Fast Metabolism Bagels

Phase 1 | Serves 6
Prep time: 10 minutes | Total time: 30 minutes

Ingredients

1 1/2 cups baking mix
1 1/2 teaspoons instant (rapid-rise) yeast
1/4 teaspoon sea salt
5 large egg whites

Toppings (optional):
Poppy seeds
Sesame seeds
Coarse sea salt
Dried minced onion
Dried minced garlic
Everything bagel seasoning
*Cinnamon crunch (see Note)

Directions

  1. Combine the baking mix, yeast, and salt in a mixing bowl. Add the egg whites. Beat 3 minutes with an electric mixer on medium speed.

  2. If you’re adding toppings, you can sprinkle a bit of them into the bottom of a nonstick bagel/doughnut pan (except for cinnamon crunch). Divide the batter among the pan’s rings to make 6 bagels. Use a spoon to place the batter evenly around each ring without covering the spot for the hole. Sprinkle with toppings. Let the batter sit for 10 to 20 minutes while you preheat the oven to 350 degrees. (This helps the batter rise and absorb moisture.)

  3. Bake in the upper third of the oven for 8 to 10 minutes, or just until the edges are beginning to turn golden and a toothpick inserted into a bagel comes out clean. Don’t overbake. Cool in the pan for 10 minutes, and then remove the bagels to a wire rack to cool completely before slicing.

*Note: For cinnamon crunch bagels, combine 3 tablespoons birch xylitol with 2 teaspoons cinnamon. Sprinkle this on top of the batter in the bagel pan before baking.

 

Phase 3 | Makes 8
Prep time: 10 minutes | Total time: 30 minutes


Ingredients

2 cups baking mix
2 teaspoons instant (rapid-rise) yeast
1/4 teaspoon sea salt
2 large eggs
3 tablespoons coconut oil 
3 tablespoons warm water 

Toppings (optional):
Poppy seeds
Sesame seeds
Coarse sea salt
Dried minced onion
Dried minced garlic
Everything bagel seasoning
*Cinnamon crunch (see Note)

Directions

  1. Combine the baking mix, yeast, and salt in a mixing bowl. Add the eggs, coconut oil, and water. Beat 3 minutes with an electric mixer on medium speed.

  2. If you’re adding toppings, you can sprinkle a bit of them into the bottom of a nonstick bagel/doughnut pan (except for cinnamon crunch). Divide the batter among the pan’s rings to make 8 bagels. Use a spoon to place the batter evenly around each ring without covering the spot for the hole. Sprinkle with toppings. Let the batter sit for 10 to 20 minutes while you preheat the oven to 350 degrees. (This helps the batter rise and absorb moisture.)

  3. Bake in the upper third of the oven for 10 minutes, or just until the edges are beginning to turn golden and a toothpick inserted into a bagel comes out clean. Don’t overbake. Cool in the pan for 10 minutes, and then remove the bagels to a wire rack to cool completely before slicing.

*Note: For cinnamon crunch bagels, combine 3 tablespoons birch xylitol with 2 teaspoons cinnamon. Sprinkle this on top of the batter in the bagel pan before baking – or, instead, you can brush the freshly baked bagels with melted coconut oil and roll them in the cinnamon xylitol.







Categories
FAST METABOLISM DIET METABOLISM REVOLUTION FAST METABOLISM CLEANSE FAST METABOLISM FOOD RX THE BURN MAINTENANCE