Chewy, Yeast-Free Bagels
Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, or simply use your favorite toppings and mix-ins! See notes for ideas and tips.
- 2 cups 2 cups 2 cups Tapioca Starch, plus a bit extra for dusting
- 1 cup 1 cup 1 cup Blanched Almond Flour
- 1.5 tsp 1.5 tsp 1.5 tsp Cinnamon, ground, divided
- 1.5 tsp 1.5 tsp 1.5 tsp Baking Powder, *do not sub baking soda*
- .5 tsp .5 tsp .5 tsp Salt
- 3 whole 3 whole 3 whole Eggs
- .5 cup .5 cup .5 cup Raisins
- 5 cups 5 cups 5 cups Water
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Mix together tapioca starch, almond flour, 1 tsp cinnamon, baking powder, and salt with a fork to work out any clumps.
- Make a dent in the center of the mixture and add the eggs to it.
- Continue mixing with a fork until the mixture starts to form small clumps of dough.
- At this point, add raisins and knead the dough with your hands until you get a single smooth ball of dough. If needed, add water 1/2 tablespoon at a time. It's very easy to overdo the water so don't add too much. The dough should be just slightly tacky but not sticky or dry/crumbly. Add another 1/2 tsp of cinnamon and twist to form streaks throughout.
- Dust a clean work surface or a sheet of parchment paper with a little extra tapioca starch. Divide the dough into 4 equal pieces and form each into smooth balls of dough. Place the dough on your work surface and just slightly flatten them with your hand to get them a little wider (and bagel shaped!) Use your thumb to punch a hole in the center of each bagel.
- In a small to medium saucepan, bring the 5 cups of water to a boil (add more or less depending on what saucepans you have on hand - you want it to easily cover a bagel but not boil over). Once the water is boiling, add one bagel at a time and boil for 2 minutes, flipping once halfway through. Use a slotted serving spoon to check that the bagel doesn't stick to the bottom of the pot when you first put it in. Remove with the slotted spoon and repeat the process with the 3 remaining bagels.
- Bake the bagels on the parchment lined baking sheet for approximately 15 minutes or until a toothpick inserted into the bagels comes out clean and the middle no longer looks gummy
- Best served fresh and tastes great toasted. Store any uneaten bagels refrigerated in an airtight container and reheat in the microwave or toaster when serving later.
Feel free to omit the cinnamon and raisins and replace with your favorite mix-ins like chocolate chips or blueberries. If you prefer a topping-loaded bagel, omit the cinnamon and raisins and after boiling when the bagels are still wet but cool enough to handle, gently press the top of each bagel into your chosen topping. Instructions for an onion/chive flavored sesame bagel can be found in the original blog post.
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About This RecipeBreakfast Coconut Free Dairy Free Pescetarian Shellfish Free
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