Keto Bagels Without Cheese
How to Make It
Step 1
Preheat your oven to 180 C/350 F. Line a baking sheet with a piece of parchment paper. In a bowl, whisk together the oat fiber, whey protein, psyllium husk, powdered erythritol, yeast, baking powder, salt, and xanthan gum.
Step 2
Add the egg whites, melted butter, and vinegar to the dry ingredients. Mix to combine. The mixture will be thick.
Step 3
Pour the warm water into the thick batter. Mix until no lumps remain. The water should be slightly warm, but not too hot.
Step 4
Cover and let the dough sit in a warm place for 10 minutes. Since the dough is sticky, we recommend dividing and shaping the dough using a cookie scooper. Portion the dough into 6 equal balls and place them on the prepared baking sheet.
Step 5
Wet your hands, poke a hole in the middle of each ball using your finger, and stretch to form a bagel. Cover with a piece of plastic wrap. Set aside in a warm place to prove for another 10 minutes.
Step 6
Take the plastic wrap off the bagels and spray or brush the surface with a light layer of water. Sprinkle the bagel seasoning on top and transfer the pan to the oven. Bake for 15-20 minutes until golden and cooked through.
Step 7
Allow them to cool for at least 15 minutes before slicing. You can serve them plain or with your preferred spread. To store them, place them in an airtight container and keep them on your countertop for 3 days, or in your fridge for up to 5 days.
Ingredients
- Raw egg, white – 0.33 cup
- Melted Butter – 2 tbsp
- Vinegar – 1 tsp
- Oat Fiber – 0.5 cup
- Protein Powder 100% Whey Protein Isolate – 2 scoop
- Psyllium Husks (Ground / Powder) – 1 tsp
- Powdered Erythritol (Icing Sugar) – 2 tsp
- Active Dried Yeast / Quick Yeast – 1 tsp
- Baking powder – 1 tsp
- Baking Aids Xanthan Gum – 1.5 tsp
- Salt – 0.5 tsp
- Warm Water – 0.25 cup
- Everything But The Bagel Seasoning – 2 tbsp