IMPORTANT NOTE: If you’re in the US or regions that ground almonds contain skin (unbalanced) then make sure you use REGULAR BLANCHED ALMOND FLOUR (finer in texture) instead. Having read some viewers feedback, I think the extra fibre from the almond skin may prevent the dough from combining properly. Ground almonds in the UK is almost always blanched. So unless you can find the same type (see in my video), stick with the regular almond flour (blanched). Then it should work fine. Hope this makes sense. Compatibility of products from different parts of the world is always challenging when it comes to recipes. I’m learning as I go and I’m really grateful for your comments. X
We could also blitz some blanched whole almonds to a meal consistency instead of using finely ground for a better texture, right? Wouldn't using the blanched almond flour make a really heavy bagel? Yours look so nicely moist and almost fluffy.
@@cindymac3718 thanks for your comment I didn’t know whether to use the Costco almond flour or to grind up my own almonds. Your comment saved me some time and stress over whether it would work or not! Thank you!
I made these bagels tonight and they came out beautifully. I used Trader Joe's almond meal which is not blanched but that's what I had and I figured it would be a good experiment. I used a Kitchenaid first then kneaded the heck out of the dough until it resembled Heavenly Fan's and passed the crack test. I tested one bagel in the boiling water first and the surface seemed to be disintegrating so I took it out after 2 minutes, one minute each side. I decreased the heat and the other three were fine one minute each side. The texture is wonderful and they were delicious. Heavenly Fan you are a genius! Can't wait to try your focaccia.
I made 6 instead of 4 . They came out so good! I was making another gluten, vegan free recipe but now love this one better! Thank you for making these great recipes. You are Awesome!
I found the bagel video by sheer dumb luck. I have to say I was highly impressed that it wasn't a fathead bagel dough. Having to change my diet in a major way due to being diabetic regular bagels are totally out. I will have to try this recipe. I'm am thankful that you posted this and can't believe a normal almond flour recipe like this exists. Thank you.
Mine turned out great. I was expecting failure reading the comments. I think the key is making sure the liquid is really incorporated into the dough each time you add a little extra. Just keep going and keep testing for cracks. The dough should be smooth and not crack. I used about 1 and a half cups if water. I think you need to give it time and work for it to bind too. Otherwise the water will seep into the cracks and will immediately disintegrate the dough. These took me about two hours to make. I was very patient and it paid off. Thanks Fan!
I'm from New York and grew up eating bagels. These look amazing for Keto! Thank you so much for all of your hard work and love that goes into your recipes.
Oh my gosh! Bagels and coffee are two of the things I’ve missed the most on this keto/vegan diet! This is a dream come true and I can’t wait to make them. And since I follow you and make most all of your recipes, I have all the ingredients already at hand. I can’t wait to make these and have them for breakfast. Thank you so much, I can’t wait to see what you come up with next. 😎
I’ve just tried these… a bit too moist/ dense in the middle even though I left them in the oven a bit longer Maybe I boiled them for too long ? Anyway, they are still very delicious… I will slice and toast them in the AirFryer and have them with my fav salmon, avo and cream cheese 😍 Thanks for sharing your recipe Fan 🌸
Can’t wait to try to make it another brilliant recipes you have been created. We have been eating your focaccia recipes for over 2 months now my husband and kids love it so much. Thank you x
I tried again this morning and wow, yum! They worked out much better. I realized one of the problems I had the first time round was I don’t think I ground my flax seeds fine enough. My dough was a much nicer texture and resembled yours much more. I still lost a bit of two bagels in the boiling, but not enough to complain about! 😊 I’m so happy with final product! Thanks Fan! ❤️
Have made again. They didnt sink, so i boiled them for 4 mins on each side. Very gooey, had to pat off with paper towel. I got them in oven. Let them dry in oven before I oiled them. Baked them for the full 30 mins. Tasted great but looked horrible. I Will Try Again!
I don’t know how I missed this video. I have to make these! Thank you for making a recipe that the bagels are truly bagels - boiled and then baked And I’m really thrilled that you listed not only the ingredients, but also the directions!!!
