This year I tried a new Passover bagel recipe. It’s unlike any other I have tried before. Why is this bagel different from all other bagels? Sorry, but I think you knew I just had to go there! For one thing it’s made with almond flour making them gluten free. It’s not like a big crusty and doughy bagel made with flour and yeast, but it can’t be – no yeast or flour! However, using just a few Passover friendly ingredients I was able to bake something that was the perfect addition to our Sunday morning breakfast. It’s crusty on the outside and a little chewy on the inside which gives that bagel feel. You won’t believe it!
The Passover bagels we all know and love during this holiday are really more like rolls or popovers than a bagel. They are really good, but not a bagel as much as we try to convince ourselves they are! These are much more like a bagel and they are even boiled first. When I made them this morning I could not wait to share them with you. They get a big thumbs up from my family and if only we had lox in the house it would have be a win, win! But, we did have TempTee cream cheese so no complaints!
They are really easy to make and once you get the hang of it, the second time around is even easier. It took me about 20 minutes to get the dough ready and boil them so not too bad. Baking was under 30 minutes which was great. All in all worth the 45 minutes start to finish with an end result of 6 delicious Passover bagels. They are best warm from the oven, but what isn’t? I really liked it toasted (which I definitely recommend for any leftovers the next day). My son thinks they will be great as bagel chips, I’ll have to get back to you on that. The recipe only makes six and they all disappeared in minutes, so no leftovers today to try that out.
One of the fun things about Passover is we make different foods we don’t ordinarily during the year. This makes them more special and boy do we have to be creative about it! The new Passover bagel is proof of that! I hope you give this recipe a try – I think you’ll really like it. Happy Sunday everyone…..Enjoy!
Ingredients
3 cups blanched almond flour
1 cup potato starch (or tapioca starch)
2 teaspoons baking powder (kosher for Passover)
2 tablespoons. honey
2 tablespoons apple cider vinegar*
1 ½ teaspoons kosher salt
2/3 cup warm water
1 egg (or yolk only) – for egg wash
Toppings: everything bagel spice, sesame seeds, Poppy seeds, or other favorite bagel topping
set up
1. Line a baking sheet with parchment paper and set aside.
2. Set your rack in the center of the oven and preheat oven to 350° F
3. Set a large shallow pot of water filled ¾ full on the stove and bring to a boil. By the time you are done with the dough it should be boiling. Once it comes to a boil reduce the heat so you have a gentle boil.
time to make the bagels…
In a large bowl combine all the dry ingredients until well incorporated and there are no lumps. In a second bowl or large measuring cup, combine all wet ingredients (except the egg) and mix by hand until honey looks dissolved. Make a well in the center of the dry ingredients and mix in the wet until a smooth dough forms. It feels like a moist playdoh. Let it rest for a couple of minutes.
Divide the dough into 6 equal portions which will be a little over ½ cup each. Roll each piece into a ball and then flatten slightly. Press your index finger into the center and make a hole. The dough is pliable enough to pick up and form it from both sides. Repeat with each bagel.
Carefully drop bagels into the simmering water and wait until they float to the top. This takes about 30 seconds to a minute. Gently remove with a slotted spoon and arrange them on the prepared baking sheet. Continue with all of the bagels.
Bake the bagels for 10 minutes.
Remove bagels from oven and brush with beaten egg or egg yolk (whichever you are using) and topping. It’s best to brush and top one bagel at a time so the seeds will stick.
Return bagels to the oven and cook for 20-25 more minutes until golden brown. Remove from oven and allow to rest for 10-20 minutes before serving. Some sites say this allows for them to firm up a bit. If there are leftovers the next day, toasting is best.
*a few sites say you can omit the cider vinegar bit I think you need it. Speaking of sites, I have adapted this recipe from various sites all extremely similar or the same I don’t have a clue which one created it. So here is a shout out to just a few I looked at. www.kiwiandcarrot.com www.koshereveryday.com and www.healthstartsinthekitchen.com if you are the original creator, please take a bow!
