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

Feb 18, 2020 · 32 Comments

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These healthy Paleo Bagels are grain free, nut free, dairy free, yeast free, easy to make and can be made Vegan.  They are boiled and then baked - giving them an authentic bagel texture.  These bagels are crisp on the outside and have a chewy interior.  Just what you need to satisfy any bagel cravings!

Best-Paleo-Bagel-Recipe

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

Also, when I first started testing this yeast free bagel recipe, I was only baking the bagels - not boiling them in water.  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
  • made without yeast
  • made without yogurt
  • 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.

gluten-free-breakfast-recipes

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.  BUT, the eggs may be replaced with flax or chia eggs, making this an egg-free Paleo bagel recipe. 

Make one flax/chia egg by combining one tablespoon of ground flax/chia seed with three tablespoons of water.  Note: if you are making this substitution, you will need additional water (a few more tablespoons) to get the right dough consistency.

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 any sweetener, but felt that they lacked flavor.  However, the honey can be substituted with any liquid sweeter - maple syrup is a great Paleo Vegan option.

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.

In addition, if you substitute eggs for flax eggs, you will need to add a couple extra tablespoons of water to get the proper dough consistency.

Easy-Gluten-Free-Plain-Bagels

How to Make Paleo Bagels

The batter for these gluten free 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.

making-bagel-dough

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.

how-to-shape-a-bagel

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.

How-to-Boil-Paleo-Bagels

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.

Chewy-Crisp-Bagles

Commonly Asked Questions

Can these bagels be made Vegan?

Yes!  With a couple simple substitutions, this can be a Paleo Vegan bagel recipe.  The texture will be slightly different, but the taste is just as great.  Simply, swap the eggs for flax or chia eggs and add a couple extra tablespoons of water.  Also, use maple syrup instead of honey.

Do you have to boil the bagels?

Boiling these homemade bagels is what gives them their chewy texture.  You can make this recipe by just baking the bagels, but they won't hold together as well and have a drier, more crumbly texture.

Can I add toppings?

Yes!  You can add any toppings or mix-ins to these bagels.  Many of my readers have added fresh blueberries, cinnamon and raisins, spices and herbs and had great results.

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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Easy-Gluten-Free-Plain-Bagels

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

★★★★★ 4.9 from 9 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 small bagels 1x
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Description

Healthy grain free, gluten free, nut free, yeast free and dairy free bagels made with tapioca flour and cassava flour.


Ingredients

Scale
  • ¾ cup tapioca flour (90g)
  • ½ cup cassava flour (85g)
  • 2 tsp baking powder
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 2 large eggs (or flax/chia eggs)*
  • ¼ cup non-hydrogenated shortening
  • 1 Tbsp honey (or maple syrup)
  • 1-3 Tbsp water

Instructions

  1. Preheat oven to 425 degrees F.
  2. Fill a large pot with water and bring to a boil.  (Water should be around 3-4 inches deep.)
  3. In a large mixing bowl, combine tapioca flour, cassava flour, baking powder, xanthan gum and salt.
  4. Mix in eggs, shortening and honey first using a fork, then with your hands. 
  5. Add water one tablespoon at a time** until dough holds together and can be rolled into a ball.
  6. Separate dough into four balls. Shape each ball into a bagel.
  7. Place bagels in boiling water and cook for 1 minute on each side.
  8. Remove bagels from water and place on a parchment lined baking sheet.  Coat the bagels with an egg white wash (optional)***
  9. Bake in preheated oven at 425 degrees for 20 minutes, or until golden brown and cooked through.
  10. Remove from oven and cool on cooling rack.

Notes

*Flax or chia eggs may be used in place of the eggs.  1 flax/chia egg = 1 tablespoon ground flax/chia + 3 tablespoon water.  If making this substitution, you will need additional water to reach the proper dough consistency.

**Add water as needed.  Start with one tablespoon and add more if necessary.

***To make an egg white wash, whisk together one egg white and 1 tablespoon water.

Keywords: bagel, nut free, Paleo, breakfast, cassava flour

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Reader Interactions

Comments

  1. Halle says

    February 23, 2020 at 3:27 pm

    Do you think I could add mix ins like raisins or blueberries and still have the right consistency? These look awesome.

    Also your pumpkin pancakes are my FAVORITE! I fed them to my gluten eating boyfriend and he couldn’t tell the difference, we have them almost every weekend.

    Reply
    • Katie says

      February 23, 2020 at 7:46 pm

      First off...YAY! I'm so happy to hear you like that pancake recipe 🙂 As far as the bagels, I think raisins would be a great add-in (plus a little cinnamon would be delicious too). I don't know that blueberries would work. Dried ones for sure, but fresh may be too juicy. But if you try then let me know the results!

      Reply
  2. Eric says

    April 29, 2020 at 10:55 am

    Breakfast bagel, savory deliciousness

    ★★★★★

    Reply
  3. VeronicaVelazquez says

    July 27, 2020 at 10:00 pm

    Do you know the nutritional information

    Reply
  4. Ashley says

    November 06, 2020 at 9:25 am

    Loved these! They had a mild sweetness similar to cornbread. Will make again!

