If glutinous, New York-style bagels have become a “thing” of your past, then I’m here to make them a part of your future. Say hello to The Best Ever Paleo Everything Bagels – a fluffy, New York-style bagel that is not only gluten-free, but also grain-free, refined sugar-free, and yes, Paleo-friendly. It’s time to welcome bagels back into your life, and this recipe is the perfect way to do it!
Friends, I am SO excited to present you with the BEST paleo bagels ever. Back when I was living in New York during my undergrad years, I LIVED off of New York bagels. There wasn’t a day that went by where I didn’t go over to my local bodega and grab a fluffy, yeasty, everything bagel, smother it with scallion cream cheese, and head out to class. Looking back, it may be one of my favorite memories from my college years. Isn’t it so funny how so many of our core memories revolve around food?
However, these days, you’ll seldom find me with a typical bagel in-hand. Not because I’m opposed to eating them every now-and-then (I’m not!) but because they aren’t the most nutrient-dense breakfast around. Plus, I don’t know about you, but all of the gluten from the bagels tends to make my tummy unhappy. So, while I enjoy them as a treat, they’re not the breakfast for me, anymore.
So, I set out on a mission to make a healthier, better-for-you, gluten-free bagel. And after MANY days of trial-and-error: I did it. This recipe ended up being adapted from my friends @paleoglutenfreeeats, and it may just be the best gluten-free bagel recipe ever. There, I said it. 😉
Plus, while this recipe is for an “Everything” bagel, you can truly customize the toppings to your liking. I love doing sesame seeds, poppy seeds, cinnamon sugar, or even just eating them plain. Feel free to get funky and creative with the toppings – the world is your oyster!
Can This Recipe be Made Vegan?
Unfortunately, in order to make these bagels, you DO need to use the eggs. This is not a recipe where you can substitute the eggs for flax seeds – it just won’t turn out the same. Just follow the directions (and the video below), and you’ll get a perfect result, every time. Guaranteed.
How to Make the 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 in a few more tablespoons of cassava flour. Don’t be upset, just roll with it! Why could a discrepancy happen? Who knows. This is a more complex recipe with a lot more moving parts than my other recipes. What I am trying to tell you, is to simply trust the process, and don’t worry about messing it up. I promise, if you follow the directions, you won’t mess it up.
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!
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 poppy seeds, sesame seeds, and even dried onion. All I can say, is DAMN. So good. Use your imagination and enjoy!
How to Make the Perfect Paleo Bagels, Every Time
Start by preheating your oven to 350 F, and line a baking sheet with parchment paper and set aside. Then, bring a large pot of water to a rolling boil.
Next, in a blender or food processor, add all of the ingredients, except for your toppings (the EBTB seasoning, seeds, etc.) Then, 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. Then, break the dough apart into 4 equal parts.
One the water is boiling, make a bagel shape with each ball of dough, and gently drop it into the water. Once the bagels float to the top of the water (about one minute), gently lift it out and transfer it to the baking sheet. Next, whisk an extra egg, and use a brush to brush the top of each bagel, generously.
Sprinkle each bagel with your topping of choice and 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
Ingredients
- 1 cup cassava flour (I used Ottos Cassava Flour)
- 1 cup arrowroot flour
- 4 medium eggs (+ 1 extra for an optional egg wash)
- ¼ 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!!!!!!
Recipe In Action
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What others are saying
Quick question do I mix the eggs in the digg mix?
Also how do I make egg wash?
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!
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.
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!
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.
Disaster…super sticky dough, could only form into globs. Can sub as a dinner role but nothing remotely bagel-like about this recipe.
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 🙂
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%
Can you sub flax egg or another egg replacer? Allergic to eggs. Thanks!
How do you store these?
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?
Hi! Nope you have to use cassava flour for this recipe! 🙂
No. Only cassava flour 🙂
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.
I’m so so so glad you gave this recipe a try! I love these bagels too!!!!
Omg these are so good and so easy to make! Can’t wait to make them again
YAY! I am so happy you enjoyed them!!! One of my favorite recipes!
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.