Ok Quarantiners! You need some GRAIN FREE EVERYTHING BAGELS IN YOUR LIFE! Been making these for months now and have mastered them. Meaning - it’s time to share them with you
Preheat oven to 350.
Line a baking sheet with parchment paper. Meanwhile boil a big pot of water.In a blender, add all of the dough ingredients except for the EB seasoning.
Once combined, (it might be a bit sticky) transfer the dough to your parchment lined baking sheet.
Use your hands to form a ball (again - it might be a bit sticky.
I find leaving it for a few minutes helps make it less sticky, but you could always sprinkle some cassava flour on your parchment to help you better work with the dough).
Then separate into four equal parts. Use your hands to roll each part into a round ball, then using your thumb, poke a hole in the middle, keeping the bagel in tact.
Gently flatten and form your bagel. Once the water is boiling, gently drop them in the water.
Once each one floats to the top (about one minute), transfer back to your baking sheet. Sometimes they can get stuck in the bottom of the pot, so pay attention and use your spatula to unstick it.
After all are placed onto the baking sheet, brush each bagel with a bit of olive oil (optional) and sprinkle with EB seasoning. Bake 23-25 minutes.