From-Scratch Gluten Free Bagels

Ingredients

• 3.5 cups almond flour
• 1.5 cups tapioca flour
• 2 tsp baking powder
• 2 tbsp apple cider vinegar
• 1 egg
• 1 egg yolk beaten
• 1 tbsp
• 1 tsp Celtic salt
• Toppings of choice I used poppy seeds, sesame seeds, course salt and chia seeds

Instructions

1. In a large bowl, combine the flours, baking powder and salt in a large bowl.
2. Bring a large pot of water to a boil. Once boiling, reduce the heat slightly and keep water at a gentle boil.
3. Collect 2/3 cup of warm water and add it, with an egg and the vinegar, to the bowl of flours.
4. Preheat the oven to 350 and line a baking sheet with parchment paper.
5. Using your hands, combine your dough well. I recommend wearing gloves for this step!
6. Divide the dough into your desired bagel size. Roll into balls and flatten with you hand. Use your finger to create a hole in the middle.
7. Carefully drop 3 bagels into the boiling water until they float (around 1 minute). Remove with a slotted spoon and place them on a parchment-lined pan. Bake the boiled bagels at 350 F for 10 minutes.
8. While baking, mix your desired toppings on a small plate. I used poppy seeds, sesame seeds, course salt and chia seeds.
9. Brush the bagels with a beaten egg yolk and return to the oven. Bake for an additional 15 minutes.