Gluten-Free Vegan Everything Bagels (with Arrowroot)

Recipe from Fork and Beans

Ingredients

Wet ingredients

• ¾ c. warm water

• 1½ tsp. dry active yeast

• ½ tsp. granulated sugar

• 3 Tbsp. ground chia seeds (I used white but you can easily sub the black ones)

• 1 Tbsp. vegetable oil

• 2 tsp. apple cider vinegar

Dry ingredients

• ⅔ c. oat flour

• ⅔ c. millet flour

• ⅓ c. arrowroot powder

• ⅓ c. tapioca starch

• 1 tsp. baking power

• ½ tsp. baking soda

• ½ tsp. salt

For the "Everything" mix (really it's whatever you want but here is what I did)

• 2 Tbsp. poppy seeds

• 2 Tbsp. sesame seeds

• 2 Tbsp. dried onion

• 1 Tbsp. oats

• 1 Tbsp. sunflower seeds

• 1 tsp. coarse salt

• 1 tsp. cornmeal

Instructions

1. To create the yeast mixture: Add the yeast and ½ tsp. of sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.

2. In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.

3. Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.

4. Divide into 4-5 balls (depending on what size you want your bagels) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.

5. Preheat your oven to 375 degrees.

6. Fill a pot with 4 c. water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.

7. Keep the small bowl nearby with the "everything" mixture inside.

8. Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of the water.

9. Place back onto the parchment paper and quickly sprinkle the "everything" topping mixture. Do this one at a time.

10. Bake for 20-23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.