Tomato Basil Asiago Bagels
These bagels were a little bit of a surprise actually. They were inspired by the Tomato Basil bread from Panera, which was one of my husband’s favorites when he used to order there. He LOVED the Bacon Turkey Bravo, and it was served on tomato basil bread. So I thought, why don’t I try an recreate that sandwich for him. The surprise came from how much he LOVED these bagels. Just on their own, he was eating them hot or cold. In fact, he was actually having them as his dessert at night too lol. So I would say, without a doubt this is one of my husband’s all time favorite recipes. So if you are looking for a great keto/ gluten-free bread option, give these bagels a try!
Tomato Basil Asiago Bagels
Ingredients
- 2 Cups (225g) shredded mozzarella part-skim low moisture
- 1 Cup (115g) shredded asiago cheese
- 2 Cups (160g) almond flour
- 1 Tbsp psyllium husk powder *(see tips/notes)
- 1 ½ tsp baking powder
- 1 tsp basil
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp garlic powder
- 2 Tbsp tomato paste
- 1 egg
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 microwave for an additional 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 egg and tomato paste. Fold the egg and tomato paste 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 17 mins until light golden on the outside. Allow the bagels to cool before you slice them.
Notes
1. The bagels are NOT thick like a traditional bagel. Use a bread knife to cut them.
2. These unfortunately can NOT be made dairy free.
3. *Sub psyllium husk with coconut flour if you do not have it.
Nutrition Facts
Calories
283Fat
23 gNet carbs
3 gProtein
16 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.