The Best Ever Paleo Everything Bagels

April 22, 2021

I have the most perfect-ever Paleo bagels recipe for you – and this dough is so customizable, you can top them with whatever seasoning you like: Everything But The Bagel Seasoning, Sesame Seeds, Poppyseed, you name it, you can do it. The magic is in the cassava flour – YES, you will need to go to the grocery story and purchase a bag of cassava flour. Don’t even think about buying some other flour and trying to substitute it. 

In addition, you DO need to use the eggs. This is not a recipe where you can substitute the eggs for flax seeds. Just follow the directions (and VIDEO below), and you’ll get a perfect result. If you don’t? Then I attribute it to user error 🙂

This recipe is adapted from @paleoglutenfreeeats, and trust me, you don’t need to look for another paleo bagel recipe, ever.

What you need to make the best deli-style paleo bagels

To make these perfect bagels, you need just SEVEN simple ingredients. It truly does not get any easier than that! So let’s get started.

  • Cassava flour: the secret sauce to this recipe is the cassava flour. Cassava flour comes from a plant, making it the perfect paleo (and AIP) flour. It also produces a texture that is just like a New York deli-style bagel. Don’t believe me? Try it!
  • Arrowroot flour: You can interchange arrowroot flour with tapioca flour or corn starch. I tend to avoid corn starch because corn happens to be the most GMO crop in the U.S., but hey, if that’s all you’ve got, use it.
  • Eggs: You need to use 4 eggs in this recipe, and please, for the love of God, don’t try to substitute it for flax eggs.
  • Olive oil: The original recipe calls for the use of palm shortening. So if that’s what you’ve got on hand, use it. I tend to avoid palm oil mostly for ethical reasons, but there is some palm oil that is sustainably sourced, so just pay attention to that. Or, do as I say and use olive oil. The olive oil provides a subtle taste so that these bagels don’t taste like you are eating a ball of dough.
  • Maple syrup: I love using maple syrup in this recipe because it’s not as overpowering in flavor as honey. But feel free to use honey if that’s all you’ve got.
  • Baking powder: The baking powder is what is going to make these babies rise, so don’t skip it.
  • Everything But The Bagel Seasoning (or poppyseed or sesame seeds or dried onion):  I am obsessed with Everything But the Bagel Seasoning, but damn, I made these bagels using poppyseeds, sesame seeds, and even dried onion. All I can say, is DAMN. So good. Use your imagination and enjoy!

How to make perfect paleo bagels every single time

In order to make sure you make perfect bagels every single time, watch the video, and then watch it again. The video shows you, step by step, how to make these, so that you achieve a perfect result. For instance, if you find that your dough is wet/sticky, after following the instructions and doesn’t look like the video, ADD A FEW TABLESPOONS OF MORE CASSAVA FLOUR. Don’t be upset. Why could a discrepancy happen? Perhaps because your eggs might be too big. Who knows. What I am trying to tell you, is to simply trust the process, and don’t worry about messing it up. You won’t.

And, if you can’t seem to get the perfect bagel shape, WHO CARES? Make them again! Like all things in life, it takes a little practice and repetition!

Ok, so here’s how to make sure they turn out perfect

  1. Preheat your oven to 350 F, and line a baking sheet with parchment paper and set aside.
  2. Bring a large pot of water to a boil.
  3. In a blender or food processor, add all of the ingredients, except for the Everything But The Bagel (or poppyseed or sesame seeds).
  4. Blend/process until a dough forms, then transfer it to a bowl and use your hands to make a ball. If it’s super sticky, add a little more cassava flour. 
  5. Next, break the dough apart into 4 equal parts. 
  6. One the water is boiling, make a bagel shape with each ball of dough, and gently drop it into the water. Don’t worry if your bagel shape isn’t perfect!
  7. Once the bagels float to the top of the water (about 1 minute in the water), gently lift it out and transfer it to the baking sheet. 
  8. Next, whisk an extra egg, and use a brush to brush the top of each bagel, generously.
  9. Sprinkle each bagel with your topping of choice: EBTB seasoning, poppyseed, or sesame seeds. 
  10. Bake for 23-25 minutes. Remove from the oven, let cool for a few minutes, and enjoy!

If you make this recipe, please be sure to leave a rating and a comment below! And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx

Paleo Everything Bagels

Author: Nicole Modic of @KALEJUNKIE

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
SERVES 4 bagels
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Meet the most perfect-ever Paleo bagels...EVER! These gluten-free, grain-free, and paleo friendly bagels taste better than bagels you'd get from a NY-style bagel shop. You need them in your life. The best part? You can totally customize this recipe with different toppings, such as Everything But The Bagel Seasoning, sesame seeds, poppyseed, dried onion, and more! I can't wait to see your creations and hear what you think. Enjoy! 

