For those of you who have watched this video before, please note that I had to delete the earlier video as it became corrupted. Hence, I had to upload the video again. My apologies ! Please see description box below video (click down arrow on the right hand side) for the full recipe and relevant information. Thank You.
Fabulous bagel recipe! The texture and the mouth-feel are bread-like and I really can't tell it's a keto bread. As always, your recipes never fail. Thank you for taking the time and effort you put into your recipes.
I have made these bagels twice already and have to say that they the closest to the real ones. I like the taste and the smell a lot. I may reduce the number of eggs to make them less moist on the inside, but otherwise they are wonderful! Thanks a lot, Elsie for your hard work and generous sharing. I love watching your videos, your skillful hands; it is a real pleasure. Thank you!
Love your recipes. I have been adding stevia and nutmeg to your recipes. It gives it a bit darker color and a bit of sweetness. The breads barely register on my blood sugar. Very nice
O M G!! I just made these this morning and they were the closest thing to a real bagel I have tasted yet. The bread was doughy, tender and delicious. I used Olive Oil in the dough because with using coconut flour I didn't want to have an over powering taste of coconut as I only have the unrefined coconut oil. The outside had a little crispy texture. I toasted it. This is definitely my go to recipe. I had psyllium fiber powder. It worked fine. I am thinking that to get the real chewy texture, maybe add 3 Tablespoons of psyllium husk instead of only 2 1/2. It is soooo close that it wouldn't need much. I wonder how this would be if you put it in a loaf pan for bread.
Awww... so nice to hear that and thanks so much for your feedback ❤. This recipe is actually similar to the Keto Coconut Bread so you can make into loaves. Please check out the playlist. I have yeast and non yeast versions.
@@marysekely9571 It's ok I understand. Try clicking the lowcarbrecipeideas round logo and it will take u to my youtube channel. Then scroll down and you'll see the videos grouped by sections. There's Bread - Vegan and Bread - Non Vegan sections. You can also click Videos at the top menu and all videos will appear
I tried making the bagels which is another one of your recipes. The bagels came out excellent. I tried one before but was not delicious to taste. Yours recipe is by far is the better one. Thanks for sharing. God bless.
Thank you Elsie. This recipe and so many others are the best. I love the taste from this bagel and my house smell bakery haha. By any change it’s possible to know the nutrition information calculate that you use? I have used 2 websites to calculate my own recipes and I had different results. Very frustrating. Thank you in advance.
Awesome recipe followed it step by step only got 680 grams or so at end so made 7 bagels of 97 grams or so and. I also used unrefined coconut oil and taste was great. Thx for recipe!
@@lowcarbrecipeideas thank you. I am glad to have found your video and that you are a Malaysian. During the MCO the interest to want to bake came. All the best to you too as you continue to bake and post more for us all to learn. God bless you.b
In my pre-keto life, I made homemade bagels often, so I’m pretty biased - these did not work for me. I got a spongy texture, and they definitely tasted of coconut. I used the weight measurements so I think my accuracy should be pretty good. If these had cinnamon and swerve added and went into a muffin tin, I think they would make a good coffee cake type of recipe - but definitely didn’t come out chewy or tasty for me as bagels. No disrespect to the vlogger! Everyone has different tastes and many obviously like this a lot. Just putting this out there for other true NY style bagel lovers so they know what to expect.
Thank you so much for sharing this recipe! I cannot have dairy (other than butter) so I've been searching for a non fathead dough recipe. I was able to get 7 bagels at about 98 grams each. I did only use 5 eggs so that may have played a part in that as the psyllium husk was very finely ground so not an issue. The bagels didn't rise much at all but they look at smell great. I am currently waiting on them to cool so I can eat one :)
Me. I never liked the texture. For years I only ate melted butter on my bagels. Over the last year I have been trying the cream cheese so yeah, that looks like about how much I would put.
So I made this recipe and it is fantastic, my wife says they are not real bagels if they aren’t boiled but I’m not really keen on real bagels and now I’m on keto that’s ok these are better than real bagels not so doughy. The psyllium husk quantity is questionable as by weight it was 2 and half Tbs. by weight it was more so I put the lesser in 15g and they split around the sides so was it too little amount? Anyhow they were just for me and cut easily and stayed together. Very good recipe thank you very much.
