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Monday, May 26, 2014

Everything Mini Bagels

These are so very delish. Not hard to make. Perfect anytime.

Bagel Spice 3 Pack BundleWhat's not to like there? I am happy to get the chance to review these Bagel Spice products. They had me at Everything bagel. The wonderful taste and textures of the toppings have made Everything bagels a favorite from my bread eating days. I always have such a hard time saying no at the annual teachers breakfasts-- which always have a full table of designer bagels.(and absolutely nothing low carb) Everything and Asiago cheese bagels have always been my favorites. Because this bagel recipe has cheese in it, these low carb treats taste like my two favorites combined! It is love at first bite.

The Bagel Spice company sent me three different flavors. This is the original. Salt free, gluten free and not just for bagels, of course. I do have a few other ideas awaiting, but I just had to start out here, with a copy of the original treat. These are not boiled and baked, and they definitely do not have that sturdy chewiness of a gluten filled treat. They also don't have many carbs and they taste amazing! I am thinking some crackers for the version that has sea salt, and perhaps a fish topping the the spicy variety. Check out this product!

Remember I said not hard to make? I am so lazy that I didn't even use separate bowls for the wet and dry ingredients. After combining the wet ingredients, I just dumped the dry ones over and mixed lightly before diving to the bottom of the mixing bowl. Worked fine. I hate dishes. One ingredient note. I used almond meal that I blended myself. It has the skins and is a little more coarse than almond flour. I think either will work fine, though.

Everything Mini Bagels

2 eggs
3 Tbsp olive oil
1/2 cup shredded Monterey Jack cheese
1/2 cup almond meal
2 Tbsp coconut flour
2 Tbsp Parmesan cheese
1 tsp baking powder
1/4 tsp salt
1/4 tsp xanthan gum
2-3 tsp Bagel Spice Original recipe
2 oz cream cheese

In a medium bowl, beat eggs with olive oil. Stir in cheese. Add the almond meal, coconut flour, Parmesan cheese, baking powder, salt and xanthan gum. Toss the dry ingredients lightly, then mix in with the egg and cheese mixture. When a thick batter forms, spoon the mixture into a sandwich bag and secure the opening with a twisty tie. With kitchen shears, cut about 1/2 inch of the corner off the bag. Sprinkle a small pinch of the Bagel Spice blend into the oiled cavities of a doughnut maker or mini doughnut pan. Use the bag to pipe the batter into circles. Sprinkle the tops with Bagel Spice blend and bake. My doughnut appliance took 4 1/2 minutes per batch. The oven method would probably need 15 minutes at 325 degrees.

When all the bagels are baked and slightly cooled, heat the cream cheese in the microwave for 20 seconds. Stir it and spoon the cheese into a sandwich bag. Use a twisty tie to close the top and cut a very small hole in one corner. Squeeze the warm cream cheese over the bagels. Top with an additional sprinkle of Bagel Spice.

Makes approximately 18 mini bagels.  
3 mini bagels per serving:  229 calories     3 g fiber   1 net carb (4 total)  8 g protein   20 g fat  

You can style these with the piped on cream cheese like above. Or you can just spread some cream cheese on and not bother with the bag. Gotta say, the hubster loved this recipe. Just think. Another way to use those small appliances I love to collect. And it is not even sweet! Speaking of appliances, I just may have to buy more. I have another empty bedroom now. My only boy left at home moved out to his own apartment tonight. I will still see quite a bit of him, since he is moving into the garage apartment at the building we rent for the school. It will not be everyday though. and I am having a hard time letting go of my mothering role. My Diner system will be changing a  bit with fewer mouths to feed. Maybe a system just for couples is on the horizon...

The great folks at Bagel Spice have a great product. These have no MSG either. Since we are low carbers, please just forget the bagel part of the name! There are so many ways to use this stuff--on veggies, scrambled eggs, chicken wings. Be watching for more. I am working on a picnic/vacation issue of the Diner News, and I am pretty sure some more Bagel Spice blends will find a place among those goodies.

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Lin said...

What does the xantham gum do?

Lori said...

It's a thickener so I'm sure it makes it more dense. Which is awesomeness

Lin said...

Thanks so much, Lori!

Lisa Marshall said...

It makes the dough less crumbly and helps with texture. You can leave it out if you don't have it.

Lin said...

I do have it, I just didn't know what it did! Lol!

Unknown said...

Do you have to have a doughnut pan? Could these be baked in a whoopie pie pan (of course no hole) or in a muffing pan?

Amber said...

Do you use shredded parmesan or the kind in a can?

Unknown said...

Wow...these are just like "the real thing!" :D I baked mine in a regular size donut pan, since that's all I have, I got 5 and it took about 22 min @325. Thank you for an Awesome recipe!!

Anonymous said...

Does the nutritional info include the cream cheese and bagel seasoning or just the bagel?

Lisa Marshall said...


Unknown said...

This recipe looks amazing! Is there anything you can use in place of the xantham gum? I can't wait to try this.

Anonymous said...

I just made these and followed the recipe as written. Made them in a mini donut pan and baked them at 325 for 10 min., then increased temperature to 350 for 6 min. to help Brown. Put cream cheese on top as a spread and gobbled 3 of them. Surprisingly good and so cute! I can see playing with this basic recipe and making bread sticks, Danish, and maybe even a soft pretzel. Try this recipe!! And thanks for sharing it!!

Anonymous said...

These were really good! I made some strawberry cream cheese to go on top of them. I miss my bagels. :-)

Anonymous said...

These are seriously a game changer for me folks! Possibilities areendless! Bagel sandwiches, bagel pizzas, bagel breadsticks! They are seriously that good! Couple notes: I didn't have Monterey Jack cheese so I used sharp cheddar. Also, I used regular size bagel pan and each recipe only made 5 bagels so next time I will double it. Also, when I bak anything with coconut flour in it I place a pie pan of water on bottom rack of oven to help them rise better. I baked these for 22 minutes at 325 F.

ValeenBoston said...

loved them so yummy . that bagel spice is awesome as well! the snadwich bag trick was great! I might steal it in the future. One question how do you advise to store them? refrigerate, freeze? thanks again

Lisa Marshall said...

Fridge will be fine. If freezing, I would wait for the cream cheese. That might not work as well.