Description
Easy flourless gluten free sesame bagels made with yogurt!
Ingredients
Scale
For basic bagel dough (makes 4-5 bagels):
- 1 cup almond flour
- ¼ cup + 2 tbsp oat flour
- ¼ cup tapioca starch (can sub arrowroot starch)
- 2 tsp baking powder
- 1 tsp sea salt
- 1 + 1/4 cup plain, unsweetened Greek-style yogurt
- 1 tbsp honey
For the sesame bagels:
- 1 egg, whisked (for egg wash)
- Sesame seeds, for topping
For the everything bagels:
- 1 egg, whisked (for egg wash)
- Everything bagel seasoning
For the pizza bagels:
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- Pinch of red pepper flakes
- Dash of black pepper
- 1/3 cup roughly chopped sun dried tomatoes (I like to use the kind packed in olive oil)
- 1 egg, whisked (for egg wash)
Instructions
- In a large bowl, mix together all of the almond flour, oat flour, tapioca starch, baking powder, and sea salt until well combined. (If making the pizza bagels, add the basil, oregano, garlic powder, red pepper flakes, and black pepper here).
- Fold in the yogurt and honey with a rubber spatula until well combined (it may take a minute). (If making the pizza bagels, fold in the sun dried tomatoes here, too).
- Allow dough to chill in the refrigerator for 15 minutes.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Clean a work surface and sprinkle with oat flour. Turn the dough out onto the floured surface. Roll and knead the dough into one smooth ball, then divide the dough into 5 equal pieces (or 4 pieces for larger bagels).
- To shape the bagels, roll out each piece of dough into a log, then join the two ends together to form a circle. Be sure not to spread them too thin, and add more oat flour as needed if dough is sticking.
- Place bagels on parchment-lined baking sheet and brush each bagel with the egg wash. Sprinkle the tops with sesame seeds or everything bagel seasoning if making those flavors.
- Bake for 25 minutes, or until tops are slightly golden, then allow to cool for at least 15 minutes before slicing and serving. Store leftovers on the counter for up to 2 days, or in the freezer for up to 2 months.