3 Cups white spelt flour
3/4 Tsp pink Himalayan sea salt
1/2 Tsp onion powder
1 Cup sparkling spring water
1 Tbsp sea moss gel
2 – 3 Tbsp agave
1/2 Tsp baking soda (optional)
Spring water, for boiling bagels
*if not using baking soda add 4 Tbsp of garbanzo bean flour*
In a bowl, add spelt flour, sea salt, onion powder and baking soda and mix well. Add agave and sea moss gel and mix to combine. Slowly pour sparkling water into the dry mix about 1/2 cup at a time an mix until the dough forms a ball and is a little tacky but not sticking to your hand. If dough is sticking to your hand add a little flour and knead. Knead dough for about 2 minutes and cover with either a wet paper towel or plastic wrap and let sit for 30 minutes. While dough rests, boil water in a stock pot. Divide dough into 5 equal parts and mold into a circular shape. Press down dough pieces to flatten and poke a hole through the center with your finger. Stretch the hole in the middle and mold your dough in to a bagel shape. Drop the pieces into the hot water and let cook for 5 minutes. Spray a cookie sheet with grapeseed oil and place bagels on it. Heat over to 425 degrees Fahrenheit and bake for 20 minutes. Once done, let cool for 5 to 7 minutes before slicing and eating. Feel free to slap on some strawberry jam!
**If adding topping such as sesame seeds, onion flakes, etc. take bagels out of the oven after 15 minutes, add toppings to top and place back in to bake.