Keto Bagels With Everything Seasoning – Chewy, Toastable, and Low-Carb
Skip the bakery line and make these chewy, golden bagels at home—without the carbs that kick you out of ketosis. These keto bagels use a simple fathead dough (mozzarella and almond flour) that bakes up tender inside and crisp outside. They’re perfect for breakfast sandwiches, a smear of cream cheese, or a quick snack.
You’ll get all the bagel flavor you love, thanks to a generous coating of everything seasoning. If you’re craving comfort food on a low-carb plan, this recipe hits the spot.
Ingredients
Method
- Preheat and prep. Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray or grease it to prevent sticking.
- Mix dry ingredients. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth. This usually takes 1–1 1/2 minutes total.
- Bring the dough together. Add one egg and the apple cider vinegar to the cheese mixture. Stir vigorously to combine, then add the dry ingredients. Mix until a cohesive dough forms. If it seems streaky, knead it with clean, slightly damp hands for 30–60 seconds.
- Chill briefly if sticky. If the dough feels too soft to handle, chill it for 10 minutes. This makes shaping easier and helps prevent spreading.
- Divide and shape. Split the dough into 6 equal pieces. Roll each into a ball, then into a 6–7 inch rope. Bring ends together and pinch to seal, forming a bagel ring. Place on the prepared baking sheet, spaced apart.
- Egg wash and season. Beat the second egg with a splash of water. Brush each bagel with the egg wash. Sprinkle generously with everything seasoning. Press lightly so it adheres.
- Bake. Bake for 14–18 minutes, until the bagels are puffed and deep golden around the edges. If your oven runs hot, check at 12 minutes.
- Cool for texture. Let bagels cool on the sheet for 5 minutes, then transfer to a rack for 10 more minutes. This sets the crumb and makes slicing easier.
- Toast and serve. Slice horizontally and toast to your liking. Top with cream cheese, butter, avocado, smoked salmon, or a fried egg.
Why This Recipe Works
- Fathead dough delivers chew. Mozzarella and almond flour melt and bind into a dough that mimics traditional bagel texture—chewy, slightly dense, and satisfying.
- No boiling step needed. A simple egg wash helps the bagels brown beautifully and hold their shape without the fuss of boiling.
- Everything seasoning = classic flavor. Garlic, onion, sesame, and poppy seeds bring that nostalgic bagel shop taste.
- Quick and repeatable. From mixing to baking, you can have fresh bagels in under an hour. The method is straightforward, even for beginners.
- Meal-prep friendly. They store and reheat well, so you can make a batch and enjoy them all week.
Ingredients
- 2 cups (200 g) finely ground almond flour
- 1 tablespoon coconut flour (optional, for extra structure)
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature (divided: one for dough, one for egg wash)
- 2 cups (200 g) shredded low-moisture, part-skim mozzarella
- 2 tablespoons cream cheese
- 1–2 tablespoons everything bagel seasoning, plus more to taste
- 1 teaspoon apple cider vinegar (optional, for lift)
- Nonstick spray or parchment paper
Instructions
- Preheat and prep. Heat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and lightly spray or grease it to prevent sticking.
- Mix dry ingredients. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth.
This usually takes 1–1 1/2 minutes total.
- Bring the dough together. Add one egg and the apple cider vinegar to the cheese mixture. Stir vigorously to combine, then add the dry ingredients. Mix until a cohesive dough forms.
If it seems streaky, knead it with clean, slightly damp hands for 30–60 seconds.
- Chill briefly if sticky. If the dough feels too soft to handle, chill it for 10 minutes. This makes shaping easier and helps prevent spreading.
- Divide and shape. Split the dough into 6 equal pieces. Roll each into a ball, then into a 6–7 inch rope.
Bring ends together and pinch to seal, forming a bagel ring. Place on the prepared baking sheet, spaced apart.
- Egg wash and season. Beat the second egg with a splash of water. Brush each bagel with the egg wash.
Sprinkle generously with everything seasoning. Press lightly so it adheres.
- Bake. Bake for 14–18 minutes, until the bagels are puffed and deep golden around the edges. If your oven runs hot, check at 12 minutes.
- Cool for texture. Let bagels cool on the sheet for 5 minutes, then transfer to a rack for 10 more minutes.
This sets the crumb and makes slicing easier.
- Toast and serve. Slice horizontally and toast to your liking. Top with cream cheese, butter, avocado, smoked salmon, or a fried egg.
How to Store
- Room temperature: Keep in an airtight container for up to 24 hours.
- Refrigerator: Store for 4–5 days. Toast before serving for best texture.
- Freezer: Slice bagels, wrap individually, and freeze for up to 2 months.
Reheat straight from frozen in a toaster or oven at 350°F (175°C) for 8–10 minutes.
Why This is Good for You
- Low in carbs, high in satisfaction. Almond flour and cheese keep net carbs low while delivering flavor and fullness.
- Protein and fat for steady energy. Protein from eggs and mozzarella, plus healthy fats from almonds, help curb cravings and keep you focused.
- Gluten-free by design. No wheat flour here, which may be helpful for those avoiding gluten.
- Customizable toppings. Add omega-3–rich salmon, fiber-packed avocado, or leafy greens for a nutrient boost.
Common Mistakes to Avoid
- Skipping the knead. If you don’t mix or knead the dough enough, you’ll get streaks of cheese and uneven texture. Work it until smooth.
- Using wet mozzarella. Fresh mozzarella releases water and makes soggy bagels. Use low-moisture, part-skim mozzarella.
- Forgetting the egg wash. The wash helps browning and keeps the seasoning from falling off.
- Shaping too thick. If the rings are too chunky, the centers won’t cook through.
Aim for even ropes and consistent thickness.
- Overbaking. They brown quickly. Pull them when edges are deeply golden but not dark brown.
Variations You Can Try
- Cheddar-jalapeño: Swap half the mozzarella with sharp cheddar and fold in minced pickled jalapeños.
- Cinnamon “sweet” bagels: Skip the everything seasoning. Add 1–2 teaspoons cinnamon and a few drops of vanilla to the dough.
Top with a cinnamon-erythritol sprinkle.
- Garlic-parmesan: Mix 1 teaspoon granulated garlic into the dough and sprinkle grated Parmesan on top before baking.
- Sesame-only classic: Keep it simple with toasted sesame seeds and a pinch of flaky salt.
- Herb and onion: Add dried chives and Italian herbs to the dough for a deli-style twist.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and can’t replace almond flour 1:1. If you must use it, you’ll need much less and extra egg to balance the dryness. For this recipe, almond flour is strongly recommended for best texture.
Do I have to microwave the cheese?
No, you can melt the cheese in a small saucepan over low heat, stirring constantly.
The goal is a smooth, stretchy mixture that blends easily with the dry ingredients.
Why did my bagels spread too much?
The dough was likely too warm or sticky. Chill it for 10 minutes before shaping, and make sure you used low-moisture mozzarella. Also check your baking powder is fresh for proper lift without collapse.
How many carbs are in each bagel?
Exact macros depend on your brands, but a typical bagel made as directed lands around 4–6 grams net carbs.
If you add sweeteners or different toppings, adjust accordingly.
Can I make them dairy-free?
Fathead dough relies on cheese for structure, so a true 1:1 dairy-free swap is tricky. Some readers have success with dairy-free mozzarella alternatives, but results vary. Expect a softer texture.
Is boiling necessary like traditional bagels?
Not for this recipe.
The egg wash and high-heat bake deliver a convincing crust without boiling. If you try boiling, the dough may fall apart.
Can I double the recipe?
Yes. Work in batches so the dough doesn’t get too warm while waiting to bake.
Keep one portion in the fridge while shaping the other.
Final Thoughts
These Keto Bagels with Everything Seasoning give you the taste and chew of a classic bagel with a fraction of the carbs. The method is simple, the ingredients are easy to find, and the results are reliable. Make a batch on Sunday, stash them in the fridge or freezer, and you’ll have a quick, satisfying base for breakfast or snacks all week.
Toast, top, and enjoy the bagel life without the carb crash.
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