Almond Flour Bagels
- Prep Time 0:30
- Cook Time 0:15
- 10 Comments
I made these mostly because I didn’t think it was possible to make good gluten-free, low carb bagels. I had a beautiful package of lox, some fresh cream cheese and some leftover sliced red onion, but since I’m avoiding carbs these days, I had relegated myself to the idea that I would be eating my lox on cucumber, in nori or just plain.
Nearly every result of my “Paleo bagels” Google search included strange, non-BrokeAss items like xanthum gum and arrowroot. I’m sure these are great ingredients that I should bother to learn more about, but they were not (and still aren’t) currently in my pantry, so I decided to attempt paleo bagels without them.
The results? Very, very good. Not quite like the yeasty, chewy bagels you’d find in a New York deli, but an excellent fix for a bagel craving. It’s key to let them cool down almost completely before serving to give them a chance to de-puff. This will make them chewier (and thus more bagel-like). I split them in half, toasted them and served them with my lox, cream cheese and onion slices. They’d also make a great base for a sandwich or even a burger.
- 1 1/2 cups almond flour, plus more as needed $4.50 for 16 oz.
- 2 tbsp flax seed meal $3 for 16 oz.
- 1 1/2 tsp baking powder Pantry
- 1 tsp baking soda Pantry
- 1 tsp salt, plus more for sprinking Pantry
- 3 tbsp very cold butter (or use coconut butter) $1 for a stick
- 2 eggs, lightly beaten $1.50 for 12
Total Cost of Ingredients $10
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine almond flour, flax seed meal, baking powder and soda and salt. Stir well.
Use 2 forks to cut the butter into the dry ingredients, working until it resembles small peas. Stir in the eggs until a very sticky dough forms (you may need to add a bit more almond flour to be able to handle it). This may also be done in a food processor.
Wet your hands lightly (this will make it easier to touch the dough without it sticking to you) and divide the dough into 6 (for medium-size bagels) or 12 (for mini bagels) equal pieces.
Use wet hands to very gently shape the pieces into bagels and arrange them on the prepared baking sheet. Flatten them to about 3/4” (they will rise in the oven).
Place in the freezer for 15 minutes, to set.
While the bagels are in the freezer, bring a medium pot of lightly salted water to a boil. Drop a bagel into the boiling water for 35-40 seconds, then remove it with a slotted spoon and return to the parchment paper. Repeat with remaining bagels.
Top the wet, boiled bagels with a sprinkle of salt and, if desired, any other toppings (I used poppy seeds and sesame seeds) and bake for 13-15 minutes, until slightly puffy and golden-brown on the edges.
Makes 6 regular or 12 mini bagels.