Soft ‘N Chewy Bagels 🍞 gluten free, keto & paleo

60 comments

  1. Tiffany says:

    Looks amazing, as usual! Would it be ok to bake the dough in a silicone donut pan for shaping, or is that not recommended?

    • Paola says:

      Hi Tiffany! I haven’t tried in a silicon pan, but I have tried in my metal donut pan and that was fine (not much of a difference in terms of shape tbh). So I don’t see why not! xo!

      • Darly Jackson says:

        Hi Ms. Gnom Gnom!
        I’m baking the bagels for the second time tonight! This time they doubled in size, and they look so pretty with TJ’s Everything But Bage. This recipe is the third one I’ve tried from your inspirational website. The first was the super pliable tortilla, and the second was the suppppper fudgy brownies! Keep ’em coming!
        20 LBS Down!

  2. Amelia says:

    This has got to be the first recipe for non-fathead keto bagels right?! I did an extensive search a few months back and they all had mozzarella dough… yuck its like eating a brick of cheese that just sits in your stomach forever. I was also gaining weight when I was eating fathead everything… bless you girl!

    • Paola says:

      Oh I get you on fathead… I mean I totally wish I could stomach that amount of cheese (for fondue lol!). And yup, I do think gnom-gnom in general has the first keto yeast breads in general 😉 xo and thank you for the blessings! Always cherish them!

  3. Ally says:

    I’d love to make this. But I have instant yeast that doesn’t need proofing. Do I still add the water and sugar/Maple syrup to the dough, and at which point?

    • Paola says:

      Hi Ally! I would still use it as you do with the active dry yeast, as I find that the grain free doughs with yeast need a little extra help. But if you’re feeling brave (and are positive that your yeast is in full-function!), you can just mix the yeast with the dry ingredients and follow the rest of the recipe the same (mixing the warm water with the eggs etc then adding in the flours) xo!

  4. Nicole W says:

    Oh.my.goodness. You are making all of my keto dreams come true. When I commented on your Instagram awhile back, asking you to tackle bagels, I didn’t believe that in this life you could possibly pull it off — I thought bagels were the impossible! And yet, here we are.
    I am so excited to try these. TONIGHT! I must make these tonight.
    I’ve been getting all of my friends hooked on your recipes…..and I have about 8 of my favorite Gnom Gnom recipes stuck to my fridge with a magnet, I make them so often!
    You are amazing.

    • Paola says:

      Thank you thank you thank you for spreading the gnom-gnom love Nicole (and LOL on your fridge, I’m SO honored!). And well, completely proper bagels (with boiling!) are impossible with the keto flours, BUT I’m pretty sure you’ll love these 😉 xo!!

  5. Stephanie says:

    Hello, I have a question about Almond Flour. I understand that super-fine almond flour by Anthony’s, WellBee’s or Bob’s, is preferred. If I don’t have those brands though, can I take what I have and put it in my food processor to make it finer?

    • Paola says:

      Which almond flour are you using Stephanie? It’s been my experience that (most unfortunately!) fine almond flour can’t quite be achieved at home. If it’s a must you can try and sieve it and just use the finer part?

  6. Ally says:

    I don’t wanna fudge it up, so I’ll still proof it. Better safe than sorry!

    By the way, I got your summer cookbook and I love it.

    Thanks for your reply. 😉

    • Paola says:

      Yeah I would proof it even if just the first time (you can rebel as you get the hang of the dough ;)!). And thank you for buying the book Ally, so awesome you’re loving it!

  7. Stephanie says:

    I buy Almond Flour at Costco, it’s their own Kirkland brand. The super fine brands you mentioned are more costly but if it is very important to use them, I’ll look for a good price and order it.

    • Paola says:

      I get you completely as with all the experimenting I do, I’m always looking for a bargain (and here in Mexico it’s twice as expensive!). Check out amazon or iherb.com (they do loyalty shopping and have sales every so often!) xo!

