Fathead dough is a phenomenal tool for anyone following a keto diet; recreating pizza, bagels, and other high-to-low-carb remakes with it was one of the saving graces of my earliest days after ditching carbs and sugar in my diet.
However, using the King Arthur Keto Blend Flour Mix is a fantastic way to produce a traditional boil-and-bake-style bagel reminiscent of those found in cozy shops in NYC.
Several channel viewers asked whether I had succeeded in making keto bagels using the King Arthur Keto #Wheat Flour Blend. So, I decided to give it a shot and share the results with you! Here's a spoiler: They're amazing!
In the past year or so, I've made a variety of KA recipes using their keto-friendly flour and sugar alternative, which typically work 1:1 for their high-glycemic counterparts, as well as their handy Carb Conscious #pancake mix. Yet, I wanted to make bagels using the flour blend in the classic bagel-making method of boiling and baking.
This recipe creates a smooth and bouncy yeasted dough that yields a hearty and chewy end product once boiled and baked. Plus, these bagels are delightful slathered in grass-fed butter or cream cheese or piled high with all the fixings as a delicious keto breakfast sandwich that's a certifiable crowd-pleaser.
Plus, the #bagels are a great option right out of the oven, stored at room temperature for a couple of days, or refrigerated and frozen for long-term meal prep, so you can reheat and eat them at will whenever you're craving a comforting and filling bagel.
Make the Bagels!
Make ahead and enjoy!
Plus, the bagels are a great option right out of the oven, stored at room temperature for a couple of days, or refrigerated and frozen for long-term meal prep, so you can reheat and eat them at will whenever you're craving a comforting and filling bagel.
While you can mix and knead the dough by hand, using a bread maker, as shown in the video, will significantly speed up the process and allow you to whip up batches with ease throughout the month.
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