• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

Add water to a large pot and bring it to a boil.

• Fill a large pot (big enough to house four bagels on one level) with water (enough water to cover the bagels while boiling). Bring the water to a boil.
• Preheat your oven to 425 degrees.

While the water is heating up, make the bagel dough.

• Add all ingredients (except for 1 egg - set it aside for the egg wash) to your mixing bowl. Add the wet ingredients first and plantain flour last.
• Mix well with a fork or whisk until there are no clumps.
• Note: the flour should not be sticky and should not stick to your hands when you grab it. If the consistency of your dough ends up like this, add a little bit more plantain flour until you can easily pick up a ball of the flour and roll it around in your hands without it sticking to your fingers.

Form the dough into bagels.

• Split the dough into four sections (or however many sections you want depending on how many bagels you want to make and what size) and form it into bagels.
• Note: for a visual, see the Instagram reel.

Add the bagels to the boiling water.

• When the water in your large pot is boiling, add the bagels.
• Boil for 1 minute, then remove the bagels.

Bake the bagels.

• Place a piece of parchment paper on your baking sheet and place the bagels on the parchment paper.
• Place the last egg in a small bowl and whisk it. Take your basting brush and coat the top of the bagels with the egg mixture.
• Bake the bagels for 20 minutes at 425 degrees.

Serve and enjoy.

• Once the bagels are done baking, allow them to cool for about 10 minutes.
• Note: these bagels are dry as that's the nature of plantain flour. I recommend adding jam, ghee, or even dipping them in raw milk. They taste best paired with something moist and also do well toasted.
• Store leftovers in an airtight container on the counter for 3-4 days. You can store them in the fridge, but they will be rock-hard and will need some warming after removing them from the fridge.