Why call them bagel tops? Because these bagels are baked from a batter, not a multi-step yeast dough, and their bottoms come out flat, unlike the originals. So we borrowed the name from muffin tops to describe these easy-to-make bagels which great for gluten-free and low-carb diets! If the flat bottoms bother you, slice them off and combine two rounded top sections -- and turn the bottoms into bagel chips.

 

To be honest, these will not pass for the best bagels. They are not as dense and chewy as the real thing. But they do taste good by themselves and hold up bagel fixings quite well.

 

Ingredients

• 4 ounces ground blanched almonds or almond meal -- approximately 1 cup
• 5 tablespoons ThickenThin not/Cereal thickener
• 1/2 cup dried egg white (Just Whites or other brand)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk ricotta cheese
• 2 egg whites

   

• Topping
• 1 tablespoon dried onion flakes
• 1 tablespoon water
• 1/2 teaspoon vegetable oil
• 1 teaspoon poppy seeds, optional

   

Directions

Makes twelve bagels.

Preheat oven to 375 degrees F. Grease a cookie sheet or cover it with parchment.

1. Combine the topping ingredients and reserve.

2. Prepare batter by first combining the dry ingredients, then separately the wet ingredients. Stir them together until completely moistened into a very thick batter.

3. Spread circles of batter in prepared pan. Poke hole in center. Cover with topping.

4. Bake in upper section of oven (for better browning) for 20-30 minutes until top is browned. Remove from pan or parchment while still warm to prevent sticking. Serve immediately, or else toast them before serving for a fresh-baked texture.

Note: these bagels freeze beautifully.

Nutrition

Nutrition (per bagel, as calculated by Mastercook): 120 calories; 8g fat (of which 2g is saturated); 4g carb (of which 2g is fiber); 10g protein. Each bagel also provides 13% of the daily calcium requirement.