Very lovely :-), 1- Can I use sesame flour instead of almond flour , as I can transfer the sesame to flour with the control over its fineness ? 2 - can use this method as in boiling then backing in any bakery recipes such as breads or biscuits ? Big love from iraq
@@k.r.fonsecadasilva4860I have missed bagels for a while. Now I can have them again. The taste is wonderful with cream cheese 😋😋,really really loved them ❤❤. Will make again soon 😀
I can't wait to try to make these. I created a super nutritious high protein bagel recipe at the start of Covid with lentils, quinoa, and oatmeal - best bagels ever . But my body rejects gluten, so I sadly have to give up bagels...until now! I am not vegan but I also react to eggs so it is really a gift to have your beautiful recipes of egg free products. Thank you SO much! I am hoping to move away from Almonds and try other nutmeals since I also have a milder reaction to almonds.
I already made them twice and holy sh.. they are amazing. Thanks for the recipe! First time I messed it up a little because cooking them for 2-3 minutes was WAY too long for me. They came out too soft and had started to dissolve into the water. I still baked them and they were actually delicious, but very flat. This time I only let them cook for 30-45s each side, which was perfect. I regularly bake all kinds of keto bread but this was the best "real" dough-like keto dough I ever used, so smooth and great to handle. Oh, only one thing confused me: psyllium husks vs. psyllium husk powder. You say and write powder, but in the video it looks like whole psyllium husks. Or are they completely interchangable at the same weight? I went with whole husks and it was perfect!
Wonderful to hear your bagel success! Practice makes perfect. As for psyllium husk, the one I'm using has the texture of light breadcrumbs (amzn.to/316cJr5). And as far as I'm concerned it's interchangeable as the powder ones I also use. However, there are types out there that may not be made for cooking but as supplements. And I hear viewers having issue with those. So just bear that in mind
Can you tell me what type of almond meal or flour you used? I'm starting to think this may be the problem with my dense bagels. As far as I know, here in the US, there's almond meal which contains the skins and blanched almond flour which is finely ground. Fan's looked like blanched almond meal which I dont think is available here.
@@karenn993 Yeah sadly the whole almond flour/meal terminologies can get really confusing especially internationally. If your bagels are too dense I'm pretty sure it's because of the almond flour. And you're right, I used finely ground, blanched almonds for these bagels - which might go by blanched almond meal in the US. I'm from Germany and that stuff is available at every grocery store, while almond flour is still kinda "exotic", hard to find and way more expensive. Definitely sucks if you can't find the right product for the bagels, but on the other hand it's really easy to make it yourself! Just throw some blanched almonds into a blender/food processor etc. :)
@@incu01 You are so kind to respond to my questions and I thank you! I'm thinking using regular almond meal might be my best bet. Besides buying blanched almonds and grinding myself would be expensive.
@@karenn993 hi Karen, the best way to make your own almond flour is to blanch the almonds. Take the amount of almonds you need and soak them in hot water for 10 minutes. Then take the skin off one by one (this is the boring part). let them to cool and use them the next day. Bring it To the oven for 5 min at 170 C to be sure they are DRY. Once ready, blend them until have fine a texture flour. NOTE: don’t over mix otherwise will turn into almond butter. To have a better result, sift it into a pot to make finer. Cheers
I made them once it was almost amazing it was a little bit moist But I add half of the amount o psyllium husk and some grams of guar gum to replace the missing psyllium But I will try them again Plus the seeds doesn't stick probably no need oil
I hope your subsequent attempts were successful. My first attempt was a fail. I'm trying to figure out what happened. I think I didn't boil them long enough because they were still doughy after baking. I agree the flavor was good though. If you have tips, I'd love to hear them!
I'm scratching my head trying to figure out why it did not work for some people, presuming they have followed all the steps. Give it another go and let me know X
It’s very unlikely you need 2 cups of water no matter what kind of almond flour you use. Add in the liquid very slowly and make sure it passes the crack test. Also don’t leave it to rest for more than half and hour as the dough might expand too much and become fragile.
I don't like the artificial sugar, but will use the organic cane sugar instead. This recipe is looking very good and very yummy. Thank you so much for sharing.
Not sure that one would call stevia an "artificial" sweetener, as it is an extract from a natural source. Not unlike cane sugar, which is also an extract from a natural source
@@k.r.fonsecadasilva4860 they came out delicious. I even added dry cranberries but instead of mix it in the dough I will add as a topping I added mix keto jam it was yummy and my son loved it too
Hey! So I’ve been seeing that a lot of brands are coming up with soft baked goods that have: chia seeds, apple cider vinegar and inulin. For example Good to Go. I was wondering if you could maybe toy around with those ingredients when baking to see if you crack a new code
Ok, these look amazing; I will have to try them! I need to know though, will this recipe (or any of your other bread recipes) work with a bread machine?
