No kneading, no waiting; just blitz, roll and bake! These super speedy bagels can be whipped up in a jiff, enjoyed straight away or saved for the week ahead— perfect alternative to the usual sandwich or bagel!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
In a blender, blitz together the mozzarella, cream cheese, egg and apple cider vinegar, until smooth and well combined.
Add almond flour, flaxseed, bicarbonate powder and salt, and blend fully combined. The mixture will be sticky, but should come together into a ball.
Using damp hands, divide the mixture into 8. Roll each into a long log, then press the ends together to make a bagel shape. Place on a lined baking tray. Wet your fingers and smooth out the edges of the bagel. Repeat with the remaining dough.
They may look small to begin with, but they expand in the oven
Brush each bagel with egg wash and sprinkle with poppy seeds, sesame seeds, or whatever seeds you fancy and have to hand.
Bake in the oven for 15–20 minutes until golden brown and cooked through. Transfer to a cooling rack and allow to cool before storing in an airtight container.
Enjoy toasted with a slather of cream cheese, smoked salmon, grind of pepper and spritz of lemon.
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