Sunday, October 11, 2020

LOW-CARB CHEDDAR CHEESE BAGELS

You do not need a bagel pan to make these, so enjoy! :) 








LOW-CARB CHEDDAR CHEESE

 BAGELS

If you don't have a bagel pan, no worries!  These can simply be formed and placed on a cookie sheet. These are wonderful bagels and so easy to make. The texture is chewy, cheesy and all round delightful.  I prefer these to real bagels, but then I am a long-time low-carber and not a huge fan of regular bread products anymore. They will last a week or two in the refrigerator or you can freeze them.  They are super fresh.  After refrigerating, they will become quite dense. Toast them in a pop-up toaster either whole or slice in half and toast them.  They are excellent with cream cheese and a drizzle of honey substitute or your favorite jam.  I love mixing savory and sweet flavors like that. They are wonderful with a cup of tea or coffee in the morning.  You will not feel hungry for many hours. 


21/2 cups grated Mozzarella cheese (625 mL)

2 oz cream cheese (60 g)

1 tbsp butter (15 mL)

11/2 cups Gluten-Free Bake Mix 2, (375 mL)

  OR Keto Bake Mix (use 1/4 cup more), OR

  alternative grain-free version without bake mix in Helpful Hints

2 tsp baking powder (10 mL)

2 large eggs

1 cup grated Cheddar cheese, OR (250 mL)

  more, to taste

 

Preheat the oven to 375°F (190°C).  Grease two bagel pans or line a cookie sheet with parchment paper.

In microwaveable bowl, combine Mozzarella cheese, cream cheese and butter.  Nuke 1 minute, stir and nuke another 45 seconds, or until the cheese is completely melted.  My microwave oven is high-powered.  Stir mixture. 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative in Helpful Hints and baking powder.

In small bowl, beat eggs with fork. 

Top melted cheese mixture with dry ingredients and eggs on top.  Stir well with a wooden spoon or something similarly sturdy.  Combine well.  Remove and oil hands lightly.  Knead dough ball, which will be slightly sticky.  Break off 8 pieces and weigh them.  Each ball should weigh about 2.9 oz (82 g).  Roll one ball out in a rope just over 7 inches (18 cm) long.  Use that rope to measure the rest of the bagels.  Mine was rolled out to that size to fit my greased bagel pan forms (just form it around the center part and pinch the ends together, trying to keep the bagel uniform in size all around – don’t push the bagel flat, just work lightly), however, you can also simply form them in the same manner and put them on a parchment-lined cookie sheet.  They may spread out a little more.

Press some grated Cheddar cheese lightly onto the top of each bagel. Bake about 17 minutes.  To remove bagels, allow them to cool 5 minutes.  Using a knife, in the center push the melted cheese up against the bagels to clear the center to make them easier to remove.  I used a thin, flat plastic utensil to remove mine, but a knife would work too.

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option and the net carbs get reduced by 1.0 gram per serving usually.  Now you can use my Keto Gluten-Free, Grain-Free Bake Mix, OR Grain-Free, Gluten-Free Bake Mix if desired.

Yield:  8 bagels

1 bagel

329 calories

17.4 g protein

25.7 g fat

0 g fiber

6.0 g net carbs

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