Clearly I used the wrong type of almond meal, because mine fell apart while boiling. Can you provide a link to the exact almond meal that you used? I love your recipes, and I'm looking forward to making them correctly.
You can find the almond meal via my Amazon shops (link in description under the video). But if it falls apart the dough might need more kneading. Make sure it passes the "crack test". Also boil/bake them shortly after the resting time. If you leave the dough resting for too long (more than an hour) it has the tendency to expand and become fragile.
I wanted these so bad but they came apart when I put them in the pot. I don’t know if they were too wet or because of the skin but I’m so disappointed. All your recipes are amazing. 😭 what can I do?
I think she posted a reply to this...if you are using almond meal.in the US, some varieties include the skin of the almond, which affects the ability of the dough to adhere to itself. There is a particular type of almond meal you have to use, maybe that was your problem?
IMPORTANT NOTE:
If you’re in the US or regions that ground almonds contain skin (unbalanced) then make sure you use REGULAR BLANCHED ALMOND FLOUR (finer in texture) instead. Having read some viewers feedback, I think the extra fibre from the almond skin may prevent the dough from combining properly.
Ground almonds in the UK is almost always blanched. So unless you can find the same type (see in my video), stick with the regular almond flour (blanched). Then it should work fine. Hope this makes sense. Compatibility of products from different parts of the world is always challenging when it comes to recipes. I’m learning as I go and I’m really grateful for your comments. X
@xiomara arias Parchment paper is always a safe bet!
We could also blitz some blanched whole almonds to a meal consistency instead of using finely ground for a better texture, right? Wouldn't using the blanched almond flour make a really heavy bagel? Yours look so nicely moist and almost fluffy.
@@bfranklin1052 I used Costco finely ground almond flour (blanched) and the texture was very nice, not overly dense.
You are super, thanks for being in touch with the comments and providing additional info. :-)
@@cindymac3718 thanks for your comment I didn’t know whether to use the Costco almond flour or to grind up my own almonds. Your comment saved me some time and stress over whether it would work or not! Thank you!
I made these bagels tonight and they came out beautifully. I used Trader Joe's almond meal which is not blanched but that's what I had and I figured it would be a good experiment. I used a Kitchenaid first then kneaded the heck out of the dough until it resembled Heavenly Fan's and passed the crack test. I tested one bagel in the boiling water first and the surface seemed to be disintegrating so I took it out after 2 minutes, one minute each side. I decreased the heat and the other three were fine one minute each side. The texture is wonderful and they were delicious. Heavenly Fan you are a genius! Can't wait to try your focaccia.
I made 6 instead of 4 . They came out so good! I was making another gluten, vegan free recipe but now love this one better! Thank you for making these great recipes. You are Awesome!
These were delicious I made others that did not come out right but these did and were great. Thank 😊
Thank you for all you do to help us in our kitchens on our journeys. You've helped me so much. Sending you a big hug!!!
I found the bagel video by sheer dumb luck. I have to say I was highly impressed that it wasn't a fathead bagel dough. Having to change my diet in a major way due to being diabetic regular bagels are totally out. I will have to try this recipe. I'm am thankful that you posted this and can't believe a normal almond flour recipe like this exists. Thank you.
Mine turned out great. I was expecting failure reading the comments. I think the key is making sure the liquid is really incorporated into the dough each time you add a little extra. Just keep going and keep testing for cracks. The dough should be smooth and not crack. I used about 1 and a half cups if water. I think you need to give it time and work for it to bind too. Otherwise the water will seep into the cracks and will immediately disintegrate the dough. These took me about two hours to make. I was very patient and it paid off. Thanks Fan!
I'm from New York and grew up eating bagels. These look amazing for Keto!
Thank you so much for all of your hard work and love that goes into your recipes.
Have you tried making it?
Agreed! 😀
omg finally keto bagels, thank you 🥺
Yes, I have seen and tried making "cauliflower' bagels but they are pale in comparison!
Oh my gosh! Bagels and coffee are two of the things I’ve missed the most on this keto/vegan diet! This is a dream come true and I can’t wait to make them. And since I follow you and make most all of your recipes, I have all the ingredients already at hand. I can’t wait to make these and have them for breakfast. Thank you so much, I can’t wait to see what you come up with next. 😎
Thank you Cal, give these bagels ago. Totally worth it x
Definitely!