It's best to weigh for 22 g as not all cups and spoons are the same everywhere. I am using whole psyllium husks ground down to 50% or half its original volume then weigh it. You can actually grind in bulk and store in the fridge. This is the most effective for absorbing the water. So glad that it still turned out fine for you. Thanks so much for your feedback 😊
Please check out this tutorial video for better understanding. There are other related tutorial videos in my playlist. ruclips.net/video/DQxzFXgv9m0/видео.html
I'm interested in making a half recipe......any ideas what the recipe would be? Here's what I'm thinking..I am just not sure whether I should have too few(2) or too many eggs (3)? Dry Ingredients; Coconut flour = 60 grams Psyllium husk powder (finely grounded) = 10 grams Baking powder = 1.5 tsp Salt = 1/2tsp Wet Ingredients; Whole eggs = 2 or 3 ??? Apple cider vinegar = 1 tbs Coconut or olive oil = 1 tbs Boiling water = 120 ml
I have not tried xanthan gum but I think unlike psyllium husks it does not need water to activate it. And I am not sure whether it will turn out the same
@@lowcarbrecipeideas no worries at all. I made these today and we will see how they turn out. I did 80 grams of coconut flour and 40 grams of Lupin flour. Thank you so much again for the recipe!
@@cathypang1984 they turned out really well but they were very hard on the stomach because of all the fiber from the lupin flour and psyllium husk. The next time I made them I only added 3 tablespoons of Lupin Flour. I can't remember what that equals in grams, but subtract that amount from the coconut flour and adjust accordingly.
@@Silvursmiles thank you for the valuable information. I will take that into consideration. FYI, I made her vanilla cake with oat fiber and finely ground golden flaxseed meal as the flour. It was very moist and delicious. I think I just have to adjust the vanilla, salt and add lemon juice and zest...perfect right out of the refrigerator. I used 2%greek yogurt instead of heavy cream and avocado oil instead of butter. The best base for a cake in a 6" round! So many possibilities, I'm so happy and grateful for her recipe!
I made them they looked great but when I ate them I always had to have something liquid very close because they're very dry even with butter or cream cheese on them
Just made this currently baking in oven! Dough turned out great, used 5 large eggs and weighed ingredients. My dough came out to 707g though, so I divided my balls into 101g each and made 7 bagels. Would the macros be increased from the 2.5g net carb since I made 7 not 8, or be the same since they are 100g? Unsure how my dough came out to 100g less but no complaints the bagels look delicious and I cant wait for them to finish baking ! Will update afterwards
@@lowcarbrecipeideas hey! Thanks for the reply, I ate a bagel and shared another with a friend they came out delicious! I made two over easy eggs in a skillet, added cheddar cheese and prosciutto on top and made a bagel sandwich, I cut the sandwich in half and the yolk was a perfect kind of runny, slowly dripping. It was one of the best bagel sandwiches I've ever had, since it was just soon after cooling down so it was still warm with the butter being melted on the sides. I forgot to even toast it haha. Next time I want to add some smoked salmon and sprouts. Never would of I thought I'd have bagel sandwiches on keto, I was sad to give them up before, but not anymore :)
I made these but could not find my pysillum husk anywhere so i cooked it without . The bagels came out a bit doughy. I tried to make them tonight again but still couldnt find the pysillum husk so opted for oat fibre instead -dough turned out so crumbly so i added more coconut flour and oat fibre but that didnt help either. I didnt put full cup of boiling water just a half cup as they were doughy last time and i thought it may ob been too much water . I couldnt make a dough without it falling apart so i just grabbed some and put it in a flat burger type bun tin . I had to squash the "dough" in as it was so crumbly . Dont know how this will work ... I loved the recipe bcos it had coconut flour and not almond flour. Will let you know how these work out ....im hoping at least for burger type buns...HERES HOPING
The reason we need psyllium husk is that it acts as the gluten. It holds everything together and provides elasticity to shape the dough. Without it the dough will be crumbly
@@lowcarbrecipeideas thank you for your explanation. The flat burger bun shape i made 2nd time was a disappointment-very dense and way too dry. The good news is i found my psyillum husk and am going to try this recipe again as i loved the fact it used coconut flour as its so much cheaper and better for you than almond flour (almonds have omega 6 and too much omega 6 in comparison to omega 3 causes inflamation in the body . Thank you again for your kind reply.
@@mariebrett2179 You're most welcome. For better success please check out this video on Psyllium Husk Vs Powder; ruclips.net/video/_bnCwudgFt4/видео.html
@@lowcarbrecipeideas thank you . I tried the bagels again with the pysillum husk but just used 5 eggs as i was afraid the bagels might come out doughy with too much liquid . Well am sorry to say they came out doughy again even though I cooked them for 10 -15 mins extra .. disappointed, i was hoping for a keto bread recipe that would finally work for me . I dont understand why breads just dont seem to work out -i have a fan-based oven and i dont live on a high place altitude-wise. Im back i just watched your video about the difference between husk and powder -i used powder . So i used too much . I will try and do it again with a teaspoon as you said. Thank you
I understand the ratio is 1 tsp xanthan gum to 2 tbsp psyllium husk but I am not sure whether it will turn out exactly the same. Plus xanthan gum doesn't require much water so you'll need to adjust that
I'm making these today. I am going to add some dry yeast. I find that help give thing a more "bready" taste. I'll let you know how it come out. BTW, SUBBED!
