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DRY INGREDIENTS

Almond flour = 120 g (1 cup)

Finely Ground Golden Flaxseed = 120 g (1 cup) (Note: If you have flaxseed meal, just grind it until a finer texture otherwise, the bread will be denser. Watch this video on how to grind flaxseeds)

Baking Powder = 8 g (2 tsp)

Baking Soda = 2 g (1/2 tsp)

Salt = 2 g (1/2 tsp)

Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it.  Watch this video about the differences between whole psyllium husk and powder and how to grind it properly)

Apple Cider Vinegar = 30 ml (2 tbsp)

Hot or Boiling Water =180 ml (3/4 cup)  

Fresh egg whites = 5 large (175 g)

Other options for eggs: -

1. Whole eggs = 3 medium (143 g) (Note: May have less rise and taste eggier)

2. Liquid egg whites from cartons = 175 g

3. Egg white powder = 31 g + 175 ml room temperature water (Add egg white powder to the dry ingredients and water to the wet ingredients. This water is to rehydrate the egg white powder)

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

Coarse sea salt = 1/2 tsp

1. For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 350F or 180C.

3. In a bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients and mix until a soft dough is formed.  The dough will appear runny initially but as you mix longer, it will firm up. Alternatively, you can rest the dough for 5 minutes just until it firms up.

5. Divide the dough into 8 x 100 g portions. Of course, you can make it bigger or smaller according to your preference.

6. Wet your hands for easier handling. Shape the dough into a ball then place on a baking tray lined with parchment paper.  I used a donut mold to make the bagel shape. You can also use a bottle cap or just use your fingers to make the hole. Ensure that the hole is bigger as it will shrink due to the expansion during baking.

7. Brush the bagels with egg yolks to obtain a golden color. Then top with Everything Bagel Seasoning.

8. Bake at the lowest rack for about 20 minutes. It is done when the bagels feel light to the touch or sounds hollow when you tap on their sides.

9. These bagels can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 9.4 g

Dietary Fiber = 7.8 g

Net Carb = 1.6 g

Calories = 170

Total Fat = 10.1 g

Protein = 12.4 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

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