Ingredients

  • 1 cup cassava flour (I used Ottos Cassava Flour)
  • 1 cup arrowroot flour
  • 4 medium eggs (+ 1 extra for an optional egg wash)
  • 1/4 cup olive oil (or palm shortening)
  • 2 tbsp maple syrup (sub for a nut milk for a keto option
  • 1 tbsp water
  • 1 tsp baking powder
  • pinch sea salt
  • Trader Joes Everything But the Bagel Seasoning (or poppyseeds or sesame seeds or dried onion)

Instructions

  • Preheat oven to 350 F.
  • Line a baking sheet with parchment paper and set aside.
  • Meanwhile, boil a large pot of water.
  • In a blender or food processor, add all of the dough ingredients except for the EBTB seasoning.
  • Once combined, transfer the dough from blender to a medium bowl, and use your hands to form a ball.
  • Then separate the dough into four equal parts.
  • Once the water is boiling, form four bagels and gently drop them in the water. Note: the shape of the bagels doesn't need to be perfect - relax!
  • Once each one bagel floats to the top (about one minute), carefully transfer it to the baking sheet.
  • Whisk the extra egg, then use a brush to brush each bagel with the egg wash. The egg wash is optional, but it makes the bagels get lightly crunchy and browned on top.
  • Add the EBTB seasoning (or seasonings of choice).
  • Bake 23-25 minutes. ENJOY!!!!!!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. After trying so many gluten free options that just don’t satisfy, I’m so happy to have this recipe in my life! The bagels are so easy to make and soft with the perfect amount of chew. My hubs and I have done egg and avocado sandwiches, strawberry rhubarb and almond butter open faces, and shredded chicken lunch sandwiches. Thanks for putting all the work into figuring this one out!

  2. 5 stars
    I can’t even believe I just made bagels nor can I believe how easy that was!!!!! Girl these are sooooo good, a definite new staple in the rotation! YUM

  3. These are SO SO good! They literally taste like an actual unhealthy bagel! (I’ve had people who eat regular bagels say so!) Since the recipe has been published I make them on a weekly basis! Yes, I absolutely love them 😂😋

    • Haha aww I love that!! That makes my heart so happy! Thank you so much Esti!

  4. Sorry just saw this now Will be making this soon do you have a recipe for everything bagel seasoning as i dont have traderjoes in Singapore perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

  5. So I feel very stupid. This is my second recipe of everything bagels that comes out way too wet! What am I doing wrong? I followed the ingredients to the tee and it was still messed up please help!

    • Hi Veronica! You are definitely not stupid! But did you watch the video? The video will show you what the texture of the batter should be like. If that happens, it could be because your eggs are too large. But this is one of my most popular recipes, so I know it works perfectly, it might just take you a few tries. You can also add more cassava flour as needed, so that it becomes a thick dough.

  6. I was looking to make a bagel biscuit and decided I needed to see if there was a cassava flour recipe. I am so glad I did. These are the best grain free bagels I have made or had in over 10 years. I really missed the texture and chewy ness of a really good bagel. These are amazing. I will be using cassava for so much more. Thank you.

  7. I’m going to be brave this week and try to make these! Question, can I just use bread flour? Are ratios and instructions the same?

  8. Disaster…super sticky dough, could only form into globs. Can sub as a dinner role but nothing remotely bagel-like about this recipe.

    • These are DELICIOUS! It takes a little extra effort to make them "look" like traditional bagels. Most times I make these I do not put in the effort and just make them into messy circles & I could care less because they taste AMAZING & the texture is 100%

    • Hi! So sorry you had that experience. It’s a recipe tested a ton and made by hundreds! If the dough is sticky, just add more flour and adjust. Promise it works perfectly. I also have a video if you’d like to see 🙂

  9. This recipe is a keeper. The bagels were really easy to make and so delicious. I also followed some of the tips from earlier reviews: 1- Made these on a stand mixer. 2- Grease your hands with olive oil or coconut oil before shaping to make the dough easier to handle. 3- Form a flat disk and stick your fingers in the middle to create the bagel holes. Dividing the dough into 4 results in a really large individual portion. Next time, I’ll divide the dough into 6-8 bagels. These bagels also freeze well. I wrapped each bagel in parchment paper, then in saran wrap for freezing. No need to thaw, just bake in pre-heated 400F for 15 -18 mins.

  10. hey, just a heads up if you’re subbing olive oil for the shortening. you WILL need to add at least 1/2 cup of EACH flour, as you’re subbing a liquid for a solid. the dough will still be soft and sticky, but if you grease your hands, you can get a bagel-ish shape. i hope this helps anyone who is stuck with a batter instead of a dough!

  11. These were so hard to make!! The dough was incredibly sticky and I was only able to form about one of them to look normal. Is there any advice you can give for less sticky dough? These ingredients are expensive.

  12. Just made these and they were great. But TBH the blender method was a pain… everything was so sticky and glibly it couldn’t mix. My experience. Will make again but in a mixer. Thanks!

  13. Hi! My dough came out super wet and sticky so was unable to manipulate into balls. Is there a special order I should be placing ingredients into the blender? Any tips on what I might have done wrong would be so appreciated!

    • If you rub a little palm shortening on your hands before you mold the dough it works really well! i’m sure olive or coconut oil would work too. I had the same issue 🙂

  14. These were pretty easy to make and delish! I found if I roll each piece into a ball then poke a hole in the middle with my finger and spread it out a little before dropping into the boiling water, the bagel turned out perfectly 🙂

  15. Shaping into bagel shape was near impossible…but baked texture and taste are very nice!
    I’ll be making these again and work harder to make better shape!

    • It’s everything bagel seasoning, you can buy it at Trader Joe’s or even Publix I think!