Easy gluten-free Bagel recipe (paleo)

If you miss the texture of a REAL bagel but eat a gluten and dairy-free diet, this is the recipe for you! This is the BEST homemade gluten-free bagel recipe. They’re thick, chewy, and perfectly soft on the inside! It’s hard to believe they are gluten-free!

Best gluten-free bagel recipe

I used to get down on a bagel! Like a toasted bagel breakfast sandwich.. nothing better. Extra points if it was on an authentic New York-style bagel. Being gluten-free, it’s pretty slim pickings, as there aren’t many really good gluten-free/paleo bagel options, which of course had me in the kitchen ready to test my own. After many failed attempts, I think we’ve finally got a winner (with a little help from theshookslife!). The combination of almond flour and tapioca flour provides a chewy texture and a rich, nutty flavor while keeping your blood sugar stable!

I’ve been seeing the viral yogurt bagels everywhere – you mix together flour and yogurt to create easy bagels. However, I wanted something a little heartier (and I was too lazy to run to the store to grab yogurt LOL). This bagel recipe requires no yeast, no yogurt, and no rise time – no planning necessary! They’re extra delicious toasted with my vegan cashew cream cheese! If you’re looking for more paleo bread recipes, try my paleo sandwich bread!

Gluten-free/Paleo bagels recipe video

Why you’ll love this recipe

• Quick and Easy: No yeast or rise time required! They are prepped and ready to bake in under 15 minutes!
• Customizable: Add your favorite toppings or mix-ins.
• Perfect Texture: Chewy on the outside, soft on the inside—just like a traditional bagel. If you have dietary restrictions and miss traditional bread, this recipe is for you!
• Dietary needs: They are a great option for anyone on a gluten-free, dairy-free, paleo, vegan, or grain-free diet!

How to make homemade gluten-free/paleo bagels

Full recipe is in the recipe card at the bottom of the post! But here is an overview –

Equipment

• Mixing bowl
• Deep pot – Caraway pots are the BEST! I have a code for them (danishealthyeats10). Couldn’t recommend them more!
• Baking sheet – I prefer stainless steel to limit exposure to toxic chemicals from non-stick cookware!

Gluten-free dairy-free bagels

This bagel recipe is naturally gluten-free and dairy-free! To be honest, after lots of recipe testing, I’ve found that you really don’t need wheat or dairy to make really delicious bagels. You can achieve chewy, dense, and crumby bagels with just a few wholesome ingredients!

Gluten-free egg-free bagels

This bagel recipe is also naturally gluten-free and egg-free. However, we do use an egg wash for the second bake to get that authentic crispy, golden bagel top. I’ve left some vegan egg wash substitutes further down in this post for reference!

Ingredients

• Almond flour: Often times cashew flour can work as a 1:1 substitute in recipes calling for almond flour. For a nut-free option, Tiger nut flour also usually works as a 1:1 substitute. I haven’t tested either, but am pretty confident they would work!
• Tapioca flour: Arrowroot flour/starch usually works as a 1:1 substitute but I have NOT tested it, so I can’t say for sure how it’ll affect the outcome of the bagels. This is needed to add structure to the bagels as well as that perfect chewy texture.
• Baking powder
• Apple cider vinegar: This is used to active the baking powder!
• Maple syrup: You can also use honey.
• Sea salt & everything but the bagel seasoning (or any seasoning you like!)
• Egg – for egg wash! You can also use a vegan alternative.

Why are bagels boiled?

Boiling bagels prior to baking them is what sets them apart from just being a roll with a hole! Boiling breads like bagels effectively sets the crust before it goes in the oven. Bagels are typically boiled for 30-60 seconds on each side. The longer the boil, the thicker and chewier crust! DO NOT skip this step! It only takes a minute and makes a huge difference – even for gluten-free, paleo bagels!

Steps to make homemade Bagels

• Make the dough: In a mixing bowl, combine all ingredients, mixing well until uniform dough forms.
• Shape the bagels: Divide dough into 6-8 equal portions. Wet hands and form dough into a ball shape. Flatten the ball and use your finger to create a hole in the middle to create a bagel shape. Repeat until all bagels have been formed. Place the bagels on the prepared baking sheet.
• Boil the bagels:Using a slotted spoon, drop 2-3 bagels into the boiling water for 1 minute or so, until they float to the top. Remove them with the slotted spoon and place them back on the baking sheet. Repeat until all bagels have been boiled.
• Bake the bagels: Bake the bagels for 10 minutes, then remove from the oven and brush each bagel with the egg wash. Sprinkle each with some of the everything but the bagel seasoning. Return to the oven to bake another 15 minutes or so, until golden.

