Almond Flour Bagel Recipe: A Quick And Easy Guide

Indulge in the irresistible taste and texture of bagels without sacrificing your health or dietary restrictions with our extraordinary almond flour bagel recipe. Perfect for low-carb, gluten-free, and paleo diets, these bagels are a symphony of flavors and a testament to the versatility of almond flour.

Ingredients You’ll Need

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 large eggs
• 1/2 cup water

Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.

2. Add Wet Ingredients: In a separate bowl, whisk together the eggs and water. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

4. Shape the Bagels: Divide the dough into 6 equal pieces. Roll each piece into a rope about 12 inches long. Bring the ends together and pinch them to form a bagel shape.

5. Proof the Bagels: Place the bagels on a baking sheet lined with parchment paper. Cover with a damp towel and let them rise in a warm place for 30-45 minutes, or until they have doubled in size.

6. Boil the Bagels (Optional): For a traditional bagel texture, bring a large pot of water to a boil. Add the bagels and boil for 30 seconds on each side. Remove from the water and drain on paper towels.

7. Bake the Bagels: Preheat the oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until golden brown.

Tips for Perfect Almond Flour Bagels

• Use High-Quality Ingredients: The quality of your ingredients will significantly impact the taste and texture of your bagels. Opt for fine-ground almond flour and coconut flour.

• Knead the Dough Properly: Kneading the dough is essential for developing gluten-like proteins that give the bagels their chewy texture.

• Proof the Bagels: Proofing allows the dough to rise and develop flavor. Don’t skip this step.

• Boil the Bagels (Optional): Boiling the bagels before baking gives them a shiny, chewy crust. However, this step is optional.

• Cool Completely: Let the bagels cool completely before slicing and serving to prevent them from becoming crumbly.

Topping Ideas

• Everything Bagel Seasoning: Sprinkle with a blend of sesame seeds, poppy seeds, garlic powder, and onion powder.

• Cinnamon Sugar: Roll the bagels in a mixture of cinnamon and sugar before baking.

• Poppy Seeds: Top the bagels with poppy seeds before baking.

• Garlic Herb: Mix together minced garlic, dried oregano, and dried basil. Sprinkle on the bagels before baking.

• Sea Salt: Sprinkle with coarse sea salt for a savory twist.

Nutritional Information (Per Bagel)

• Calories: 250
• Fat: 15g
• Carbohydrates: 18g
• Protein: 10g
• Fiber: 5g

The Perfect Pairings

• Smoked Salmon and Cream Cheese: A classic bagel topping that pairs perfectly with the nutty flavor of almond flour.

• Avocado and Egg: A protein-packed and healthy breakfast or lunch option.

• Hummus and Vegetables: A delightful and refreshing combination that showcases the versatility of these bagels.

• Nut Butter and Fruit: A sweet and satisfying snack that will keep you energized throughout the day.

• Soup and Salad: A comforting and wholesome meal that will warm you up on a chilly day.

Beyond the Basics: Variations and Additions

• Whole Wheat Almond Flour Bagels: Substitute half of the almond flour with whole wheat flour for a more robust flavor and texture.

• Sweet Almond Flour Bagels: Add 1/4 cup of honey or maple syrup to the wet ingredients for a slightly sweet bagel.

• Stuffed Almond Flour Bagels: Fill the bagels with your favorite fillings, such as cheese, pesto, or vegetables.

• Mini Almond Flour Bagels: Make bite-sized bagels by dividing the dough into smaller pieces.

• Rosemary Almond Flour Bagels: Add a tablespoon of chopped rosemary to the dough for an aromatic twist.

Frequently Asked Questions

• Can I use other flours instead of almond flour? Yes, you can experiment with coconut flour, oat flour, or a combination of flours. However, the texture and flavor may vary.

• Why are my bagels dry? Ensure you are using the correct amount of water and kneading the dough properly. Over-kneading can also make the bagels dry.

• How can I store the bagels? Store the bagels in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.

• Are these bagels suitable for those with nut allergies? No, these bagels contain almond flour, which is derived from almonds.

• Can I make these bagels vegan? Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk instead of water.