Paleo Bagels
When I was a child I considered bagels a major food group. If it was possible to serve something on or associated with a bagel then that’s what my family did, & I loved it.
But alas such chewy, doughy times are long since gone however after around 11 years of feeling this deep seated absence I have a solution.
And I think my Grandma would be proud.
This recipe makes 4 large bagels.
Key Facts
- Gluten free
- Paleo
Ingredients
- 280g tapioca flour
- 120g ground almonds
- 1 1/4 tsp dried active yeast
- 2 large eggs + 1 extra for egg washing (whisk up with 1 tbsp milk of choice)
- 1 1/2 tbsp avocado oil
- 100ml cold water
- Large pinch salt
- TOPPINGS
- Sesame or poppy seeds
- Salt
- Garlic/onion flakes
- Boiling bath - 1 litre water, large pinch salt & 1/2 tbsp sugar bubbling away in a narrow but deep pan.
Preparation
01
Add your dry ingredients to a large bowl (if you have a stand mixer do this with the paddle attachment) mix, make a well in the centre & add the wet ingredients.
02
Beat with a wooden spoon (or your mixer) until you have a smooth dough then cover & leave to sit on the side for 15 minutes.
03
Preheat your oven to 190°C & get your boiling bath ready. Line a large tray with a silicone mat or parchment paper (sprinkle some tapioca flour over this) & whisk up your egg wash.
04
Sprinkle a little tapioca flour on a worktop & pinch off 1/4 of your dough, work into a ball , push your finger through the centre & pop straight into the bath, boiling for 1 minute.
05
Use a strainer to pop on the tray & repeat. Brush with egg, sprinkle your toppings & bake for 20-25 minutes until golden.
06
They’re best on the day but divine toasted for up to 3 days. Or freeze for 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