    ★★★★★

    Reply
    • Katie says

      November 06, 2020 at 11:26 am

      Yay! So glad you like them 🙂 Thank you for the review!

      Reply
  5. Sarah says

    November 28, 2020 at 1:08 pm

    I am on AIP right now and wondering if I can do a gelatin egg substitute? Thanks 😊

    Reply
    • Katie says

      November 29, 2020 at 5:45 am

      I've actually never tried baking with gelatin eggs so I'm not sure how the substitution would work. But if you give it a try I'd love to know the results 🙂

      Reply
  6. Gina says

    December 24, 2020 at 8:58 am

    They tasted great but I can’t figure out how you could get 4 bagels out of the dough. I got 2 normal size bagels. If I had done 4 they would have been like mini donuts. In any case they were a nice treat - I haven’t had a bagel in years.

    ★★★★

    Reply
  7. Desiree says

    January 11, 2021 at 9:06 pm

    I've made these at least twice (with a couple modifications) using flax eggs, and they turned out so yummy! The people I've shared them with have loved them, too!! So happy for a reliable gluten-free, vegan bagel recipe!

    ★★★★★

    Reply
    • Katie says

      January 12, 2021 at 6:57 am

      That's fantastic! So glad you enjoy the recipe 🙂 Thank you for the review.

      Reply
  8. Fatimah says

    January 19, 2021 at 8:31 pm

    If I put everything bagel season on it, at what point do I add it? On top of the egg wash before the oven?

    Reply
    • Katie says

      January 20, 2021 at 6:58 am

      Yes

      Reply
  9. Yvonne says

    February 04, 2021 at 12:37 pm

    Just made them with flax eggs- I think I used too much water, but still delious.
    Are they freezer friendly ?

    ★★★★★

    Reply
    • Katie says

      February 04, 2021 at 1:03 pm

      Glad you liked them! I imagine the texture won't be as great if you keep them in the freezer.

      Reply
  10. Doreen says

    February 10, 2021 at 11:47 am

    All I can say is wow these are the best bagels ever I even like them better than regular bagels and they’re healthy thank you so much for the recipe keep them coming!!

    ★★★★★

    Reply
    • Katie says

      February 10, 2021 at 1:05 pm

      Yay! So glad to hear that 🙂 We love them too! I appreciate the review.

      Reply
  11. GK says

    February 20, 2021 at 12:07 pm

    Any natural substitutes for xanthan gum? It makes my toddler throw up. He has so many food sensitivities 🙁

    Reply
    • Katie says

      February 21, 2021 at 11:38 am

      Hi! You may omit the xanthan gum - it's included for texture purposes but not required.

      Reply
      • Louise says

        June 06, 2022 at 1:23 pm

        If it's for texture purposes, could you use psyllium husk instead of xanthan gum or am I off base?

      • Katie says

        June 07, 2022 at 6:40 am

        Possibly, but I haven't had much experience baking with psyllium husk so I can't say for sure. I would just omit the xanthan gum.

  12. Natalie says

    April 03, 2021 at 5:26 pm

    These are ridiculous🤤

    ★★★★★

    Reply
    • Katie says

      April 04, 2021 at 4:20 am

      I'm so glad you like them 🙂 Thank you for the review!

      Reply
  13. Tina says

    August 26, 2021 at 4:52 pm

    Thank you for this yummy recipe. I used a little psyllium husk with flax eggs and it turned out great. Definitely a keeper.

    ★★★★★

    Reply
    • Katie says

      August 27, 2021 at 12:56 pm

      Thank YOU! I'm so glad your substitutions worked 🙂

      Reply
  14. Jessica Hitch says

    December 31, 2021 at 5:08 pm

    I substituted Paleo flour for tapioca flour, and the bagels turned out well. Thank you for this delicious recipe!

    ★★★★★

    Reply
    • Katie says

      December 31, 2021 at 6:41 pm

      So glad you liked the recipe! Thank you for the review 🙂

      Reply
  15. Kristina says

    February 28, 2022 at 6:55 pm

    Looks delicious! Any substitute for shortening?

    Reply
    • Katie says

      March 01, 2022 at 7:32 am

      You may use room temperature butter instead.

      Reply
      • MP says

        August 27, 2022 at 8:47 am

        What about coconut oil instead of shortening?

        Thanks!

      • Katie says

        August 28, 2022 at 1:28 pm

        Hi! I'm not sure they bagels would hold together as well. I haven't tested them with anything other than shortening. If you try, let me know how they turn out!

  16. Mary Beth Ramos says

    January 24, 2023 at 6:47 am

    I tried these bagels and after I boiled them they were very soggy. I did then bake them but they didn’t seem to get done in the middle so then I air fried them but they do not taste that great. I will eat them because I hate to waste food but the boiling them was very tricky for me.

    Reply

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Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

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