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