These bagels are kind of life-changing, absolutely delicious and totally everything. Duh, they’re everything bagels! And duh — of course they’re life-changing — the recipe is based on Sarah Britton’s Life Changing Loaf. If you’ve seen it or made it, you just know. And if not, buckle up because these bagels are going to change EVERYTHING. Oh oops I did it again…
I hand these bagels out with trepidation. Don’t get me wrong, I absolutely love them. But you have to admit they’re a little weird. They’re crunchy and seedy and bagels are typically doughy and pillowy. But what if you legitimately could never eat a bagel again? Whether it be Celiac or Diabetes, these diseases are real and greatly restrict some people. Or maybe you’re just a total weirdo like me. These are the everything bagels for everyone.
The recipe is also highly customizable. You could use oats or nuts instead of buckwheat or seeds. What I’m providing is my perfect combination. And if your Trader Joe’s doesn’t carry this awesome everything seasoning, you can find it at spice stores or make your own mix of poppy seeds, sesame seeds, onion flakes and garlic flakes, and chunky salt.
I guess we also need to talk briefly about the beet lox. They were a total accident. I saw Olives for Dinner’s carrot lox on Instagram and I thought, that looks weird, I’ll try it. But I used golden beets, because, duh, they’re golden. I thought it would be totally gross but it was actually totally awesome and ended up making these bagels totally vegan. Try Kite Hill’s vegan cream cheese — I usually hate dairy-free cream cheese but theirs is legit. Confession: I actually like these bagels better with avocado and tomato over the traditional lox fixings. If you make them, show me how you like to dress them up.
gluten-free, nut-free vegan everything seed bagels
adapted from Green Kitchen Stories
+ 1/2 C golden flax seeds
+ 1/2 C sunflower seeds
+ 1 C pumpkin seeds
+ 1 C whole buckwheat groats
+ 1/4 C everything bagel seasoning plus more for sprinkling
+ 2 T ground psyllium husk
+ 1 1/2 C water
makes about 1 cup
+ 3 golden beets
+ 1/4 C olive oil
+ 100% manuka liquid smoke concentrate
+ pinch sea salt
Start by combining the psyllium husk and water in a bowl to form a gel. Meanwhile, in a food processor, combine flax, sunflower, and pumpkin seeds with the buckwheat and pulse a few times. Do not grind, just pulse briefly. Add the everything bagel seasoning to the psyllium gel and stir, so the flavoring will be evenly distributed, then add the seeds. Let this mixture sit for at least an hour or overnight to combine. When ready to bake, heat the oven at 350. Grease a donut pan and sprinkle everything seasoning in each donut ring. With wet hands, press about 1/2 cup of the seed batter into the donut hole, making sure press firmly. Bake for 25-30 minutes. Let cool and pop out of the pan. Load up with toppings and enjoy!
To make the beet lox, steam the beets until soft and then peel off the skins. Slice thinly and pack into a small glass container. Cover with olive oil, a few spritzes of liquid smoke (max 1/2 t) and a pinch of salt. Cover and let marinate in the fridge for at least 3 days or up to one week.