Paleo Everything Bagels

Posted on November 13, 2014

IMG_0025 If you are like me, there are some mornings when all you want is a carb-full bagel for breakfast. Toasted, slathered in cream-cheese and topped with lox. There are few things in this world that are more decadent and enjoying than that. Bagels for me are more than just a delicious treat, but they are a tie to childhood memories. I still remember being a a young girl, and going with my mom to H&H early in the morning to pick up whatever bagels just came out of the oven. The smell of the hot steaming bagels was intoxicating.

Unfortunately, the H&H of my childhood has long since closed it’s doors, and I haven’t been able to eat a REAL bagel in over a decade.However, that doesn’t mean that I don’t still crave them. There are several gluten free bagels on the market, but none of them come close to a good New York Bagel in terms of taste. They are either too doughy, to hard, or too sweet. Not only are they a poor match in taste, but gluten free bagels are LOADED with calories and sodium. The leading gluten free bagel brands range from 290-400 calories a bagel – and that is without any toppings!!!

Desperate for a bagel-like alternative that was slightly healthier, I started playing around with some recipes to come up with a gluten free- paleo bagel. This first attempt isn’t perfect, but it is pretty good. The recipe below comes out light and fluffy, and toasts really well. It is a bit too “eggy” tasting, so I’m still playing with the proportions. The bagels are great fresh, but can also be frozen for up to 3 weeks. One warning – the flour that I used is a combination of Sunflower Seeds and Pumpkin Seeds. Sunflower seeds contain Chlorogenic Acid, which reacts with baking soda or baking powder in recipes, turning the baked goods green. Though a little disconcerting, it is perfectly safe to eat. The “green effect” is also not immediate, so will only really be noticed if you are storing/ freezing the bagels instead of serving immediately.

Here is my recipe for Paelo Everything Bagels. Try these toasted with a spread of avocado, and topped with some lox. Enjoy!

Paleo Everything Bagels
Yields 12
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  1. 1½ cups Sunflower & Pumpkin Seed flour
  2. ¼ cup Chia Seed Flour
  3. 1 tablespoon Tapioca Flour
  4. 1 teaspoon baking soda
  5. ¼ teaspoon celtic sea salt
  6. 5 large eggs (separated)
  7. 2 tablespoons apple cider vinegar
  8. 1 tablespoon poppy seeds (optional)
  9. 1 tablespoon dried shallots (optional)
  10. 1 tablespoon rock salt
  1. Directions
  2. 1. Pre-Heat the oven to 350° and grease a doughnut pan with Palm Shortening.
  3. Sift out the Sunflower & Pumpkin seed flour into a large mixing bowl. Any of the seed’s left in the strainer should be set aside and reserved for later. Add the rest of the dry ingredients into the large bowl.
  4. 2. Mix in the egg yolks and cider vinegar - incorporating fully.
  5. 3. In a medium bowl, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the dry mixture, incorporating fully.
  6. 4. Place batter in a pastry bag or ziplock bag with a corner cut off, and pipe into the doughnut pan. Sprinkle the top of each bagel with the poppy seeds, shallots and salt (to taste).
  7. Bake for 20 minutes (or until bagels are brown, and firm on top). Let cool.
  8. Makes 12 small bagels.
Urban Cavewoman

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