Recipe Notes:

Psyllium Husk Powder: Make sure to use psyllium husk powder (commonly referred to as “ground psyllium husk,”) not whole psyllium husk. If all you have on-hand is whole psyllium husk, simply blitz the whole psyllium husks in a blender or food processor until ground.

Cooked Bagels Appear Purple In Color: If your bagels look slightly purple, it’s due to the brand of psyllium powder. If this happens, do not worry! The bagels are absolutely fine to eat and will taste just as intended.

Bagel Dough Turned Green In Some Spots: If your cooked bagels have specks of green in them, don’t panic! They’re completely edible and will taste just as intended. Sunflower seeds contain an acid that, when combined with an alkaline baking ingredient like baking soda (which you need to make low carb breads rise), it can turn spots of the dough green.

Net Carbs: Each bagel contains 1.1 grams of net carbs. The optional seasonings and toppings are not included in this amount.

Storage: These nut free bagels are best enjoyed fresh from the oven, but can also be stored at room temperature on a plate covered with a muslin cloth for 2-3 days. For refrigerator storage, store bagels in an airtight container and eat within 5 days. Alternatively, these bagels can be frozen in a freezer bag for up to 1 month. If frozen, thaw in the refrigerator and then reheat in a toaster or oven at 350 degrees until warmed throughout