Perfect Savory Cranberry Bagels
I am already dreaming about the Thanksgiving leftovers! I am so excited for them that I am baking a batch of my Perfect Savory Cranberry Bagels to put in the freezer for next Friday. While I love Thanksgiving dinner, really love the Thanksgiving sandwich with gravy for dipping the next day! And I will be using these as my bun for the sandwich. In addition, I am going to make a turkey salad with some of the leftover meat to go with these too.
Tip: Use damp hands (don’t be afraid to keep dampening them under water as you work) to roll the dough. It helps you keep the dough smooth and makes it easier to manage. If you want more “puffy” and perfectly circular bagels I would recommend using a silicone doughnut pan.
Perfect Savory Cranberry Bagels
Ingredients
- 3 Cups (336g) shredded mozzarella part-skim low moisture
- 2 Cups (160g) almond flour
- 2 Tbsp olive oil
- 1 Tbsp psyllium husk*
- 1 ½ tsp baking powder
- 1 ½ tsp rosemary
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 eggs
- 1 Cup cranberries (100g), fresh/frozen
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper (NOT wax paper).
- In a microwave safe bowl add the mozzarella and microwave on 80% power for 1.5 mins. Stir the cheese and add 1 Tbsp of the olive oil (the other Tbsp is used to brush on the bagels later) and microwave for 1 min. Stir until smooth. You can microwave for another 30 seconds if needed.
- In a small bowl add the dry ingredients and mix well. Then use a non-stick spatula to mix the dry ingredients into the cheese mixture.
- In a small bowl whisk together, the eggs Fold the eggs and cranberries into the mixture. You can also use DAMP hand to mix by hand (it is easier but your hands will get messy).
- Divide the dough into 8 equal sized balls. Then use damp hands to roll the ball into a “log” about 5-6 inches long. And then take each end and bring it together pinching it closed into a circle. You can also use a silicone or metal (and GREASED) donut pan if you want it to be a taller bagel (but it will be smaller this way). I prefer to form it by hand and have a larger surface area bagel even though it is not as “poufy”.
- Bake for 15 mins then brush the tops with the remaining Tbsp of olive oil and bake for 2 more mins until light golden on the outside. Allow the bagels to cool before you slice them.
Notes
- The bagels are NOT thick like a traditional bagel. Use a bread knife to cut them.
- These unfortunately can NOT be made dairy free.
- *Sub psyllium husk with coconut flour if you do not have it.
Nutrition Facts
Calories
350Fat
29 gNet carbs
5 gProtein
18 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.