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.

Healthy Seed Bagels (Paleo, Nut Free)

Description

These healthy seed bagels are made with coconut flour and a variety of nutritious seeds like pumpkin seeds and ground flax. They're dense and chewy with a slightly sweet, nutty flavor. This bagel recipe is gluten free, dairy free, nut free and paleo.

Ingredients

Scale

1/4 cup ground flax (22g)*
1/2 cup warm water
1/4 cup coconut oil, melted
2 Tbsp maple syrup
1 cup tapioca starch (116g)
1/2 cup coconut flour, spooned & leveled (58g)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum (optional)
2 Tbsp raw pumpkin seeds
2 Tbsp raw sunflower seeds
2 tsp sesame seeds
1 tsp poppy seeds

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Instructions

Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Fill a pot with water about 1.5-2 inches deep and bring it to a boil.
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. This includes the tapioca starch, coconut flour, baking soda, salt and xanthan gum.
Add the coconut oil and maple syrup to the flax mixture and stir until combined.
Pour the wet mixture into the dry mixture and mix with a spatula until it forms a dough.
Add the seeds into the batter and mix until combined. Feel free to use your hands to knead the dough if that's easier.
Separate the dough into 4 equal pieces and roll each into a ball.
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. Depending on the size of your pot, you can boil all of the bagels at once, or just one at a time.
Use a slotted spoon to remove the bagels from the water and place them on your lined baking sheet.
Pop the bagels in your oven and bake at 400 degrees for about 18 minutes.
After baking, let the bagels cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack.

Notes

*I use a coffee grinder to grind whole flax seeds.