I mean it doesn’t get any easier than 3-ingredient mini bagels. The best part is that they cook in 6 minutes! Easy peasy. No baking skills required.
Lately, I’ve been on the hunt for indulgent clean recipes. I’m slowly trying to move away from a life of restriction by healing my gut with more plant-based food diversity inspired by my latest wellness read, Fiber Fueled by Dr. Will Bulsiewicz. In the meantime, I still want to enjoy life to the fullest. I am a big foodie and eating delicious things makes me happy. I am Italian after all.
Bagels are one of those things I really miss. Not being able to eat gluten, dairy or eggs makes it hard to eat carbs of any kind. Thankfully, I stumbled across this 3-ingredient bagel recipe on the allergy-friendly cooking blog, Strength and Sunshine.
- Toppings (Sesame Seeds, Garlic & Herbs, Poppy, etc.)
- Coconut Oil (I melted a bit of coconut oil and dusted the top of the cooled bagels with it before dipping in the seasoning)
- Ghee (not vegan) but I topped my bagels with clarified butter)
- Small Donut Baking Pan
- Mixing Bowl
- Cooling Rack
I do have 2 tips for you if you decide to make these:
One: A whisk is not the best tool for mixing this batter together. I would suggest opting for a spoon instead so you don’t lose a lot of the batter to the whisk.
Two: I used a slightly bigger donut pan than the recipe called for. If you want a slightly bigger mini bagel, the recipe worked fine this way as well.
3 Ingredient Mini Bagel Recipe
You can get the full recipe HERE. Enjoy!