Mix the yeast with a half teaspoon of honey in the warm water. Then let it sit. The yeast will eat the honey. And give rise to your bagels.but then you also need to let your bagel dough sit to rise..please make sure the water is not too hot because if it's too hot it will kill the yeast.
Yes i grind them until half its original volume as most of them sold are not grounded. I live in Malaysia and most of the psyllium husk here are on Indian origin. I tested them and they're all good but i usually stick to the same brand. If you're in the US, i understand that NOW and Jay Robb are reliable brands. Try and switch to other brands that does not turn purple
Taste good but didn’t get the rise ! I’ve tried made psyllium husk rolls before with coconut flour. They expand more . I usually bake on center rack . That could be the problem?
lowcarbrecipeideas I read online that Now brand psyllium doesn’t turn purple. I just got my first ever bag today, so I’ll make purple baked goods until I use it up. :)
You can keep at room temperature for a few days if you have a cool and dry climate. Otherwise its better to refrigerate earlier or to prevent dryness (which happens to regular bread too) freeze them to maintain their freshness.
Hello and good morning from Texas⭐☺ I need a little help here please! I think I did something wrong because my dough was a little damp and I followed all the steps as indicated in the recipe and the video, I added a little more coconut flour but it is still wet ... what do I do? Do i have to let the dough to rise for few minutes? Heeeeeeeeelp!😄🙊✌
Yes you can let the dough rest for awhile so it can firm up. Did you grind the psyllium husk into finer powder until half its original volume before using? This is important as it will absorb the water more effectively.
@@lowcarbrecipeideas Thanks for your fast answer and No, I bought it grind because I did not find it whole but it was very fine, I hope that is not a problem.
Hello again, I asked a question on your first post but since it was corrupted I couldn’t open your response. I made these bagels today and the taste was ok but they were a gray color. I used a pre-ground psyllium husk fiber. All the other ingredients matched the recipe. I even measured everything on a scale...this happened with one of your other coconut flour and psyllium husk recipes as well...🙃
Hi so sorry about that. I suspect that it could be due to the psyllium husk powder as some of them turns purple but still edible. I understand that if you're in the US, Jay Robb and NOW are good brands to use.
Yes it is used as a fiber supplement. It is also used as a healthy replacement for gluten in low carb baking as it acts as a glue property to hold everything together and provides elasticity to shape the dough. But you have to buy the ones for baking and not those as supplements as they may have added flavours. To understand better about the role of psyllium husk powder and how to use it effectively for greater success, please see another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD
I hate Psylium husk. I donno if anyone can relate. It makes any bakes tastes slimy and makes me gag when trying to swallow ! This recipe looks super cool. Have any one tried with out the Psyllium husks?
May I know what was the weight of 1 large or 1 medium egg out of shell? I have tried the recipe but i found that it was too runny and I couldn't shape into a dough.
@kitsu8379 Psyllium Husk is the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. It also bulks up a lot after absorbing all the liquid. Without it, the bread will be cake-like. Even though linseed or flaxseed contains a lot of fiber but it does not bulk up like psyllium husks, so the bread loaf will be very small. Please check out these baking keto bread tutorial videos for better understanding and success; ruclips.net/video/z21dBnvJcBQ/видео.html ruclips.net/video/_bnCwudgFt4/видео.html
Sorry I have not tried that so am not so sure. I think its possible but I am not sure about the amount. The most important thing is that the dough should have sufficient elasticity to be rolled, cut out and transferred to the pan.
I would suggest between 1/2 to 3/4 cup of sweetener. Ground cinnamon maybe around 3 to 5 tbsp. I like it stronger so I wd usually put ard 4 to 6 tbsp. You could taste and adjust accordingly.
How long do you have to mix to make the dough after putting boiling water? I have been beating this for more than half an hour but it is not becoming dough.
It just takes a while after you add the boiling water for the dough to firm up. You just need to mix with a spatula, no need to beat with mixer. Coconut flour is very absorbent so even though the dough is soft, it will firm up in a while. This dough is a little on the soft side but still manageable.
Yes you can taste the coconut flavor but moderately. To mask it you can try adding ground cinnamon, pumpkin pie Spice, herbs, spices or any other seasonings
For those of you who have watched this video before, please note that I had to delete the earlier video as it became corrupted. Hence, I had to upload the video again. My apologies !
Please see description box below video (click down arrow on the right hand side) for the full recipe and relevant information. Thank You.
Hi, I tried this. Is it normally moist inside?
Recipe please
Can this be made into donuts?
@@ketorecipesonabudget992 I actually have a video on keto donut
Thank you for the recipe, you are a genius. I already made twice .
