1 1/2 cups (180 g) blanched almond flour
3 1/2 cups (420 g) tapioca starch/flour, plus more for dusting
1 teaspoon (6 g) kosher salt
2 teaspoons (6 g) instant yeast
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 tablespoon (21 g) honey
2 tablespoons (28 g) extra virgin olive oil
1/2 cup + 2 tablespoons (5 ounces) cool water
Boiling bath (4 cups water + 1 tablespoon coconut palm sugar + 1/2 teapsoon kosher salt, brought to a boil)
Egg wash (1 egg + 1 tablespoon nondairy milk, beaten)
Sesame and poppy seeds, for sprinkling (optional)
Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper, sprinkle it with a thin layer of tapioca starch or spray with cooking oil spray. Set the baking sheet aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the almond flour, tapioca starch/flour and salt, and whisk to combine. Add the yeast, and whisk again to combine. Create a well in the center of the dry ingredients and add the eggs, honey, oil, and water, and mix until well-combined. The mixture will be very soft at first, but will become more firm as it sits. Cover the bowl with plastic wrap and place it in the refrigerator for only about 10 minutes. While the bagel dough is chilling, bring the boiling bath to a boil in a medium-size stockpot over medium-high heat.
Sprinkle a flat surface generously with tapioca flour, and place about 1/3 of the slightly chilled bagel dough in the center. With well-floured hands, turn the dough over to coat it and press it into a disk. Using a bench scraper or sharp knife, divide the dough into two equal portions. In between well-floured and cupped palms, shape each piece of dough into a thick round and place on the prepared baking sheet. Work quickly, to avoid allowing the dough to rise or get very warm. Repeat with the remaining dough, placing the pieces about 2 inches apart on the baking sheet. Poke a floured forefinger into the center of each piece of dough and wiggle around to create a hole.
Place the shaped bagels in the boiling water bath no more than two at a time to prevent crowding and sticking, and boil for about 1 minute per side. Try to prevent the dough from sticking to the bottom of the pot by swirling the water around. The bagel will float once it’s been boiling for about a minute. Using a strainer, remove the bagel from the boiling water and return to the baking sheet. Repeat with the remaining shaped pieces of dough. Brush each bagel generously with the egg wash, and sprinkle with the seeds, if using.
Place the baking sheet in the center of the preheated oven and bake until the bagels are uniformly golden brown all over, and firm to the touch (about 25 minutes). Remove from the oven and allow to cool at least slightly before slicing and serving. Freeze any leftovers by first slicing each bagel the placing in a freezer-safe bag, eliminating as much air as possible and sealing tightly. Defrost at room temperature. They freeze amazingly well.
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