A spinoff of my much raved about soft ‘n chewy bagels, these paleo and keto blueberry bagels are nothing short of spectacular! Soft, chewy, with a killer taste (i.e. no eggy or cheesy business here!) and bursting with summer berries.
My keto bagels use the focaccia methodology (albeit different ratios), but do check out the video below for deets 'n tricks on keto yeast breads!
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 10 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), erythritol, xanthan gum, baking powder, cinnamon and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. Fold in the blueberries, don't worry if some pop and dye the dough (all the better!).
Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn't stick!) and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until 'bagel shaped'. Cover with an oiled cling film (saran wrap) and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as the yeast taste develops much more!).
Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
Brush with an egg white wash (better browning), sprinkle with toppings of choice (you can't go wrong with cinnamon sugar here!), and bake for about 20-25 mins until deep golden. Check in on them at minute 10-13, and cover with aluminum foil if needed.
Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can't hold your horses, at least give it 15 minutes before digging in.
Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again. These guys also freeze great.
*Before you scream sugar remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.**Feel free to use either fresh or frozen blueberries, just be sure to thaw them out and allow them to come to room temp (if they're cold, your bagels will take much longer to rise!).p.s. looking for something to do with the extra yolks? Check out our paleo & keto coffee creamer!And please note that nutrition facts were estimated per bagel, and a batch yields 8 guys.