These are the best paleo bagels! They taste just like a classic bagel and are nice and firm on the outside, yet light and fluffy on the inside. Made with almond flour and tapioca flour to give them the perfect texture these bagels are great for breakfasts, snacks or meals and they freeze really well too.
Today I am lucky enough to share the paleo bagel recipe (with permission) from my friend, Hayley Ryczek's cookbook, Without Grain and I could not be more excited! Her cookbook is amazing and these bagels are so good, I can't wait for you to try them!
Table of Contents
Why you will love this recipe:
- These healthy bagels taste amazing! Just like regular bakery bagels or New York bagels, and you'd never be able to guess that they are gluten free, dairy free and grain free!
- They have the perfect texture: firm on the outside, yet soft and fluffy on the inside.
- These homemade bagels are surprisingly easy and simple to make and don't require a bread maker, and instead are baked in the oven.
- They freeze really well so I often make a double batch to freeze more for later. They are great for meal prep.
- They are so versatile! Eat them plain, with a little butter or jam or turn them into a pizza or sandwich.
If you love paleo bagels you will also love my paleo bread recipe.
Ingredients and substitutions:
- Almond flour: one of my favourite grain free flours! It's so versatile and has such a delicious flavour. Do not try swapping the almond flour for any other flour. And don't confuse almond flour for almond meal, they are not the same thing and almond meal is too gritty.
- Tapioca starch/ flour: to help give these bagels a nice fluffy texture. Do not try swapping this for any other flours.
- Apple cider vinegar: a key ingredient for any paleo bread recipe to help the bagels rise when they bake and get that great fluffy texture.
- Honey: to give these bagels just hint of natural sweetness while keeping them refined sugar free. You could swap this for maple syrup as well.
- Egg yolk - this is used for the egg wash on these bagels to give them the ultimate texture and that perfect bagel appearance.
- Baking powder - since store bought baking powder is not paleo (since it's made with cornstarch) you will make your own baking powder for these bagels using a combination of baking soda, cream of tartar and arrowroot starch.
- Salt - just a little is all you need to help enhance all the delicious flavours of these bagels!
How to make this recipe:
Step one:
First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step two:
Now, in a large pot over high heat, bring about 4 inches (10 cm) of water to a boil. Add a pinch of sea salt.
Step three:
In a large bowl, combine the flour, starch, salt, and baking powder. Then add the water, vinegar, and honey, and mix well.
Step four:
Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch and roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the baking sheet.
Step five:
Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water for 1 minute (or until they float). Using a slotted spoon, remove them from the water and place them back onto the baking sheet.
Step six:
Bake the boiled bagels for 10 minutes. Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10 minutes.
Step seven:
After baking the bagels for a total of 20 minutes, increase the temperature of the oven to 425°F and bake for 5 additional minutes, or until lightly browned and crispy.
Step eight:
Transfer the bagels to a rack and allow to cool.
Tips and variations:
- These bagels freeze really well so feel free to make a double or triple batch and freeze some for later
- Do not try swapping the flours for this recipe, I can't guarantee that they will work out
- Note that store bought baking powder is not considered paleo which is why I have included a homemade baking powder recipe in the recipe card to use for these bagels
- You can leave these bagels plain or top them with sesame seeds, everything but the bagel seasoning, onion flakes, or another topping of choice!
How to serve:
These bagels are delicious served as is, but they are also great topped with dairy free cream cheese, butter or ghee, coconut oil, or they can be made into a sandwich or pizza bagels!
How to store:
Store these bagels in an airtight container at room temperature for up to 4 days, or in the fridge for up to 2 weeks.
These bagels also freeze really well in a freezer safe bag or container for up to 3 months.
Frequently asked questions:
Yes it is and it would make a great addition to these bagels.
No, this is not a keto bagel recipe or a low carb bagel recipe.
No! Do not try changing or swapping the flours when making these bagels.
No! The flours are very different and these bagels won’t turn out if you try that.
As written this recipe is not vegan, but if you omit the egg wash and use maple syrup to sweeten them then yes this would be a vegan bagel recipe.
Other paleo baked goods you will love:
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!
Recipe
Paleo Bagels
Equipment
- Pot or saucepan
- Large bowl
Ingredients
- 3 cups almond flour
- 1 cup tapioca starch
- 2 teaspoon sea salt
- 2 teaspoon home made baking powder (see recipe below)
- 2/3 cup warm water
- 2 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 egg yolk, beaten
Home Made Baking Powder
- 1 cup cream of tartar
- 1/2 cup baking soda
- 1/2 cup arrowroot starch
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large pot over high heat, bring about 4 inches (10 cm) of water to a boil. Add a pinch of sea salt.
- In a large bowl, combine the flour, starch, salt, and baking powder. Add the water, vinegar, and honey, and mix well.
- Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch and roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the baking sheet.
- Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water for 1 minute (or until they float). Using a slotted spoon, remove them from the water and place them back onto the baking sheet.
- Bake the boiled bagels for 10 minutes. Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10 minutes.
- After baking for a total of 20 minutes, increase the temperature of the oven to 425°F and bake for 5 additional minutes, or until lightly browned and crispy.
- Transfer the bagels to a rack and allow to cool.
Home Made Baking Powder
- Mix the cream of tartar, baking soda and arrowroot starch together and store in an airtight container.
Notes
- Do not try swapping flours for this recipe, the bagels won’t turn out.
- This recipe yields 6 large bagels or 8 smaller bagels.
- Store bought baking powder is not considered paleo which is why I’ve included a homemade baking powder recipe here.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Diane Templeton
What do you think about adding raisins? At what point?
Erin Carter
Hey Veronica!I kept mine in the fridge. I haven't tried leaving them in a cake stand but I wonder if they might get a bit soggy if you try that? Maybe experiment with one first and see how it fairs if you do want to try it.
Veronica Chapas
Hi! Do these bagels need to be stored in the refrigerator? Or can they be left in a covered cake stand?