Paleo Bagels


Paleo Bagels

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste “real”! You wont even know they don’t have grains- because they taste and look like the real thing!

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.

I can’t believe this day has arrived! I mean, I dreamed of it. But it’s really here now. Paleo bagels!!!! So much excitement around these little packages of joy. Having gone without grains for years, biting into a paleo bagel is somewhat of a highlight. These soft paleo bagels are slightly chewy. Just the way I like them. But they are also light and hearty at the same time. The light flavor of these bagels is mixed with a slight sweetness.

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.

First of all, topping one of these bagels off with a spread of fresh sliced tomatoes and a fried egg. Well, it’s pretty much a dream dreamย true. And to top it off, these bagels are huge! While having a paleo bagel is awesome… having a paleo bagel that is larger than my hand is ever more awesome:)

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.

I thought making bagels was going to be a huge endeavor. As it turns out, these bagels are really easy to make!

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.
Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.

I feel like l’ve been in a summery mood all week. Because, all I want to do is lay around at the lake or in the pool. Staying cool has been the first thing on my agenda. And then comes work. This is the beauty of making my own schedule:) I have been squeezing in a few hours of work in the morning before it gets to hot.

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.

As a result of taking a break in the afternoons, my evenings are set aside for more work. Because paleo people need bagels too, this recipe was a must.ย I’ve been itching to get this recipe up all week. Iย couldn’t wait to share these bagels. My brother was my assistant for this photoshoot. Everything seems to be more fun when I have my family helping me. It works out great, because He loves to eat. And of course, I love to cook.

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.
Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.
Bagels With Cassava Flour

Cassava flour is made from the whole root of the cassava. The cassava root is peeled first, then dried before it is ground into flour. Therefore, cassava flour is a whole food still containing all itโ€™s nutrients, enzymes, and fiber. Cassava flour is an easy to digest starch and paleo approved! Cassava flour cannot be substituted in this recipe for another type of four- find it here.

Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.
Print Recipe
Paleo Bagels
Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing!
Ingredients
Dough
Topping
Info
Cook Time 25 minutes
Prep Time 20 minutes
Servings
bagels
Course Side Dish
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Info
Cook Time 25 minutes
Prep Time 20 minutes
Servings
bagels
Course Side Dish
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Ingredients
Dough
Topping
Instructions
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a KitchenAid mixer (or by hand), combine all of the ingredients for the dough until smooth.
  3. Separate the dough into 4 equal parts.
  4. Fill a large sauce pan with 2 quarts of water or half way full. Bring the water to a boil and then turn it slightly down, but keep the water boiling.
  5. Roll each segment of dough into a ball and then shape it into a bagel. You may have to wet your hands to shape the dough, so it doesn't stick to you.
  6. Drop one bagel at a time into the boiling water and let them cook for 1 minute on each side or until they rise to the top of the water.
  7. Once the bagels have boiled, set them on the baking tray. If you so desire to put an egg wash on the bagels to make them brown- simply brush the egg wash on top of the bagels and then sprinkle the sesame seeds over the tops of the bagels.
  8. Bake the bagels on 350 degrees for 25 minutes until golden brown.
Nutrition Facts
Paleo Bagels
Amount Per Serving
Calories 291 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 596mg 25%
Potassium 57mg 2%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 6g
Protein 2g 4%
Vitamin A 0.04%
Vitamin C 3%
Calcium 13%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Best gluten free bagel recipe. Easy paleo bagels. Best paleo bagels. Easy gluten free paleo bagels. Flourless paleo bagels.



107Comments

Add yours
  1. 1
    Natalie

    These are incredible! Thank you so much!!! Super easy flawless recipe that came out perfect! What a wonderful bagel they are almost exactly like what I remember a real bagel to be. It’s hard with 3 kids to keep them paleo/gluten free this helps thanks!!!

  2. 7
    Shoshannah

    What should the texture of the dough be after combining and mixing all the ingredients? I did the 4 bagel serving size and the dough was very sticky and moist.

    • 8
      Kaylie Johnson

      The dough should be soft, but not so sticky that you cannot work with it. If you having trouble with it being to sticky, add more cassava flour to the dough and then wet your hands with water when working with the dough. Happy cooking!

  3. 9
    Jenny

    I am going to try this recipe. I tried to make bagels with cassava flour and tapioca starch modified from a wheat flour recipe and they came out very pasty inside. Other than some of the ingredients being different than your recipe, the steps were basically the same. They certainly don’t look like tours when cut open. Do you think it is because of the tapioca instead of arrowroot?

  4. 11
    Mary

    Kaylie,
    These were fabulous! The first time I made them I followed the recipe for two servings with egg wash but substituted butter for palm shortening ( I’m gluten sensitive but not paleo). I was thrilled with the true bagel texture but they were a bit too huge for me!
    I just made them again but made three bagels out of the ingredients for two bagels and whipped the egg whites separately before adding and subbed 1 tsp of Psylium husks for 1 tsp of the cassava flour in the hopes it might be a bit less dense. After cooking for 30 minutes I have three perfect bagels! My husband really likes them too and he is not GF. We made breakfast sandwiches- bacon, egg and cheese on sesame seed bagels. One of my pre-Gluten sensitive favorites! Thank you for taking the time to develop and post your great recipe.