Fabulous bagel recipe! The texture and the mouth-feel are bread-like and I really can't tell it's a keto bread. As always, your recipes never fail. Thank you for taking the time and effort you put into your recipes.
So glad to hear that! Thanks so much for your feedback ❤
Finally one without cheese!
I know right..
Hooray!!!
Finally a recipe without wheat or cheese!! Thank you!!!!! ;)
I have made these bagels twice already and have to say that they the closest to the real ones.
I like the taste and the smell a lot. I may reduce the number of eggs to make them less moist on the inside, but otherwise they are wonderful! Thanks a lot, Elsie for your hard work and generous sharing. I love watching your videos, your skillful hands; it is a real pleasure. Thank you!
I am so glad to hear that! Thanks so much for your feedback ❤
I am so going to make this today. Then eat it tonight after dinner. Mmmm can't wait!
Love your recipes. I have been adding stevia and nutmeg to your recipes. It gives it a bit darker color and a bit of sweetness. The breads barely register on my blood sugar. Very nice
That's good to hear! Thanks so much for your feedback ❤
O M G!! I just made these this morning and they were the closest thing to a real bagel I have tasted yet. The bread was doughy, tender and delicious. I used Olive Oil in the dough because with using coconut flour I didn't want to have an over powering taste of coconut as I only have the unrefined coconut oil. The outside had a little crispy texture. I toasted it. This is definitely my go to recipe. I had psyllium fiber powder. It worked fine. I am thinking that to get the real chewy texture, maybe add 3 Tablespoons of psyllium husk instead of only 2 1/2. It is soooo close that it wouldn't need much. I wonder how this would be if you put it in a loaf pan for bread.
Awww... so nice to hear that and thanks so much for your feedback ❤. This recipe is actually similar to the Keto Coconut Bread so you can make into loaves. Please check out the playlist. I have yeast and non yeast versions.
I'm sorry, I'm a dummy. I don't know what you mean by the play list. I have been trying to find your other recipes.
@@marysekely9571 It's ok I understand. Try clicking the lowcarbrecipeideas round logo and it will take u to my youtube channel. Then scroll down and you'll see the videos grouped by sections. There's Bread - Vegan and Bread - Non Vegan sections. You can also click Videos at the top menu and all videos will appear
Mary Sekely recién los puse en el horno! Ruego a Dios que me queden bien 👍
@Maria Luisa Capurro West, I'm sorry, you must speak English.
Just wanted to let you know I made these this morning and they were great. Definitely not grainy like almond flour. Thanks for the recipe.
That's awesome! Thanks so much for your feedback ❤
Your pretzel is the best recipe I have made. Thanks for the great recipe, I hope you will teach us how to make a KETO coconut cake
Thanks so much for your feedback ❤. I do have a video on Keto Coconut Cake and here's the link;
ruclips.net/video/wRYVfhawtE0/видео.html
Beautiful bagel
I tried making the bagels which is another one of your recipes. The bagels came out excellent. I tried one before but was not delicious to taste. Yours recipe is by far is the better one. Thanks for sharing. God bless.
So glad to hear that! Thanks so much for your feedback ❤
Thank you Elsie. This recipe and so many others are the best. I love the taste from this bagel and my house smell bakery haha.
By any change it’s possible to know the nutrition information calculate that you use? I have used 2 websites to calculate my own recipes and I had different results. Very frustrating. Thank you in advance.
Thanks so much for your feedback 🙏 As for nutrition calculator, I use a free on called Very Well Fit Calculator. The numbers are just a guide.
@@lowcarbrecipeideas thank you very much for your attention always! I really appreciate it!
appreciate the metrics!! thank you
Awesome recipe followed it step by step only got 680 grams or so at end so made 7 bagels of 97 grams or so and. I also used unrefined coconut oil and taste was great. Thx for recipe!
Thanks for your feedback 😊
Mario, love how precise you are 😊
Thank you again, another very good recipe 😍🇨🇦
I will try your recipe tomorrow, as they look so very good. Thanks! :)
Just found out that you live in Malaysia, so am I. Will try to bake this. I have just started to learn to bake. Thank you.
Hey, nice meeting another Malaysian ! Glad you're going to try to bake this. Good Luck and thanks for your support !
@@lowcarbrecipeideas thank you. I am glad to have found your video and that you are a Malaysian. During the MCO the interest to want to bake came. All the best to you too as you continue to bake and post more for us all to learn. God bless you.b
@@lydiachee4800 Thank you❤
In my pre-keto life, I made homemade bagels often, so I’m pretty biased - these did not work for me. I got a spongy texture, and they definitely tasted of coconut. I used the weight measurements so I think my accuracy should be pretty good.
If these had cinnamon and swerve added and went into a muffin tin, I think they would make a good coffee cake type of recipe - but definitely didn’t come out chewy or tasty for me as bagels.
