JUMP TO RECIPE
Have you tried my Paleo Cinnamon Raisin Bagels yet? If not, you’re in for a treat! Since 2020 was all about baking bread (at least according to my Instagram feed), I thought it would be fun to continue the baking trend with homemade bagels. How about making this year the year of bagels?
These Gluten-free Sesame Bagels have a more bread-like texture compared to the denser and chewier cinnamon raisin variety. After sharing my previous recipe, I realized how much people care about the texture of their bagels. Now you’ve got two great options to satisfy your cravings.
In the photo, you can see the bagel topped with almond butter and organic apricot jam – it’s simply divine!
Note: The photos in this post aren’t Walker’s, hence the quality. I snapped them with my phone because everyone was eagerly asking for the recipe on social media, so I had to share them quickly. Please don’t judge these delicious bagels by my amateur iPhone photography, haha!
Here’s the recipe:
Makes 4 large bagels.
*I advise against making your own oat flour unless you can achieve a fine flour consistency. A high-wattage blender might work, but a food processor likely won’t make it fine enough.
**Start with 3 tbsp of water and gradually mix it into the batter. Add more if needed. There’s a range because flour absorbency can vary. If your batter is too sticky to shape into a ball, add 1 tbsp of tapioca flour at a time and mix by hand. See my “troubleshooting tips” below.
Troubleshooting
If you change the flour ingredients, I can’t guarantee the bagels will turn out well. Gluten-free flours require adjusting the liquid ingredients, so substitutions might not work in a 1:1 swap. Coconut flour, which isn’t actually flour, behaves differently because it’s dried coconut meat.
Update: Some people asked about skipping the boiling step. Boiling helps make the bagels chewy and seals the outside.
Have a great day!
Hi Joy,
Do you think this recipe would work with regular gluten-free flour? I use Bob’s Red Mill 1:1 gluten-free flour.
Thanks!
My first attempt was messy, and one bagel exploded in the boiling water, but they tasted pretty good. It was like cornbread. I’ll try again. Where can I find oat flour? I blitzed oats, which might have been an issue.
I think homemade oat flour isn’t fine enough. I buy mine at a health food store in Bloor West Village, Toronto. Anita’s Organic brand is my go-to.
Thanks! I’ll try again with actual oat flour.
Great! Let me know how it goes!
Hello Joy,
Can you use cornstarch instead of tapioca flour?
You can try, but I don’t recommend it for health reasons.
I made these last night with homemade oat flour in a blender. They turned out amazing! Thanks, Joy!
Glad to hear it worked out!
So good! I had my bagel with homemade pesto, havarti cheese, and sliced tomatoes. Thanks for the recipe!
Sounds delicious!
Hi Joy,
My daughter has several food sensitivities and can’t have many of the ingredients in this recipe. Can you suggest another flour and egg substitute?
I suggest trying the paleo bagels from my blog. Working with a nutritionist could help to craft a meal plan that accommodates her needs.
Hi Joyce,
Can I freeze these bagels?
Absolutely! By the way, it’s JOY.
On my second attempt, these bagels came out perfect! Thanks, Joy, for your fantastic recipes. I made the cranberry chocolate chip oat cookies yesterday, and my husband loved them!
I’m so glad to hear that! Are these the cookies you made?
https://www.joyoushealth.com/335-recipe-cranberry-chocolate-chip-oat-cookies
Enjoy your baking adventures!
