- 3 cups blanched almond flour (3 1/2 if including the apple cider vinegar)
- 1 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon kosher or sea salt
- 2 tablespoons apple cider vinegar (optional)
- 2 tablespoons honey
- 2/3 cup warm water
- Medium pot of water 2/3 full
For the Finishing
- 1 large egg beaten
- dried toasted onions or garlic (optional)
These bagels take a little effort to make, but they are a lot delicious. They are part of a perfect grab and go sandwich, and you won't even know they are gluten free and Kosher for Passover!
- Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a large bowl, blend together the dry ingredients, ensuring there are no lumps. Make a "well" in the center.
- Add the vinegar (if using), honey, and warm water. Stir together until completely blended and smooth. Allow the dough to rest for 2-3 minutes.
- Divide the dough into 6 even pieces.
- Bring the pot of water to a simmer over medium heat.
- Roll a piece of dough between your hands (wet hands or vinyl gloves work best) until a ball forms. Pat the dough down slightly to make a disk. Using your index finger, make a hole in the center of the disk.
- Carefully place the bagel in the simmering water. Allow it to cook until it floats to the top. Using a slotted spoon or spatula remove the bagel from the water and place on the prepared baking sheet. Repeat with the remaining dough.
- Bake the bagels for 10 minutes.
- Remove the bagels from the oven and brush with the beaten egg. Top with the dried onion and/or garlic if using.
- Return the bagels to the oven and bake for an additional 20-25 minutes until golden brown. Remove the bagels from the oven and allow them to rest for 10-15 minutes. Kiwi and Carrot suggests that allowing the bagels to rest allows the center to firm up a bit.
- For a more golden finish to the bagels, for the egg wash use egg yolks only instead of whole eggs.
- For a more chewy, bagel like exterior add 4 tablespoons of baking soda to the boiling water.