DRY INGREDIENTS

Almond Flour = 240 g / 2 cups

Baking Powder = 12 g / 3 tsp

Salt = 1/2 to 3/4 tsp

Whole Psyllium Husk = 27 g / 3 tbsp (Ground until half its original volume and weigh after grinding. If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you are just able to shape the dough. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

WET INGREDIENTS

Egg Whites = 5 large (178 g) (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. Egg whites also make the bread less eggy. Reserve the egg yolks for brushing.)

Apple Cider Vinegar = 30 ml (2 tbsp) (You can also use white vinegar or lemon juice)

Hot or boiling water = 170 ml (2/3 cup + 1 tbsp)

EVERYTHING BAGEL SEASONING

White sesame seeds = 1 1/2 tbsp

Black sesame seeds = 1 1/2 tsp

Onion flakes = 1 to 2 tsp

Garlic flakes = 1 to 2 tsp

Sea salt flakes = 1/2 tsp

(Note: Mix all ingredients in a bowl. You can also replace the onion and garlic flakes with onion and garlic powder.)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined.

4.  Add all the wet ingredients and mix until a dough is formed. The dough is quite soft but will firm up once it is rested for about 5 minutes.

5.  Wet your hands for easier handling.

6.  Weigh the dough into 100 g each. Reuse the excess from the cut-out hole. This recipe makes about 8 x 100 g bagels. Of course, it will vary depending on the size of your donut mold and bottle cap.

7.  Shape the dough into balls and flatten slightly. Use a donut mold or a suitable bottle cap to make the hole. You can also use your finger to make the hole. It is best to make the hole bigger as it will shrink during baking when the dough expands. Place on a baking tray lined with parchment paper.

8.  Brush with egg yolks (OR olive oil), sprinkle with Everything Bagel Seasoning and press down gently so that they will stick to the dough. You can also top with shredded cheese. I used cheddar cheese in the video, but any cheese is fine. The crust is crispy with cheese especially when toasted.

9.   Bake at the lowest rack for 30 mins or until golden brown.

10.  Cool completely on a wire rack.

11. These bagels can be stored at room temperature for a few days if you have a cool and dry climate otherwise, it's best to refrigerate them earlier. They can be refrigerated for up to 1 week and frozen for months.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 7.6 g

Dietary Fiber = 4.8 g

Net Carb = 2.8 g

Calories = 139

Total Fat = 9.5 g

Protein = 6.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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