Place all the ingredients into a mixer bowl. Mix with dough hook for 5 minutes.
Transfer the dough to workbench or silicone mat. Divide the dough into 8 equal pieces and roll each into a ball.
Roll each ball into a long sausage about 25 cm long (see video) wrap the dough around your hand to form the bagel. Squeeze the bagel where the ends join together and roll between your hand and the silicone mat in a back and forth motion to smooth and seal the join.Alternatively, push your thumb through the centre of each ball and using your fingers gently widen the hole while gently stretching the dough to shape the bagel.
Transfer to a lined baking tray. Cover with a silicone mat and allow to rest in a warm place for 1 hour.
Preheat the oven to 180°C.
Brush the bagels with a little water or egg yolk and sprinkle with extra parmesan or garlic granules. Season with salt flakes if preferred.
Bake for 20-25 minutes or until cooked through and lightly golden. Leave to cool on baking trays. Serve filled with your favourite fillings.
Place all the ingredients into the mixer, mix dough setting/5 min. Follow from step 3 above.
This recipe yields approximately 8 servings. The actual number of servings will depend on your preferred portion sizes. To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 8. The result will be the weight of one serving. Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. I do not use weight per portion for the nutritional as it would require exacting ingredients and uniform bagels and ingredients distribution in each tortilla e.g. does each low carb bagel have the exact thickness etc. This is why recipes are based on the ingredients used and divided into portions as a rough guide only!All recipes have been tested using all of the cooking methods included by various recipe testers.Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.This recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions please scroll up to the blog post for more information.
No, it isn’t. It contains low carb, high protein wheat flour.
Can I freeze the bagels?
You can freeze both the bread unbaked and baked. If you freeze the dough after mixing you will need to defrost and place it into a warm place for an hour before baking.
Can I make the Atkins Bread Mix in a bread maker?
Yes, you can! There is instructions on the packet for you. It suggests using a 500g weight for a multigrain loaf.
The bread mix is really seedy, is there a way to reduce the seeds?
Yes, you can. Sieve the mix to remove some of the seeds or alternatively quickly mill the mixture in a high-speed blender to reduce the seeds a little.
SubstitutesThe garlic can be replaced with dried onion flakes, dried or fresh herbs, or any preferred herb or spice. Parmesan, pecorino, or romano are all interchangeable in this recipe. You can also little cubes of cheddar for some extra cheesiness if preferred.Boiled Bagels I have tested this recipe with a traditional boiling water/baking soda method and prefer the simple option of just one proving step.