Paleo Everything Bagels- Whip up a batch of piping hot New York style bagels at home. You'll only need 7 simple ingredients (+ some spices) and about 10 minutes hands on time. {Paleo, Grain-Free, Gluten-Free}
I had no idea making bagels from scratch could be so easy! Truth be told I haven’t even thought of trying to make bagels from scratch until now. There is an amazing bagel shop on my street that has been my” go-to “when the urge for bagels hits ( maybe a little too often).
Why to consider eating Paleo/Grain Free:
Lately I’ve been reading a lot about the Paleo style of eating as well as reading the book The Plant Paradox by Dr. Steven Gundry. There seems to be quite a bit of scientific evidence that grains (like wheat, rice and corn) can cause inflammation in the body. I’m interested in understanding how the food I eat affects my body and specifically the inflammation in my knees.
I injured my knee a number of years ago and I’ve been perplexed as to why some days it’s almost too painful to walk any distance and some days I’m not in any pain at all? Also, I’ve noticed that when I eat certain foods I just don’t feel great. I suspected I probably had some sort of food allergies and have been trying to hone in on what they are.
Dr. Gundry’s book and the info I’ve been reading about Paleo are starting to put things into perspective for me. The things I’ve noticed don’t make me feel good ( things like pita bread, potatoes, cereal, corn) all have inflammatory properties. Ah ha! moment.
I’m experimenting with replacing grains with other types of foods that don’t have the same inflammatory properties. That being said..I had to address one big issue. I LOVE BREAD!
Luckily there are many grain-free options available to bake bread and bread products ( like bagels). It’s been fun to experiment with ingredients like almond flour, coconut flour and tapioca starch ( I’ve been using Bob’s Red Mill brand - which I was able to purchase at my local grocery store ). What I’m finding is that 1) they taste amazing ! ( I’m not missing wheat flour at all) 2) my knees have not hurt at all since I’ve started cutting out the grains! (its been about 3 months so far) .
Whether you are following a grain-free style of eating or not, I think you’ll love these Paleo Everything Bagels. Plus they are super easy to make. Just mix by hand the 7 ingredients in a big mixing bowl . Divide the dough and form into bagel shapes. A quick 1 minute in boiling water until the bagels float and then pop them in the oven to finish cooking.
Using almond flour gives the bagels a dense texture and 9 grams of protein which helps to keep you feeling full longer. I’m a bit obsessed with the “Everything but the bagel” spice mixture from Trader Joes and that’s what I’ve sprinkled on the top of these bagels. (recipe to make your own is below) It’s perfect for these bagels but it’s also great to sprinkle on avocados, eggs, chicken, broccoli etc.)
Bagels can be stored in the refrigerator for up to 5 days or frozen. To reheat I recommend toasting .
Paleo Everything Bagels
Ingredients
For the Bagels
- 3 cups almond flour
- 1 cup tapioca flour sometimes called tapioca starch
- 2 tsp baking powder
- 1 tsp sea salt
- 2 Tbsp apple cider vinegar
- 2 Tbsp honey
- 1 egg yolk beaten
For the Everything Spice Blend
- 2 tsp poppy seeds
- 1 tsp sesame seeds white
- 1 tsp sesame seeds black
- 1 ½ tsp dried onion flakes
- 1 ½ tsp dried garlic flakes
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Fill a large deep pot (like a stock pot) half full of water and bring to a boil. Once the water has come to a boil, reduce heat slightly to keep water at a gentle boil (not a rolling boil)
- Combine the almond flour, tapioca flour, baking powder and sea salt in a large bowl. Add 2/3 cup warm water, vinegar, and honey and mix (by hand) until dough is smooth.
- Divide dough into 6-8 equal portions. Wet hands ( or dust hands with tapioca flour) and form dough into a ball shape. Flatten the ball and use your finger to create a hole in the middle to create a bagel shape.Repeat until all bagels have been formed. Place the bagels on the prepared baking sheet.
- Carefully drop 3-4 bagels in the boiling water for 1 minute (or until they float). Remove with slotted spoon and place them back on the baking sheet. Repeat until all bagels have been boiled. Bake the boiled bagels for 10 minutes.
- While bagels are cooking, combine Everything Spice Blend ingredients in a small bowl.
- Remove bagels from oven, brush with beaten egg yolk, top each bagel with approx. 1 tsp of Everything Spice Blend. Return bagels to the oven and cook an additional 15 minutes until golden brown.
