so the days leading up to my conversion to Keto (the advent of which I was completely unaware), I had been busily perfecting a “new York style bagel” only thinking of them as new York style as I imagined somewhere in new York was the bagel I was seeking. I am not a frequent visitor to the city but let me just say, I never found that bagel (feel free to leave comments about where it is in the city that never sleeps)
I was using a recipe from cooks illustrated and it was perfection though it took me a couple tries to really get it perfect. Many special ingredients such as barley malt syrup or something like that, extra gluten, I had to actually buy extra gluten to add to the gluteny flour – but we all know that is why those things are all so chewy and gooey. yum.
anyway, literally days within having made the perfect bagel and actually imagining myself opening a chic little bagel shop in an urban venue, I converted to keto. great! My keto conversion was immediate, complete and has lasted without any setback for 2.5 years. One tip someone gave me and I have shared with you was “replace breads” with keto things. well the bagel eluded me. Until now.
thank you to:
wholesomeyum.com and glutenfreedaddy.com
I will not try to compare these to “new york style” extra-gluten counterparts instead will attest that they completely stand on their own in bagel-ville.
I will add the link to my recipes page under Keto.
here is a picture of the recipe with my metric conversions on the right.
the 5.9 dl of mozzarella was a 500g bag of shredded cheese so that was handy
Here are my little bagels ready for the oven – -the recipe called for six but when I was looking at them they seemed too big so I made 8 instead
here they are done on the plate with one cut open and yes they are chewy
and of course I had to eat one!
so the recipe from wholesomeyum.com will be on my recipe page
other questions/hints I saw about this:
fathead dough does seem to flatten out – so I thought mine were too brown and took them out – I think leaving them cook as long as you can stand is a good option – I will try that next time and let you know how it goes.
also good fresh baking powder – mine is certainly old and beat up – so I think that too is a good call
and others have used donut pans to help out. I have one at my other house and not available to me for this batch – I will try that next time.
enjoy your bagels!
