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    Home » Paleo

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

    Published: Feb 18, 2020 · by Katie

    Jump to Recipe·Print Recipe

    These healthy paleo bagels are boiled then baked - giving them an authentic, chewy bagel texture.  They are made with cassava flour and flavored with a little honey. In addition, this healthy bagel recipe is grain free, gluten free, dairy free, yeast free and nut free.

    sliced paleo bagel on plate

    I tested this paleo bagel recipe more times than I can count and I finally found the perfect combination of ingredients! And since then, I've made these bagels again and again, as they are a family favorite.

    These easy paleo bagels are made with cassava flour and completely yeast free. They are sweetened with just a bit of honey for flavor purposes and have a chewy bagel texture, just like what you would expect from a conventional bagel.

    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 baseline paleo bagel recipe.

    showing the inside texture of a paleo bagel

    Ingredients

    My grain free bagel recipe contains less than 10 ingredients. Here's a list of what you need:

    • tapioca flour/starch
    • cassava flour
    • baking powder
    • xanthan gum (optional, but recommended for texture purposes)
    • salt
    • eggs (or flax/chia eggs)
    • non-hydrogenated shortening (or butter)
    • honey (or maple syrup)
    • water

    Ingredient Substitutions

    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.

    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.

    ingredients in paleo cassava flour bagels

    How to Make Paleo Bagels

    The batter for these cassava flour 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.

    shaping-the-dough-for-the-bagels

    Once the water has started to boil, add the bagels.  Boil the bagels for about 30 seconds 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. If you're making these paleo bagels vegan, then skip the egg white wash.

    boiling-and-baking-the-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.

    paleo bagels on cooling rack

    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.

    paleo bagels on cutting board

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    sliced paleo bagel on plate

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

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4 small bagels
    Print Recipe
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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 (optional)
    • 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 about 30 seconds 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.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for easy and healthy paleo bagels
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    Reader Interactions

    Comments

    1. Halle

      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

        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
      • Liz

        March 27, 2023 at 11:02 am

        These are SO GOOD! I laid them on a bed of cheddar cheese and topped with jalapeño everything bagel seasoning. I could eat all of them!!!
        Mine did not rise though. I did substitute coconut oil, that’s all I had in the house. Any tips on that?

        Reply
        • Katie

          March 27, 2023 at 1:52 pm

          Hi! I'm so glad you liked them 🙂 The bagels should puff up after boiling, but they don't rise much when baking. I suppose the coconut oil could make a small difference, but not much.

      • Alana Anderson

        September 15, 2024 at 9:08 am

        Can I use protien powder?

        Reply
        • Katie

          September 16, 2024 at 7:17 am

          Without testing it myself, I'm not sure how you would add it in/swap for other ingredients.

    2. Eric

      April 29, 2020 at 10:55 am

      Breakfast bagel, savory deliciousness

      Reply
    3. VeronicaVelazquez

      July 27, 2020 at 10:00 pm

      Do you know the nutritional information

      Reply
    4. Ashley

      November 06, 2020 at 9:25 am

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

      Reply
      • Katie

        November 06, 2020 at 11:26 am

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

        Reply
    5. Sarah

      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

        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

      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

      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

        January 12, 2021 at 6:57 am

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

        Reply
    8. Fatimah

      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

        January 20, 2021 at 6:58 am

        Yes

        Reply
    9. Yvonne

      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

        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

      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

        February 10, 2021 at 1:05 pm

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

        Reply
    11. GK

      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

        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

          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

          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

      April 03, 2021 at 5:26 pm

      These are ridiculous🤤

      Reply
      • Katie

        April 04, 2021 at 4:20 am

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

        Reply
      • Amanda

        June 25, 2024 at 12:09 pm

        Can I make a big batch and freeze some for later?

        Reply
        • Katie

          June 25, 2024 at 7:34 pm

          Yes! Cool them completely, then slice and store in an airtight baggie.

