These are the best paleo bagels! They taste just like the real thing 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 best texture these bagels are perfect for breakfasts, snacks or meals and freeze really well.
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!
Why you will love this recipe:
- These 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.
- If you are used to paleo baking I bet you already have all the ingredients to make these bagels in your pantry.
- 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.
- These homemade bagels are made with no yeast, no cassava flour, no yogurt and no refined sugar.
- If you love these paleo bagels you will also love this paleo bread recipe.
Key ingredients and substitutions:
The full ingredient list is in the recipe card, but some of the ingredient highlights include:
- Almond flour: one of my favourite grain free flours! It's so versatile and is high in fiber, full of healthy fats and higher in protein than most grain based flours. Do not try swapping the almond flour for any other flour. Do not try and use almond meal for these bagels either. You can find almond flour in the gluten free section of most grocery stores.
- 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 them 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.
How to make this recipe:
First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
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.
In a large bowl, combine the flour, starch, salt, and baking powder. Then 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 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.
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 home-made baking powder recipe to use for these bagels
- Feel free to leave these bagels plain, or top them with any of the optional toppings such as sesame seeds, onion flakes etc.
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.
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.
Other paleo baked goods you will love:
- The best paleo waffles
- Paleo chocolate chip banana bread
- The best paleo bread (nut free!)
- Paleo blueberry pancakes
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 review before you go!
- 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
- 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.
- These bagels freeze really well.
- Do not try swapping flours for this recipe, it won’t turn out.
- Store bought baking powder is not considered paleo which is why I’ve included a home made baking powder recipe here.
- Leave these bagels plain or top them with any of the optional topping ideas.
Hi! Do these bagels need to be stored in the refrigerator? Or can they be left in a covered cake stand?
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.
What do you think about adding raisins? At what point?