Paleo Bagels (Gluten Free, Nut Free, Dairy Free)

These healthy Paleo Bagels are grain free, nut free, dairy free and easy to make.  They are boiled and then baked – giving them an authentic bagel texture.  These bagels are crisp on the outside and chewy on the inside.  Just what you need to satisfy any bagel cravings!

I’ve been testing this recipe for months.  Yes, months.  Mostly because I would bake a batch of bagels and then leave the recipe, coming back to it a few weeks later.

Also, when I first started testing this recipe, I was only baking the bagels – not boiling them in water first.  I actually didn’t even know that is how “normal” bagels are made until a short while ago!

But alas, I have finally perfected this easy Paleo Bagel recipe.  These bagels are literally perfect!

The BEST Paleo Bagel Recipe

Not to toot my own horn, but these are the best Paleo bagels.  They are:

• crisp on the outside
• chewy on the inside
• grain free, gluten free, dairy free, nut free
• taste great plain or with toppings

Furthermore, since this is a plain bagel recipe, it can be customized to include other flavors.  For instance, you could use add-ins such as: poppy seeds, sesame seeds, cinnamon and raisins, everything bagel seasoning, etc.  This is a great base-line Paleo bagel recipe.

Ingredients in Paleo Bagels

My grain free bagel recipe contains less than 10 ingredients.  Let’s dive into each ingredient and whether or not substitutions are acceptable.

Tapioca Flour

Tapioca flour is a large portion of this recipe, but substituting with arrowroot starch will work.  

Cassava Flour

Cassava flour is another important ingredient in these bagels.  It is a must for this recipe and there aren’t any substitutions that I can recommend.

Baking Powder

I make my own baking powder using a combination of cream of tartar, baking soda and arrowroot flour.  Why make my own?  Well, because most baking powders sold in-store are not Paleo friendly.  That being said, any baking powder will work for this recipe.

Xanthan Gum

Xanthan gum is a controversial ingredient in the Paleo realm.  Some sources with say it’s not Paleo, some say it is and others say it’s okay to have every now and then. 

Now, I don’t consume a lot of products with xanthan gum, nor do I do a lot of baking with it.  This ingredient is just SO important to get the desired texture for these bagels. 

Xanthan gum provides elasticity to the dough, making it easier to work with and making the result more bread-like.  If you choose not to use it, that is fine.  Just note, the texture won’t be quite like the bagels in these photos.

Salt

Salt is used for flavor.  I like using pink Himalayan sea salt in all of my cooking and baking.  I wouldn’t skip this ingredient since it adds to the flavor.

Eggs

These Paleo bagels contain eggs, which help bind the ingredients together.  Eggs are a must.  However, if you’re looking for an egg-free Paleo bagel recipe, I recommend taking a look at this one.

Non-Hydrogenated Shortening

I use Nutiva shortening in a lot of my baking because it is a great dairy-free alternative to butter.  If you tolerate dairy, butter would be a good replacement.  However, I have not tried this substitution myself.

Honey

These bagels are sweetened with just one tablespoon of honey.  I tested them without honey, but felt that they lacked flavor.  So, I recommend keeping in the honey or perhaps substituting with another liquid sweetener such as maple syrup.

Water

A small amount of water is needed to get the dough to the right consistency.  The quantity of water will depend on the size of the eggs and how exact your flour measurements are.

How to Make Paleo Bagels

The batter for these bagels is made in one bowl.  The bagels are easily shaped by hand, boiled in a large pot of water and then baked in the oven.  I know boiling them can seem intimidating…but trust me, it’s actually a really simple process! 

So, let’s get to it!  Here’s the step by step process on how to make Paleo bagels using cassava flour.

First, preheat your oven to 425 degrees F.  Then, grab a large pot and fill it with water so that the water level is 3-4 inches deep.  Set the pot on your stove top and bring to a boil.

While the oven is preheating and the water is starting to boil, make the dough.

In a large mixing bowl, combine tapioca flour, cassava flour, baking powder, xanthan gum and salt. 

Then, add in shortening, eggs and honey.  First, mix with a fork, then use your hands to knead the dough.  It will start off quite crumbly, but keep working with it and the dough will begin to take shape.  Add the water one tablespoon at a time, until the dough can be formed into a ball.

Separate the dough into four balls.  Mold each ball into a bagel shape by pressing your finger through the middle of the ball and then slightly flattening it.

Once the water has started to boil, add the bagels.  Boil the bagels for one minute on each side.

Remove the bagels from the water and place on a lined baking sheet.  Add an egg white wash to the top of each bagel.  This wash consists of: one egg white and one tablespoon water.

Lastly, place the bagels in the oven and bake at 425 degrees for 20 minutes.  When done, the bagels should be a golden brown.  They have a crisp outer texture, but are soft on the inside.

How to Store Bagels

These bagels are best stored in an air-tight container at room temperature for 3-5 days.

They do harden after sitting out.  To soften, place the bagels in a microwavable dish.  Dampen a paper towel, napkin or small towel and place it over the bowl.  Microwave the bagel (on high) for 20 seconds.  Flip bagel and microwave an additional 20 seconds.  Afterwards, it should be soft.  You can also cut them and broil them in the oven to crisp the outside.

More Healthy Cassava Recipes

I love baking with cassava flour and have many cassava recipes on my site.  Here are some reader favorites:

• Rosemary Cassava Bread
• Carrot Cassava Flour Muffins
• Cinnamon Cassava Muffins
• Pumpkin Cassava Pancakes

Enjoy!

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