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Everything Bagel Recipe

A low carb, high fiber morning pick-me-up


  • 500 g FiberFlour

  • 375 g Water

  • 15 g Yeast

  • 8 g Salt

  • Sesame seeds, poppy seeds, herbs or spices


  1. Put FiberFlour in mixing bowl. Add yeast. Pour warm water over the yeast and let activate for 5 minutes.

  2. Once vigorously fermenting, mix and knead for 5-10 minutes. Divide dough into 110-120g portions and roll into perfectly round dough balls.

  3. Flatten slightly and push your finger through the middle of a dough ball then spin around your finger or the handle of a wooden spoon until you form your ideal bagel shape.

  4. Arrange bagels on a lined baking sheet and put inside a clear plastic bag and let rise for around 1 to 2 hours. 

  5. Just before baking baste the bagels with beaten egg and sprinkle with your chosen seed mixture.

  6. Bake at 410°F/210°C for approximately 10 minutes, then turn heat down to 250°F/120°C for 20 more minutes. Check to see they are not too well done on top while baking and open oven door to drop temp if need be.

  7. This is a fairy wet dough mixture so a longer cooking time is usually necessary to cook the centers of your dough well. FiberFlour sucks up water much more aggressively than regular flour, so we definitely don't advise boiling them before baking. After bagels are done take them out of the oven and let cool.

Nutritional Information

per 100g

Calories         196 kcal
Fat                           6g
Carb (net)                9g
Fibre                      25g
Protein                   14g

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