• Prep Time 30 minutes
  • Baking Time 35 minutes
  • Makes 6 bagels
  • Freezing Excellent
  • Almond Flour Bagels
    Almond Flour Bagels

Ready.
Set.
Make.

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Ingredients

  • For Boiling:
  • 8 cups water
  • 2 tbsp honey
  • Dough:
  • 3 1/2 cups Robin Hood® Almond Flour
  • 1 cup Robin Hood® Gluten Free All Purpose Flour Blend
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup
  • 2/3 cup warm water
  • Topping:
  • 1 egg, beaten
  • Sesame seeds, poppy seeds, garlic, kosher salt, etc, optional

Serving Size: 6 bagels

Next

Directions

Serving Size: 6 bagels

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Combine 8 cups (2L) water and honey in medium saucepan. Bring to a boil.
  • Meanwhile, combine flours, baking powder and salt in medium bowl. Mix in liquid ingredients. Stir together until smooth. Let rest 3 minutes. Divide the dough into 6 even pieces. With wet or gloved hands, roll each piece into a ball. Flatten into a disk and using your finger, make a hole in the centre of each disk. With a slotted spoon, carefully drop bagel into boiling water, cooking 1 at a time. Cook 15 seconds, turn, and cook another 10 seconds. Remove to parchment lined baking sheet. Continue with remaining bagels. Brush with beaten egg and sprinkle with toppings if using. Bake in preheated oven 30 to 35 minutes or until golden brown. Let rest on baking sheet 15 minutes.
Finish

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