- 1 1/2 cups buckwheat flour
- 1/2 cup potato starch (not potato flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (Hain brand is grain-free)
- 1/2 cup + 3 tbsp milk (or milk substitute)
- 1 egg
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Preheat oven to 350 degrees. Fill a large pot with water and bring to a boil.
- While you're waiting for the water to boil, whisk together your buckwheat flour, potato starch, baking soda and baking powder together in a large bowl.
- Add milk, egg, olive oil, and apple cider vinegar. Bring wet and dry ingredients together with a fork and then work through by hand until dough forms. Dough will be very sticky. Scrape dough off hands and let sit for 5 minutes. Wash Hands.
- Shape dough into a square on a parchment paper lined baking sheet. (You can lightly dust your dough with potato starch if you find the dough too sticky) Use a knife to cut into 4 pieces as pictured above.
- Gently roll each piece out to measure about 5 inches or so. Then shape each piece into a donut, using a touch of water to mend and pinch together to become seamless.
- Then carefully drop two of your bagels into the boiling water. I use a slotted spatula to lower them in. They will rise to the top in about 45 seconds or so. Gently turn the bagels over after 1 minute and 30 seconds. Let them cook on the other side for the same amount of time, then retrieve them from the water with your slotted spatula and place them on a parchment paper lined baking sheet. Repeat with the second batch. Then sprinkle sesame seeds, poppy seeds or desired toppings over bagels.
- Bake at 375 degrees for about 25 minutes. (Make sure the oven has been preheated). Let bagels cool ten minutes then place them on a cooling rack. Cut in half and toast if desired, then smear with butter, cream cheese, or favorite topping. Serve and enjoy! (Make sure to store leftover bagels in an airtight container to retain freshness and proper texture).