Paleo Vegan Bagels
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!
- 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
Preheat your oven to 450 degrees F.
Get your water boiling (about 4 inches of water in a large pot)
Cover your baking sheet with parchment paper (not wax paper). *Bagels will stick to just a greased sheet.
In a large bowl mix your water, maple syrup, oil and yeast. Let yeast dissolve.
Add in all your dry ingredients and mix until it forms a ball.
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.
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.
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.
Sprinkle with your desired toppings.
Bake your bagels on the middle or top rack of your oven for 10-15 minutes or until golden brown on top.
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.