoons Bread Machine Yeast
  • 2 teaspoons Rumford Baking Powder
  • ½ teaspoons Swerve Sweetener
  • 6 ounces, weight Organic Valley Cultured Cream Cheese, Softened
  • 3  Large Eggs, Room Temperature

Preparation

Line baking sheet with parchment paper or a silicone baking mat, set aside.

Mix dry ingredients together in small bowl. Whisk well until there are no lumps.

In a medium microwave mixing bowl, soften cream cheese in microwave just until it begins to melt and can be stirred (about 30 seconds). Add eggs and whisk until you have a creamy consistency. Add dry ingredients and whisk well. Let rest for 10 minutes.

While dough is resting and thickening, preheat oven to 350ºF. Bring a large (wide) pot of water to boil (I use a 4-quart Dutch oven).

After 10 minutes, the dough should be stiff. Divide into 6 portions and scoop onto baking sheet. Roll each dough ball with the palm of your hands until about 5 inches long, keeping the thickness as uniform as possible. If dough is too sticky, wet your hands a little. Shape dough into a circle, and press the ends together.

Gently place bagels into the boiling water (if you don’t have a large enough pan for all of them, cook a few at a time). They will float right away. Boil for 2 minutes, then gently turn them over and boil 2 more minutes. Remove with slotted spoon or flat strainer. Place on prepared baking sheet.

Optional: Brush tops with egg white, sprinkle with whatever bagel toppings or seasonings you like, and press in gently. Or just brush with egg white and do not add toppings for a shiny bagel finish.

Bake for 15–20 minutes. Bottoms should be browned, and tops completely set to touch. Allow to rest on baking sheet for a couple of minutes, then transfer to wire rack to finish cooling.

Once bagels are completely cooled, split with a thin serrated knife. Toast in toaster oven, top as desired.

May be stored on the counter for several days, in the refrigerator for up to two weeks, or in the freezer for several months.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index. Calories 163, Total Fat 13 g, Saturated Fat 7 g, Sodium 313 mg, Potassium 35 mg, Total Carbohydrate 6 g, Dietary Fiber 5 g, Net Carbs 1 g, Sugars 1 g, Protein 7 g.

Macros: 79% Fat, 18% Protein, 3% Carbs.

© June 22, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

One Comment

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milena on 5.16.2020

Hi! What if I don’t have bread machine yeast- just active dry yeast..?
Thank you!

One Review

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Aidan Cheng on 3.31.2019

Hello, Is there a substitute for Oat fiber? Thanks

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