Welcome to Your 5 Discard Diva Low Carb High-Protein Flagels

MAXIMISE YOUR LOW CARB SOURDOUGH DISCARD (Almond Flour & Coconut Flour):

Adding Dry and Wet Ingredients To Your Biscuits

Adding Dry Ingredients

After chilling your biscuit dough in the refrigerator for 30-60 minutes, gently fold in the dry ingredients without overmixing. Divide the dough into 6 equal portions and roll each into a ball. Slightly flatten each ball into a hockey-puck shape and place on parchment paper. Brush with whisked egg wash and add optional toppings (pressing larger seasonings like onion flakes into the dough). For better topping adherence, you can lightly spray the biscuits with oil. Bake for 25-30 minutes until golden, then immediately transfer to a cooling rack.

Adding Wet Ingredients

The process for wet ingredients is similar, but requires using a silicone mold of choice, such as a muffin, brownie, or bun mold to maintain the biscuit shape during baking. Silicone works best as wheat-free doughs tend to stick to traditional metal pans even when oiled, and silicone is easier to use than parchment paper.

5 DELICIOUS WAYS TO USE YOUR LOW CARB SOURDOUGH DISCARD FOR FLAGELS:

Basic Process Overview

You start with the Basic Low Carb High Protein Sourdough Discard Flagel Dough. For sweet flagels, add powdered sweetener to the dough. Shape into bagel rounds that will naturally expand and flatten into flagels during baking. Serve with appropriate toppings.

Basic Flagel Dough Recipe (Foundation for All Flagels)

Makes 6 Flagels

Equipment Needed:

• Mini mixer or blender
• Large mixing bowl
• Rubber Spatula
• Small bowl for egg wash
• Pastry brush
• Cooling rack
• Parchment paper
• Large baking pan

SILICONE MUFFIN TOP MOLD (AMAZON USA)

SILICONE MUFFIN TOP MOLD (AMAZON CANADA)

Ingredients

• 1 cup 4% fat cottage cheese
• 2 eggs
• 2 teaspoons apple cider vinegar (optional)
• ½ cup living starter (Almond Flour + Coconut Flour or Gluten-Free Biome Boss ™)
• 2 1/2 cups extra fine or sifted almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed for any addition of wet ingredients like pumpkin puree, etc.)
• 1 teaspoon salt
• 2 tsps or 1 tablespoon baking powder (add more when adding heavy ingredients)
• 1/4 to 1/2 cup powdered sweetener (optional for sweet flagels)
• 1 egg (for egg wash)
• Toppings (optional): Everything But the Bagel seasoning, sesame seeds, poppy seeds, coarse salt, garlic flakes, etc.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mini mixer or blender combine the cottage cheese, eggs and apple cider vinegar.
3. Transfer to a large mixing bowl.
4. To the mixing bowl add ½ cup Sinless Sourdough living starter.
5. Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly. That’s perfect. Do not add water.
6. Add almond flour, psyllium, salt and baking powder. Mix into a moist dough.
7. If the dough is too wet add one tbsp at a time of psyllium.
8. If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
9. Shape moist dough into a ball, pulling in all pieces.
10. Cover the bowl with a clean dish towel.
11. Refrigerate, letting the dough stiffen for 30 to 60 minutes.
12. The dough will now be firmer and will hold together when moulded.
13. Divide the dough into 6 equal portions.
14. Shape each portion into a round, flat disc about 3 inches wide. Press your thumb through the centre to create a hole, then gently work your fingers around the hole to widen it to about 1 inch in diameter, ensuring the dough is evenly distributed around the opening.
15. Place the shaped bagels on the parchment-lined baking sheet, leaving space between them as they will expand and flatten into flagels.
16. Whisk the egg. Brush egg wash on top of each bagel.
17. If desired, sprinkle your choice of toppings such as Everything But the Bagel seasoning, sesame seeds, poppy seeds, or coarse salt on top of the egg wash.
18. Bake for 20-25 minutes or until golden and flattened.
19. Remove from oven. Keep the oven on.
20. Flip each flagel over.
21. Return to oven and bake another 8-12 minutes until both sides are golden and toasted.
22. Remove from oven.
23. Set on cooling rack and let cool.
24. Enjoy your flagels!

