I’ve tried many variations of these poppy seed bagels. Each variation used the same ingredients, just different quantities. It’s amazing how changing the amount of one ingredient by even as little as 1/4 tsp (like the baking soda) can make such a huge difference in the taste and texture.
Admittedly, my favorite texture combination resulted in my least favorite taste (too much baking soda)…BUT, I promise you the final recipe, the one I’m sharing with you today, is both delicious and soft…the perfect Paleo bagel.
These Grain-Free Poppy Seed Bagels are free of grain, gluten, dairy, soy, corn and added sugar/sweeteners. They do not have the airy, springy texture of a “regular” wheat flour bagel, but they are still moist, bread-like and fabulous 😉 In fact, I think they are the best gluten-free bagel I’ve ever had (closely follow by my Grain-Free Seedy Bagels).
Grain-Free Poppy Seed Bagels
- 1/2 Cup arrowroot starch
- 1/4 Cup cassava flour
- 1/4 Cup blanched almond flour
- 1 tsp poppy seeds (plus more for topping)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp pink salt
- 2 Tbsp extra virgin coconut oil (room temp)
- 1 large egg
- 2 Tbsp warm water
- 1 tsp apple cider vinegar
- Preheat oven to 350 degrees F.
- In medium-sized mixing bowl, add all dry ingredients.
- Mix in coconut oil, first with a fork, then hands.
- In a separate bowl, combine egg, water and apple cider vinegar. Whisk with a fork.
- Add wet mixture to dry, stirring with a fork and then kneading dough with hands.
- Separate dough into 4 equal parts. Roll each into a ball, poke a hole in the center with your finger and form a bagel shape, then place on baking sheet. Optional: sprinkle with additional poppy seeds.
- Bake in preheated oven at 350 degrees for 11 minutes.
- Remove from oven and cool on cooling rack.
- Store in air-tight container at room temperature or in fridge.
Recipe makes 4 bagels
Each and every time I made these bagels I did not have a problem with the dough being too sticky. I was able to easily form bagel shapes without additional flour and the bagels rose just the right amount. I know that using different brands of ingredients can change recipe results quite a bit, so I’ve linked nearly all the products I used. I’m not saying you have to use these exact brands, but they are the ones I used and what I recommend if you are looking to purchase any for yourself.
These bagels are best eaten the day they are made, but will last a few days at room temperature (longer if you store them in the fridge). They taste wonderful on their own, but you can’t go wrong topping your bagel with cream cheese, butter, nut butter or avocado.
If you try out my recipe let me know! I’d love to see your creations.