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!
- 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)
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!