Everything’s HOT up ‘n here Bagels! Bye Bye Gluten & Carbs

Everything’s HOT up ‘n here Bagels! Gluten & Carb FREE

I’m addicted to everything bagel “dust.” I find myself putting it on most “everything!” Sometimes, I start with that, then create a recipe around it… instead of using it as a garnish at the end.  This gluten-free carb-free cheese bagel recipe is one of those recipes.  

Since I didn’t have a donut/bagel baking pan, my first chore was to get one.  After looking around and researching, these are what I ended up with!  Not one, but 3 in one package for a great price.

As for other recipe tidbits…Everything Bagel Seasoning Dust

I make my own bagel mix in bulk since I use so much of it, but you will find it readily available now in most grocery stores or at Savory Spice Shops in your area or online!  And if you need gluten free or cutting carbs, you’ll love this one too.  I enjoy them with a smear of fresh avocado with a little cilantro!

Give them a try and hop over to my facebook page and share your review!

Everything’s HOT up ‘n here Bagels! Gluten & Carb FREE


Everything's HOT up in here Bagels! gluten and carb FREE

Cheesy gluten and carb free bagels... with a kick of cayenne and a dusting of crispy everything bagel seasoning!
Course: Appetizer, Breads & Cornbreads, Breakfast, Fun Food!
Cuisine: American, Carb Free, Gluten Free
Keyword: gluten free, carb free, bagel, everything bagel, cheese
Servings: 1 dozen bagels
Author: Wendy Perry


  • 2 cups (8 ounces) grated melty cheese , cheddar, Swiss, provolone, mozz, etc.
  • 1 cup grated hard and dry cheese, Parm, asiago, Romano, gouda, Manchego, etc.
  • 4 eggs, lightly beaten
  • 1/2-1 teaspoon crushed red pepper
  • ½ cup chopped chives, optional
  • ¼ cup everything bagel seasoning


  • Preheat oven to 400.
  • Lightly grease doughnut pan. (12)*
  • Combine all ingredients except “everything” shake.  Stir until mixed well. Divide into doughnut
    pan and press down lightly with back of spoon. 
    Scatter each bagel with one teaspoons of the shake.
  • Bake for about 12-15 minutes, until puffy and lightly
    browned.  Let sit about 10 minutes in pan
    to “settle” before forking out to eat.
  • Smear with cream cheese or guac… or whatever makes your mouth


*I brush with some of the garlic oil I make and keep on hand, but other oils or spraying will be fine.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Related Post:

image of crispy girl scout cookie chocolate mint fudge

Crispy Girl Scout Cookie Butter Mint Fudge

Each January, we look forward to the appearance of our annual treats … Girl Scout cookies! We all have our favorites, but their biggest seller remains the thin mint. Set aside a few to make this crispy, fudgy treat. During off season, substitute thin mint “grasshopper” cookies from your grocery store.

Read More »

Tex-Mexican Spaghetti

Don’t we all love spaghetti? Some of us even like it for breakfast… hot or cold. Spaghetti is fun to create too, so I offer you this one with a southwestern twist.

Read More »
image of not fried "fried" ice cream

No Fry “Fried” Banana Pudding Ice Cream

Remember when Chi-Chi’s introduced us to fried ice cream long ago. Simply scrumptious. Enjoy my version with a twist… no frying fried ice cream! The crispy cereal is crunchy like fried without all that… and a banana pudding version on a puddle of dulce de leche… just because!

Read More »
Scroll to Top

Table Scraps Newsletter Subscription