Hold the Carbs, Just the {Almond Flour} Bagels

Too many people look at the holes in their life and miss the glorious bagel right in front of them. I, on the other hand, am a glass half full kinda gal, an opportunistic who doesn’t skip a beat when there’s a bagel to be eaten. Especially when it’s a gluten-free, whole food based option that is lower in carbs and tastes just as good as the OG! Now I’m no New Yorker, so I know that’s high praise, but I’m willing to stick my neck out for this recipe – or at least stick out a hand if you’re going to pass on these almond flour bagels. You didn’t come here to pass on bagels though, did you? Let’s get to baking your favorite version be it plain, cinnamon raisin or everyone’s favorite – the everything bagel.

Bagels are practically a national treasure, but they also get a bad wrap as a carbalicious treat. I wasn’t ready to give up bagel Fridays when I went gluten-free, so I tried my hand at an almond flour version that amps up the protein, reduces the carbs and still has that magical balance of fluffy bread and chewy dough. The result was mind bogglingly good, unbelievably customizable and stupidly easy! I also love a good basic recipe that you can retrofit into whatever flavor your heart desires – kinda like the horse of a different color in the Wizard of Oz. Get that wand ready, because you, yes you, can be a wizard of bagels too! Move over banana bread, it’s time for bagels to shine.

A few tips to make these glorious golden halos:

1.) Get Creative: this is a basic bagel recipe that can transform into any flavor your heart desires! Recommended toppings: poppy or chia seeds for some crunch, coconut or brown sugar for a touch of sweetness, herbs de Provence or rosemary for an elegant, herby flavor profile.

2.) Timing is Key: after brushing each bagel with the beaten egg, immediately add your toppings before moving onto the next bagel. This prevents the egg base from drying and ensures your toppings stick.

3.) Keep ‘Em Fresh: these bagels don’t have any preservatives, so store in a sealed container in the refrigerator for 3-4 days or keep in the freezer for 3-6 months if you’d like make a big batch.

Let’s get baking!

Everything But the Bagel Almond Flour Bagels
Makes: 6 bagel
Ingredients:
– 3 C blanched almond flour
– 1 C tapioca starch (plus additional for the boiled water)
– 2 tsp baking powder
– 2 T powdered sweetener (I used Whole Earth Stevia & Monk Fruit sweetener and ground it to a powder in my coffee grinder; option to use powdered sugar or grind coconut sugar)
– 2 tsp plus 1/4 tsp iodized sea salt
– 2 T apple cider vinegar
– 1 pasture-raised egg
– Everything But the Bagel seasoning
Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit and lay a piece of Parchment paper on a baking sheet.
Step 2: Fill a large pot (10-inch width and at least 6-inch depth) with about 5-inches of water and add 1/4 tsp salt. Bring to a slow boil and before at a full boil, remove a half cup and set aside.
Step 3: In a medium mixing bowl, combine the almond flour, tapioca starch, remaining salt, baking powder and sweetener. Add the half cup of warm water extracted from the pot plus the apple cider vinegar and mix with a spoon. If the dough is too sticky, add more tapioca starch. If too dry, add more water.
Step 4: Divide the dough into 6 balls on the Parchment-lined baking sheet. Flatten each ball with your hand or a plate to mold into the shape of a bagel. Use your finger to make a small hole in the center.
Step 5: In groups of 2-3, carefully place each bagel in the boiling water for about 1 minute, or until they float to the top of the water. Use a strainer to remove from the water and place back on the Parchment-lined baking sheet. Repeat for the remaining bagels.
Step 6: After boiling the bagels, place the baking sheet with bagels in the oven for 10 minutes. Meanwhile, put the egg in a small bowl and whisk with a fork until frothy.
Step 7: Remove the bagels from the oven and brush each with the beaten egg, seasoning with as much of the Everything But the Bagel seasoning as you like. Important: season immediately after brushing with the beaten egg before moving onto the next bagel to ensure the topping sticks.
Step 8: Return the bagels to the oven and bake for an additional 10 minutes. Then, increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-10 minutes, or until the bagels are golden.

Cinnamon Raisin Almond Flour Bagels
Makes: 6 bagels

Ingredients:
– 3 C blanched almond flour
– 1 C tapioca starch (plus additional for the boiled water)
– 2 tsp baking powder
– 2 T powdered sweetener (I used Whole Earth Stevia & Monk Fruit and ground into a powder in my coffee grinder; option to use powdered sugar or grind coconut sugar)
– 2 T apple cider vinegar
– 1 pasture-raised egg
– 2 tsp plus 1/4 tsp iodized sea salt
– 1 T cinnamon
– 1/2 C raisins

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit and lay a piece of Parchment paper on a baking sheet.
Step 2: Fill a large pot (10-inch width and at least 6-inch depth) with about 5-inches of water and add 1/4 tsp salt. Bring to a slow boil and before at a full boil, remove a half cup and set aside.
Step 3: In a medium mixing bowl, combine the almond flour, tapioca starch, remaining salt, baking powder, cinnamon and sweetener. Add the half cup of warm water extracted from the pot plus the apple cider vinegar and mix with a spoon. If the dough is too sticky, add more tapioca starch. If too dry, add more water. Stir in the raisins once you’ve achieved the desired consistency.
Step 4: Divide the dough into 6 balls on the Parchment-lined baking sheet. Flatten each ball with your hand or a plate to mold into the shape of a bagel. Use your finger to make a small hole in the center. 
Step 5: In groups of 2-3, carefully place each bagel in the boiling water for about 1 minute, or until they float to the top of the water. Use a strainer to remove from the water and place back on the Parchment-lined baking sheet. Repeat for the remaining bagels.
Step 6: After boiling the bagels, place the baking sheet with bagels in the oven for 10 minutes. Meanwhile, put the egg in a small bowl and whisk with a fork until frothy.
Step 7: Remove the bagels from the oven and brush each with the beaten egg. Option to sprinkle with coconut or brown sugar for extra sweetness. Important: season immediately after brushing with the beaten egg before moving onto the next bagel to ensure the topping sticks.
Step 8: Return the bagels to the oven and bake for an additional 10 minutes. Then, increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-10 minutes, or until the bagels are golden.

You’ll be amazed how easy it is to make whole food-based bagels that are just as delightful as the store bought version, but without the preservatives and carbs. Enjoy!