• Ava

Gourmet Rosemary Bagels (paleo & vegan)

Updated: Mar 1, 2021

Looking for a healthier bagel recipe?? Well, this one is just for you!!! Before I made these I asked myself: how can a bagel really be that good without regular wheat flour? But this recipe proved me wrong. A golden crisp on the outside and a chewy inside with a hint of fresh rosemary really make it taste like a regular homemade bagel:)) Hope you have as much fun as I did while making these!!

 

Gourmet Rosemary Bagels (Paleo + vegan!!)

By: @the_everything_baker

Inspired by: foodbymars.com

Makes about 4 bagels (Recipe can be doubled)

 

INGREDIENTS:

- 1/3 cup warm water

- 1 1/2 cups superfine almond flour

- 1/4 cup arrowroot powder

- 1 tsp baking powder

- 1/4 tsp sea salt

- 1/2 tbsp apple cider vinegar

- 1/2 tbsp raw honey

- olive oil (to brush on top for toppings)

Topping:

- sesame seeds (as much as desired)

- dried crushed rosemary (as much as desired)

- pinch of sea salt to top each bagel

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Line a baking sheet with parchment paper.

3. In a large pot, fill about halfway and wait for it to boil. When the water has come to a boil, reduce heat to maintain a gentle boil.

4. Mix to combine the dry ingredients (almond flour, arrowroot, baking powder, and salt).

5. In another small bowl, measure out the warm water, apple cider vinegar, and raw honey and mix until the honey is dissolved.

6. Add the wet ingredients to the dry ingredients and mix until a dough forms.

7. On a piece of parchment paper, dust with a good amount of arrowroot powder. It also helps to put some on your hands so the dough does not stick

8. Scoop out the large dough ball onto the parchment paper and divide it into 4 equal-sized smaller dough balls. It is ok if the dough seems a little wet - ours still turned out just fine!

9. Press each dough ball about .5 inch flat and with arrowroot powder on your finger, press down in the center to create a hole in the center. Don't forget, if the dough is too sticky, put more arrowroot on your hands. Try to smooth out as many cracks in the dough as possible. Repeat with the remaining dough balls.

10. Gently place 1 bagel in the boiling water for about 10-12 seconds, making sure they float to the top. Take out the bagels with a slotted spatula and place them on the baking sheet with parchment paper. Repeat for remaining dough balls. Sprinkle a pinch of salt over each bagel before you put them in the oven.

11. Bake the boiled bagels in the oven for 10 minutes.

12. Once the bagels have cooked for 10 minutes, brush on some olive oil and sprinkle on some seasoning (crushed rosemary and sesame seeds), as much as you prefer:)

13. Return bagels back into the oven for another 15 minutes until lightly golden

14. Let cool on a cooling rack for 10 minutes and enjoy!

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