Ingredients
Scale
Wet ingredients
- 3/4 c. warm water
- 1 1/2 tsp. dry active yeast
- 1/2 tsp. granulated sugar
- 3 Tbsp. ground chia seeds (I used white but you can easily sub the black ones)
- 1 Tbsp. vegetable oil
- 2 tsp. apple cider vinegar
Dry ingredients
- 2/3 c. oat flour
- 2/3 c. millet flour
- 1/3 c. arrowroot powder
- 1/3 c. tapioca starch
- 1 tsp. baking power
- 1/2 tsp. baking soda
- 1/2 tsp. salt
For the “Everything” mix (really it’s whatever you want but here is what I did)
- 2 Tbsp. poppy seeds
- 2 Tbsp. sesame seeds
- 2 Tbsp. dried onion
- 1 Tbsp. oats
- 1 Tbsp. sunflower seeds
- 1 tsp. coarse salt
- 1 tsp. cornmeal
Instructions
- To create the yeast mixture: Add the yeast and 1/2 tsp. of sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.
- In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.
- Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.
- Divide into 4-5 balls (depending on what size you want your bagels) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.
- Preheat your oven to 375 degrees.
- Fill a pot with 4 c. water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.
- Keep the small bowl nearby with the “everything” mixture inside.
- Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of the water.
- Place back onto the parchment paper and quickly sprinkle the “everything” topping mixture. Do this one at a time.
- Bake for 20-23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.
Nutrition
- Calories: 284
- Sugar: 1.4g
- Sodium: 723mgmg
- Fat: 9g
- Carbohydrates: 40g
- Fiber: 5.6g
- Protein: 8g
