As a busy professional, cooking is often the last thing on my mind at the end of a grueling day. To be honest, I am a bad cook on the best of days with regular recipes. Add in Keto restrictions and the results have been mixed. Today I tried a recipe for Keto-friendly bagel for the second time. Turns out, reading is fundamental…but they turned out good this time.
The First Attempt
One of the things I miss most on Keto is bread and that is one of the biggest challenges for me when incorporating a low carb lifestyle into my health routine. So I decided I better start learning to cook Keto. The first time making Keto bagels did not go very well. Sure they were edible but they did not taste great. I tried to convince myself that they were good enough and better than nothing.
As you can probably imagine that went about as well as expected. By the time I finished eating the batch of bagels I made I was so sick of them. Some of the best advice I recently heard from a friend was; “Don’t try to fool yourself that low carb alternatives are as good as the original. They usually are not and you end up disappointed. Just remind yourself why you want to become more healthy and accept change.”
This is pretty good advice actually. I got over my disappointment and started looking for other recipes. While getting ready to make another attempt at Keto cooking, I realized that I made a big mistake with the bagels. I used baking soda instead of baking powder. The names may be similar they the usage is not the same. No wonder my bagels turned out to be more like flat pita bread.
The Second Attempt
Armed with the correct ingredients, it is time to attempt the Keto Bagel again. Cooking on a Sunday afternoon is also ideal because I am not exhausted and rushed. This time I followed the recipe slowly with attention to detail.
After the dough was in the oven for about 5 of the 15 minutes required, I could see a big difference. It looked like I was cooking a bagel not a flatbread. The color was good, the bagels were rising, and I could smell the Everything but the Bagel seasoning. So excited!!
When 15 minutes elapsed, I took the bagels out of the oven and they looked great; especially compared to my last attempt. I let them cool and then came back for a taste test. Because I know I am not a great cook and have made some truly horrible stuff, I was pleasantly surprised that this bagel tasted good and had a nice texture.
The one thing I would do differently next time is to use a little less bagel seasoning. I went a bit overboard this time. Don’t get me wrong, the taste is good but a little goes a long way I have come to realize.
How to Find the Recipe
So I purchased this recipe and do not want to violate anyone’s copyright. If you want the exact one I used, go to https://konsciousketo.com/. You can sign up for a relatively low cost to get access to a bunch of things to try.
The other option, if you are looking for a free recipe, is to go to https://www.delish.com/cooking/recipe-ideas/a25335574/keto-bagels-recipe/. There are slight differences in measurements and the recipe I used calls for xanthan gum. But it does say optional. I don’t know what the impact will be for omitting the additional ingredient.
The last tip I would give is when turning the dough into balls and making the bagel shape put butter on your hands. The reason for this is that the dough sticks to your hands and you can end up with more on your hands than on the tray. My grandmother always used butter on her hands when dealing with dough so I gave it a try and was pleased with the result.
Now I get to look forward to having bagel sandwiches this week for a fast, easy, Keto-friendly lunch. If you have any tips or tricks for making a similar Keto-friendly bagel please feel free to share in the comment section.
I am not affiliated with either of the websites I linked and do not make money from mentioning them. I mention them only because I have used them.