These bagels come together in a New York minute! They’re chewy on the outside, and scrumptiously soft on the inside.
1 cup almond flour
1/2 cup tapioca flour
2 tablespoons grated asiago or parmesan
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 eggs, divided
1 cup full-fat plain Greek yogurt
Toppings:
Everything Bagel Seasoning
Dried onions
Dried garlic
Sesame seeds
Poppy seeds
Flaky sea salt
Preheat oven to 400 degrees.
Spray a donut baking pan with cooking spray.
Whisk together the almond flour, tapioca flour, asiago, baking powder and salt.
In a medium bowl, beat the white of 1 egg until lightly aerated, about 2 minutes. (You can also use a handheld mixer.)
Add the yogurt, and stir to combine.
Add wet mixture to the dry mixture.
Divide mixture between the tins of the donut pan.
Mold around the center, and lightly flatten with an offset spatula.
Whisk the second egg in a small bowl.
Brush all of the bagels with the egg.
Sprinkle with desired toppings.
Bake for 20-22 minutes, or until golden brown.
Let cool on a wire rack.
Store in a resealable plastic container for up to 3 days in the refrigerator.
Find it online: https://thecoconutmama.com/almond-flour-bagels-recipe/