Mini Passover Bagels
Hope ya’ll are having a wonderful Passover holiday, or had a wonderful Easter! Whatever you celebrate, we’ve got you covered with some great new spring recipes!
We’re coming up on the last days of Passover, so I had to share the recipe for these Mini Passover Bagels – made without matzah meal or potato starch! This is one of my go-to low-carb recipes that I make throughout the year! And the best part is that it’s 100% Passover-friendly and dairy-free!
Psyllium Husk Powder
The key here is the ground psyllium husk powder that gives the bagels the classic chewy, wheat-like texture. You can find a container on Amazon or slightly cheaper at Whole Foods in the supplement section.
Psyllium husk powder is made from the outer covering hence the “husk” of the seeds of the Plantago Ovata plant. It’s mainly grown throughout Northern and Western India. The powder is commonly used as a digestive aid due to its high fiber content, or a perfect matzah meal or potato starch substitute in these Passover Mini Bagels.
So that’s it – short and sweet. Chag Sameach friends!
Side note – see here for details from the cRc regarding Kosher-for-Passover hechsher)
- 1 1/4 cup Almond Flour
- 1/3 cup Ground Psyllium Husk Note - most psyllium husk powders have a slight purple-ish tint to it. It's not harmful at all, just don't be alarmed when the color is a little off.
- 2 tsp Baking powder
- 1 tsp Sea Salt
- 1 tsp Minced Onion optional
- 1 tsp Garlic Powder optional
- 2 tsp Vinegar You can use either distilled white vinegar or apple cider vinegar
- 3 Eggs
- 1 cup Hot water
Pre-heat oven to 350F and line a baking sheet with parchment paper
Mix all of the dry ingredients in a medium-sized bowl
Add in the vinegar and eggs and mix well so no lumps remain and all of the psyllium husk has disolved
Add the cup of hot water and mix again until the dough feels like the consistency of Play-Doh
If the mixture is a little dry, add some olive oil to your hands and roll the mixture into golf-ball sized balls and place on baking sheet. Poke a hole in the middle of each dough ball to make a "bagel" shape and re-shape as needed. Sprinkle the tops of the bagels with more minced onion, if desired. Or, if you eat kitniyot, add some sesame seeds!
Bake for 45 minutes.
Once the bagels are cool, slice and toast and top with your favorite sandwich toppings!