Gluten-Free Jalapeño Bagels with a Sweet Honey Bath

1.In a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water to create a flax egg. Let it sit for 5 minutes until it thickens.

2.In a large mixing bowl, combine gluten-free all-purpose flour, almond flour, and salt.

3.In a separate bowl, dissolve the dry active yeast and 2 tbsp honey in 1 & 1/2 cups of warm water. Let it sit for about 5 minutes until it becomes frothy.

4.Add the yeast mixture and the flax egg to the dry ingredients. Mix until a dough forms.

5.Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Add a little more gluten-free flour if the dough is too sticky.

6.Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

7.Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

8.In a large pot, bring 8 cups of water to a boil. Add 1 tsp salt, 1 tsp baking soda, and 1 tbsp honey to the boiling water.

9.Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger to form a bagel shape.

10.Carefully drop each bagel into the boiling water, cooking for about 1 minute on each side. Remove with a slotted spoon and place on the prepared baking sheet.

11.Brush the top of each bagel with olive oil. Top with sliced jalapeños, shredded dairy-free cheese, everything bagel seasoning, and sesame seeds as desired.

12.Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

13.Allow the bagels to cool on a wire rack before serving.