No disrespect to the vlogger! Everyone has different tastes and many obviously like this a lot. Just putting this out there for other true NY style bagel lovers so they know what to expect.
Same
Thank you so much for sharing this recipe! I cannot have dairy (other than butter) so I've been searching for a non fathead dough recipe. I was able to get 7 bagels at about 98 grams each. I did only use 5 eggs so that may have played a part in that as the psyllium husk was very finely ground so not an issue. The bagels didn't rise much at all but they look at smell great. I am currently waiting on them to cool so I can eat one :)
Great video and recipe! Seriously though...Who spreads that little of cream cheese on a bagel?
I was just thinking that. I load mine up lol.
Me. I never liked the texture. For years I only ate melted butter on my bagels. Over the last year I have been trying the cream cheese so yeah, that looks like about how much I would put.
Yummy! Those look perfect! 😋😋
Gonna make these tomorrow!!
You are Creative👍
So I made this recipe and it is fantastic, my wife says they are not real bagels if they aren’t boiled but I’m not really keen on real bagels and now I’m on keto that’s ok these are better than real bagels not so doughy. The psyllium husk quantity is questionable as by weight it was 2 and half Tbs. by weight it was more so I put the lesser in 15g and they split around the sides so was it too little amount? Anyhow they were just for me and cut easily and stayed together. Very good recipe thank you very much.
It's best to weigh for 22 g as not all cups and spoons are the same everywhere. I am using whole psyllium husks ground down to 50% or half its original volume then weigh it. You can actually grind in bulk and store in the fridge. This is the most effective for absorbing the water. So glad that it still turned out fine for you. Thanks so much for your feedback 😊
Thank you very much!! Super!!🥰🥰❤️❤️😋😋😋
Can coconut oil be substituted for butter?
Yes, absolutely
What is phylliam husk do for Bengals ?? Never heard of it ??
Please check out this tutorial video for better understanding. There are other related tutorial videos in my playlist.
ruclips.net/video/DQxzFXgv9m0/видео.html
ESPECTACULAR!!!!! No me quieren quedar así
Looks so good. Thank you so much
Idk what else I can eat with it Turkey or just cheese ?? I’m trying to think of options and can’t think hahah . But the ham and cheese sound amazing
Looks great, can't wait to try it. Is the vinegar going to be over powering?
No it's not
Look perfect 👌🏾
I have tried these bagels n my kids loved them
So glad to hear that ! Thanks so much for your feedback ❤
Jeeeeez you are a genius !!!!!!!
I'm interested in making a half recipe......any ideas what the recipe would be? Here's what I'm thinking..I am just not sure whether I should have too few(2) or too many eggs (3)?
Dry Ingredients;
Coconut flour = 60 grams
Psyllium husk powder (finely grounded) = 10 grams
Baking powder = 1.5 tsp
Salt = 1/2tsp
Wet Ingredients;
Whole eggs = 2 or 3 ???
Apple cider vinegar = 1 tbs
Coconut or olive oil = 1 tbs
Boiling water = 120 ml
You can use 3 whole eggs
I really love this video, thank you so much for sharing
Thank you ! I am not sure about xanthan gum but if you try you may need to adjust the water
@@lowcarbrecipeideas Thank you so much for your answer
I have not tried xanthan gum but I think unlike psyllium husks it does not need water to activate it. And I am not sure whether it will turn out the same
So glad to find a recipe without cheese! Would this work if I did half lupin flour and half coconut flour?
Sorry I have not tried that so am unable to advise 🙏
@@lowcarbrecipeideas no worries at all. I made these today and we will see how they turn out. I did 80 grams of coconut flour and 40 grams of Lupin flour. Thank you so much again for the recipe!
@@Silvursmiles how did your bagels turn out with lupin flour added in with the coconut flour, may I ask? Thank you.
@@cathypang1984 they turned out really well but they were very hard on the stomach because of all the fiber from the lupin flour and psyllium husk.
The next time I made them I only added 3 tablespoons of Lupin Flour. I can't remember what that equals in grams, but subtract that amount from the coconut flour and adjust accordingly.
@@Silvursmiles thank you for the valuable information. I will take that into consideration. FYI, I made her vanilla cake with oat fiber and finely ground golden flaxseed meal as the flour. It was very moist and delicious. I think I just have to adjust the vanilla, salt and add lemon juice and zest...perfect right out of the refrigerator. I used 2%greek yogurt instead of heavy cream and avocado oil instead of butter. The best base for a cake in a 6" round! So many possibilities, I'm so happy and grateful for her recipe!
Great job! 👏🏽👏🏽👏🏽
Thank you ❤
LOOKS YUMMY
I liked it. Would do it again. I let mine cook longer
Thanks for your feedback ❤
Looks delish!!! Is this on your website? Easier to go there and print out...but I didnt see it. Ty!!!!!
