Keto Tahini Bagels Recipe

Recipe Category: Vegan

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Yield: 6 bagels (1 per serving)

Toppings (Optional).

Preheat the oven to 375°F (190°C) and grease a standard-size 6-well doughnut pan or line a rimmed baking sheet with parchment paper
In a small mixing bowl, whisk together the flax seeds, psyllium husks, baking powder, and salt
In a separate small bowl, whisk together the water and tahini
Stir the dry ingredients into the wet ingredients, then knead to form a dough
The dough will be thick and sticky
To make the bagels in a doughnut pan, press the dough into the greased wells of the doughnut pan, making sure to distribute it evenly
To make the bagels on a baking sheet, divide the dough into 6 equal-sized balls
Use your hands to form each ball into a disc that is about 4 inches (10 cm) in diameter and ¼ inch (6 mm) thick
Poke a hole in the center of each disc with your finger and stretch until the hole is about 1 inch (2
5 cm) in diameter
Lay the bagels on the parchment-lined baking sheet
If desired, sprinkle the bagels with sesame seeds or Everything Bagel Blend before baking
Bake for about 40 minutes, until golden brown
Let cool completely on the pan before removing
To enjoy, cut a bagel in half and toast like you would a normal bagel
Then top as desired!
Keep in a covered container on the counter for up to 3 days or freeze for up to a month
To reheat – Place frozen bagels in a preheated 300°F (150°C) oven for about 5 minutes, until warmed through
If you want to toast the bagels, slice the warmed bagel in half and return it to the oven for another 5 minutes
7g fat – 10g protein – 11

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