Look no further for a healthy, easy to make Paleo bagel recipe! These Sun-Dried Tomato Bagels are not only Paleo, but nut free as well. They are made with a combination of tapioca flour, cassava flour, eggs and olive oil. And flavored with sun-dried tomatoes, basil, salt and honey. In addition, these bagels are boiled then baked for an authentic, chewy bagel texture.
Make way for the only Paleo bagel recipe you’ll ever need. Okay, okay, so I do still love my plain Paleo Bagels…but these are something else!
Fun fact: I don’t even like tomatoes. Yes, that’s right, can’t stand the smell or taste of fresh tomatoes! So, it may come as a surprise that I made a tomato flavored bagel recipe. But, here’s the thing, I actually love the taste of sun-dried tomatoes in baked goods.
It’s kinda like enjoying ketchup, yet not liking tomatoes. So, even if you are a fellow “tomato hater” don’t rule out this recipe quite yet. It is still possible to fall in love with these healthy Sun-Dried Tomato Bagels.
Healthy Homemade Bagel Recipe
What makes these bagels healthy? Well, first of all, these bagels are:
- dairy free
- gluten free
- grain free
- nut free
- yeast free
They are perfect for those that follow a Paleo diet, yet can’t consume nuts (or just don’t want to consume too many). In addition, these bagels are made with simple, whole food ingredients that are easy to find.
Plus, the addition of sun-dried tomatoes and dried basil provides extra nutrition that you won’t find in most bagel recipes.
Ingredients in Sun-Dried Tomato Bagels
These bagels are made with grain free flours, olive oil, eggs and flavored with dried basil and sun-dried tomatoes. The ingredients are as follows:
- tapioca flour
- cassava flour
- sun-dried tomatoes
- dried basil
- baking powder
- baking soda
- xanthan gum
- olive oil
Grain Free Flours
This bagel recipe calls for tapioca flour and cassava flour. The tapioca flour may be swapped with arrowroot, however the cassava flour is a must.
The sun-dried tomatoes, dried basil, salt and honey provide a lovely, bold flavor.
I purchased sun-dried tomatoes from Trader Joe’s. However, you can find many brands for sale on Amazon. The tomatoes I used were dry, so if you are using a brand with juicy tomatoes (like ones soaked in olive oil), I suggest patting them dry with a towel before using.
Instead of dried basil, fresh basil may be used. Simply, chop the desired amount into tiny pieces before adding it to the dough. Other herbs/spices that would work well in this recipe are oregano and Italian seasoning.
Salt is a flavor enhancer and I don’t recommend removing or substituting this ingredient. My favorite salt is Quantum Nutrition Lab’s pink salt. It is made from unrefined sea salt and free of any additives or preservatives.
Raw honey is used in this recipe to bring all the flavors together and add just a touch of sweetness. Although I haven’t tried any substitutions myself, maple syrup or any liquid sweetener should work in it’s place. You may also omit this ingredient, but it will slightly change the flavor.
Xanthan gum is a controversial ingredient. I don’t use it often in my baking, but I find that for certain recipes (like bagels) it really helps with the texture. Xanthan gum provides elasticity to the dough, making it easier to work with, better at holding it’s shape and gives these bagels a chewier texture. This ingredient can be omitted, but is recommended for achieving the right texture.
Eggs are needed to make these Paleo bagels. Egg free substitutes like ground flax, chia seeds and collagen have not been tested.
Olive oil pairs perfectly with the flavors of sun-dried tomatoes and basil and is a healthy source of fat. The best substitute would be avocado oil.
How to Make Sun-Dried Tomato Bagels
Before making the dough, preaheat your oven to 425 degrees F. Then, fill a large pot with water so that the water level is approximately 3 inches deep. Bring water to a boil.
How to Make the Dough
In a large mixing bowl, combine all dried ingredients. This includes: tapioca flour, cassava flour, chopped tomatoes, basil, baking powder, baking soda, xanthan gum and salt.
Mix in the eggs, olive oil and honey. Then, add the water 1 tablespoon at a time, until the dough holds shape and can be formed into a ball. Depending on the size of the eggs and your accuracy in measuring the dry ingredients, the amount of water needed will slightly vary.
Next, separate the dough into four pieces. Mold each piece into the shape of a bagel. Do this by rolling each piece into a ball, then pressing your finger through the center to make a hole. Shape the bagel with your hands, then set on a lined baking sheet.
How to Boil Bagels
Once the water is boiling, place each bagel into the pot of water. Boil for 1 minute on each side. The bagels should float while boiling. If they stick to the bottom of the pan, gently lift them up with a spatula or utensil.
Remove the bagels, draining the water as best as you can, and place them on the lined baking sheet.
How to Bake Bagels
Place the bagels in the oven and bake at 425 degrees for 15-17 minutes. Once done, they should be golden brown on top and cooked through.
Remove them from oven and cool to room temperature.
How to Store Bagels
These Paleo bagels can be stored in air-tight container at room temperature for 3-4 days, or in the fridge up to one week.
After sitting out, they do harden. To soften the bagels, heat them in the microwave for 10-20 seconds on each side. You can also toast them in the oven or a toaster.
Paleo Bagel Toppings
These savory bagels pair well with many toppings. Some mix and match ideas include:
- dairy free cream cheese
- smoked salmon
- tomato sauce
- fresh tomato and basil
- sausage and/or bacon
Healthy, easy-to-make Paleo bagels. Gluten free, grain free, nut free and dairy free.
- Preaheat oven to 425 degrees F.
- Fill a large pot with water so that the water level is approximately 3 inches deep. Bring water to a boil.
- In a large mixing bowl, combine all dried ingredients. This includes: tapioca flour, cassava flour, chopped tomatoes, basil, baking powder, baking soda, xanthan gum and salt. Mix.
- Add in the eggs, olive oil and honey. Mix. Then, add in water 1 tablespoon at a time, until the dough holds shape and can be formed into a ball.
- Separate the dough into four pieces. Mold each piece into the shape of a bagel and set on a lined baking sheet.
- Once the water is boiling, place each bagel into the pot of water. Boil for 1 minute on each side***
- Remove the bagels, draining the water as best as you can, and place them on the lined baking sheet.
- Place the bagels in the oven and bake at 425 degrees for 15-17 minutes. Once done, they should be golden brown on top and cooked through.
- Remove from oven and cool to room temperature.
- Store in air-tight container at room temperature for 3-4 days, or in fridge up to one week.
*Xanthan gum is optional, but not using it will change the elasticity of the dough and chewiness of the final product
**Add water 1 Tbsp at a time. Depending on the size of the eggs (and accuracy in which you measured the other ingredients) the amount of water needed with slightly vary. The dough should be pliable and easy to roll into balls and shape into bagels.
***The bagels may sink at first, but should float to the top. If they are stuck on the bottom, lift them up using a utensil or spatula.