    • Paola says:

      Unfortunately no Julie. I tried egg white protein when I was first experimenting with the sandwich bread and it did nothing. If whey protein isolate is a no, I would just do more almond (like in the focaccia). Comes out a bit more dense (arguably more bagel like?), so both versions here are just as good. xo!

  8. Carrie says:

    OMG this recipe just came in time! I was searching for low carb bagel recipes for a long long time because everything I found was made of fathead dough and I didn’t want to make anything with fathead dough! (Not a fan of any type of cheese…). I am going to try this after I come back from my vacation. :). Thank you for your awesomeness!!

  9. Jennifer F says:

    Paola these are AMAZING! I just replicated your cream cheese and smoked salmon bagel and I might have just died and gone to heaven because these can’t be keto 🙂

  10. Denise Emry says:

    What is the difference between “Whey Protein Isolate” and the Whey Protein available in the bins in my Health Food store or Co-op. It doesn’t have the word Isolate on it. Can I use this instead?

  11. Emma says:

    Omg Paola you are seriously an angel. You have answered my bagel prayers. These sound amazing! I’m literally going grocery shopping for the ingredients right now. Thank you so much for this recipe. You’re so wonderful and I’m grateful for all your incredible recipes.

  12. Sue says:

    It should be noted in your blog that yeast used in a gluten-free recipe is only for flavor, it will not help the dough to rise. Yeast needs gluten for the rising process to take place.

    • Paola says:

      Hi Sue! There are actually plenty of gluten free breads with yeast out there, and this one actually rises because of the yeast! Check out the pictures in the post, and you can see how the bagels increased substantially in size during proofing. The one difference here is that the breads get most of their rise from the yeast during proofing, and only puff up slightly more during baking with the baking powder 😉 xo!

  13. marjorie says:

    My bagels turned a dark color I think it may have been the psyllium husk it’s a golden brown color is this unusual?havent tried them yet they are still baking.

    • Paola says:

      Hi Marjorie! Yup, that’s an ingredient that can vary a lot. They should still taste the same (maybe slightly more whole wheat?) xo let me know if you’ve got more qs!

  14. Amber says:

    Hi!
    Made these today and did everything right even temping my water. But I didn’t get a rise. Full 60 minutes and barely anything….any tips?

    • Paola says:

      Hi Amber! If the yeast proofed alright (the mixture was very bubbly etc), then you likely just needed some more warmth. Try and get your tray slightly warm (I put it on top of my oven for instance). xo!

  15. Stacey says:

    Made these yesterday and they came out great! Mine are a little purple because I used what I already had and did not know about the purple problem when I first started buying “flours” LOL They still taste great 🙂

    • Paola says:

      Oh lol yeah! Psyllium can turn funny colors (try the NOW brand), but honestly doesn’t affect the actual outcome (as you mentioned!) so happy you enjoyed them Stacey!

  16. Lisa says:

    Hi Paola
    I wasn’t able to have the Isopure protein powder shipped to Canada. Luckily I was going camping in New York state so I went to a nutrition house there and they had some, unfortunately they didn’t have unflavored:( So I bought the creamy vanilla. Would that work in substitute of the unflavoured?? I sooo want to try your recipes that call for the Isopure protein powder. Thanks in advance.

    • Paola says:

      Hi Lisa! Why don’t you try making the cinnamon rolls first? Since they’re sweet the vanilla flavor should affect much. But in all honesty I haven’t tried the flavored versions myself, so I can’t tell you exactly how strong the flavor is in the final bread. But I don’t think it would be bad for the rolls! xo

  17. Kate says:

    Paola, you are the queen of keto breads. Any possibility you could come up with a recipe for soft pretzels that is not fathead based?

  18. Kristina says:

    These bagels are amazing! The absolute BEST recipe I’ve tried yet. Thank you for taking the time to perfect ever recipe that you release. Your cookbook is amazing, your recipes are tasty and fabulous!

