Paleo Everything Bagels

June 21, 2019

I actually can’t even believe I made these PALEO EVERYTHING BAGELS. I’m over here feeling like a professional bagel maker, excuse me while I bow down to myself for a minute. They are gluten free, grain free, nut free, and yeast free. I have a few bagel recipes on my blog, but THIS recipe is The One—I adapted the recipe from my girl @paleoglutenfreeeats. and let this be known that it was the first time I’ve made anything with cassava flour, and YEAH—love it. Taste and texture on point. Here’s how I made them:



Author: Nicole Modic of @KALEJUNKIE

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  • 1 cup cassava flour (I used Ottos Cassava Flour)
  • 1 cup arrowroot flour
  • 4 medium eggs
  • 1/4 cup olive oil (the original recipe calls for palm shortening)
  • 2 tbsp maple syrup (sub for a nut milk to make #keto)
  • 1 tbsp water
  • 1 tsp baking powder
  • pinch sea salt
  • Trader Joes Everything But the Bagel Seasoning (or sesame seeds)


  • Preheat oven to 350.
  • Line a baking sheet with parchment paper.
  • Meanwhile boil a big pot of water.
  • In a blender, 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 into four equal parts.
  • Once the water is boiling, form four bagels and gently drop them in the water.
  • Once each one floats to the top (about one minute), transfer to the baking sheet.
  • I brushed each bagel with an egg wash and then added EBTB seasoning.
  • You don't have to do the egg wash—I like it because it makes the bagels brown!
  • 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. 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.

  2. 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.

  3. 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?

  4. 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 🙂

  5. 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.

  6. 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!

  7. 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.

  8. 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!

  9. 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 🙂

  10. 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 🙂

  11. 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!