Mozzarella coconut flour bagels are chewy, golden rings made from melted mozzarella, cream cheese, eggs, and a small amount of coconut flour, topped with everything bagel seasoning. They take ten minutes to mix, bake in twenty, and make six bagels with no wheat flour.
Melted mozzarella gives the dough its stretch and chew, just like in a real bagel, while coconut flour soaks up the moisture and holds the shape. Garlic powder and seasoning add savory flavor, and the bagels slice and toast well, making them a filling low carb breakfast.
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What Makes Mozzarella Coconut Flour Bagels Work
Melted mozzarella and cream cheese form a stretchy dough that behaves like a wheat bagel dough.
Coconut flour adds structure with very few carbohydrates.
A sprinkle of everything seasoning gives the crust the familiar bagel flavor.
Ingredients for Mozzarella Coconut Flour Bagels
- The dough is one cup of shredded mozzarella, two tablespoons of cream cheese, a third of a cup of coconut flour, two large eggs, one teaspoon of baking powder, and one teaspoon of garlic powder.
- For the topping use one tablespoon of everything bagel seasoning, and add a pinch of dried herbs to the dough if you like.
Mozzarella. It melts into a stretchy, chewy dough.
Cream cheese. It adds richness and moisture.
Coconut flour. It absorbs moisture and gives structure.
Eggs. They bind the dough and add lift.
Everything seasoning. It adds crunch and savory flavor.
How to Shape and Bake Mozzarella Coconut Flour Bagels
1. Heat the oven. Heat the oven to 375 degrees F and line a baking sheet with parchment.
2. Melt the cheese. Microwave the mozzarella and cream cheese for one minute, stirring halfway, until melted.
3. Make the dough. Stir in the eggs, coconut flour, baking powder, and garlic powder until a sticky dough forms.
4. Shape. Divide the dough into six pieces, roll each into a rope with wet hands, and pinch the ends into rings.
5. Top and bake. Sprinkle with seasoning and bake for eighteen to twenty minutes until golden.
Work quickly while the cheese is warm. As it cools, the dough stiffens and becomes harder to shape. If it gets too firm, warm it in the microwave for ten seconds. Wet your hands with water to stop the dough from sticking, and shape the rings on the parchment so you do not have to move them.
Do not add too much coconut flour. The dough should feel sticky but workable, and it firms up as it bakes and cools. A dough that starts out dry bakes into a dense, crumbly bagel. Add a teaspoon of water if it looks crumbly, and test one bagel before shaping the rest.
Storing and Freezing Mozzarella Coconut Flour Bagels
Store the cooled bagels in an airtight container in the refrigerator for up to one week. Freeze them for up to three months, sliced if you like, and toast straight from the freezer. Reheat in a toaster or a 350 degree oven for five minutes to bring back the crisp crust.
How to Serve Mozzarella Coconut Flour Bagels
Serve the bagels split and toasted with cream cheese, smoked salmon, or egg and avocado. For more baked ideas, try sliceable coconut flour bread loaf, cheddar garlic coconut flour biscuits, jalapeno cheddar sourdough bagels, or keto sausage cheddar biscuits.
Notes and Swaps for Mozzarella Coconut Flour Bagels
Flag the allergens. These bagels contain milk, eggs, and sesame or poppy seeds, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains raw eggs, and wash your hands and tools after mixing.
Check the doneness. The bagels should be golden and firm, with no wet spots.
Use low moisture mozzarella. It melts better than fresh.
Weigh the cheese. A kitchen scale gives accuracy.
Brush with egg. An egg wash gives shine.
Add herbs. Dried herbs boost the aroma.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of egg and cheese baked goods.
For a sweeter version, skip the garlic and seasoning, add a teaspoon of low carb sweetener and half a teaspoon of cinnamon, and sprinkle cinnamon on top. A handful of sugar free chocolate chips works too. These make a good base for cream cheese or nut butter.
If you do not want rings, shape the dough into flat rolls or sandwich thins. Rolls bake in about fifteen minutes and slice for sandwiches or breakfast egg sandwiches. Keep the shapes even so they bake at the same pace and brown evenly.
Common Questions About Mozzarella Coconut Flour Bagels
How do you keep mozzarella coconut flour bagels from being dry?
Do not add extra flour and do not overbake them.
Can you make mozzarella coconut flour bagels ahead of time?
Yes. They keep for a week in the refrigerator.
Can you freeze mozzarella coconut flour bagels?
Yes, for up to three months.
Can I use fresh mozzarella?
Low moisture mozzarella works much better.
Can I skip the cream cheese?
Cream cheese keeps the dough soft, so keep it.
Mozzarella Coconut Flour Bagels
Equipment
- Baking sheet
- Parchment paper
- microwave safe bowl
Ingredients
Main Ingredients
- 1 cup shredded mozzarella cheese
- 2 tbsp cream cheese
- ⅓ cup coconut flour
- 2 large eggs
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tbsp everything bagel seasoning
Instructions
Cooking
- Heat. Heat the oven to 375 F and line a baking sheet.
- Melt. Microwave the cheeses for 1 minute and stir.
- Mix. Stir in the eggs, coconut flour, baking powder, and garlic powder.
- Shape. Form 6 rings with wet hands.
- Bake. Top with seasoning and bake 18 to 20 minutes.
