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Parve
Medium
9 Servings
Allergens 
45 Minutes
Diets
Yields: 9 bagels
3 cups Pereg Almond Flour
1 cup Gefen Tapioca Starch
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Tuscanini Apple Cider Vinegar
2/3 cup warm water
medium pot, filled 2/3 full with water
1 tablespoon Gefen Honey
1 teaspoon salt
1 large egg, beaten
dried toasted onions or garlic (optional)
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet Gefen Parchment Paper. Set aside.
In a large bowl, blend together the dry ingredients, ensuring there are no lumps. Make a “well” in the center.
Add the vinegar and warm water. Stir together until completely combined and smooth.
Divide the dough into nine even pieces.
Bring the pot of water to a simmer over medium heat with the honey and salt.
Roll a piece of dough between your hands until a ball forms. Pat the dough down slightly to make a disk. Using your index finger, make a hole in the center of the disk.
Carefully place each bagel into the simmering water.
Allow it to cook until it floats to the top. Using a slotted spoon or spatula flip each bagel to make sure both sides have boiled. Next, remove the bagels from the water and place on the prepared baking sheet.
Brush each bagel with the beaten egg. Top with the dried onion and/or garlic if using.
Bake the bagels for 20 minutes until golden on top.
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can you substitute potato starch for tapioca?
Yes, you can substitute one for another in recipes. Just keep in mind, that potato starch is a bit heavier than tapioca starch, so make sure the ratios are correct.
I used a scant cup of potato starch instead of tapioca starch and it came out so good!