If you love sesame seeds, you'll love these Bagels ! They are light, fluffy, flavorful and crispy when toasted. And they are so easy to make.

Sesame seeds are nut free and low in carbs. They have a good source of healthy fats, fiber, protein, antioxidants, B vitamins, minerals and other beneficial plant compound. They also have anti inflammatory properties. Black sesame seeds have a slightly nuttier flavor than the white counterpart but both types have the same benefits.

Now the seeds are black as their hulls (shells) are in tact, whereas white seeds have their hulls removed. Black sesame seeds are more flavorful and have a stronger aroma with a hint of bitterness but it's something that is lovely and mellow, rather than sharp.

You can choose to make these bagels with either black or white sesame seeds. If you love both or can't decide on which one, then simply make the marble version to enjoy the best of both worlds.

The recipe can be viewed and printed at this link;

https://docs.google.com/docume....nt/d/1uz9s6GqhaawsRB

NUTRITION INFO
[ Total Servings = 5 ]
Per serving ;
Total Carb = 8.4 g
Dietary Fiber = 7.4 g
Net Carb = 1.0 g
Calories = 227
Total Fat = 18.2 g
Protein = 8.6 g

INGREDIENTS (FOR BEST RESULTS, WEIGH THE INGREDIENTS)
DRY INGREDIENTS
Ground Raw Black (https://amzn.to/3gBrKcc) OR White Sesame Seed (https://amzn.to/3syBZDq) = 150 g / 1 1/4 cup
Notes:
1. The sesame seeds must be finely ground. Do not over grind as it will become a paste or butter.
2. Refer to the video on how to grind the sesame seeds.
3. Links to purchase multi grinders -
https://amzn.to/3sTc0X8
https://amzn.to/3zv3IqX
Baking Powder = 8 g / 2 tsp (If using double acting, reduce amount by half)
Salt = 1/2 tsp
Psyllium Husk (https://amzn.to/3HK7zEA) (Ground until half its original volume and weigh after grinding) = 27 g / 3 tbsp
(Note: If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you get the right consistency of the dough. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

WET INGREDIENTS
Egg Whites = 3 large (107 g) (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. Reserve the egg yolks for brushing.)
Apple Cider Vinegar (https://amzn.to/33cbgnz) = 10 ml / 2 tsp (You can also use white vinegar or lemon juice)
Hot or boiling water = 200 ml / 0.8 cup or 13 1/2 tbsp

EVERYTHING BAGEL SEASONING (https://amzn.to/3ou2Orr)
White sesame seeds = 1 1/2 tbsp
Black sesame seeds = 1 1/2 tsp
Onion flakes = 1 tsp
Garlic flakes = 1 tsp
Coarse sea salt = 1/2 tsp
(Mix all ingredients in a bowl. You can increase any of the ingredients such as onion or garlic flakes if you wish to.)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough may look soft but it will firm up after resting for about 5 minutes.
4. Wet your hands for easier handling as the dough is sticky.
5. Weigh the dough at 100g each. For the marble version, the black and white sesame dough should be 50 g each.
6. This recipe makes 5 bagels at 100 g each. In the video, I made 1 batch each of the black and white sesame dough and it yielded 11 bagels at 100 g each.
7. Shape the dough into balls and flatten slightly. Use a donut mold (https://amzn.to/3rvUJEj) or a suitable bottle cap to make the hole. Reuse the cut out dough. Place on a baking tray lined with parchment paper.
8. Brush with egg yolks. For a more golden look, apply 2 layers of the egg yolks. Sprinkle with Everything Bagel Seasoning and press down gently so that they will stick to the dough.
9. Bake at the lowest rack for 30 mins or until golden brown.
10. Cool completely on a wire rack.
11. These bagels can be stored at room temperature for a few days if you have a cool and dry climate otherwise, its best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.

Link to purchase my e-book;
"The Ultimate Keto Bread Recipes"
Contains 200 pages of great content with tips and tutorials for 61 non-vegan & 12 vegan keto bread recipes. Click the link below then click the book cover picture to purchase;
@https://payhip.com/Lowcarbrecipeideas

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