Sorry I dont have a website. You can just copy and paste into your word program
Have you tried freezing them? Wanting to make a double batch for quick breakfast to pop in toaster.
Yes they can be frozen for months
can you substitute less eggs?
aaah, now I know what does everything but the bagel consists of.. thanks!
Finally a recipe for bagels where can I get a bagel cutter??
You can get from baking ingredients shops or online
I made them they looked great but when I ate them I always had to have something liquid very close because they're very dry even with butter or cream cheese on them
Maybe add more oil to recipe??
Thank you !
Would these bake just as well if using a donut pan? Looks so good and I can't wait to try making them!
Frankly I have not tried that but I think its doable
I love your mold for the bagels, I can't find anything quite like that online yet, can you share where I might find one? thx!
I got the mold from a baking ingredient shop but I live in Kuala Lumpur, Malaysia. You can probably find it in from Amazon
Sift the dry ingredient, mix the eggs and ACV then add the water. No need to mash together.
Is that 22grams of psyllium husk before or after it's ground? Thank you.
After grinding
Just made this currently baking in oven! Dough turned out great, used 5 large eggs and weighed ingredients. My dough came out to 707g though, so I divided my balls into 101g each and made 7 bagels. Would the macros be increased from the 2.5g net carb since I made 7 not 8, or be the same since they are 100g? Unsure how my dough came out to 100g less but no complaints the bagels look delicious and I cant wait for them to finish baking ! Will update afterwards
I guess no weighing scales are the same and the difference in net carb would not be much different. Hope you enjoy the bagels.
@@lowcarbrecipeideas hey! Thanks for the reply, I ate a bagel and shared another with a friend they came out delicious! I made two over easy eggs in a skillet, added cheddar cheese and prosciutto on top and made a bagel sandwich, I cut the sandwich in half and the yolk was a perfect kind of runny, slowly dripping. It was one of the best bagel sandwiches I've ever had, since it was just soon after cooling down so it was still warm with the butter being melted on the sides. I forgot to even toast it haha. Next time I want to add some smoked salmon and sprouts. Never would of I thought I'd have bagel sandwiches on keto, I was sad to give them up before, but not anymore :)
@@AbyssalNova805 I am all smiles reading this. So happy you enjoyed the bagels. Truly appreciate all your sharing and feedbacks❤
@@lowcarbrecipeideas no problem! Thanks for putting it out there for all to enjoy! ❤
I made these but could not find my pysillum husk anywhere so i cooked it without . The bagels came out a bit doughy.
I tried to make them tonight again but still couldnt find the pysillum husk so opted for oat fibre instead -dough turned out so crumbly so i added more coconut flour and oat fibre but that didnt help either. I didnt put full cup of boiling water just a half cup as they were doughy last time and i thought it may ob been too much water . I couldnt make a dough without it falling apart so i just grabbed some and put it in a flat burger type bun tin . I had to squash the "dough" in as it was so crumbly . Dont know how this will work ...
I loved the recipe bcos it had coconut flour and not almond flour. Will let you know how these work out ....im hoping at least for burger type buns...HERES HOPING
The reason we need psyllium husk is that it acts as the gluten. It holds everything together and provides elasticity to shape the dough. Without it the dough will be crumbly
@@lowcarbrecipeideas thank you for your explanation. The flat burger bun shape i made 2nd time was a disappointment-very dense and way too dry. The good news is i found my psyillum husk and am going to try this recipe again as i loved the fact it used coconut flour as its so much cheaper and better for you than almond flour (almonds have omega 6 and too much omega 6 in comparison to omega 3 causes inflamation in the body . Thank you again for your kind reply.
@@mariebrett2179 You're most welcome. For better success please check out this video on Psyllium Husk Vs Powder;
ruclips.net/video/_bnCwudgFt4/видео.html
@@lowcarbrecipeideas thank you .
I tried the bagels again with the pysillum husk but just used 5 eggs as i was afraid the bagels might come out doughy with too much liquid . Well am sorry to say they came out doughy again even though I cooked them for 10 -15 mins extra .. disappointed, i was hoping for a keto bread recipe that would finally work for me . I dont understand why breads just dont seem to work out -i have a fan-based oven and i dont live on a high place altitude-wise.
Im back i just watched your video about the difference between husk and powder -i used powder . So i used too much . I will try and do it again with a teaspoon as you said. Thank you
Please advise where you got your bagel dough cutter
It is a cheap mould from a baking ingredient shop. But i live in Kuala Lumpur, Malaysia so am not sure about where you can get from your place
Thank you.
Спасибо за видео! 👍😄
Что за музыка играет? Напишите, пожалуйста. 😙
Hi, thanks a lot for the recipe. If i want to use xanthan gum instead of psyllium haw many grs I'll need to put?
