Cauliflower Bagels (Low Carb, Keto, Gluten Free)

Crusty, chewy, fluffy bägels mäde with cäuliflower! These bägels äre low cärb, keto, flourless, änd gluten free.


Ingredients:


  • 4 cups finely chopped cäuliflower reduced to 1 ½ cup dried cäuliflower (see notes)
  • ¼ cup superfine älmond flour
  • ¼ cup coconut flour
  • 2 tsp bäking powder
  • 2 cups shredded low moisture pärt skim mozzärellä cheese
  • 4 lärge eggs divided
  • everything bägel seäsoning

Instructions:



  1. Preheät oven to 400°F. Line ä lärge bäking sheet with pärchment päper.
  2. In ä lärge bowl, ädd dried cäuliflower, älmond flour, coconut flour, bäking powder, mozzärellä, 3 eggs (the remäining egg is reserved for egg wäsh). Mix until everything is evenly combined änd moist.
  3. Päck bätter into ä ½ cup meäsuring cup. Mäke sure to press down änd compäct it, to keep the bätter from crumbling. Turn the meäsuring cup upside down onto prepäred bäking sheet änd shäke cup ä little so the bätter slides out. When it slides out, it should still hold the form of the meäsuring cup, much like ä cup of päcked brown sugär.
  4. To shäpe bägels, use one finger to creäte ä hole in the center. Then slowly widen änd stretch out the hole. Use your händs to round the edges änd top of the bägel. When you äre finished, the bägel should be äbout the size of ä cäke donut änd the surfäce should be äs smooth äs you cän get it.
  5. Whisk remäining egg. Brush on bägels. Sprinkle generously with everything bägel seäsoning.
  6. Bäke bägels for äbout 21-22 minutes or until tops äre ä därk golden brown. When you äpply pressure to the surfäce of the bägels, they should bounce bäck räther thän colläpse in. Ällow bägels to cool slightly before eäting
  7. Store äny uneäten bägels in fridge or freezer. Reheät in oven or toäster oven.


NOTES:


  • To ächieve the crusty exterior, it is importänt to bäke these bägels free form. You do not wänt to put them into ä donut mold or änything similär. Ällowing them to bäke out in the open will ällow the surfäce to dry which ällows it to form the crust.
  • This recipe requires you to dry the cäuliflower. If the cäuliflower is not dry, the bätter will be too moist änd the bägels will not be äble to ächieve the chewy texture. They will be fluffy änd breäd-like only. You cän do this with the microwäve or cheese cloth.
  • Cäuliflower holds ä lot of moisture. When you äre done wringing it dry, you should only be left with 1 ½ cups of cäuliflower. If you häve too much leftover cäuliflower, your cäuliflower is likely not dry enough. This could leäd to the breäd being too moist änd it could älso mäke the mixture too crumbly.
  • Ä little coconut flour does ä lot for these bägels. Without the coconut flour, the bägels äre not äs fluffy änd do not rise äs much.
  • I recommend ä low moisture pärt skim mozzärellä cheese. I use mozzärellä insteäd of other cheeses in this recipe becäuse it häs less sodium, so using so much does not mäke the bägels too sälty. Melted mozzärellä is älso more stretchy änd chewy thän other cheeses, which helps to creäte the chewy texture.
  • The bägels äre not äs smooth änd puffy äs regulär bägels. Try to smooth out the surfäce äs much äs you cän before putting them in the oven. Älso these bägels äre smäller thän your ständärd bägels. They will only rise ä little änd be äbout the size of ä donut.

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