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Fat Head Bagels V2

Fat Head Bagels V2

AuthorJim BrownPrep Time15 minsCook Time12 minsTotal Time27 mins

This is the second time we're making Fat Head Bagels. I like these so much better than regular bagels and if you have a food processor they are a breeze to make.

Kitchen Essentials

Prep

No prep needed.

Ingredients

 1 ¼ cups Blanched Almond Flour
 6 oz Grated Cheese - I Used Dubliner Cheese From Kerrygold. If Using Volume Instead of Weight - It's 1 1/2 Cups
 1 Egg
 2 oz Goat Cheese or Cream Cheese
 2 tbsp Whey Protein Powder or Another 1/4 Cup of Almond Flour
 1 ½ tsp Baking Soda
 Coconut Oil to Rub On Your Hands When Shaping the Bagels
 Whatever You Want to Top the Bagels - Finishing Salt, Poppy Seeds, Sesame Seeds, Kirkland Organic No-Salt Seasoning, etc.
1

Preheat your oven to 400 Degrees.

Lay out a piece of plastic wrap to wrap the dough in. We're going to put it in the freezer while the oven is preheating.

Line a baking pan with parchment paper.

2

Put the two cheeses in a microwave safe bowl and heat them for 1 minute. Stir them and see if they are completely melted. You're not trying to boil them, just melt them.

3

Put the melted cheese in your food processor and give them a quick pulse.

Add the egg and give it a quick pulse.

Add the dry ingredients and pulse until it all forms a sticky dough. This will take less than a minute.

4

Wrap the dough in the plastic wrap and put it in the freezer for 5 minutes or until your oven preheats.

5

Take the dough out of the freezer and put some coconut oil on your hands. This helps keep the dough from sticking to your hands.

Divide the dough into sixth and roll each of these out into a dough snake between your hands and then shape them like a bagel.

Leave some space between them on the baking sheet because they expand a little. Top them with your choice of seasoning and put them in the oven.

Set a timer for 10 minutes. They should be done in 10-12 minutes.

Enjoy!

Ingredients

 1 ¼ cups Blanched Almond Flour
 6 oz Grated Cheese - I Used Dubliner Cheese From Kerrygold. If Using Volume Instead of Weight - It's 1 1/2 Cups
 1 Egg
 2 oz Goat Cheese or Cream Cheese
 2 tbsp Whey Protein Powder or Another 1/4 Cup of Almond Flour
 1 ½ tsp Baking Soda
 Coconut Oil to Rub On Your Hands When Shaping the Bagels
 Whatever You Want to Top the Bagels - Finishing Salt, Poppy Seeds, Sesame Seeds, Kirkland Organic No-Salt Seasoning, etc.

Directions

1

Preheat your oven to 400 Degrees.

Lay out a piece of plastic wrap to wrap the dough in. We're going to put it in the freezer while the oven is preheating.

Line a baking pan with parchment paper.

2

Put the two cheeses in a microwave safe bowl and heat them for 1 minute. Stir them and see if they are completely melted. You're not trying to boil them, just melt them.

3

Put the melted cheese in your food processor and give them a quick pulse.

Add the egg and give it a quick pulse.

Add the dry ingredients and pulse until it all forms a sticky dough. This will take less than a minute.

4

Wrap the dough in the plastic wrap and put it in the freezer for 5 minutes or until your oven preheats.

5

Take the dough out of the freezer and put some coconut oil on your hands. This helps keep the dough from sticking to your hands.

Divide the dough into sixth and roll each of these out into a dough snake between your hands and then shape them like a bagel.

Leave some space between them on the baking sheet because they expand a little. Top them with your choice of seasoning and put them in the oven.

Set a timer for 10 minutes. They should be done in 10-12 minutes.

Enjoy!

Fat Head Bagels V2
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