Two-Ingredient Gluten-Free Bagels by Welleasy

Ingredients

• 2 cups almond flour
• 1 cup plain Greek yogurt
• 1/4 teaspoon salt (optional, for flavor enhancement)
• 1 egg, beaten (for egg wash)
• 2 tablespoons mixed seeds (optional, for topping)

Instructions

1. Preheat your oven to 170°C (340°F). Lightly grease a baking sheet or line it with parchment paper.
2. In a medium bowl, combine the almond flour, Greek yogurt, and salt (if using). Mix until a cohesive dough forms. It might be sticky, which is normal.
3. Turn the dough out onto a clean surface lightly dusted with almond flour. Roll the dough into a log shape, about 1.5 inches thick.
4. Slice the log into 4 to 6 equal pieces. The number of pieces will determine the size of your bagels.
5. Shape each piece into a bagel by flattening it slightly, then forming a ring with a hole in the center. You can use your finger or a small round cutter to make the hole.
6. Carefully place the shaped bagels onto the prepared baking sheet, leaving some space between them.
7. Brush the tops and sides of each bagel with the beaten egg wash.
8. If desired, sprinkle the tops with mixed seeds.
9. Bake for 20-25 minutes, or until the bagels are golden brown and feel firm to the touch.
10. Remove from the oven and let the bagels cool completely on a wire rack before slicing and serving. This helps them firm up.