    13. Tina

      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

        August 27, 2021 at 12:56 pm

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

        Reply
    14. Jessica Hitch

      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

        December 31, 2021 at 6:41 pm

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

        Reply
    15. Kristina

      February 28, 2022 at 6:55 pm

      Looks delicious! Any substitute for shortening?

      Reply
      • Katie

        March 01, 2022 at 7:32 am

        You may use room temperature butter instead.

        Reply
        • MP

          August 27, 2022 at 8:47 am

          What about coconut oil instead of shortening?

          Thanks!

        • Katie

          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

      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
    17. Beverly

      February 23, 2023 at 10:23 am

      These look great - I'm wondering, has anyone tried cutting the cassava flour with some coconut flour to make them a bit lower-carb?

      Reply
    18. Jody

      August 04, 2023 at 8:08 am

      I am curious if you have tried pixie dust to replace xanthan gum?

      I do want to try these and am thinking of trying it if you have not.

      Thanx

      Reply
      • Katie

        August 04, 2023 at 3:55 pm

        I've never heard of pixie dust. You can make the bagels without xanthan gum though! It just slightly changes the texture of the dough (making it easier to work with), but they're still great without it.

        Reply
      • Victoria

        January 28, 2024 at 4:27 am

        I love these bagels! I added raisins and cinnamon. Very good. Thanks for the recipe

        Reply
        • Katie

          January 28, 2024 at 9:04 am

          Ooh, those additions sound amazing! Thank you for leaving a review 🙂

    19. Sydney PettyJohn

      March 09, 2024 at 7:46 am

      Every time I bake with cassava flour, it turns out gummy. Is this because of the flax egg?

      Reply
      • Katie

        March 09, 2024 at 8:11 am

        Most likely, yes. Flax eggs tend to not work well with cassava flour in most recipes. For this one, I think the bagels still turn out great. The texture will be a little different, but I wouldn't describe it as gummy.

        Reply
    20. Marge

      March 11, 2024 at 5:08 pm

      Do you have the macros for this recipes? I need to be careful of carbs.

      Reply
      • Katie

        March 12, 2024 at 7:22 am

        Hi, I don't calculate macros for my recipes. But you can plug the ingredients into MyFitnessPal and calculate them yourself 🙂

        Reply
    21. Kate

      July 27, 2024 at 2:58 am

      So happy I’ve found you. Made you bagels this morning and finally a perfect paleo ‘bread’ substitute…crunchy and tasty. Added a sprinkle of EBTB. Perfect for poached eggs. 😊

      Reply
      • Katie

        July 27, 2024 at 8:08 am

        So glad you like the bagels!! 🙂

        Reply
    22. me

      October 10, 2024 at 12:24 pm

      I used corn starch because that's all I had. they came out so wonderfully. I toasted it and sliced it and had a fried egg sandwhich. yummy

      thank you

      Reply
      • Katie

        October 10, 2024 at 1:15 pm

        I'm so glad the cornstarch worked as a replacement! 🙂

        Reply
    23. Anita

      January 28, 2025 at 8:18 am

      Katie these are great. I have an intolerance to yeast, these are a good replacement for regular bagels. I’ve made these quite a few times. I’ve made cinnamon and raisin, poppy seed and sesame seed. Today I used 1/4 cup of cassava and 1/4 cup of Tigernut flour. I had to adjust the flours as I mixed. For some reason my batter was very loose. I didn’t even need water today. I used avacado oil. They have a rustic texture but taste great!

      Reply
      • Katie

        January 28, 2025 at 12:19 pm

        I'm so glad you like them! All of your flavor variations sound amazing! Tigernut flour is very different from cassava, so swapping some of the cassava for tigernut will give you a very different batter. I bet they tasted great though!

        Reply
    24. Danielle Arrants

      March 19, 2025 at 2:00 pm

      These are so good! What is the best way to store them?

      Reply
      • Katie

        March 20, 2025 at 7:37 am

        These bagels are best stored in an air-tight container at room temperature for 3-5 days. They do harden after sitting out, so you can warm them in the microwave or toaster oven to soften.

        Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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