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Paleo Vegan Bagels


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An easy, homemade version of the real thing!  No need to be intimidated by making bagels, these are quick, easy, soft, chewy, dense, and yeasty!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 8 tbsp warm water
  • 1 tbsp maple syrup
  • 2 tbsp melted coconut oil can sub olive oil
  • 1 Packet or 2.25 tsp active dry yeast
  • 2 cups blanched almond flour
  • 1 1/4 cup arrowroot starch can sub for tapioca flour
  • 1 tsp salt
Topping of choice


  1. Preheat your oven to 450 degrees F.
  2. Get your water boiling (about 4 inches of water in a large pot)
  3. Cover your baking sheet with parchment paper (not wax paper). *Bagels will stick to just a greased sheet.
  4. In a large bowl mix your water, maple syrup, oil and yeast. Let yeast dissolve. 

  5. Add in all your dry ingredients and mix until it forms a ball.

  6. Your mixture should be dry and SLIGHTLY crumbly. But should form balls when squeezed with your hands. If they’re falling apart add in more water 1 tbsp at a time.
  7. Separate dough into 4-6 parts. Form a bagel shape by rolling into a ball and punching a hole in the center with your finger, then gently work it into desired shape.
  8. Using a slotted spatula lower 1-2 bagels into your boiling water at a time. Boil for about 1 minute or until they float to the top. With the spatula remove and place on your baking sheet. Repeat.
  9. Sprinkle with your desired toppings. 

  10. Bake your bagels on the middle or top rack of your oven for 10-15 minutes or until golden brown on top.

Recipe Notes

Measure your dry ingredients by scooping an leveling being careful not to pack your ingredients. I do not recommend making any substitutes on flour. The almond flour gives it it's softness, the tapioca or arrowroot gives it it's crunchy outer layer.

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Comments (3)

  • Pattie

    What are the calories per bagel?

  • Terri

    My favorite new recipe! I love having these on hand for a quick snack or lunch. I topped them with a mixture of different seeds and garlic powder – kind of like the everything bagel. Really really tasty!

  • River

    Absolutely loved these bagels. I haven’t been eating wheat or any other grains for a while and I’ve always missed eating BAGELS. I’ve tried a couple other bagels, but none were nearly as good as these… These held together, had a really “bagely” texture and flavor. I’ll probably make this again this week, now I have to find a good alternative for the spread (I used ghee last time).