Sometimes, just SOMETIMES, I get the craving for a bagel. Okay no, that’s a bit of an understatement. I don’t think a morning goes by when I’m not craving ALL THE CARBS. Like, give me a big bowl of overnight oats, thick slices of toast covered in a perfectly ripe mashed avocado, or better even, a chewy on the inside crispy on the outside, slightly sweet, filled with the juiciest blueberries, smeared with the creamiest of cream cheeses bagel. Yup, I’ll take one of those with a warm cup of coffee, please and thank you.
What I’ll also take as quickly as one of those bagels is an easy recipe. If you follow THHY you DO know how I roll and that my friends is what I’m sharing here…the easiest of easy bagel recipes; no yeast, no boiling, no fancy ingredients, or lengthy amounts of time from the gathering of goods to the eating. I know, I know, you’re totally thinking I’m a genius and you’re probably contemplating a good title for me. Don’t worry, I came prepared, you can call me The Mother of Bagels (dragons are overrated in my opinion).
And speaking of names, as I digress, this delicious recipe I’m creatively titling “Blueberry Bagels” takes only 30 minutes and is gluten, grain, and egg-free! They’re perfect to prep for the busy week ahead since they make an effortless breakfast or snack. This recipe also features Bob’s Red Mill Paleo Baking Flour which is so versatile and I’m loving it for a grain-free baking alternative to my usual flour blends.
(Also note, I’m not the only one who goes for the carbs in our house!)
Author: The Happy Hungry Yogi
Yields: 8 bagels
Prep time: 10 minutes
Bake time: 20 minutes
Storing: Bagels will keep for up to 3-4 days in an airtight container at room temperature. You can also freeze for a longer shelf life
Nutrition (per bagel): 165 cals/ 6g fat/ 21g carbs/ 7g sugar/ 7g protein