I understand the ratio is 1 tsp xanthan gum to 2 tbsp psyllium husk but I am not sure whether it will turn out exactly the same. Plus xanthan gum doesn't require much water so you'll need to adjust that
I'm making these today. I am going to add some dry yeast. I find that help give thing a more "bready" taste. I'll let you know how it come out.
BTW, SUBBED!
How did it come out?
Was it good?
Mix the yeast with a half teaspoon of honey in the warm water. Then let it sit. The yeast will eat the honey. And give rise to your bagels.but then you also need to let your bagel dough sit to rise..please make sure the water is not too hot because if it's too hot it will kill the yeast.
@@stevencorbo1220 The honey will add sugar and send the carb count up
@@vden02 the yeast will eat the half a teaspoon of honey
This same recipe was posted a few days ago.
Yes I uploaded the video again as the earlier video was corrupted. Sorry about this.
@@lowcarbrecipeideas no problem. 😁👍
Will this work with distilled vinegar and egg whites in place of a couple eggs? Tia
Yes you can do that
Hi ..i made this 2nd time now but this time when i removed it from the oven it deflated...not sure what i did wrong this time😩😩..
Grams? Grams? What happened to cups and teaspoons
Do you grind your own psyllium? What brand do you buy? I had preground & it turns my Keto bread recipes purple. Flavor is fine though. Thanks
Yes i grind them until half its original volume as most of them sold are not grounded. I live in Malaysia and most of the psyllium husk here are on Indian origin. I tested them and they're all good but i usually stick to the same brand. If you're in the US, i understand that NOW and Jay Robb are reliable brands. Try and switch to other brands that does not turn purple
Question...why is turning purple? I buy psyllum in a Spice Market per puond or grams...and didn't used yet now i'm scared
@@MisticalCreature its harmless, doesn't have any taste. Its just the reaction.
What if I don’t have a mold ? Can I try to shape them free hand ? Or is that a bad idea ? 😅 haha thank you🤍🤍
Yes you can shape with hands or use a bottle cap as shown in this Bagel video;
ruclips.net/video/Zg6-Q5IpYhQ/видео.html
Hi Elsie!!! Can I use butter?
Yes you can use melted butter
Thank you Elsie...😘
I will try tomorow for sure. Thank you sooo much, I don't really like the almond flour taste. 👍
Just made them. Unfortunately, I only count total carbs. How many total carbs are there? Thank you very much
Taste good but didn’t get the rise ! I’ve tried made psyllium husk rolls before with coconut flour. They expand more . I usually bake on center rack . That could be the problem?
Can I use regular vinegar? I dont have apple cider one... Thanks!
Yes you can use white vinegar
Mine turned a beautiful shade of psyllium purple. Haha Taste pretty good though. :)
Oh that's too bad ! Fortunately, you can fix it by changing the psyllium husk. Glad it still tastes good. Thanks for your feedback ❤
lowcarbrecipeideas I read online that Now brand psyllium doesn’t turn purple. I just got my first ever bag today, so I’ll make purple baked goods until I use it up. :)
@Brad Moreland Haha.. Yes I understand that Jay Robb and NOW are good ones to use if you're in the US
💜Purple tastes better lol
Can I replace psyllium husk with ground flaxseed?
Sorry you can't as they have different functions 🙏
@@lowcarbrecipeideas Thank you 😊
Gr8 video, r they over moist?
Not all all. They're great toasted or eaten as it is😊
thank you for this recipe. does it really need to be refrigerated?
You can keep at room temperature for a few days if you have a cool and dry climate. Otherwise its better to refrigerate earlier or to prevent dryness (which happens to regular bread too) freeze them to maintain their freshness.
I want to make, looks easy, only they say you can order psyllium husk on line, but I don’t know which one to order.
Can you guide pls?
Thanks.
May I know where are you located?
Hello and good morning from Texas⭐☺ I need a little help here please!
I think I did something wrong because my dough was a little damp and I followed all the steps as indicated in the recipe and the video, I added a little more coconut flour but it is still wet ... what do I do? Do i have to let the dough to rise for few minutes? Heeeeeeeeelp!😄🙊✌
Yes you can let the dough rest for awhile so it can firm up. Did you grind the psyllium husk into finer powder until half its original volume before using? This is important as it will absorb the water more effectively.
You can also knead the dough for awhile so that it can firm up
@@lowcarbrecipeideas Thanks for your fast answer and No, I bought it grind because I did not find it whole but it was very fine, I hope that is not a problem.
@@lowcarbrecipeideas Sorry ... I mean, It was very ground it
Thanks so much for sending me the picture at Instagram. Glad the bagels turned out nice and you enjoyed its ❤
can it be baked by air fryer ? Is that use the same time and temperature ?
