What Is The Low-Carb Better Bagel? What An RD Wants You To Know

Bagels have been a yummy breakfast fixture for what seems like forever. But, if you’re watching your carbs, you’ve probably (sadly) given them a pass lately due to their notoriously high carb count (usually around 48 grams).

Sure, you can always go out and shop for a lower-carb bagel, but many of them either sacrifice taste or are so thin you miss out on that chewy, bready consistency bagels are loved for.

But now there’s a newer bagel on the market that’s changing the game. It’s called the Better Bagel and it has a lot going for it thanks to a unique combo of grains. These bagels have 90 percent less carbs than your standard bagel and an impressive 250 percent more protein, so you can feel fuller, longer—yep, even after having a bagel.

“The Better Bagel allows you to fully enjoy your eating experience by removing any negative connections someone may have [with bagels], and quieting that diet mentality some may feel by removing the 'negative' health consequences of a regular bagel,” says Aimee Yang, founder and CEO of Better Brand, which makes the Better Bagel.

Keto followers and low-carb fans are raving about the Better Bagel on Instagram, and posting some pretty yummy-looking pics in the process. But what’s the real deal with these bagels and are they healthy? And, more importantly, what does a Better Bagel actually taste like?

Here’s everything you need to know about the Better Bagel.

What is the Better Bagel?

The Better Bagel is a low-carb, high-protein bagel with no added sugar. “It's completely plant based, and we're hyper focused on quality in our ingredients,” Yang says. (FWIW, most regular bagels are vegan, but some may contain eggs, milk, or honey.)

Better Bagel doesn’t give away a ton of information about how these bagels are made, with Yang saying it’s done with a “proprietary process and formulation.” Meaning, it’s kinda-totally a secret.

“Every part of the process—anything from mixing to shaping to cutting to proofing to boiling and baking—is all uniquely tailored for The Better Bagel,” Yang says. “It allows us to achieve the same eating experience, but with the benefit of an alternative that is loaded with protein to keep you full and won’t spike insulin levels.”

What are the Better Bagel’s ingredients and nutrition breakdown?

There actually aren’t a ton of ingredients in the Better Bagel. Here’s a breakdown of the ingredients list:

• Water
• Modified wheat starch
• Wheat protein isolates
• Potato starch
• Prebiotic inulin fiber
• Extra virgin olive oil
• Yeast
• Sea salt
• Enzymes

And here’s what you can expect in the nutrition department when you eat one 100-gram Better Bagel: 180 calories, 4.5 g fat (1 g saturated), 22 g carbs, less than 1 g sugar, 380 mg sodium, 17 g fiber, 26 g protein.

There’s a lot of variation with other bagels on the market but, in general, this is what you’ll get nutrition-wise when you eat a standard 100-gram bagel: 255 calories, 0 g fat (0 g saturated), 54.5 g carbs, 9.3 g sugar, 372 mg sodium, 4.7 g fiber, 9.3 g protein.

Is the Better Bagel good for you?

It depends on what you’re going for, says Keri Gans, R.D., author of The Small Change Diet. If you’re looking to add bagels to your diet, but are mindful of your carb intake than this could be a good option.

The Better Bagel also has plenty of fiber, Gans points out. “Fiber, which may help lower cholesterol, prevent constipation, help with weight maintenance, and aid in blood sugar control, is definitely found in abundance in the Better Bagel,” she says. “However, I would add that for many individuals sitting down to 27 grams of fiber is a lot of fiber for their body to digest at once. The average consumer isn’t even eating that much fiber in one day.”

So, if your fiber intake has been on the lower side, you may find yourself feeling gassy and even with a little stomach upset after having a Better Bagel, Gans says. (It’s not a guarantee, but it could happen.)

Overall, though, the Better Bagel is really for anyone looking for a lower-calorie option, Gans say. It may be especially helpful to someone with diabetes because the high protein and fiber amounts may help off-set a spike in blood sugar that could come from eating a regular bagel, she explains.

There is one caveat, though, Gans says. "People who are on a strict low-carb diet may still want to take a pass on the Better Bagel." Twenty-two grams of carbs is still considered a pretty high amount.

If you don’t mind a little carbs in your day, though, Gans says you can have a Better Bagel “every day if you want.” She just recommends being mindful of what you put on it. “A Better Bagel won’t be that much better if you still load up on regular cream cheese with a side of bacon,” she says. You should do what works for your diet.

How does the Better Bagel taste?

Fans swear it's pretty similar to a “regular” bagel. Meaning, it has a crunchy outside and chewy inside, with all the flavors you’ve come to associate with your favorite bagel.

That’s part of the reason why it’s built up such a huge fan base. “People have been absolutely obsessed,” Yang says. “We've been so grateful for the excitement and positive response we've received across the board and the impact we've been able to make.”