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Vegan Everything Bagels

Course Breads, Breakfasts
Cooking time 30-60 Minutes
Skill Level Beginner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 201123123kcal

Ingredients

Dry ingredients

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon sea salt
  • ½ teaspoon xanthan gum
  • 2 teaspoons yeast active, dry
  • 1 tablespoon chia seed finely ground
  • 1 tablespoon psyllium husk powder organic

Wet ingredients

  • 1/2 cup filtered water
  • 1 teaspoon FiberYum

Instructions

  • Preheat the oven to 375 °F.
  • In a large bowl, whisk together the 1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon sea salt, and ½ teaspoon xanthan gum.
    1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon sea salt, ½ teaspoon xanthan gum
  • Heat 1/2 cup filtered water to 105-110 °F.  Add 1 teaspoon FiberYum. Add 2 teaspoons yeast and let stand for 10 minutes. The yeast should bubble or foam, but because of the psyllium husk and chia (acting as thickeners), this is not mandatory for the recipe to work.
    1/2 cup filtered water, 1 teaspoon FiberYum, 2 teaspoons yeast
  • Stir 1 tablespoon chia seed and 1 tablespoon psyllium husk powder into the yeast mixture. Let stand 1 minute to thicken, then whisk.
    1 tablespoon chia seed, 1 tablespoon psyllium husk powder
  • Pour thickened yeast-chia mixture into the dry ingredients, knead until thick and fully combined. Wet your hands if the dough is too sticky.
  • Divide dough into 4 portions. Press the dough into your bagel molds.
  • Place the silicone bagel molds on a sheet tray. Bake for 35-40 minutes.
  • With a spray bottle, mist the top of the bagels and sprinkle everything bagel seasoning on it.  Serve with non-GMO vegan cream cheese!

Nutrition

Calories: 201kcal | Net carbs: 4g | Fat: 15g | Protein: 8g