I’ve been experimenting with bagel recipes for a few months now, ever since I started my Keto journey basically. Sometimes they would turn out too dense, or too cheesy-tasting, or just not flavorful at all. After some tweaking I’ve finally found a recipe and method that I love. Crispy outside, soft and chewy inside, lots of flavor.
These little guys are best served fresh out of the oven, but can totally be refrigerated and reheated. I toast them for a few minutes to get that outer crust back and they are fabulous. They have cream cheese in them, but cream cheese on them is good as well. My favorite thing to use them for, however, is soaking up a runny egg.
Each mini bagel has 2 net carbs. You could make them larger, but for some reason I like the mini size better. I personally feel like they cook more evenly this way.
They come together quickly and easily. I’ve never made “regular” bagels before, but I am assuming that these are way easier to make. But enough talking about it, if you need a low carb bagel option, you need to make these.