Vegan egg wash substitute

These bagels are naturally vegan, however the egg wash really gives them that authentic bagel taste. If you need a vegan egg wash substitute, there are a few options:

• A simple 1:1 ratio of maple syrup and plant milk provides a light golden brown color to baked goods. Soy milk or oat milk work best for the best color.
• Just Egg – this can work as a great substitute, but because Just Egg can be a bit thick on it’s own, it may need to be thinned with a dash or so of milk.

Expert tips

• Let the bagels cool before slicing into them! This allows the centers to cook a bit longer and prevents a gummy center.
• For a thicker, chewier crust you can let the bagels boil an extra 30 seconds!
• Storing bagels: Bagels can be stored in the refrigerator for up to 5 days. They can be stored in the freezer in an air-tight container or freezer baggy. They are best toasted!

How to enjoy this gluten-free bagels & topping ideas

• They are perfect toasted with my vegan cashew cream cheese!
• Make a sandwich! Toast these bagels for the perfect sandwich vessel!
• Use them as burger buns!
• Leave off the everything but the bagel seasoning when baking so you can enjoy these bagels with sweet toppings like butter and jam or peanut butter and banana!
• Top with cream cheese, lox, dill, and capers.
• Load it up with avocado, fried egg, and red pepper.
• Make a breakfast sandwich!

More healthy recipes to try

• Paleo sandwich bread
• Gluten-free popovers
• Cornbread chili casserole (paleo, gluten-free)
• Viral TikTok egg breakfast sandwich
• Vegan broccoli cheese soup
• Healthy chicken broccoli rice casserole
• Healthy chicken pot pie soup

If you make these bagels, i’d love if you left a star rating and review below! Tag me on Instagram @danishealthyeats, I love to see your creations!

The Best Gluten-Free Bagel Recipe (Paleo)

This delicious, foolproof Gluten-Free & Paleo bagel recipe is the perfect grain-free and vegan alternative to traditional bagels! If you have dietary restrictions and miss traditional bread, this recipe is for you! This bagel recipe requires no yeast, no yogurt, and no rise time!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Breakfast, dinner, lunch

Cuisine American

Ingredients

  

• 3 1/4 cups almond flour
• 1 cup tapioca flour
• 2/3 cup warm, filtered water
• 2 tsp baking powder
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tsp sea salt
• 1 egg yolk, for egg wash (or vegan alternative)
• everything but the bagel seasoning *or other seasoning of your choice

Instructions

 

• Preheat the oven to 350F. Line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil on the stovetop. Once boiling, lower it to a low simmer (not a rolling boil). Leave it here as you prepare the bagels!
• Make the dough: In a mixing bowl, combine all ingredients, mixing well until uniform dough forms. I like to mix the dough by hand, as it might seem like it won't come together at first, but it will!
• Shape the bagels: Divide dough into 6-8 equal portions. Wet hands and form dough into a ball shape. I like to use a chopstick or something similar to create the hole in the center of the bagel, but you can also use your finger. Repeat until all bagels have been formed. Place the bagels on the baking sheet.
• Boil the bagels: Using a slotted spoon, drop 2-3 bagels into the boiling water for 1 minute or so, until they float to the top. The longer they boil, the thicker the crust. Remove them with the slotted spoon and place them back on the baking sheet. Repeat until all bagels have been boiled.
• Bake the bagels: Bake the bagels for 10 minutes, then remove from the oven. Brush each bagel with the egg wash and sprinkle over some of the everything but the bagel seasoning. Place the bagels back in the oven to bake another 15-20 minutes, until golden.
• Let the bagels cool completely before cutting into them to prevent gummy centers!
• Note: these are best toasted!

Video

Notes

Storing bagels: Bagels can be stored in the refrigerator for up to 5 days. They can be stored in the freezer in an air-tight container or freezer baggy. They are best toasted!

Keyword gluten-free bagels, gluten-free bread, paleo bagels, paleo bread, vegan bagels, vegan bread