DRY INGREDIENTS

Ground Raw Black OR White Sesame Seed = 150 g / 1 1/4 cups

Notes:

1.  The sesame seeds must be finely ground. Do not over grind as it will become a paste or butter.

2.  Refer to the video on how to grind the sesame seeds.

Baking Powder = 8 g / 2 tsp

Salt = 1/2 tsp

Whole Psyllium Husk = 27 g / 3 tbsp (Ground until half its original volume then weigh it) (Note: If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you get the right consistency of the dough. Please see this video about psyllium husk and powder for better understanding and success.)

WET INGREDIENTS

Egg Whites = 3 large (107 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. Reserve the egg yolks for brushing.)

Apple Cider Vinegar = 10 ml (2 tsp) (You can also use white vinegar or lemon juice)

Hot or boiling water = 200 ml (2/3 cup + 2 1/2 tbsp)

EVERYTHING BAGEL SEASONING

White sesame seeds = 1 1/2 tbsp

Black sesame seeds = 1 1/2 tsp

Onion flakes = 1 tsp

Garlic flakes = 1 tsp

Sea salt flakes = 1/2 tsp

(Mix all ingredients in a bowl. You can increase any of the ingredients such as onion or garlic flakes if you wish to.)

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 may look soft, but it will firm up after resting for about 5 minutes.

5.  Wet your hands for easier handling as the dough is sticky.

6.  Weigh the dough at 100g each. For the marble version, the black and white sesame dough should be 50 g each.

7.  This recipe makes 5 bagels at 100 g each. In the video, I made 1 batch each of the black and white sesame dough and it yielded 11 bagels at 100 g each.

8.  Shape the dough into balls and flatten slightly. Use a donut mold or a suitable bottle cap to make the hole. Reuse the cut-out dough. Place on a baking tray lined with parchment paper.

9.  Brush with egg yolks. For a more golden look, apply 2 layers of the egg yolks. Sprinkle with Everything Bagel Seasoning and press down gently so that they will stick to the dough.

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

11.  Cool completely on a wire rack.

12. 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 up to 1 week and frozen for months.

[Total Servings = 5]

NUTRITION INFO PER SERVING

Total Carb = 8.4 g

Dietary Fiber = 7.4 g

Net Carb = 1.0 g

Calories = 227

Total Fat = 18.2 g

Protein = 8.6 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

‍