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This paleo bagel recipe is a game-changer! What makes it paleo-friendly? It’s free from grains, yeast, and gluten, and uses 100% whole food ingredients. Don’t let that scare you off, though—this recipe is surprisingly easy to pull off and making bagels from scratch is so rewarding.
Once they’re out of the oven, your only dilemma is whether to eat them plain (they’re tasty enough on their own!) or top them with some nut or seed butter, bananas, and a drizzle of raw honey like I did. These bagels make for a perfect breakfast to kick-start your morning or a delightful afternoon snack, which is my daughter’s favorite.
To ensure perfect bagels, using the right tools is essential. I used the KitchenAid 7 Speed Cordless Variable Hand Mixer, which mixes both wet and dry ingredients beautifully. I love that it’s cordless because my small condo kitchen doesn’t have the most conveniently placed outlets. Even if space isn’t an issue for you, the cordless feature offers so much freedom!
Don’t worry about running out of power; a full charge makes around 200 cookies—that’s a lot of dough! KitchenAid has also introduced a new line of cordless appliances like a hand blender and a food chopper—both of which I plan to use constantly.
I initially felt a bit daunted by making bagels from scratch, but after three tries, I managed to perfect the recipe. Even my earlier attempts turned out delicious!
These bagels are made with cassava and tapioca flour. Cassava, or yuca—not to be confused with the yucca plant—is a root vegetable, similar to a potato, low on the glycemic index, rich in insoluble fiber, and acts as a prebiotic. Both flours are great if you’re steering clear of gluten and grains. Check your local health food store or the natural foods aisle at larger grocery stores; if not, you can find them online at Pure Feast in Canada or Thrive Market in the U.S.
When mixing these airy flours, be prepared for some dust unless you’re working with a huge bowl—an apron might come in handy!
For the classic bagel experience, boil them before baking to get that perfect chewiness.
Recipe makes 4 large bagels or 6 small ones. *If you lack tapioca flour, arrowroot flour works as a substitute. **Adjust water if the dough appears crumbly; start with 2 tablespoons and increase up to 5 tablespoons if needed. If the dough is too sticky, add more tapioca flour until it forms correctly. ***Rehydrate raisins in water until plump and discard the water.
VEGAN OPTION: Swap out eggs with 2 chia eggs (2 tablespoons chia + 5 tablespoons water, let it sit before adding). Add an extra 10 tablespoons of water and remember they’ll take longer to boil due to density. Check out the video for how I shape bagels!
I’m excited for you to try this recipe. I also made a garlic and rosemary version; it’s incredible—future recipe to come!
This post is brought to you in collaboration with KitchenAid Canada, but all opinions are my own. Check out my partnership ethos here.
Sounds wonderful! For those not fond of raisins, should we still include apple cider vinegar? It isn’t tied to the raisin and cinnamon flavor?
I made these today and they turned out fantastic. They rose quickly in the boiling water; I thought boiling longer would be better, but they’re best removed once they rise. Thankfully, doubling the recipe salvaged my first batch. I swapped raisins for cranberries and even the soggy ones were tasty!
Yes, boiling too long means a longer bake time, but they become nice and chewy. Glad you enjoyed them and blueberry sauce sounds heavenly!
The apple cider vinegar helps them rise, so keep it in there! Enjoy!
For a savory option (no raisins or cinnamon), skip the maple syrup and just add more water. Enjoy!
I tried the recipe; it was quite runny, so I had to add almost 1/3 cup of cassava flour to firm it up. In the water, it became a mushy mess! Any advice?
Joy, does the mixture seem crumbly before forming? Check out the video for help!
Oh no! I used 4 tablespoons of water, and my dough was too liquidy! Should I mix without water, adding it only if needed?
Inna, there could be variations with the flour milling or egg sizes. I’ve tweaked these a dozen times, and each is slightly unique. The best approach is adding water gradually. Thanks for your feedback—I’ll update the instructions!
Glad you found the video! Yes, if it’s crumbly, shape it with your hands.
Hi Chantal, thanks for the input! Since sharing this recipe on Instagram, I’ve gotten mixed comments on dough consistency, likely due to different cassava flour brands. Updating the recipe as needed. Happy you figured it out!
I can’t wait to make these over the holidays! Also, spotted a typo—”backing” instead of “baking.” Thanks for catching that!
Hi Joy! Can I double this recipe?
Yes, you absolutely can!
I used chia eggs instead of regular eggs, and they turned out really gooey inside.
Perhaps they needed extra cooking time?
Hi Joy! These look amazing—think they’d work with gelatin eggs?
For those allergic to maple syrup, substitute with agave syrup or blackstrap molasses.
Made these twice, but they had a starchy aftertaste—could it be the tapioca?
That’s odd! Which tapioca brand are you using? Try arrowroot powder as an alternative.
Hello! I’m allergic to vinegar. Can I replace it with lemon juice or verjus?
Haven’t tried almond flour yet, but it’s on my list—but if you do, let us know how it goes!
Yes, lemon juice will work for flavor, though it might not help with rising like apple cider vinegar does.
Hi Joy! I made these with Bob’s Red Mill tapioca starch; they had an odd aftertaste.
I once used bulk store tapioca and it ruined my batch. Different tapioca brands can vary vastly. Bob’s is usually good; if the taste was notably salty, it might be due to the tapioca.
Had a bitter aftertaste that lessened the next day. Much less noticeable now.
Interesting! Try a different brand next time.
Can I switch out the cassava flour?
Certainly—experiment with different flours to suit your taste.
These look incredible! I’m eager to learn how to make bagels.
Check out this bagel recipe instead: https://www.joyoushealth.com/27502-blog-gluten-free-sesame-bagels
I made them today and they turned out deliciously. Love your recipes—thank you, Joy!
So glad to hear you enjoyed them!