Nutrition
Adapted from healthstartsinthekitchen.com
Bri
Wow, I'm so surprised with the results. This is my first time making any type of paleo bread. I was hesitant to make bread with almond flour but it doesn't have any almond-y taste. It tastes so much like a bagel! I just had some with smoked salmon and I feel like no one would know that wasn't a wheat bagel. So impressed with this recipe. Thank you.
Pam V.
These are so delicious! They have been part of my regular baking lineup for about two years. I skip the boiling because the first few fell apart, just scoop out and shape as a roll. The taste is phenomenal! Thank you for sharing.
Susan
These sound wonderful and I cannot wait to try them!! I don’t use sweeteners much so I’m wondering if the honey adds to the texture or just the flavor? Thanks!
Susan
Hi Sue,
The bagels definitely don't taste sweet with the amount of honey in the recipe (more savory with the everything bagel spices), but if you prefer to reduce the amount of honey or omit it completely that's o.k. too.
Sarah
I just made these for my family and they were a big hit! Delicious, great consistency.
Susan
Thanks Sarah! glad they were a hit!
Susan
My husband is diabetic and loves his everything bagels. The dr. told him two worst foods to eat are bagels and pizza crust. He usually won't even try some of the healthy foods I make but decided to try these bagels. He actually liked them. They were so good and easy to make. I read the tips and wet hands are definitely the key. Will be making again. Any recipes for pizza?
Elizabeth Miller
Just made these and they are amazing!!! Came out perfectly!!
Susan
oh yeah! I'm so glad you liked them! and thanks for taking the time to comment!
Candice
Love them so much. Making aanother double batch to freeze today. Very wet hands are the key. I also don’t bother with the boiling step and they still turn out wonderfully.
Susan
Thanks Candice! and you are absolutely correct..wet hands are the key to making these bagels!
Susana
I tried making these today and I too couldn´t get them off the parchment and they just fell apart when I put them in the rolling water. Any tips?
Susan
Hi Susana..the trick is REALLY wet hands. I might suggest having a bowl of water handy. Dip your hands after forming each bagel, the wetter you get the "dough" while forming the bagel the easier it is to work with ( and the less it will stick to the parchment and your hands). Wet hands when picking up dough from parchment and smooth if necessary before dropping in the hot water.Hope that helps.
Max Taylor
Is there anything i could sub for almond flour? I was going to get some today but it's $7.99 for a bag. The recipe looks amazing, thank you for posting it!
Susan
Hi Max, I do think the Almond Flour is important for this recipe so i wouldn't suggest a substitution. I do have an idea on finding almond flour at a lower cost. Check the bulk food section at your local grocery store or Whole Foods. I've found it to be less expensive plus you can purchase a smaller quantity. Hope that helps!
Ashlee
These are so so good! BUT they are SO hard to work with. I’ve made them three times and they’re almost impossible to pick up off the parchment paper before boiling them. I have to “reroll” (so sticky) and shape them each time. Do I need to add more flour? I even tried sprinkling arrowroot powder (don’t tolerate tapioca well) on the parchment paper but it still didn’t work.
Susan
Hi Ashlee, I've not tried making these bagels with arrowroot vs. tapioca flour/starch but I would imagine they would be similar. I have the best luck by making sure my hands are really wet when I form the bagels, the extra water on my hands actually makes the dough much easier to work with. I will usually run my hands under the faucet before forming each bagel, washing off any dough that might be stuck to my hands before forming the next bagel. I hope that helps!
Alessandra Yang
I made these this morning and they were delicious! They were so easy and the ingredients were basic gluten free things that were already in my house. Definitely something to make again. Thank you!
Susan
Alessandra...so happy to hear! thanks for taking the time to leave feedback ( it means a lot to me) !
Michelle T
yum! could I sub arrowroot starch instead of the tapioca flour?
Susan
Hi Michelle...I haven't personally tried subbing the arrowroot starch for tapioca flour in this recipe but I would think it should be fine since this recipe also calls for the almond flour. I think Tapioca flour/starch tends to be yield a bit chewier texture in baked goods( especially when it's the only flour in a recipe) but I think in this case it should be fine ( since there are multiple flours) You can use a 1:1 ratio for substitution. Hope you enjoy them!
Debbi
Wow! I just made these yesterday and they are amazing! They taste better than the real thing. Love them.
Susan
Thanks Debbi! much appreciate you taking the time to let me know! I'm glad you enjoyed them!
Bethany
These bagels look so good! I would never guess they are paleo!
delphineefortin
I just found you via Food Gawker and I'm totally in love with these bagels. Plus your blog is lovely, I'm happy I found you 🙂
Inci @ Bella's Apron
Those bagels look amazing. I never thought about making them at home but these are definately worth a try.