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I Can’t Believe They’re Passover Bagels

By: Sharon Matten January 06, 2022
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!
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Servings: 6

Ingredients

  • 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

For Boiling

  • 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!

Instructions

  1. Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
  2. In a large bowl, blend together the dry ingredients, ensuring there are no lumps. Make a "well" in the center.
  3. 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.
  4. Divide the dough into 6 even pieces.

For Boiling

  1. Bring the pot of water to a simmer over medium heat.
  2. 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.
  3. 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.
  4. Bake the bagels for 10 minutes.

For Finishing

  1. Remove the bagels from the oven and brush with the beaten egg. Top with the dried onion and/or garlic if using.
  2. 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.

Tips

  • 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.

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