    • Paola says:

      Kristina this is so awesome to hear thank you! Also great to hear about the cookbook, so happy you’re enjoying 😉

  19. Sherry G says:

    I’m new to this whole Keto thing since it was thrust into my life, so maybe some people already know this, but… I was able to get this to proof up and work in my bread-maker after the first 7 minutes of covering and proofing the water/yeast/honey mix (also in the bread-maker). I did have to double the oil. I then used half the dough for bagels and the other half I rolled out and used as a pizza dough for my first Keto pizza! What a hit! Thanks a bunch for a recipe that works!! Just thought I’d let you know for you or any of your keto readers that have an old bread-maker around that they want to experiment with…
    Having to make everything by hand and from scratch is a little overwhelming… it’s nice with this that I can just throw it all in and have multi-purpose dough with this recipe!

    • Donna says:

      Sherry, Can you please give me more info about using the breadmaker? I’m very new at this, too, and I never have any luck with yeast by hand. I use a breadmaker and anything I make with it comes out awesome. However, I am new to this Keto thing, so I’ve never used any of these ingredients for baking. I could use all the help I can get. Thank you so much, in advance.

  20. Tamra Clark says:

    Hello. I converted the grams to cups before I saw that I could hit the US measurement. But when I converted I got 1 cup of flour (plus a little extra) for 192 grams. When I hit your US measurement, it says 2 cups of flour. That is quite a bit different. Is it because of the flour being finely ground?

    • Paola says:

      Hi Tamara! That is quite a difference- how did you convert? Almond flour can vary in weight to volume ratio from brand to brand, but not that much. I always suggest to weigh for best results xo

  21. Randy says:

    These bagels look amazing and I plan to make them in the next day or two. And as how great your recipes are that I have made I’m sure these bagels will be top shelf!!
    Do you think these bagels would work as hamburger buns or have you thought about working on such a recipe?
    Or do you have a recipe already that I haven’t seen?

    • Paola says:

      Hi Randy! They would work, just do a the longer proofing time so they come out fluffier. Or you can also do the sandwich bread as buns (many readers do, and I prefer that one as well for burger buns).

      This one is a bit denser and chewier than the bread, but I’ve made it into olive bread buns too and they’re awesome- you don’t need to toast it (even after a day or two, which is awesome for traveling, office lunch etc). Hope this helped! Xo

  22. Anita Sue says:

    I’m not trying to be a trouble maker, but I can’t find scientific proof that the syrup or honey is eaten up by the yeast. I did find something that said it doesn’t negate the carbs. Will you please post a link about this. I would love to try this, but after being KETO for 2 1/2 years, I am not going to spoil it without research. I’ve tried several goggle searches to verify, but I can’t find anything to back this. Please help. Thank you.

    • Paola says:

      I haven’t tried it Jullissia, but it’s on my recipe list to try for the summer so I don’t see why not. My one concern is that the blueberries could leak out too much, but it shouldn’t be a huge issue unless you add too many 😉

  23. Lidia says:

    I love your year’s bread recipe, and I’m excited to try this too. I just have one question. I use Now brand psyillium husk powder, but it still turns slightly purple. Do you regrind the powder? I thought you just grind it if it’s whole psyllium husks.

    • Paola says:

      Hi Linda! I still regrind my psyllium to get it even finer! A couple of you have reported back since this weekend on NOW turning your breads slightly purple, so I’m not sure if it’s a new batch? I just got some brand new one with different packaging too so we’ll see…

  24. Jane G says:

    Oh my word! These are seriously the best bread item I’ve made since I dropped out grains & sugar from my way of eating a couple of years ago, and I have tried a few!!! AND my house still smells of yeasty goodness the day after! How I have missed yeast, and sandwich capable bread! Thank you so much! Even my grain eating husband has approved these. 😀

  25. Alison says:

    Is it possible that oat fibre may be a better substitute for the whey protein than more almond flour? I use this in my fathead bagel recipe because it makes it a bit more bread-like. But I wasn’t sure here.

  26. Latisha says:

    I made these and they are wonderful. I got an AMAZING rise out of them. I did let them rise for over 60 minutes while I cooked other things. The taste and texture are authentic. I put cream cheese on one and my mind and taste buds were blown! These WILL be a staple in my home for sure!

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