- In a bowl add water, oil, yeast, psyllium husk and 1 Tbsp sugar. Mix well and allow to stand for 5 minutes, until thickened.
- In another bowl combine low protein flour, cheddar style shreds, onion, and parsley; and make a small well in the middle.
- Add psyllium husk mixture to the low protein flour. Combine using your hands until a dough forms.
- Knead dough for 3–5 minutes in the bowl. Cover with plastic wrap, and leave to proof for 30 minutes.
- Once rested for 30 minutes, divide dough into four parts.
- Shape each dough section into a flattened ball. Take a wooden spoon and use the handle to make a hole in the middle of each. Slip the wooden spoon handle into each bagel hole, then twirl the dough around the spoon handle to make a hole about an inch wide.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Bring a large pot of water to a boil; and add the remaining sugar.
- Place the bagels into the boiling water. Cook for 1–2 minutes, turning each over in the water until they have puffed slightly and an outer layer has formed.
- Remove the bagels from the water using a slotted spoon, draining off any excess water. Place on the baking sheet.
- Bake in the preheated oven for 25 minutes, or until bagels are browned and crisp. The bases should sound hollow when tapped.
- Cool on a wire rack before serving.
Nutrition Info Per Serving (1 bagel):
Calories: 340 | Protein: 0.7 gPhenylalanine: 33 m