Did you make it?
I’ve just tried these… a bit too moist/ dense in the middle even though I left them in the oven a bit longer
Maybe I boiled them for too long ?
Anyway, they are still very delicious… I will slice and toast them in the AirFryer and have them with my fav salmon, avo and cream cheese 😍
Thanks for sharing your recipe Fan 🌸
How satisfying they look and sound. But your face when you bit into it says it all. Can’t wait to try them!
Can’t wait to try to make it another brilliant recipes you have been created. We have been eating your focaccia recipes for over 2 months now my husband and kids love it so much. Thank you x
You'll love these bagels x
I tried again this morning and wow, yum! They worked out much better. I realized one of the problems I had the first time round was I don’t think I ground my flax seeds fine enough. My dough was a much nicer texture and resembled yours much more. I still lost a bit of two bagels in the boiling, but not enough to complain about! 😊 I’m so happy with final product! Thanks Fan! ❤️
Have made again. They didnt sink, so i boiled them for 4 mins on each side. Very gooey, had to pat off with paper towel. I got them in oven. Let them dry in oven before I oiled them. Baked them for the full 30 mins. Tasted great but looked horrible. I Will Try Again!
It’s so soothing listening to you talk. Can’t wait to try this recipe, thank you.
WoW this is beautiful, can’t wait to make them, they are ❤thank you very much for sharing this recipe
I just made them and they are baking as I type this. I used black sesame and onion flakes. Cant wait to try!
These look amazing. I think they may make awesome pretzels too...I will try and see.
Making it now! I have faith that this taste more real🙌🏼
Enjoy x
Omg! I love it!!! It’s heavenly
Hi from Rio de Janeiro, Brazil 🌊🌴🌳🌅☀️🇧🇷
Please, share your experience with us!
I made this but turned out when inside the oven the dough collapsed and it became flat. I don’t know what did I do wrong. 🤔
I don’t know how I missed this video. I have to make these! Thank you for making a recipe that the bagels are truly bagels - boiled and then baked
And I’m really thrilled that you listed not only the ingredients, but also the directions!!!
Wow! These look incredible! Can't wait to make these!
Amazing! No more Einstein bagels for me! So thankful for this Fan.
Bagel w/ cream cheese & roast red pepper used to be my fave...would love to have that again!
I love bagels thank u sooo much for this recipe I will be making these!! Reg bagels are super high in carbs!! Now I can eat then again 🤗🤗🤗😍😍
Thanks so much for this. You understood the key to bagels and that is boiling them in water! Mazel Tov! 🙂
Very lovely :-),
1- Can I use sesame flour instead of almond flour , as I can transfer the sesame to flour with the control over its fineness ?
2 - can use this method as in boiling then backing in any bakery recipes such as breads or biscuits ?
Big love from iraq
Already wrote the recipe down on my keto notebook. Thank you 🙏
So organised! Hope you enjoy these yummy bagels x
I love yeast breads...i love bagels too. Can't wait to make.
Definitely try it tomorrow. Thanks for sharing fan. I am sure it is just as delicious as your Almond Bun 👍👍
Hi from Rio de Janeiro, Brazil 🌊🌴🌳🌅☀️🇧🇷
Please, come back to share your experience!
Best ever looking begels.
Thank you Fan! I am making these today and I am really excited about the recipe because I have not had a bagel in years. Thank you again!💗🌸💗
Enjoy it Joee, these bagels are so good! x
Hi from Rio de Janeiro, Brazil 🌊🌴🌳🌅☀️🇧🇷
Please, come back to share your experience!
Oh Fan, you did it again🥰 These look amazing! Thank-you so much. Can’t wait to try this one❤️‼️❤️
Thank you for your bagel recipe and video. I'm eager to try them and share the recipe!
Thank you! Go make these bagels! :)) x
Oh my goodness Fan! How beautiful do your bagels look!? Yummy!!
I'm very keen to try this recipe. 😋
I enjoy your videos. Many thanks!
Thank you. Making the bagels now 😁, about to boil them.... can't wait to taste them 😋😋😋
So exciting! x
Hi from Rio de Janeiro, Brazil 🌊🌴🌳🌅☀️🇧🇷
Please, come back to share your experience!
