Quinoa Bagels

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www.theconsciousplantkitchen.com

These Quinoa Bagels are easy 4-ingredient gluten-free bagels packed with proteins from raw quinoa. They are soft and delicious as a sweet or savory bagel for breakfast.

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/quinoa-bagels/ or scan the QR code here ➡️

Prep Time30

Cook Time30

Total Time1

Servings: bagels

Calories: 115kcal

Author: Carine Claudepierre

Ingredients

1 cup Quinoa raw, uncooked, white or any color (note 1)
1 cup Water
1 ¼ teaspoon Baking Powder
2 tablespoons Psyllium Husk Powder Not Metamucil! (note 2)

To work the dough

1-2 tablespoons Olive Oil

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
In a bowl, add the uncooked quinoa, and cover with cold water. Soak for 2 hours or overnight at room temperature.
Drain quinoa over a sieve, and rinse quickly under tap water.
Place the quinoa in a high-speed blender (the recipe won't work in a food processor or low-speed blender). Add water and blend on high speed for about 1 minute until the mixture is almost smooth. You might see a few gritty spots of quinoa, that's all.
Pour the liquid into a mixing bowl and add psyllium husk powder and baking powder.
Stir with a rubber spatula for 1 minute. As you stir, the mixture changes a lot in texture. It's liquid at first and firm up, dry out as you stir.
Cover the bowl with a towel and set aside for 25 minutes at room temperature.
Remove the towel. The batter should be firm and sticky but form a ball easily.
Preheat the oven to 400°F (200°C).
Oil your hands and the dough bowl with a tablespoon of olive oil.
Divide the dough into 6 even portions. Roll each with oiled hands in a ball and press the center of the ball with your thumb to form a hole.
Place each bagel on the prepared baking sheet and add a metallic piping bag nozzle in the center of each bagel to prevent the hole from shrinking back in the oven.
Brush the top of each bagel with water and sprinkle some extra quinoa or bagel seasoning.
Bake the bagels at 400°F (200°C) on the center rack of the oven for 25-30 minutes until golden brown.
Stop the oven, keep the door of your oven open, leave the baking sheet and bagel in the oven, and let them cool down on the baking sheet in the oven for 15 minutes. It prevents them from deflating. Then, transfer them to a cooling rack at room temperature.

Notes

Note 1: A darker quinoa color will make the bagels darker.

Note 2: You must buy psyllium husk powder that contains 100% husk. Brands like Metamucil are food supplements made from only 50% husk. Also note that some husk brands turn the food with a blue/purple hue when in contact with baking soda. It doesn't change the safety or quality of the food.

Storage: Store the bagels at room temperature in an airtight container for 3 days or freeze for up to 1 month and thaw at room temperature the day before.

Nutrition