DRY INGREDIENTS

Ground Raw Sunflower Seed = 150 g / 1 1/4 cups

Notes: 1.  The sunflower 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 sunflower seeds. You can also use pre-ground sunflower flour.

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. 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 = 150 ml / 2/3 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

Flaky sea salt = 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 5 portions. The first dough should be 100 g while the rest should be 85 g. When the excess dough from the hole is mixed with the rest of the dough, they will become 100 g each. 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 cap from bottles to make the hole. 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 = 7 g

Dietary Fiber = 5.1 g

Net Carb = 1.9 g

Calories = 75

Total Fat = 4.5 g

Protein = 4.4 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

‍