Nothing beats a fresh-from-the-oven bagel – but when you’re gluten-free, finding bagels that give you that same warm, delicious flavor and feeling can be hard, if not impossible. Well, at least, it was. Friends, let me introduce you to my Paleo Strawberry Bagels, aka the most warm, delicious bagels that are free from gluten, dairy, or grains of any kind. Yes, you read that right – these light and fluffy bagels are also grain-free! If traditional bagels have become a thing of your past, it’s time that these these bagels become a part of your future!

So, I’ll admit: this is not the first time that I’ve shared a paleo bagel recipe on this blog, and it likely won’t be the last. So many of you have tried (and loved) my Paleo Everything Bagels, which was an absolute game-changing recipe for me. Who knew that grain-free, New York Deli style bagels were possible again?!

The secret to achieving these perfectly fresh yet nostalgic bagels lies in a not-so-secret ingredient: Cassava Flour. If you aren’t familiar with cassava flour, it comes from the yucca plant – which is technically a tuber – so it is not a grain, yet gives a beautifully grain-like consistency. The other not-so-secret ingredient in this recipe is arrowroot flour, which comes from a different plant — the Maranta arundinacea plant — making this recipe fully gluten-free and grain-free. If you suffer with SIBO, IBS, or celiac, then this would be a great recipe for you.

If you don’t have access to arrowroot flour (it can be a tricky ingredient to source, sometimes), then I recommend substituting it with corn starch or tapioca starch/flour. This recipe has been tested with both alternate variations, and it turns out well. Just note that the cassava flour cannot be substituted, neither can the eggs. I’m so sorry to my vegan friends, but I’ve tried with every vegan egg possible, and it just doesn’t turn out the same.

But back to the recipe itself. One note to keep in-mind is that some people have said that the dough is sticky. Yes. The dough IS somewhat sticky. Just break it into 4-6 equal pieces and lightly WET YOUR HANDS to form the balls. Stick your thumb in the center and pop it into the boiling water. It doesn’t need to be perfect at all. But trust me, wetting your hands will make it SO MUCH EASIER.

Oh, and one more thing. It is easiest to make this recipe in a stand mixer. However, you can also make it in the blender! You will just need to transfer the dough from the blender into a medium bowl so it’s easy to work with.

Ok, that’s it! So without further delay, let’s jump right to it.

What You Need to Make These Paleo Strawberry Bagels

Cassava Flour: Like I mentioned above, cassava flour forms the base of these bagels, and is truly a magical ingredient. Please note that this recipe ONLY works with cassava flour, so to ensure the best results, I don’t recommend substituting it with anything else!
Arrowroot Flour: Arrowroot flour is an incredible, grain-free ingredient that gives these bagels their light, fluffy texture! If you don’t have access to arrowroot flour, you can substitute tapioca flour/starch or corn starch in its place!
Eggs: This recipe requires real eggs for the best texture and consistency.
Olive Oil: I love using olive oil in my recipes, because it’s a heart-healthy oil with a delicious, rich flavor. Don’t skip this!
Maple Syrup: Since these bagels are on the sweeter side, thanks to the strawberries, I like adding in a touch of maple syrup to bring out the sweet flavor.
Water: A little water helps this dough come together beautifully!
Baking Powder: Just a bit of baking powder helps these bagels rise and maintain their fluffy texture!
Cinnamon: The hint of cinnamon adds an unexpected hint of spice, that perfectly compliments the strawberries.
Strawberries: I recommend using fresh strawberries in this recipe for the best result. Frozen strawberries contain too much water, which can alter the consistency of the dough, negatively.

How to Make These Paleo Strawberry Bagels

Preheat oven to 350.
Line a baking sheet with parchment paper.
Meanwhile boil a big pot of water.
Chop your strawberries into small pieces and set aside.
In a stand mixer*, add the cassava flour, arrowroot flour, FOUR of the eggs, olive oil, maple syrup, water, baking powder, and cinnamon.
Mix the dough until it’s combined—the dough should be very thick and sticky.
Add the strawberries, and mix with a spoon until incorporated.
Next, pick up the dough, and form a ball — lightly wet your hands if necessary.
Then separate into four – six equal parts, depending on how large you want your bagels.
Once the water is boiling, form four-six bagels and gently drop each one in the water.
Once each one floats to the top (about one minute), transfer to the baking sheet.
Place remaining egg into a small bowl and whisk, then brush each bagel with the egg wash.
You don’t have to do the egg wash—I like it because it makes the bagels crisp and brown!
Bake 23-25 minutes.
Enjoy!

If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx