To make this lactose-free, use yogurt fermented for 24 hours.If the dough is still a bit wet, add about 1 tablespoon of coconut flour (see reader comments; thanks Jen!).I haven't tested it yet with other nut or seed flours, but readers have had success using cashew flour as well!You can learn how to make dripped yogurt in my cookbook, Cooking for the Specific Carbohydrate Diet, or go to this post on my website on How to Make Yogurt. Readers have also had success using cream cheese and cottage cheese. You'll want to drip the excess moisture from the cottage cheese if it's very wet.To avoid having to use up an egg yolk, you can buy the egg whites in a container. Or, add a bit of water to the left over egg yolk and use it as the egg wash.If you prefer larger bagels, you can create 4 or 5 bagels instead of 6 bagels. Here are a few more tips when making these bagels:• Replace the apple cider vinegar with lemon juice or another mild vinegar that you already have hanging around. The goal is to activate the baking soda so the bagel rises while baking.• Reduce moisture with up to a tablespoon of coconut flour (or drip your yogurt longer• Use dairy-free yogurt in place of yogurt or Farmer cheese (which is hard to find)• This recipe is plant based with a dairy-free yogurt and no egg wash
1largeegg white(about 2 tablespoons)
1cupFarmer cheese or dripped yogurt (aka Greek yogurt)
1/2teaspoonapple cider vinegaror lemon juice
3cupsblanched almond flouror use cashew flour or other nut flour
Extra egg whites for egg wash, or save the egg yolk for egg wash
Prepare a baking sheet with parchment paper or a non-stick baking mat.
Whisk the egg white in a bowl to add air to it, and then add the dripped yogurt and whisk to blend.
Add the baking soda and apple cider vinegar and blend well with a spatula.
Add the almond flour and salt and blend well with a spatula.
Break up the dough into 6 parts. Roll a ball of dough into a long cylinder and then bring both ends together to form a bagel. This will make 6 bagels, however if you want 4 larger bagels then roll the dough into 4 parts.
Place the bagels on the parchment paper and wash each bagel with egg whites. You can also use the egg yolk plus some water as egg wash.
Sprinkle toppings on each bagel and bake them for 25 minutes or until the bagels are golden and firm.
Cool. Store sealed in the refrigerator or freezer.