Avocado Bagels

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www.theconsciousplantkitchen.com

These Avocado Bagels are easy 3-ingredient bagels made with ripe avocados. They are perfect to add omega-3 and fiber to your bagels.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/avocado-bagels/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: large bagels

Calories: 246.7kcal

Author: Carine Claudepierre

Ingredients

½ cup Mashed Ripe Avocado equivalent 1 large Hass avocado, ripe but no black/dark spot in the flesh (note 1)
½ cup Dairy-Free Yogurt (note 2)
1 ¾ cup Self-Rising Flour (note 3)

Toppings

1 tablespoon Bagel Seasoning (note 4)
1 tablespoon Almond Milk (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180°C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
On a chopping board, scoop out the flesh of your ripe avocado. If you see brown or black spots, remove them. Dark spots when baked add a very bitter flavor to the bagels.
Mash the green, ripe avocado flesh with a fork into a smooth puree, then pack in a measuring cup to get 1/2 cup. If you do not have enough, simply add yogurt.
Add the mashed avocado, yogurt and self-rising flour in a mixing bowl, stir with a fork, pressing to bring ingredients together.
When it starts to form pieces, lightly oil your hands and knead the dough to form a soft, consistent avocado dough.
If the dough is too wet, adjust it by kneading in more flour.
Divide it into 4 equal portions for larger bagels (as seen in the pictures above) or 6 for smaller bagels.
Lightly flour your hands and roll the piece of dough into a ball, then insert a finger in its center to form the bagel hole.
Place the bagels in the prepared baking sheet 2 thumbs away from each other - they expand in the oven.
Brush their top with a little almond milk or water and sprinkle some bagel seasoning on top.
Place a piece of foil in the bagel holes, so the holes do not shrink back in the oven.
Bake the bagels for 20-22 minutes at 350 °F (180°C) until golden brown.
Let them cool down on a cooling rack completely before slicing.

Notes

Note 1: A ripe avocado should be soft to the touch and when you lift up the cap on top reveal a light green color - no brown color. If your ripe avocado is brown/black inside, do not bake it, it will have a weird taste. You want a soft avocado flesh with green color for best flavors.

Note 2: any plain yogurt work for the recipe we love coconut yogurt, cashew yogurt, but if you use dairy in your kitchen, feel free to use Greek yogurt.

Note 3: You can make 1 3/4 cup of self-rising flour by stirring 1 3/4 cup of all-purpose flour with 3 teaspoons of baking powder. I don't recommend gluten-free flours for this recipe.

Note 4: Add the bagel seasoning on top of the bagels for more salty and garlic-onion flavors. If you do not have bagel seasoning, I recommend stirring 1 teaspoon of salt in the flour. Adding other seeds on top of the bagels is tasty, like pumpkin seeds, hemp seeds for proteins, or sesame seeds.

Note 5: or water or any dairy-free milk you like.

Storage: Store the bagels for up to 4 days in the fridge in an airtight container. Freeze them for up to 1 month in a sealed container. Thaw them the day before serving.

Serving Bagels: Serve your bagels with your favorite dairy-free cream cheese, butter, avocado slices, cucumber, spinach or tomatoes.

Nutrition