Protein bagels

Ingredients

Makes 6

• 1 cup (217g) of buckwheat groats

• 1/2 cup (117g)  of red lentils

• 1/4 cup (55ml) of water

• 1/4 cup (20g) of psyllium husk

• 2 tbsp of ground flaxseeds 

• 1 tsp of salt

• 1/2 tsp of maple syrup or coconut sugar

• 1 tsp of baking soda

Egg wash:

• 1 egg

• 1 tbsp of water

  Vegan option: extra virgin olive oil

Topping options:

• Sesame seeds

• Poppy seeds

• Everything but seasoning

• Garlic granules

Instructions

1) Rinse and soak the buckwheat and lentils separately in water, overnight. In the morning drain and rinse them, and add to a blender, with 1/4 cup of water. Blend everything until smooth. 

2) Transfer the mixture into a medium bowl, and combine with psyllium husk, flaxseeds, salt, maple syrup and baking soda. Cover and let sit for 20mins.

3) Preheat the oven to 200°c and line a sheet pan with parchment paper. Scoop 3-4 tbsp (I use an ice cream scoop) of dough into your hand and shape into a ball and mould into bagel shapes by making a whole in the middle and with your thumb (the dough will be a bit sticky, but not too sticky. If it is too sticky, let it sit a bit more). Place the bagel on the sheet pan and repeat with the remaining dough. You should get 6 bagels. 

4) Combine the egg and water to make the egg wash and brush over the bagels (you can use olive oil for vegan option). Sprinkle your seeds of preference on top and bake in the oven for 20mins.  

* These bagels will hold in sealed airtight ziplocks for a week. I like to slice them in half and freeze them to have on hand whenever. Frozen bagels can go in the toaster right away.