  5. 15
    Kendra

    I cannot wait to try these (I’ve been craving bagels so bad lately)! Quick question about the cassava flour: do you weigh it out or do you scoop/level? What’s the best method to get an accurate cup measurement (I know that cassava is a little heavier than wheat flour)?

      • 25
        Tschnath

        I’ve been thinking about this one. I can’t have butter or coconut, allergies ugh! Anyway, I’m going to try these with ghee. I’ll let you know how they come out. But, I have an actual bagel pan, do you think if I just put them in the pan instead of a baking sheet with parchment they would turn out ok? I’m not sure when I’ll get to make them as I’ve got a busy weekend this weekend, but I will try to get them done and post my results.

  6. 28
    angela

    Do you use 4 large eggs or 4 medium? I noticed you say 4 medium eggs in your other bagel recipe. I used 3 large eggs but had to add a bit more water because the dough was dry crumbles.

    • 31
      Kaylie Johnson

      Good! I’m glad! I haven’t tried storing them before- they usually get eaten in the first day… sometimes they last till day 2. But cassava flour tends to dry out really fast, so I wouldn’t store them in your shelves for over 1-2 days. After that- throw them in the freezer ๐Ÿ™‚

  7. 34
    Amber

    I made two batches of these today. I was a little hesitant because I have made paleo bagels before but they were dense and didn’t have quite the right texture. These are spot on , the texture is amazing ! I cannot believe how easy these were to make and how good they turned out. Thank you for this wonderful recipe!

  8. 36
    Christin

    This recipe has saved breakfast! It can be incredibly difficult to figure out Paleo breakfasts, that can be made ahead of time, and isn’t sweet. First time making bagels AND using casava flour. They taste like a whole wheat bagel to me! I’m going to try and make a cinnamon raisin variety.
    I’m having just a minor problem with the arrowroot flour turning some areas on the outside, the middle, and the underside gummy and slightly translucent looking. Baking longer doesnt solve it. Perhaps I boiled it too long? I let the bagels boil longer than 1 minute per side because the started floating very quickly. Didn’t even get a chance to flip them in the bath. Thoughts? Is just how they are with the arrowroot?

    • 37
      Kaylie Johnson

      HI Christin, I am so glad these are helpful for your paleo breakfasts! About the arrowroot: I would make sure the dough is really well combined and then only boil them until they rise to the top- it doesn’t matter if it is less than 1 minute. I have never had it turn out gummy, so I am not sure why that’s happening ๐Ÿ™‚

    • 38
      Glory

      I totally had the same problem – it can be a unfortunate side of cooking with arrowroot + cassava = sometimes things get translucent. To fix it I cut the amount of arrowroot in half and added 1/2 a cup of almond flour to make a perfect Trinity. This time round they came out perfect

      • 39
        Kaylie Johnson

        Hi Glory, hmmm. It’s weird how some of them are turning out and some are mushy… that’s so weird, because every time I make them they turn out perfect. Thanks for sharing! Glad you had success!

  9. 42
    Akiko

    Hi! I am super excited to make these bagels, I got my cassava flour in the mail today! Question, can I substitute the shortening for something else? Palm shortening is really hard to find here, and I don’t really want to use regular shortening. Any suggestions would be appreciated, thanks!!

  10. 54
    Becky

    I cannot WAIT to try making these!! I grew up in NY, working in a bagel deli, and haven’t had an adequate “bagel” since finding I am gluten sensitive and then going paleo. Thank you!!

  11. 58
    gabriel

    Hi ! i’m wondering if theres a way to incorporate yeast into this recipe? substitute it for bakind soda… ? add a step or two? Won’t yeast risen dough ad flavor and make the texture better? or am I mistaken! please correct me… I’m trying to make the ultimate paleo bagle for my family…
    gabriel

    • 59
      Kaylie Johnson

      Hi Gabriel, you can totally try adding yeast instead of baking powder. Feel free to experiment. I would make a liquid mixture with the maple syrup and water then add it in ๐Ÿ™‚

  12. 60
    Heather

    I see your recipes come up on my Pinterest feed all the time! Little did I know you live in Bellingham! I do too! So fun, and your recipes are amazing.

      • 64
        Kaylie Johnson

        Hi Janet. Cassava flour and tapioca are from the same plant, but they are processed differently, so the result when cooking is far different. Tapioca is more of a starch like corn starch and cassava flour is more dry and reacts more like regular flour.

  13. 65
    Julia

    I just tried these and am very happy with the results. I didn’t have cassava flour so used tigernut instead. It worked well except I had to add a little more and put in some xanthan gum to stiffen the dough a bit. But the taste was wonderful–very happy. I had seen an idea on facebook–some restaurant specialized in a car tire sized bagel, cut in half and topped with scrambled eggs, hashbrowns, ham slices, bacon and cheese, then the other half on top. Oh my, I’m glad I found a healthy solution to that obsession!

