Make the batter

1. Preheat the oven to 350 F (180 C).  Line 2 baking sheets with silicone baking mats or parchment

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   .
2. Blend up all the ingredients except the topping in a food processor

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   or blender until smooth.

Form the bagels

1. Line 2 baking sheets with silicone baking mats or parchment

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   . Scoop the batter into the pastry bag (no tip needed) or a ziploc bag.  If you’re using a ziploc, cut a hole about 3/4″ from the end of one of the corners. Pipe a ring of batter onto the baking sheet and then make a second ring right on top the first.
2. Use a wet finger to smooth out the edges of the batter into neat rings.
3. Sprinkle on your favorite seed topping or seasoning if you’d like.  Everything Bagel seasoning is particularly delicious with these bagels!

Baking the bagels

1. Bake the bagels for 22-25 minutes until the batter is set and there is some light browning around the bottom edge.

Directions for freezing the bagels

1. Split: Cool the bagels for a few minutes and then split them horizontally in half.
2. Freeze: Freeze the bagel halves for about an hour. From there, stack 2 halves placed inside out in a freezer bag and freeze until you’re ready to eat a bagel. Placing them cut-sides-out makes them a little easier to pry apart straight from the freezer.
3. Bagels are good toasted straight out of the freezer up to 2 months.  To toast the bagels, place them into a 350F toaster oven or oven for 5-6 minutes.