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Almond Bagels
Almond Bagels

Almond Bagels

with sesame and poppy seeds

A much-requested recipe for school lunches and snacks. Can be frozen and regenerated in minutes in the toaster!

Joana Moura

By Joana Moura

Breakfast & Snacks For 4 people Bread & Pastry Family Friendly

35 min

175 kcal

12 doses

Advanced

Ingredients
Almond Flour

400 gr
Baking soda

2.5 tsp
Eggs

2 uni
Honey

3 Tbsp
Minced Dried Onion

1.5 Tbsp
Poppy Seeds

1.5 Tbsp
Sesame Seeds

1.5 Tbsp
Sweet Starch

130 gr
You will also need:

The following ingredients will not be added to your grocery list.

Sea Salt

1.5 tsp
White Wine Vinegar

2.5 tsp
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

175 kcal

733 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Mix all the ingredients of the pasta (except egg yolk, sesame and poppy seeds and dehydrated onion) with an electric mixer.

02

Roll the dough and divide into 12 portions.

03

Roll each portion until you get a round ball, with your finger make the hole and arrange the dough to form a thick ring.

04

Bring a pan to the boil with water and bring to the boil.

05

Put the bagels one by one. Wait for each to surface (about 5 min), drain and place in a baking tray (more practical if using a silicone mat or a sheet of parchment paper on the tray).

06

Brush the already cooked bagels with the beaten egg yolk and add the topping mixture (sesame, poppy and onion seeds) distributed over the 12.

07

Bake the bagels in a preheated oven at 180 ° C for about 25 min.

08

Remove the bagels, let cool out of the oven on a grill.

09

Once cooled, it can be cut in half and placed in freezer bags. They freeze well (about 3 months) and then just put in the toaster.