Almond Flour Bagels
I grew up eating bagels every single morning, which means that I rarely crave them as an adult, but this weekend I was. Enter Brokeass Gourmet. These are legit bagels that you actually boil! They don’t have the same chewy texture as traditional bagels, but they do nicely as a conduit for cream cheese and lox, which is really the point, isn’t it?
– 1 1/2c almond flour (I ended up using closer to 2)
– 2tbsp flax meal
– 1 1/2tsp baking powder
– 1tsp baking soda
– 1tsp salt
– 3tbsp very cold butter – mine was actually frozen, so I cut it into little pea-sized pieces and then smushed them into the flour mixture with a fork. It worked.
– 2 eggs. I used jumbo eggs (which I’m generally against but someone had left them) which may have been part of the reason I needed so much extra flour.
– Separate the dough into 6 pieces and make bagel shapes out of them.
– Put them on a silicon- or parchment-lined baking sheet and freeze them for a while. They say 15 minutes but I didn’t time mine and I think it was longer.
– Drop each bagel into boiling water and then fish it out with a slotted spoon. They say to let them boil for 30-45 seconds. When I left them in that long they started to disintegrate, so I ended up doing 15-20 seconds.
– Sprinkle the tops with stuff – I used sesame seeds.
– They say to bake the bagels for ~15 minutes at 425*f (I did it at 400 because that’s the max temperature on my silicon thing and it was fine).
– Let them cool
– Slice them, toast them, do whatever you want with them!