Clean Diet Bagel

Serving Size: 8

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Bagels made with oat flour have more protein and fiber than bagels made with refined wheat flour, just make sure you're using certified gluten-free oat flour or oats for a true gluten-free option. Note: Gluten-free oats may not be safe for everyone with Celiac disease, so please check with your doctor first.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size8

Cooking Tools Required

Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Pastry brush, Spatula, Whisk

Ingredients

Whisk together:

3 cup oat flour plus more for the work surface, OR make by using rolled oats put into a blender or food processor and processed for 1 minute
4 teaspoon baking powder
1 1/2 teaspoon Kosher salt

Mix in:

2 cup 2% Greek yogurt (not regular yogurt)
2 egg whole
2 egg white (to brush on the bagel before baking)

Optional toppings (total of 2 teaspoon):

everything bagel seasoning
sesame seeds
poppy seeds

Instructions

Preheat your oven to 375. Line a baking sheet with parchment paper.
In a medium bowl whisk together the oat flour, baking powder and salt. Add the yogurt, whole egg and mix with a fork or spatula until well combined.
Lightly dust oat flour on a work surface and remove dough from the bowl for about 15-20 turns. It may be a little sticky still but most pulls away from your hands easily.
Divide the dough into 8 equal balls. Roll each ball into long ropes and join the ends to form bagels.
Top with egg white wash and sprinkle the top with seasoning. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before cutting.

Reheating Instructions

Keeps fresh on the counter for 1 day. For longer storage wrap tightly with plastic wrap and freeze.

Nutrition