I have not tried that but I think its doable.
Sorry am not sure about time and temperature as i don't have an air fryer unfortunately
Hello again, I asked a question on your first post but since it was corrupted I couldn’t open your response. I made these bagels today and the taste was ok but they were a gray color. I used a pre-ground psyllium husk fiber. All the other ingredients matched the recipe. I even measured everything on a scale...this happened with one of your other coconut flour and psyllium husk recipes as well...🙃
Hi so sorry about that. I suspect that it could be due to the psyllium husk powder as some of them turns purple but still edible. I understand that if you're in the US, Jay Robb and NOW are good brands to use.
Again I am asking is psyllium husk "Metamucil"?
Yes it is used as a fiber supplement. It is also used as a healthy replacement for gluten in low carb baking as it acts as a glue property to hold everything together and provides elasticity to shape the dough. But you have to buy the ones for baking and not those as supplements as they may have added flavours. To understand better about the role of psyllium husk powder and how to use it effectively for greater success, please see another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD
I hate Psylium husk. I donno if anyone can relate. It makes any bakes tastes slimy and makes me gag when trying to swallow ! This recipe looks super cool. Have any one tried with out the Psyllium husks?
You can try replacing with xanthan gum
lowcarbrecipeideas how much xanthum gum would be needed for the substitute?
@@MochaBarBar I understand that it's 1 tbsp psyllium husk powder to 1 tsp can't handle gum but I am not sure whether it will turn out exactly the same
May I know what was the weight of 1 large or 1 medium egg out of shell? I have tried the recipe but i found that it was too runny and I couldn't shape into a dough.
Did you grind the psyllium husk into finer powder until half its original volume?
Sorry i did not weigh the eggs. If large sd be 5 or 6 for medium.
Can I replace psyllium husk with linseed?.
How much of this flax should I give?
Oh sorry you can't as flax seed does not have the same function as psyllium husk.
@@lowcarbrecipeideas
What is the function of psyllium husk? and what is the function of flaxseed?
@kitsu8379 Psyllium Husk is the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. It also bulks up a lot after absorbing all the liquid. Without it, the bread will be cake-like. Even though linseed or flaxseed contains a lot of fiber but it does not bulk up like psyllium husks, so the bread loaf will be very small. Please check out these baking keto bread tutorial videos for better understanding and success;
ruclips.net/video/z21dBnvJcBQ/видео.html
ruclips.net/video/_bnCwudgFt4/видео.html
Los míos No crecieron! Quedaron chiquitos. Los hice con toda la técnica 😫😭
hi may i use flaxseed instead of psyllium husk
Sorry I have not tried that so am not so sure. I think its possible but I am not sure about the amount. The most important thing is that the dough should have sufficient elasticity to be rolled, cut out and transferred to the pan.
@@lowcarbrecipeideas okay i will try, thank you so much❤️
Can I use something else in replace of apple cider vinegar?
You can use white vinegar or lemon juice
Hi thanks for this. Could you provide a sweet version? How much sweetener and cinnamon should I use?
I would suggest between 1/2 to 3/4 cup of sweetener. Ground cinnamon maybe around 3 to 5 tbsp. I like it stronger so I wd usually put ard 4 to 6 tbsp. You could taste and adjust accordingly.
Thank you :)
I just made these. I only got 6 bagels and had to cut them down to 90 grams. How did you get 8 100gr bagels??
How long do you have to mix to make the dough after putting boiling water? I have been beating this for more than half an hour but it is not becoming dough.
It just takes a while after you add the boiling water for the dough to firm up. You just need to mix with a spatula, no need to beat with mixer. Coconut flour is very absorbent so even though the dough is soft, it will firm up in a while. This dough is a little on the soft side but still manageable.
Can I use only egg 🥚 white instead of whole egg?
Yes you can but you need to increase the quantity a bit
lowcarbrecipeideas , thank u so much for replying me
Me encantó, Super Deliciosos🍃💯😋
Me encanta mucho muy deliciosos
I would like a egg-free and dairy-free version of this recipe. Please. My husband has these severe allergies.
This is the link to the eggless version;
ruclips.net/video/1W5tSK58o9M/видео.html
Muy riquísimos
Do they have a really coconut taste?
Yes you can taste the coconut flavor but moderately. To mask it you can try adding ground cinnamon, pumpkin pie Spice, herbs, spices or any other seasonings
Adorei!
Sarebbe bello avere la ricetta dei bagels dolci 😋
Thnx 🙌🙌
Yay no fathead dough. Thanks.
Is apple cider vinegar necessary?
ACV helps with the rise and adds flavour too. But it's not fatal if you omit it. You can also replace with white vinegar or lemon juice
Can I freeze them ?
Yes you can