Paleo Bagels

Recipe by Julia Gibson

Ingredients

10

Time

30m

Serves

4

The idea of making bagels from scratch probably seems a little daunting, but these paleo bagels couldn’t be easier to make and come together in about 40 minutes with minimal hands on time. Sliced and toasted these are perfect for filling with your favourite bagel toppings.

Breakfast

Gluten-Free

Ingredients

1 1/4cup

Cassava Flour

1/2cup

Arrowroot Flour

1/2cup

Tapioca Flour

1tsp

Baking Powder

1tsp

Kosher Salt

5

Large Eggs

1/4cup

Extra-Virgin Olive Oil

2Tbsp

Honey

1Tbsp

Unsweetened Almond Milk

1tsp

Baking Soda

Instructions

1

Preheat oven to 350℉ and line a baking sheet with parchment paper.

2

In the bowl of a stand mixer, whisk together the cassava flour, arrowroot starch, tapioca starch, baking powder and kosher salt. Add in the 4 eggs, oil, honey and almond milk and beat until combined and a smooth dough forms.

3

Separate the dough into 4 equal pieces and roll in a ball then shape into a bagel, making the hole larger than you think as it will shrink as they bake. If the dough feels too sticky, wet your hands to avoid them sticking.

4

Bring a large pot of water to boil and add the baking soda to the pot. Drop the bagels gently into the water and cook for a minute or so until they float to the top.

5

Transfer the bagels to the lined baking sheet. Whisk the remaining egg and brush the bagels generously with it. Sprinkle with desired toppings such as poppy seeds, sesame seeds, onion flakes or garlic flakes.

6

Bake in the preheated oven for 25-30 minutes until cooked through and golden brown. Allow to cool completely before slicing. Toast and serve immediately or freeze the sliced bagels to save for later.

7

Substitutions: Top with your favourite seeds or dried herbs and seasonings. Mix in a tablespoon of cinnamon and a handful of raisins to make a cinnamon raisin version.

Explore More

Paleo
Gluten-Free
Auto-Immune Protocol
Blood Sugar Balancing
Hormone Health
Heart Health
Brunch
Breakfast

More Recipes by Julia Gibson

Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.

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