@@k.r.fonsecadasilva4860I have missed bagels for a while. Now I can have them again. The taste is wonderful with cream cheese 😋😋,really really loved them ❤❤. Will make again soon 😀
Ooohhhhh iiiiiiii did it 🥳🥳🥳🥳🥳🥳tastes great thank u ...thank u ....thank u ....all the way from egypt 🇪🇬🇪🇬🇪🇬🇪🇬🇪🇬
I can't wait to try to make these. I created a super nutritious high protein bagel recipe at the start of Covid with lentils, quinoa, and oatmeal - best bagels ever . But my body rejects gluten, so I sadly have to give up bagels...until now! I am not vegan but I also react to eggs so it is really a gift to have your beautiful recipes of egg free products. Thank you SO much! I am hoping to move away from Almonds and try other nutmeals since I also have a milder reaction to almonds.
I already made them twice and holy sh.. they are amazing. Thanks for the recipe! First time I messed it up a little because cooking them for 2-3 minutes was WAY too long for me. They came out too soft and had started to dissolve into the water. I still baked them and they were actually delicious, but very flat. This time I only let them cook for 30-45s each side, which was perfect.
I regularly bake all kinds of keto bread but this was the best "real" dough-like keto dough I ever used, so smooth and great to handle.
Oh, only one thing confused me: psyllium husks vs. psyllium husk powder. You say and write powder, but in the video it looks like whole psyllium husks. Or are they completely interchangable at the same weight? I went with whole husks and it was perfect!
Wonderful to hear your bagel success! Practice makes perfect. As for psyllium husk, the one I'm using has the texture of light breadcrumbs (amzn.to/316cJr5). And as far as I'm concerned it's interchangeable as the powder ones I also use. However, there are types out there that may not be made for cooking but as supplements. And I hear viewers having issue with those. So just bear that in mind
Can you tell me what type of almond meal or flour you used? I'm starting to think this may be the problem with my dense bagels. As far as I know, here in the US, there's almond meal which contains the skins and blanched almond flour which is finely ground. Fan's looked like blanched almond meal which I dont think is available here.
@@karenn993 Yeah sadly the whole almond flour/meal terminologies can get really confusing especially internationally. If your bagels are too dense I'm pretty sure it's because of the almond flour. And you're right, I used finely ground, blanched almonds for these bagels - which might go by blanched almond meal in the US. I'm from Germany and that stuff is available at every grocery store, while almond flour is still kinda "exotic", hard to find and way more expensive. Definitely sucks if you can't find the right product for the bagels, but on the other hand it's really easy to make it yourself! Just throw some blanched almonds into a blender/food processor etc. :)
@@incu01 You are so kind to respond to my questions and I thank you! I'm thinking using regular almond meal might be my best bet. Besides buying blanched almonds and grinding myself would be expensive.
@@karenn993 hi Karen, the best way to make your own almond flour is to blanch the almonds.
Take the amount of almonds you need and soak them in hot water for 10 minutes. Then take the skin off one by one (this is the boring part). let them to cool and use them the next day.
Bring it To the oven for 5 min at 170 C to be sure they are DRY.
Once ready, blend them until have fine a texture flour.
NOTE: don’t over mix otherwise will turn into almond butter.
To have a better result, sift it into a pot to make finer.
Cheers
You are the BEST. ❤
You are amazing, I can’t wait to do it. Thank you so much for sharing it looks yummy
Looks absolutely delicious! Will definitely be trying to make these! Thanks for sharing!
Thank you! They look spectacular! 🥯
Look lovely, cannot wait to try ❤️
I made them once it was almost amazing it was a little bit moist
But I add half of the amount o psyllium husk and some grams of guar gum to replace the missing psyllium
But I will try them again
Plus the seeds doesn't stick probably no need oil
They look delicious and I look forward to trying them! Thanks for the recipe.
Th best keto bagel i ve seen so far.
That crunch!
Perfection as always❤
Fan your a star.👍👍👍👍
Wow I love it vegan bagel no flour 👌👌👌👌👌👌👏👏♥️♥️♥️♥️
Thanks so much for sharing God bless you 🙏🌹🌹🌹🌹🌹🌹
These look amazing. can't wait to try them.
Oh Fan! Thank you! I CAN have bagels on Keto! Woo hoo!
Oh wow! Can't wait to try these!!!
Omg 😳 thank you so much for creating this awesome recipe I love it 😻
Thank you Evelyn. You'll love these bagels X
Loved the flavor! Keep up the good work. I will try again to get the dough right. Practice makes perfect (or at least better)!! ❤️
I hope your subsequent attempts were successful. My first attempt was a fail. I'm trying to figure out what happened. I think I didn't boil them long enough because they were still doughy after baking. I agree the flavor was good though. If you have tips, I'd love to hear them!
