DRY INGREDIENTS

Finely Ground Golden Flaxseed = 150 g / 1 1/4 cups (You can use a multi grinder, coffee / spice grinder or a powerful food processor)

Baking Powder = 8 g / 2 tsp

Salt = 1/2 tsp

Whole Psyllium Husks (Ground until half its original volume and weigh after grinding) = 18 g / 2 tbsp (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. You can also use liquid egg whites from cartons.)

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

Hot or boiling water = 120 ml / 1/2 cup

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)

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.

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

6.  Divide the dough into 100 g portions. This recipe makes about 5 x 100 g bagels.

7.  Shape the dough into balls and flatten slightly. Use a donut mold or a suitable bottle cap to make the hole. Ensure that the holes are bigger as they will shrink as the dough expands during baking. Place on a baking tray lined with parchment paper.

8.  Brush with egg yolks, sprinkle with Everything Bagel Seasoning and press down gently so that they will stick to the dough.

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 up to 1 week and frozen for months.

[Total Servings = 5]

NUTRITION INFO PER SERVING

Total Carb = 12.8 g

Dietary Fiber = 12.0 g

Net Carb = 0.8 g

Calories = 157

Total Fat = 10.4 g

Protein = 9.1 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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