Keto Blueberry Bagels

By Trish Rapley - 4th May 2025

Makes 8

Our keto blueberry bagels are a delicious low-carb, gluten-free alternative to traditional bagels and are perfect for those following a ketogenic or low-carb diet.

These bagels are made with gluten-free flour, sugar replacement, and they will ensure that they don't ruin your calories for the day.

They are both fluffy and satisfying. The burst of blueberries adds a delightful flavour, making them a great breakfast option or snack.

Enjoy them toasted with a pat of butter or cream cheese for an extra treat!

Ingredients:

2 teaspoons active dry yeast

4 ½ teaspoons sugar replacement

300 ml warm water

3 ½ cups gluten-free flour

1 ½ teaspoons salt

1 cup blueberries

2 egg - egg wash

extra flour for kneading

NOTES:

For the dough, you may need to add an additional couple of tablespoons to about 60 ml of water. You want a moist and firm dough after you have mixed it.

I prefer blueberry bagels, but I do enjoy strawberry ones too! If you want a traditional bagel recipe, just remove the blueberries and keep it simple!

I've gone into further detail with this recipe because for me, the struggle was very real when I first made them. So, I have made it easier for you and hope it helps you through the process.

In 120 ml of the warm water, pour in the sugar and yeast - do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Pour 80ml of warm water into the well. Mix and stir in the rest of the water - 100ml that is remaining, as needed.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Mix in your blueberries by gently kneading them into your dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces.
Shape each piece into a round.
Coat a finger in flour, and gently press your finger into the centre of each dough ball to form a ring.
Stretch the ring to about ⅓ the diameter of the bagel and place it on a lightly oiled cookie sheet.
After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes.
Preheat your oven to 220ºC
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water.
Boil as many as you are comfortable with boiling.
Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple of seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 - 25 minutes, or until golden brown.
Set aside and allow to cool on a cooking rack, then enjoy.