A few months ago, a fitness friend directed me to a paleo everything bagel recipe from Simple Healthy Kitchen. You can find it here. It’s been a REAL struggle to find a gluten free bagel that tastes good and doesn’t have 500 calories! While the search is still on for that signature bagel texture, these hit the spot, are easy to make, and are actually pretty healthy!
It all started with this. My husband brought home a bag of these guys from the store, and while he was toasting one up, the craving for a good everything bagel hit. HARD.
I decided to give this recipe a try, and it was a success!! The base is almond and tapioca flour. The key for the topping is the Everything but the Bagel seasoning from Trader Joe’s. I’ve mentioned this stuff before, but it is so good.
After forming the very sticky dough into 8 bagels, I proceed to boil, bake, top with seasoning, and bake again. A little time consuming, but not nearly as hard I thought making bagels could be!
Above is after the initial bake. You take them out, brush with egg yoke, and sprinkle with the everything bagel seasoning.
After they finish baking, the bagels come out nice a brown, but still soft enough to slice in half.
They freeze well, and after toasting for a few minutes, are a perfect breakfast topped with avocado or cream cheese. I’ve also seen a ton of creative ways to use these for sandwiches. I’m excited to try other toppings or fillings to make onion or blueberry bagels!
Gluten Free Healthy-ish Everything Bagels
- 3 cups almond flour
- 1 cup tapocia flour
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2/3 cup warm water
- 1 egg yoke, beaten
- Everything bagel seasoning
- Preheat oven to 350 degrees.
- Combine all dry ingredients in a large bowl.
- Add vinegar, warm water, and honey. Mix until combined into a sticky dough.
- On a parchment lined baking sheet, create 8 dough balls. *It is helpful to wet hands first since the dough is very sticky.
- Create a hole in the middle of each ball and flatten slightly.
- In a large pot of boiling water, drop each bagel, and boil for 30-45 seconds, or until the bagel floats.
- Place each boiled bagel back on the parchment lined baking sheet.
- Bake the boiled bagels for 10 minutes.
- Brush each bagel top with egg yoke, and shake seasoning over top.
- Bake for an additional 15-20 minutes, or until golden brown.
- After cooling, bagels can be stored in the fridge or for best results, freeze until ready to use.
- Slice, toast, and top!
Maybe add these to your meal prep rotation for next week. You won’t be disappointed!
Wishing you a relaxing weekend!