Paleo Pumpkin Bagels (Gluten Free, Egg Free)

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These paleo pumpkin bagels are moist and chewy with a lovely pumpkin flavor. They are made with cassava flour and almond flour and flavored with pumpkin and honey. This recipe is not only paleo, but gluten free, dairy free and egg free as well!

I'll forever be adding to my collection of pumpkin recipes because I LOVE pumpkin! It's not just some nostalgic flavor that brings back fond fall memories, but rather something that I enjoy year-round. And needless to say, I didn't have a pumpkin bagel recipe on my blog yet, so here we are with these paleo pumpkin bagels.

These pumpkin bagels are moist, dense and chewy with a mildly sweet pumpkin flavor. Even though they're slightly sweet, they actually pair well with both sweet and savory toppings.

These bagels are made with a blend of cassava flour and almond flour; keeping them gluten free and grain free. The dough is shaped, boiled and then baked in the oven. If you haven't boiled bagels before, not to worry - it's super easy! This gives the bagels more of an authentic, chewy bagel texture.

Why You'll Love these Pumpkin Bagels

paleo friendly - made with simple, wholesome ingredients you can feel good about
gluten free and grain free - made with a mixture of cassava flour and almond flour
dairy free and egg free - no milk, butter or eggs in this bagel recipe
moist and chewy - an authentic bagel texture
great with sweet or savory toppings - these pumpkin bagels pair well with anything from jam, cinnamon & sugar and butter to mashed avocado, a fried egg or cream cheese.

Ingredients

The full recipe for these gluten free pumpkin bagels can be found in the recipe card below, but here's an overview of the ingredients you'll need:

cassava flour - gives the bagels a dense, chewy texture. Otto's cassava flour is the best and only cassava flour I use.
almond flour - these pumpkin bagels are made with almond flour, but if you need the recipe to be nut free, then swapping almond flour for tigernut flour should work.
pumpkin pie spice - to flavor the bagels.
baking powder - for the texture. I used Otto's grain free baking powder, but often make my own paleo baking powder. If you don't care about this recipe being paleo, then feel free to use another brand of baking powder.
baking soda - for the texture.
salt - enhances the flavors.
pumpkin puree - I always used canned organic pumpkin puree for my recipes (or make my own from scratch). Be sure to use pumpkin puree, not pumpkin pie filling.
yogurt - I used unsweetened coconut yogurt for these bagels, but any type of yogurt will work. I just recommend one that's unsweetened and slightly runny (not super thick).
raw honey - adds flavor to the bagels. If you don't have honey on hand, then use maple syrup instead.

How to Make Paleo Pumpkin Bagels

These pumpkin bagels are easy to make, but do require quite a few steps. You'll make the dough, shape it into bagels, boil the bagels and then bake them in the oven. Here are the steps:

First, preheat your oven to 400 degrees F.
Fill a large saucepan with 3-4 inches of water and bring to a boil.

Make the Dough

In a large mixing bowl, combine the dry bagel ingredients.
In a separate bowl, combine the wet bagel ingredients.
Pour the wet mixture into the dry mixture and combine using a spatula.
Then use your hands to knead the dough until it forms a cohesive ball.

Shape, Boil and Bake the Bagels

Separate the dough into 6 equal pieces.
Roll each piece into a ball and then use your hands to form a bagel shape. Set the bagels on a parchment-lined baking sheet.
Carefully place the bagels into the boiling water. Let them boil for about 1 minute each, then remove them from the water and place them back on your lined baking sheet. (I highly recommend a slotted spoon for this step! It helps the excess water drip off.)

Put the bagels in your preheated oven and bake at 400 degrees F for 20-25 minutes. They should be cooked through and golden brown on the bottom when done.
After baking, let the bagels cool on a cooling rack to room temperature.

Tips and Tricks

Measure flours by weight - I recommend measuring the cassava flour and almond flour by weight, as this ensures accuracy. Too much cassava flour will result in a dry, undesirable dough.
Use Otto's cassava flour - I've tried many cassava flours and I think Otto's Naturals is the best. Some cassava flours are closer to tapioca starch, which is not the same thing. You will get the best results with Otto's.
Boil the bagels before baking them - boiling the bagels will give them a better texture than simply baking them. It makes the bread more moist and chewy.
Don't skip the honey - as much as I love unsweetened recipes, the honey really ads flavor to this recipe. If you can't use honey, then swap it with maple syrup.

Holding a pumpkin bagel to show the size.

Storage

These bagels should be stored in an airtight container. You can keep them at room temperature for a couple days, or in the fridge up to one week.

For long term storage, slice the bagels in half and wrap them each in parchment paper. Then place the bagels in a large storage bag, remove as much of the air as possible and freeze up to one month.

These bagels are best re-heated after storing. You can warm them in the microwave or toast them (in a toaster or air fryer or oven).

FAQ

Do I have to use cassava flour?

I do not have any great substitutes for cassava flour. I've heard that swapping cassava with oat flour or a gluten free blend works at a 1:1 ratio by weight, but have not tried this myself. If you give it a try, let me know the results in the comment section below.

Is there a swap for yogurt?

No, yogurt is needed for texture purposes, especially since these are egg free pumpkin bagels. However, you can use any type of yogurt (coconut, almond, cashew, cow's milk, goat's milk...). I just recommend using an unsweetened yogurt with a slightly runny texture (nothing super thick).

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