Nutritional Values Per Flagel (Based on 6)

• Calories: 289.17 kcal
• Protein: 13.35g
• Fat: 20.67g
• Total Carbs: 12.05g
• Fibre: 7.84g
• Net Carbs: 4.72g

Note: Please note that these nutritional values do not include any toppings and are estimates based on average ingredient measurements and general nutritional information. The actual values may vary depending on the specific brands of ingredients used, variations in serving sizes, and exact measurements. Use these values as a guide only, and for the most accurate nutritional information, it’s recommended to refer to the packaging of the ingredients you’re using.

Pro Tips

• Heart-Smart Option: Swap 4% cottage cheese with fat-free cottage cheese plus 2 to 3 tablespoons of avocado or olive oil
• Less Tang For Savoury Options: Add 2 to 3 tbsp powdered sweetener to dough
• Fresh Twist: Add fresh lemon juice to add citrus tanginess to dough (blueberry and lemon flagels for example)
• Flavour Boost: Add a tablespoon of nutritional yeast for umami depth and roundness of flavour

Topping Variations 

1. Chia, Hemp, and Pumpkin Seed Mix

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 2 tablespoons chia seeds
• 2 tablespoons hemp seeds
• 2 tablespoons pumpkin seeds
• ½ teaspoon flaky sea salt

1. Prepare the base dough according to the main recipe.
2. In a small bowl, combine the chia seeds, hemp seeds, pumpkin seeds, and sea salt.
3. After brushing the shaped flagels with egg wash, generously sprinkle the seed mixture on top, gently pressing the seeds into the dough.
4. Bake according to the main instructions.

2. Garlic Herb Parmigiano

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 2 cup freshly grated Parmigiano cheese
• 1 tablespoon garlic powder
• 1 tablespoon dried Italian herbs (combination of oregano, basil, and thyme)
• ½ teaspoon flaky sea salt
• Optional: 1 teaspoon dried minced garlic for extra flavor

1. Prepare the base dough according to the main recipe.
2. In a small bowl, combine the Parmesan cheese, garlic powder, Italian herbs, and sea salt.
3. After brushing the shaped flagels with egg wash, generously sprinkle the herb and cheese mixture on top. Press it into the dough.
4. Bake according to the main instructions.

3. Cinnamon Sugar Almond Crunch

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1/4 cup powdered monk fruit sweetener
• 1 to 2 tablespoons ground cinnamon
• 1/4 cup almond slices
• ¼ teaspoon freshly ground nutmeg for added warmth (optional)

1. Prepare the base dough according to the main recipe.
2. In a small bowl, combine the sweetener, cinnamon, and nutmeg.
3. After brushing the shaped flagels with egg wash, generously sprinkle the cinnamon-almond mixture on top.
4. Add almond slices.  Press them into the dough.
5. Bake according to the main instructions.

4. Everything Bagel Seasoning Upgrade1 tablespoon white sesame seeds

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 tablespoon black sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 1 teaspoon flaky sea salt
• ½ teaspoon caraway seeds for added complexity (optional)

1. Prepare the base dough according to the main recipe.
2. In a small bowl, combine all the seasoning ingredients.
3. After brushing the shaped flagels with egg wash, generously sprinkle the everything bagel seasoning on top.
4. Bake according to the main instructions.

5. Spicy Jalapeño Cheddar

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 2 cup shredded sharp cheddar cheese
• 1-2 fresh jalapeños, thinly sliced (remove seeds for less heat if desired)
• ½ teaspoon garlic powder
• Freshly ground black pepper
• ¼ teaspoon cayenne pepper for extra heat (optional)

1. Prepare the base dough according to the main recipe.
2. After brushing the shaped flagels with egg wash, sprinkle each with a portion of the shredded cheddar.
3. Arrange jalapeño slices on top of the cheese.
4. Dust lightly with garlic powder and black pepper and cayenne (if desired)
5. Bake according to the main instructions.

Important Notes:

• Silicone muffin top mold works best for easy removal of the flagels.
• Remove flagels from the silicon mold to cool.
• These flagels are best served fresh but can be stored in an airtight container in the refrigerator

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