Ingredients:

  • 5 Tbsp (45 g) Psyllium Husk Powder (fine powder)
  • 1 ½ cups (180 g) Finely Ground Almond Flour (superfine)
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (5 g) Fine Sea Salt
  • 4 Large Egg Whites (room temperature)
  • 1 tsp (5 ml) Apple Cider Vinegar (ACV)
  • 1 cup (240 ml) Boiling Water (rapidly boiling)
  • 1 Egg Yolk (for wash, mixed with 1 tsp water)
  • 1 Tbsp (15 g) Sesame, Poppy, or Everything Bagel Seasoning

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Place water on the stove to boil just before starting the mixing process.
  2. Combine all dry ingredients: In the large mixing bowl, thoroughly whisk together the psyllium husk powder, almond flour, baking powder, and salt. Whisk for at least 30 seconds to ensure the psyllium is perfectly integrated.
  3. Add Wet Ingredients: Add the four room-temperature egg whites and the apple cider vinegar to the dry mixture. Start mixing slowly using a mixer or sturdy spoon.
  4. Add Boiling Water (Crucial Step): As soon as the water reaches a rapid boil, immediately pour the entire cup of water into the mixing bowl.
  5. Mix Vigorously: Increase mixer speed to medium-high (or mix very rapidly by hand) for exactly 30–60 seconds, until the dough comes together into a cohesive, sticky, gelatinous ball. Stop mixing immediately once combined.
  6. Divide Dough: Quickly divide the dough into 8 equal portions. Moisten your hands with water (the dough is sticky!) and roll each portion into a smooth ball.
  7. Shape and Top: Place the balls onto the prepared baking sheet, leaving about 2 inches (5 cm) between them. Brush the tops of the buns with the egg wash (yolk mixed with water) and sprinkle immediately with your chosen seeds or seasoning.
  8. Bake: Bake for 30–35 minutes, or until the buns are deeply golden brown and feel firm to the touch. They should sound slightly hollow when tapped on the bottom.
  9. Cool Completely: Transfer the buns to a wire rack. Let them cool for at least 1 hour before slicing or eating, as cooling allows the internal structure to fully set.