Description
These homemade poppy seed bagels are grain free, egg free and yeast free. They are a healthier alternative to conventional bagels and bread - great for breakfast, lunch or snack.
Ingredients
Scale
- 1 cup tapioca starch (123g)
- 1 cup almond flour (90g)
- 2/3 cup cassava flour (104g)
- 1 Tbsp poppy seeds
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 Tbsp avocado oil
- 2 Tbsp maple syrup
- 1 tsp apple cider vinegar
- 1/2 cup + 3 Tbsp water*
Instructions
- Before making the bagels, preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Fill a large pot with 3-4 inches of water and bring to a boil.
- In a large mixing bowl, combine the tapioca starch, almond flour, cassava flour, poppy seeds, baking soda and salt.
- Mix in the avocado oil, maple syrup, apple cider vinegar and water. Start first with just 1/2 cup water and add up to 3 Tbsp more, as needed. The dough should seem too dry at first, but after kneading it with your hands it should be easy to mold and shape. If the dough cracks and breaks when you shape it, add another tablespoon of water to the dough.
- Separate the dough into 6 equal pieces and roll each into a ball. Mold each ball into a bagel shape by pressing your finger through the middle of the ball and then slightly flattening it.
- Gently place the bagels in the boiling water (I like using a large slotted spoon to do this). Boil the bagels for 1 minute, then remove them and place them on the lined baking sheet.
- Optional: top the boiled bagels with more poppy seeds if desired.
- Place the bagels in your preheated oven and bake at 400 degrees for 20-22 minutes.
- Remove the bagels from the oven, cool slightly on the baking sheet, then enjoy!
Notes
*Start with just 1/2 cup water. Add up to 3 tablespoons more to reach the right dough consistency. After kneading the dough with your hands, it should easily shape into a bagel without cracking or breaking.