AuthorMax Mentzer
RatingDifficultyBeginner

The smell of a NY bagel is incredible. I miss those chewy concoctions of carbohydrate laden food. So, I decided to give them a try with the 'Flake Salt Bagel' as my first attempt. Take note: the egg wash is optional, but it creates a crunchy crust on the outside and delivers a glossy finish for the product; I also used psyllium husk in this recipe and without it, it's just not the same. Psyllium husk provides a better bready texture you can't get from anywhere else. Let these cool completely before enjoying!

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
-Wet Ingredients
 6 oz full-fat shredded mozzarela
 2 oz full-fat cream cheese
 2 whole pasture raised eggs
 Egg wash, as needed
 Water, as needed
-Dry Ingredients
 1 ¼ cups blanched almond flour
 1 tbsp baking powder
 1 tsp psyllium husk
 ½ tsp xanthan gum
 Pink Himalayan sea salt to taste
 Celtic Fossil River Salt Flakes to taste

Directions
1

Preheat oven to 400 degrees and place rack in the middle of the oven.

2

In a food processor add the dry ingredients and pulse until combined, including the mozzarella. Add the cream cheese to the microwave for 30 second intervals, until melted. Place in the food processor along with the egg and process until a dough is formed. This will be wetter than a more typical dough.

3

Remove the dough from the food processor, using a spatula to scrape the processor, and place on a scale to weigh it out in grams. Divide this number by 4 and split the dough into 4 equal portions.

4

Wet your hands, and begin shaping into a uniform ball like when making meatballs. Take a wet finger and poke it through the center of the ball gently. Moving your finger around slightly begin widening the hole.

5

Once the bagel is formed, place on a parchment or silpat lined baking sheet and bake for 15 minutes. Let cool and refrigerate as to firm the dough back up before enjoying!

Ingredients

Ingredients
-Wet Ingredients
 6 oz full-fat shredded mozzarela
 2 oz full-fat cream cheese
 2 whole pasture raised eggs
 Egg wash, as needed
 Water, as needed
-Dry Ingredients
 1 ¼ cups blanched almond flour
 1 tbsp baking powder
 1 tsp psyllium husk
 ½ tsp xanthan gum
 Pink Himalayan sea salt to taste
 Celtic Fossil River Salt Flakes to taste

Directions

Directions
1

Preheat oven to 400 degrees and place rack in the middle of the oven.

2

In a food processor add the dry ingredients and pulse until combined, including the mozzarella. Add the cream cheese to the microwave for 30 second intervals, until melted. Place in the food processor along with the egg and process until a dough is formed. This will be wetter than a more typical dough.

3

Remove the dough from the food processor, using a spatula to scrape the processor, and place on a scale to weigh it out in grams. Divide this number by 4 and split the dough into 4 equal portions.

4

Wet your hands, and begin shaping into a uniform ball like when making meatballs. Take a wet finger and poke it through the center of the ball gently. Moving your finger around slightly begin widening the hole.

5

Once the bagel is formed, place on a parchment or silpat lined baking sheet and bake for 15 minutes. Let cool and refrigerate as to firm the dough back up before enjoying!

Flake Salt Bagel | Keto
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