Chewy Fathead Dough Bagels made from mozzarella cheese, cream cheese, flaxseed, and almond flour.
I love these Bagels! In my opinion, they are so much better than full carb Bagels. These Bagels don’t need to be boiled before they are baked so that means fewer utensils in use and therefore less washing up to do and less time wasted. Can’t complain about that eh.
The bagels are completely grain and gluten-free. The recipe is also yeast-free which means the recipe is super quick as we don’t need to wait for the dough to prove.
I’ve written a blog post on the basic fathead dough recipe, that I use. If you need some step by step instructions and tips on how to work with this dough head over there. For the rolls, I like to add an extra tablespoon of cream cheese and egg white to the dough. This makes them more soft and fluffy.
They taste delicious straight out of the oven but they are also really nice when toasted the next day.
TIPS ON MAKING FATHEAD DOUGH BAGELS
To make fathead dough you need grated mozzarella cheese, I like to grate my own mozzarella, to reduce the carb count of the recipe. I mostly use a block of 250g mozzarella and grate it by hand. You can grate larger amounts of mozzarella at once, measure 250g portions and freeze the cheese in freezer bags.
I use organic extra fine almond flour for this recipe. This flour is a lot finer then regular almond flour, it also is defatted. That means some of the almond oil has been removed in the refining process. If you can not find this type of almond flour you can use regular almond flour or blanched ground almonds but your dough might be slightly softer and more difficult to work with. You can add an extra 1/4 cup of almond flour/ground almonds to the recipe, to give stability to the dough.
I use golden milled linseeds/ flaxseeds in this fathead dough recipe to give the bagels a slightly chewy and bread-like consistency. you can also use brown milled linseeds/ flaxseeds, this would mean your bagel will be slightly darker in color.
The dough can be really hot and will be more sticky than regular fathead dough. To make the dough easier to work with, let the dough rest for a few minutes before kneading it. This allows the cheese to cool down a little and harden a wee bit, resulting in a nice smooth dough.
As the dough is sticky, I recommend washing your hands every time you form a new bread roll, this makes it easier to handle the dough and prevents it from sticking to your hands.
You don’t need to use an egg wash on your bagel but it helps to keep the seeds in place. Egg wash and seeds are completely optional, the bagels will still taste delicious without any of it.
You can form an extra slightly smallish bread roll by adding the middle cut outs together.
In the following step by step instructions, you can see exactly how I make fathead dough bagels.
STEP BY STEP
STEP 1. FOLLOW THE INSTRUCTIONS ON MAKING FATHEAD DOUGH, THEN LEAVE DOUGH TO FIRM UP FOR A FEW MINUTES
STEP 2. DIVIDE THE DOUGH INTO 5 EQUAL DOUGH BALLS. FLATTEN THE MIDDLE PART OF EACH BAGEL, BY SLIGHTLY PRESS DOWN THE DOUGH IN THE MIDDLE.
STEP 3. CUT OUT THE FLATTENED MIDDLE PART OF THE BAGEL
STEP 4. BRUSH WITH EGG WASH (OPTIONAL) AND SPRINKLE SOME SEEDS ON TOP OF THE BAGEL, THEN BAKE THE BAGEL TILL FULLY COOKED. LEAVE TO COOL AND STORE AIRTIGHT
- 1 egg yolk +1 tbsp cream eggwash
- Mixed seeds or Bagel seasoning
- Pre heat oven at 180°c.
- Line a baking sheet with baking paper.
- In a bowl melt mozzarella and cream cheese in the microwave.
- Add egg, baking powder, almond flour and milled flaxseed.
- Use a fork or spoon to mix everything together.
- Wait a few minutes so the cheese can cool down and firm up a bit before you knead the dough.
- Knead until you have a smooth dough.
- Form small rolls out of the dough.
- Flatten them with your hand and cut a hole in the middle so you are left with a bagel shape.
- Place bagels on the lined baking sheet.
- Brush with egg wash (this is optional) and add seeds or bagel seasoning
- Bake for 15-20 minutes until golden.