• Preparation time: 20 minutes
• Cook time: 25 minutes
• Servings: 4 bagels

Ingredients

• 1 cup cassava flour 
• 1 cup arrowroot flour
• 4 medium eggs (+ 1 extra for an optional egg wash)
• ¼ cup olive oil (or palm shortening)
• 2 tbsp maple syrup (sub for a nut milk for a keto option
• 1 tbsp water
• 1 tsp baking powder
• pinch sea salt

Instructions 

• Preheat oven to 350 F
• Line a baking sheet with parchment paper and set aside
• Meanwhile, boil a large pot of water
• In a blender or food processor, add all of the dough ingredients except for the EBTB seasoning
• Once combined, transfer the dough from blender to a medium bowl, and use your hands to form a ball
• Then separate the dough into four equal parts
• Once the water is boiling, form four bagels and gently drop them in the water. Note: the shape of the bagels doesn’t need to be perfect 
• Once each one bagel floats to the top (about one minute), carefully transfer it to the baking sheet
• Whisk the extra egg, then use a brush to brush each bagel with the egg wash. The egg wash is optional, but it makes the bagels get lightly crunchy and browned on top
• Add the EBTB seasoning (or seasonings of choice)
• Bake 23-25 minutes