Keto Flour Banana Bagels
This recipe is an ongoing experiment, but so far it always comes through. The keto flour makes a very high protein, absorbent dough, so you'll have to adjust the liquid (water) as needed to make it shapeable.
Servings 4 bagels
Cost 5
Ingredients
- 1 ½ cups King Arthur Keto Flour, use the weight if possible (180 grams)
- ⅜ teaspoon salt
- 1 ¼ teaspoons quick rising yeast
- ¼- cup mashed ripe bananas (60-70 grams)
- 1 ½ tablespoons honey (30 grams)
- 1 large egg, room temperature
- 1 tablespoon melted coconut oil, generous (15 grams)
- 1-3 tablespoons hot water or as needed
- 2 tablespoons chopped toasted walnuts, optional
Bagel Boiling Water
- 6 cups water
- 2 tablespoons honey
Instructions
- In the bowl of a stand mixer, combine the keto flour, salt and yeast. Add the mashed banana, egg, coconut oil and honey. Stir briefly to combine.
- Using the dough hook, begin mixing on low speed while gradually adding hot water, about 1 tablespoon at a time, until a thick dough forms. The dough should look somewhat rough at first but should come together into a cohesive mass after a few minutes of kneading.
- Continue kneading with the dough hook for about 5 minutes or until the dough is smooth and elastic. It should feel firmer than regular bagel dough but not dry or crumbly. If needed, add a tiny bit more water.
- Cover the bowl and let rise in a warm spot for about 45 minutes. The dough may not double, but it should look slightly puffed.
- Shape the Bagels. Turn the dough onto a clean surface and divide into 4 equal portions. Shape each portion into a smooth ball, then poke a hole through the center and gently stretch into a bagel shape. With the King Arthur keto flour, it sometimes helps to do this with slightly wet hands.
- Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let rise for about 30 minutes or just until slightly puffy. Avoid over-proofing, which can cause the bagels to deflate during boiling. If you'd like to boil and bake later, you can put the shaped dough rounds on a tray, cover with plastic and refrigerate for 3 or 4 hours. The dough will rise slowly in the refrigerator, but will probably need 20 more minutes at room temperature (if you decide to chill).
- While the bagels rise, preheat the oven to 375°F. Bring the water and honey to a gentle boil in a wide saucepan.
- Boil the bagels one or two at a time for about 20 seconds per side. Remove with a slotted spoon and return to the baking sheet.
- If desired, brush with egg wash or diluted honey for sheen.
- Bake at 375°F for about 20 to 24 minutes or until golden brown. Let cool at least 15 minutes before slicing.
Notes
For the loaf in the photo I used ¾ cup of whole wheat flour and ½ cup of hemp protein powder in place of the full 1 ¼ cups of flour.