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gluten free bagel

Gluten Free Vegan Bagels (paleo)

gluten free bagel

WE’VE GOT BAGELS PEOPLE, gluten free bagels! Real, dense, chewy, yeasty, yummy bagels. And they’re gluten free, paleo, and vegan!

I’ve always been apprehensive about making bread products. The idea of yeast, rising, kneading, timing, all these factors scared me into not trying. Not today folks, I’m here to tell you that bagels are super easy to make, can be made under 30 minutes and are so worth it!

I am so pleased with how this recipe turned out, I literally squealed with joy, they taste like REAL bagels!! They are dense and chewy just like you would expect, and the right dryness, perfect for your favorite spread.

gluten free bagels

I’m a huge fan of baking (if you can’t tell), it’s very cathartic for me. I love slowing down, spending quiet time in the kitchen. Where all I’m focused on is carefully measuring ingredients, making sure my timing is right, that I don’t under or over mix, that my portions are perfectly even. I love spending that extra time to make everything perfect!

These gluten free bagels were a joy to make! My expectation of it being too “hard” was shattered. Turns out, it’s incredibly easy! These are so simple, you simply mix up the dough, form your desired shape, boil for 1 minute and plop in the oven, done! If you have speedy hands you can get them mixed up, baked and ready to eat in just 30 minutes!

gluten free bagels
gluten free bagels
gluten free bagels

Today I topped my bagels with this delicious vegan cashew cream “cheese”, you can find the recipe HERE!


These bagels are an easy, homemade version of the real thing! Never miss out on your favorite baked good again! They are great with just about any spread, I love mine with grass fed butter, vegan cream cheese or local jam!

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

Egg wash if not vegan


  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. EDIT: If you have time let the yeast mixture sit until it gets foamy (could take up to 10-20 minutes), it helps fluff up the bagels.
  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. If you’re doing an egg wash, whisk your egg and brush on top of the bagels, then sprinkle your toppings.
  10. 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.


I’m Kelly

The owner of Highkey Healthy. Let’s talk! Comment below,  if you have any questions and if you try a recipe, tell me know what you think! xoxo

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