These bagels turned out so well I needed to share! These do not take too much of your time to make either. You can be enjoying these fresh and hot out of the oven in under 30 minutes. Let’s get into it.
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Yields: 6 Bagels
Ingredients:
2 Cups Almond Flour
1 Tbsp Baking Powder
3 Tbsp Flax Seed Meal
1 Tbsp Dry Italian Seasoning
(Make your own: Sage, Oregano, Thyme, Basil, Rosemary, Marjoram)
1 tsp Onion Powder & Garlic Powder
(Leave out for Low FODMAP diet)
3 Cups or 12 oz Shredded Mozzarella
6 Tbsp or 3 oz Cream Cheese
3 Eggs
1 Tbsp Hemp Hearts
Himalayan Salt (salt to flavor)
Instructions:
Preheat oven to 450* F
In a large mixing bowl add the dry ingredients of almond flour, baking powder, flax seed meal, Italian seasoning, and (optional) garlic and onion powders. Mix until thoroughly blended together.
In a microwavable bowl, place the cream cheese and mozzarella cheese in the microwave for 1-1/2 minutes on high power. Mix together as thoroughly as possible, place in microwave for 1 more minute, mix once more.
Combine the warm cheese and dry ingredients together. While mixing, crack open and add 2 eggs. If dough becomes too hard to mix, place in microwave and heat for 30 seconds to soften back up. Mix until all ingredients have combined evenly together. I recommend using a mixer or food processor with dough attachments as this is extremely difficult to mix by hand.
Break dough into 6 even sized balls and place on a baking sheet lined with parchment paper. Form the shape of each ball into a bagel by flattening with your palms, use thumb to make the hole in the middle, and shape bagels into their round shape, making sure to smooth out the edges that may split or crack.
Final step, beat 3rd egg to baste onto the top of the bagels. It’s ok be generous here and use all of the egg between the 6 bagels. Sprinkle on top each bagel the hemp hearts, poppy seeds, and Himalayan salt.
Place in the oven for 12 – 15 minutes, watching for the tops to become a nice golden brown. Voila!