These are number 1 bagels for me Thank you 😊
Love all your videos & recipes. Thanks for all your inspiring sharing.
Thanks for a great video! Can’t wait to try these!❤️
I love poppy seeds too! Thanks for the recipe
So excited to try his recipe
🤯 wootwoot....making it this weekend. Thank you!! 🥰
I CAN'T WAIT TO TRY!
They look absolutely delicious !
can't wait to try!!!
I did use finely ground. I will try again
I'm scratching my head trying to figure out why it did not work for some people, presuming they have followed all the steps. Give it another go and let me know X
Your videos are too long for me, but I just love your voice and recipes. Thank you.
Quite a process but they look delicious. Thank you for sharing.
It took the whole 2 cup of hot water for mine. Im sure the brands of dry ingredients make a difference. Great!
It’s very unlikely you need 2 cups of water no matter what kind of almond flour you use. Add in the liquid very slowly and make sure it passes the crack test. Also don’t leave it to rest for more than half and hour as the dough might expand too much and become fragile.
They look fantastic!
Thank you kindly.
❤amazing
Thank you! they look wonderful
Fan, I’m your best fan. Tks. Finally BAGELS 👍💞
Thank you sweetie! Try these bagels, they're so good X
Look amazing!!! Have to give it a go👌🏽
Yes keto vegan bagels❣️
I don't like the artificial sugar, but will use the organic cane sugar instead. This recipe is looking very good and very yummy. Thank you so much for sharing.
Not sure that one would call stevia an "artificial" sweetener, as it is an extract from a natural source. Not unlike cane sugar, which is also an extract from a natural source
I will have to try these
Lovely recipe 🌸 can you share the macros for this recipe please? Thanks in advance ❤️
I am going to make it now
Hi from Rio de Janeiro, Brazil 🌊🌴🌳🌅☀️🇧🇷
Please, come back to share your experience!
@@k.r.fonsecadasilva4860 they came out delicious. I even added dry cranberries but instead of mix it in the dough I will add as a topping I added mix keto jam it was yummy and my son loved it too
@@evelyncruz5407 Thank You for sharing your experiences with all of us!!!! 💛💖💙🧡💜💗💚💟💓
You are amazing!!
Thanks for you❤️❤️
Perfect bagel ❤️👍
I bet would also make great Pretzels :)
They look soooooo good
Looks great!
WOW. They look really nice!
Hey! So I’ve been seeing that a lot of brands are coming up with soft baked goods that have: chia seeds, apple cider vinegar and inulin. For example Good to Go. I was wondering if you could maybe toy around with those ingredients when baking to see if you crack a new code
حبيت طريقتك واسلوبك وشكرا من القلب 💗
Ok, these look amazing; I will have to try them! I need to know though, will this recipe (or any of your other bread recipes) work with a bread machine?
Amazing sounding
Thumbs up.. Shared. Thank you. It's barbarian to eat a bagel untoasted, but you know, to each their own.
Haha, I'm a flawed human being.
Do you like poppy seeds?
Very enjoyable to learnt all the healthy receipts you are sharing.
Thank you!
Getting from a happy Subscriber!
Edith... Singapore.
⚘⚘⚘🌈
thanks for this amazing recipe. Can I replace the almond flour with coconut flour or okra flour pls
Clearly I used the wrong type of almond meal, because mine fell apart while boiling. Can you provide a link to the exact almond meal that you used? I love your recipes, and I'm looking forward to making them correctly.
You can find the almond meal via my Amazon shops (link in description under the video). But if it falls apart the dough might need more kneading. Make sure it passes the "crack test". Also boil/bake them shortly after the resting time. If you leave the dough resting for too long (more than an hour) it has the tendency to expand and become fragile.
I wanted these so bad but they came apart when I put them in the pot. I don’t know if they were too wet or because of the skin but I’m so disappointed. All your recipes are amazing. 😭 what can I do?
I think she posted a reply to this...if you are using almond meal.in the US, some varieties include the skin of the almond, which affects the ability of the dough to adhere to itself. There is a particular type of almond meal you have to use, maybe that was your problem?
I love dem bagels with vegan smoked salmon and vegan cream cheese with vegan butter. Mmmmm vegan
Can we have more boiled and baked recipes for breads, buns...Thank you.🙏