  14. 66
    Sarah

    I want to do paleo but I also want low carb. The carb count on these is huge. Is there another way to make these? Almond flour perhaps?

  15. 71
    Xenia

    I have to admit, I was skeptical about these, as I find cassava recipes to be hit or miss, but they came out great! I just ate one with paleo mayo and smoked salmon. What a treat to be able to have bagels and lox again! I followed the ingredients and directions exactly, with the only exception being that I left out the Tbs of water, since the dough looked like a good consistency without it. Once out of the oven, I let them cool on a wire rack for 15 minutes before I sliced them in half, and they cut nicely and were cooked to perfection on the inside. Thanks for a wonderful recipe!
    Oh- I had the same thought as someone else – 2 gm protein per bagel doesn’t sound right, as each bagel contains a whole egg, and one egg has about 6 gm protein…

  16. 72
    Teri

    I made these yesterday. Used the comment for using yeast (bloomed in the water and real maple syrup). I let then sit for sbout a half hour then proceeded with your recipe. A couple of my eggs were on the x- large size so I best then and removed 1 T used for the eh wash. Trader Joe’s has Everything Bagel topping! I think I may have needed to bake just a bit longer, a we bit to moist, toasting took care of that. Interesting fact… cassava outs a resistant starch. Putt probiotics gut bugs digest these carbs so they get the calories and not us so win win.

    • 74
      Kaylie Johnson

      Hi Lindsey! They are best the first day! Storing them on the counter, because they have cassava flour means they will dry out really fast, so I don’t recommend it. They are freezer friendly though.

  17. 75
    Sarah

    These are really good! I realized I was out of arrowroot (boooo!) so subbed half tapioca half potato starch and that seems to work. Iโ€™m going to try again with arrowroot to stay true to the recipe. Thanks so much for this!

  18. 78
    lisa

    am i allowed to use almond flour and arrowroot flour. also can i use coconut oil or even butter instead of palm. I want to make this for my family but i donโ€™t have most of this stuff and i donโ€™t want to buy things for one time use.

    • 79
      Kaylie Johnson

      Hi Lisa, that would really change up the recipe and I don’t know that it would work unless I tried it myself. You can experiment, but I don’t know how it will turn out… Wish I could be of more help. Best of luck! I will have to try that out in the future!

  19. 80
    Shannon

    Hi! I made these and ended up having to cook them for about 15 minutes extra because they were still soft any gummy. Any ideas about why? Does this mean I didn’t boil them long enough? (They did rise to the top while boiling!) Thanks!

  20. 82
    Krista Hayes

    These were amazing! I did a few without the bagel holes in it because I was lazy. I thought they would be great buns slightly modified and even making a loaf of bread out of it. Have played around with the variations of breads? Thank you for sharing this awesome recipe! So happy to eat a bagel again.

  21. 83
    RS

    For everyone who is asking for a palm oil substitute, I used a little more than a 1/4 cup of olive oil and they came out great. Thank you so much for this recipe!!

  22. 90
    Ashley

    Iโ€™ve been making lots of your recipes since my first Whole30 in September, but this is officially my favorite. Iโ€™ve been craving bagels for ages and all the gluten-free bakeries in the DC-area use grain flours, so I was determined to curb the craving the paleo way. Thank you thank you thank you for sharing! (Also, your recipes are incredibly clear and specific and Iโ€™ve never ended up in a scenario where, if I followed the instructions explicitly, it didnโ€™t turn out as promised/expected. Huge kudos.)

  23. 92
    Gayane

    Hi. I can’t stop making your bagels! So good. Next time I am going to try with yeast, just for the heck of it. However your recipe is so good, you don’t have to change anything. My grandkids are waiting for the mini bagels, that’s next.
    Thank you so much for your recipe.

  24. 96
    Alaura Santoro

    I just made the bagels and love them!

    Would this recipe work if I added blueberries to the dough and made blueberry bagels!?

  25. 98
    Sd

    Tried these twice and followed the recipe. Both times the dough came out almost like a batter. When I cooked the they are still not right. What am I doing wrong?

    • 101
      Kaylie

      Hi Jo, I am sorry to hear that. Can I ask what brand of cassava flour you used? I have only tried these bagels with Anthony’s Goods (not sponsored, it’s just what I use) and it works perfect every time. Some people have reported using different brands changes the recipe, maybe this is what happened?

  26. 102
    Arleen

    Hi Kaylie! I tried this recipe and my bagels came out very dense!! I did boil both sides 1 minute per side…maybe that was too long?

    • 103
      Kaylie

      Hi Arleen, what brand cassava flour did you use? And what state do you live in? I ask because people have reported that depending on the climate and elevation- cassava flour cooks differently. Weird, but it seems to be true, haha! ๐Ÿ™‚

  27. 106
    Gia

    These look amazing! Iโ€™m so going to try tomorrow. Quick question, and apologies if itโ€™s already been answered… the nutrition facts, are those for all 4 or are they the amount per bagel? Thanks again!

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