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.

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.

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

Description

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

Ingredients

Scale

3/4 cup tapioca flour (90g)
1/2 cup cassava flour (85g)
2 tsp baking powder
1/2 tsp xanthan gum (optional)
1/4 tsp salt
2 large eggs (or flax/chia eggs)*
1/4 cup non-hydrogenated shortening
1 Tbsp honey (or maple syrup)
1-3 Tbsp water

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Instructions

Preheat oven to 425 degrees F.
Fill a large pot with water and bring to a boil. (Water should be around 3-4 inches deep.)
In a large mixing bowl, combine tapioca flour, cassava flour, baking powder, xanthan gum and salt.
Mix in eggs, shortening and honey first using a fork, then with your hands.
Add water one tablespoon at a time** until dough holds together and can be rolled into a ball.
Separate dough into four balls. Shape each ball into a bagel.
Place bagels in boiling water and cook for about 30 seconds on each side.
Remove bagels from water and place on a parchment lined baking sheet. Coat the bagels with an egg white wash (optional)***
Bake in preheated oven at 425 degrees for 20 minutes, or until golden brown and cooked through.
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.