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


The first recipe of the new year!

And I’m not kicking it off with a dessert, can you believe it?! Honestly after all the Christmas cookies and cakes, I’m needed a few weeks off from sweets. Well... ask me again in a week because I can’t go too long without a cookie or chocolate these days. After finally being able to eat chocolate again, I have been on a binge! Anyway, back to these bagels. They are the perfect grain free bagel and the closest I’ve made or eaten to a real gluten-ed bagel. But these are grain free, nut free and dairy free. Which makes them safe for most restricted diets and safe in the serving size on a low fodmap diet as well. The best part? People who eat “regular” absolutely love these, so they’re perfect for everyone!



So I’ll be kicking off New Year’s Day weekend with these bagels, 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 New Year healthier eating goals, you must make these.


What is a New York style bagel?


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.


Are these paleo bagels easy to make?

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.

These New York style bagels have no yeast and are grain free, dairy free, and nut free!

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.

Why no yeast?

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.




How to store these paleo bagels:

You can store these on the countertop for 1-2 days in an airtight container and then transfer to freezer Cassava flour gets dry and stale fast. Store in freezer for up to 6 months in an airtight container and defrost when ready to enjoy! But I bet they don’t last more than 2 days!


What is in these paleo bagels?


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!



These New York style paleo bagels can also be made into your favorite flavor of bagels:

  • Everything Bagels

  • Blueberry Bagels

  • Cinnamon Swirl Raisin Bagels

  • Chocolate Chip Bagels

  • Sea Salt Bagels

  • Cheesy Bagels

You can get creative! Just add in your mix-ins before boiling and baking, or toppings just before baking!



Ingredients:

  • 1 cup of cassava flour, I used Otto’s

  • 1 cup of arrowroot starch

  • 1 1/2 tsp of baking powder

  • 1 tsp of sea salt

  • 2 tbsp of milk of choice

  • 1 tsp of apple cider vinegar

  • 1/4 cup of refined coconut oil softened

  • 3 large eggs room temperature

  • 2 tbsp of maple syrup, or honey

  • 1+ tbsp of water if needed

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

Toppings:

  • 1 egg for egg wash, or olive oil for brushing

  • 1 tbsp of sesame seeds

  • 1 tbsp of poppy seeds

  • Optional: sea salt flakes, everything but the bagel seasoning


Instructions:


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!


Recipe notes:

  • I have not tried an egg substitute here but I think an aquafaba egg would be your best bet. Aquafaba is the brine from a can of chickpeas, 3 tbsp would equal one egg. I think flax eggs would make these bagels too dense.

  • You may use palm shortening or even butter for a substitute for the refined coconut oil.

  • If you do not have apple cider vinegar on hand, you can omit this. I have made them both ways and they both come out delicious. The ACV just gives them a higher rise.

  • I have not tried to interchange the arrowroot for tapioca, but it should work. Arrowroot is a bit lighter of a starch so it is preferred.

  • The bagels may stick to the bottom of the pot when boiling, make sure to move them with a spatula after you drop them into the water so they are able to float when ready. If you want a softer bready bagel, remove the bagels at 60 seconds, if you want a chewier bagel, remove at 2 minutes.


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.


xo Stephanie