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Mini Passover Bagels
Servings: 8 mini bagels
Author: Rachel Katzman
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 350F and line a baking sheet with parchment paper

  2. Mix all of the dry ingredients in a medium-sized bowl

  3. Add in the vinegar and eggs and mix well so no lumps remain and all of the psyllium husk has disolved

  4. Add the cup of hot water and mix again until the dough feels like the consistency of Play-Doh

  5. 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!

  6. Bake for 45 minutes.

  7. Once the bagels are cool, slice and toast and top with your favorite sandwich toppings!