Paleo New York Style Bagels (Grain Free, Nut Free)

These paleo and gluten free bagels are the perfect grain free bagel and the closest I’ve made or eaten to a real bagel. You would never know they are made without grains, nuts or dairy. The best part? People who eat “regular” absolutely love these, so they’re perfect for everyone!

Spread with vegan cream cheese or butter and toasted to perfection. What’s better than a toasted bagel in the morning with a cup of coffee or tea? Nothing, really. And it’s been sooo long since I had a bagel! If you’re in the same boat as me, or you just feel like making ‘healthier’ bagels for your healthier eating goals, you must make these.

A big puffy bagel that is slightly chewy on the inside with a shiny crust. The best part is how big they are! These bagels are the same size and shape as a New York bagel. New Yorkers like to smear all types of cream cheese and even make them into sandwiches. YUM.

Cassava Flour: Cassava is a root veggie that is paleo friendly and also safe for low fodmap diets in the allotted amount. Cassava flour works perfectly in these bagels and keeps them grain and nut free

Arrowroot Starch/Flour: This is the other half of your flour, it acts as a binder and will give your bagels a chewier texture

Refined Coconut Oil: I prefer refined because it has no coconut flavor. If you don’t have refined coconut oil, you can use palm oil shortening. Butter/vegan butter may work as well

Maple Syrup: This sticky sweetener balances out the flavor of the flours. Honey may be used as well

Apple Cider Vinegar: This is your “yeast” substitute. It acts with the milk to make a buttermilk, and gives these bagels a nice rise

Sea Salt: Helps balance flavor

Eggs: This is what binds your bagels and makes them chewy. I have not tried a substitute here

Baking Powder: Makes your baked goods rise and gives them a nice crumb. A good amount of baking powder in this recipe makes your bagels puff up nice and big

Sesame Seeds/Poppy Seeds: My toppings of choice here but you can use your favorite bagel toppings!

Yes! Do not be intimidated by the bagel. There are just a few ingredients, made in one bowl with no yeast or rising time. Just mix together the dough, shape into bagels, boil, top with seeds and bake! They’re easy level baking.

And they still have a great rise, a nice crumb, and you would never know these were paleo! I have family members who eat ‘regular’ and absolutely loved these. Husband and kid approved. The best part, these are safe on most restricted diets because they are grain free and nut free.
 

As wonderful as yeast is for all bready baked goods, I avoid yeast because I’ve been battling a Candida overgrowth for years. And yeast is an active… yeast, so it will contribute to any gut imbalances already present in the body. Yeast is also a trigger for migraines and headaches, as it contains something called tyramine and is higher in histamines.

Water bath: 10+ cups of water, to fill half of a large pot
 

Toppings:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. Make your water bath: add the 10+ cups of water in a larger pot and bring to a boil, then down to a slow boil or simmer. If you need more water, fill the pot about half way.

3. Combine the 2 tbsp of milk with the apple cider vinegar in a small bowl or cup and set aside for 5 minutes

4. In a large mixing bowl, combine the cassava, arrowroot, baking powder and salt.

5. Soften the coconut oil so it’s not completely solid but not fully melted. 10 seconds in the microwave is what I suggest. Then mix this into your dry ingredients until crumbly.

6. Now mix in the eggs. Make sure the eggs are at room temperature before mixing them in, you can do this by placing in warm water for a few minutes first.

7. Mix in the maple syrup and apple cider vinegar/milk and work together just until a dough forms.

8. Form the dough into a ball. If the dough seems a little crumbly when pulled apart, add 1 tbsp of water to the dough at a time until it becomes formable. It should be the texture of a soft and moist Play Doh.

9. If you want a higher rise on the bagels, let dough ball sit on the counter for 5 minutes untouched. Then separate the dough into 4 equal parts. Roll the dough into a ball and stick your finger in the middle to create a hole and stretch it out a bit. Now flatten the ball a bit with your hand and reshape into a circle. They should look like fat donuts.

10. Carefully place in them in the boiling water. They will boil for maximum 2 minutes, or until they float to the top. Make sure they aren’t stuck to the bottom of the pot by moving them with a spatula or fork right after you drop them in. Once they have floated, remove them with a spatula or large fork and place them on the lined baking sheet. Note: If you want a softer bready bagel, remove the bagels at 60 seconds, if you want a chewier bagel, remove at 2 minutes.

11. Brush with an egg for an egg wash, or you can brush with milk or olive oil for browning. Mix together your poppy and sesame seeds, or other toppings, and sprinkle generously. I like to cover the whole top of the bagel.

12. Bake for 25-30 minutes, until the tops get a nice golden brown. To get them more brown, spray or brush lightly with olive oil at the 20 minute mark. I like to broil them the last 2 minutes to give them a toasty crust.

13. Let cool and then transfer for an airtight container. Cassava flour dries out quickly so it’s important to keep them airtight! I suggest freezing these a day or two after they are made to ensure freshness, and defrost when you’re ready for a bagel.

14. Toast up, or enjoy untoasted!

 If you make these delicious paleo bagels, leave ratings or comments below! I love your feedback and it really helps others! And take photos of your creations, tag me on Instagram @gutsy_baker.