Healthy Seed Bagels (Paleo, Nut Free)

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These healthy seed bagels are dense with a sweet, nutty flavor. They're made with coconut flour and filled with a variety of beneficial seeds like pumpkin and ground flax. This bagel recipe is gluten free, dairy free, nut free and paleo - great for anyone with common food allergies.

Healthy seed bagels on wire cooling rack.

I've been craving bagels lately, but I wanted something heartier than your typical bagel. And these healthy seed bagels are just that!

They are dense with a slightly sweet, nutty flavor (although they're completely nut free). Right out of the oven, these bagels have the most delicious chewy inner texture and a crisp exterior. They're perfect for when that bagel craving hits, but you want to keep things healthy.

Not only that, but these homemade seed bagels are free from most top allergens. They don't have any gluten, grains, eggs, dairy, soy or nuts. So this is the perfect bagel for someone in need of an allergy friendly option!

Why You'll Love these Seed Bagels

nut free - made with coconut flour and a mixture of seeds, making these great for anyone with a nut allergy
paleo and vegan - made with simple, whole food ingredients
egg free - great for anyone with a sensitivity to eggs
easy to make - just combine the ingredients for the dough, boil the bagels and then bake in the oven
nutritious - filled with many nutritious seeds

Ingredients

You can find the full recipe for these seed bagels in the recipe card below, but here's an overview of the ingredients you'll need:

ground flax - since these are seed bagels and I wanted to keep the recipe egg free, I used ground flax as an ingredient. This helps bind the dough and hold the bagels together. I like to make my own ground flax by grinding whole flax seeds in a coffee grinder.
warm water - to thin the dough and gel the ground flax
coconut oil - this oil adds to the flavor of these bagels and helps with the texture. The best swap would probably be palm shortening or butter, but I have not tested them.
maple syrup - to add extra flavor
tapioca starch - for texture purposes
coconut flour - I used coconut flour because I wanted to keep these bagels nut free. Because coconut flour is so absorbent, there isn't a good swap.
baking soda - for the rise
salt - enhances the flavors
xanthan gum - this ingredient is optional, but helps make the dough more elastic and easier to work with
seeds - raw pumpkin seeds, raw sunflower seeds, sesame seeds and poppy seeds. All of these seeds are optional.

How to Make Seed Bagels

These homemade seed bagels are boiled and then baked in the oven. The dough is easy to shape and holds together well when boiled.

Before you begin, preheat your oven to 400 degrees F. Fill a pot with water about 1.5-2 inches deep and bring it to a boil. And lastly, line a baking sheet with parchment paper.

Make the Dough

Combine the ground flax and warm water in a small mixing bowl. Let it sit for at least 5 minutes to thicken.
In a separate bowl, combine the dry bagel ingredients.
Add the coconut oil and maple syrup to the flax mixture.
Pour the wet mixture into the dry mixture and stir until well combined.

Add the seeds into the batter and mix until combined.
Separate the dough into 4 equal pieces and roll each into a ball.

Shape, Boil and Bake

Shape the balls of dough into bagels. You can do this by sticking your thumb through the center of each ball of dough, and then using your hands to form a bagel shape.
Place the bagels in your pot of boiling water. Let them sit for just 1 minute.
Use a slotted spoon to remove the bagels from the water and place them on a lined baking sheet.
Pop the bagels in your oven and bake at 400 degrees for about 18 minutes.

Tips and Tricks

Measure ingredients by weight. For best results, measure the ingredients by weight (when given). Coconut flour is very absorbent, so you want the right amount to get the proper dough texture.
Swap out seeds. If you don't want to add pumpkin seeds or perhaps don't have poppy seeds on hand, then feel free to leave them out. This recipe works without the seeds or by using a different combination of seeds.
Use a slotted spoon after the water bath. I've found that the easiest way to remove the bagels from the boiling water is to use a large slotted spoon. This way, the water drips off the spoon when you pick up the bagel. Plus, the spoon is big enough to hold the entire bagel, making it less likely to fall apart.

Bagel with a bite out of it to show texture.

Storage

Place these bagels in an airtight storage container. They can be kept at room temperature for a few days or the fridge for up to 10 days.

If you want to freeze them, cool the bagels to room temperature, then cut each bagel in half. Place them in an airtight baggie and keep in the freezer for up to one month.

FAQ

What's the texture of these bagels?

These bagels are dense with a chewy inside texture and slightly crisp outer texture. Once stored, the bagels lose some of their chewy texture and become more dense.

Do I have to use xanthan gum?

No, this recipe will work without xanthan gum. However, xanthan gum helps with the elasticity of the dough, making it easier to work with. It will enhance the texture of these bagels.

Can I leave out the seeds?

Yes, you can leave out any one or all seeds you want.

Why did my bagels turn green?

Once fully cooled, the bagels may turn a blue-green color around the sunflower seeds. This is because a chemical reaction happens between the sunflower seeds and the baking soda, turning the seeds a blue-green color. The bagels are still perfectly healthy to eat.

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