Sola Bagel Recipe

Ingredients

Dry

•1 ¼ cups vital wheat gluten (150 g)

•¾ cup oat fiber (70 g)

•⅓ cup golden psyllium husk powder (40 g)

•2 tbsp inulin powder (optional but very Sola-like texture)

•1 tbsp baking powder

•1 tsp salt

•1 tbsp granulated monk fruit or erythritol (optional)

Wet

•1 cup warm water

•1 tbsp apple cider vinegar

•1 egg white

For boiling

•Large pot of water

•1 tbsp baking soda

Optional toppings

•Everything bagel seasoning

•Sesame seeds

•Poppy seeds

Directions

1. Mix dry ingredients

In a bowl combine:

•vital wheat gluten

•oat fiber

•psyllium husk powder

•inulin

•baking powder

•salt

•sweetener

Whisk well to distribute the psyllium.

⸻

2. Add wet ingredients

Add:

•warm water

•egg white

•apple cider vinegar

Mix until a dough forms.

Let it sit 2 minutes so the psyllium hydrates.

⸻

3. Knead

Knead for 2–3 minutes until elastic.

If sticky:

•add 1–2 tbsp oat fiber

If dry:

•add 1 tsp water

⸻

4. Shape

Divide into 6 balls.

Roll into ropes and connect ends to form bagels.

⸻

5. Boil (essential for real bagel texture)

Bring water to boil and add baking soda.

Boil bagels:

•30 seconds each side

Place on parchment-lined tray.

⸻

6. Add toppings

Brush with a little egg white and sprinkle toppings.

⸻

7. Bake

Bake at 375°F (190°C)

25–30 minutes

Until firm and browned.

Let cool 20 minutes before slicing.

Notes

Nutrition (per bagel approx)

•Fiber: 21–22g

•Protein: 16g

•Net carbs: 3–4g

•Calories: ~140

If they come out too dense:

Next batch:

•reduce psyllium by 1 tbsp

•add 2 tbsp Greek yogurt