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
Is the arrowroot flour the same as arrowroot starch?
Thanks
YES! Enjoy this recipe!
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
Thank you so much Ramya! I hope it all works out for you!
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!
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
Yay! So happy you loved them, Amanda!! Thank you so much for your review!
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!
That sounds so delicious, Sage! I love how well this recipe fits into your life! Thank you so much for the sweet comment!
My partner and I made a morning date out of making these, and wow, were they so fun and yummy to make! We also paired them with smoked salmon and dairy free cream cheese. Yum!
Wow, what a fun morning date!! That sounds so fun, and absolutely delicious, Hannah! xx
These were so easy to make and so delicious. I have these on my baking rotation
I’m so happy to hear that Vivian!! Thank you so much for your review!
Hi ! I finally made these bagels and with a little more practice they will be a win !! I followed the directions but failed to read the tips prior to 🤦♀️ So mine was super liquidy until I just started dumping cassava flour into it to form a dough !! I did also separate mine into smaller bagels instead of large ones and it worked well. Thank you so much for this delicious recipe !!
I’m so glad you were able to get it to work. Jami! Thanks for your review!
My 9yo daughter made these for our “breakfast for dinner” tonight. She subbed in garlic flavored olive oil and we are all in love. She had so much fun that she is thinking about making bagels as a job. 😊
Thank you!
Aww, I love hearing that, Amanda! That is so sweet, and I’m so glad she had such a good time making them!! Also, garlic olive oil sounds delicious in this recipe. Thank you so much for your review, you’ve made my day!
I am new to gluten free so tried these. They are very easy and the taste is great. I have a question though, (they are a little dry even with avocado on top) Should I add extra olive oil in the batch or do you have any suggestions to make them a little more moist? Thank you for the recipe. I will definitely make again.
Hi Jennelle! I am so glad that you enjoyed the recipe. You can try adding a little extra olive oil, or add some butter on top of them! In general gluten-free baked goods tend to be a little dryer than conventional baked goods, but adding a little more liquid in should do the trick. I hope this helps!
Are you able to replace the arrowroot flour with tapioca flour?
Hi Beverly! Unfortunately this recipe has not been tested with arrowroot flour, so I cannot guarantee that these bagels will turn out the same. However, you are welcome to try it out, and please let me know how it works for you!
Would this recipe still work ok using large eggs instead of medium? I’m hoping to make these for Mother’s Day.
Hi Katie, depending on the size of your eggs you may want to reduce the amount you’re using!