Paleo Bagels

Paleo Bagels

My love for bagels had to sadly die when I stopped eating gluten. Gluten-free frozen bagels just don’t go the bagel justice, so I accepted defeat and gave up on the gluten-free bagel. 

The day has come! Paleo bagels that satisfy all your bagel dreams. I’m going to be honest, gluten eaters (like my boyfriend) won’t get it… but what do they really know anyways? 

To top it off, some homemade gravlax (recipe to come) and cream cheese. All I have to say is… OMG! 

I thought these would be quite the gruelling task, but these were pretty easy to make and made my Sunday brunch that much better.

Step by Step

Prepare the dough per instructions. The dough will come out to be quite firm and stiff, not sticky at all. Then divide the dough into 6 for smaller sized bagels, and into 5 for larger bagels. 

Shape into bagels. I did this buy rolling the dough out with my hands, into log shapes. I then wrapped them into circles to form bagels.

Boil the bagels in the honey water mixture for around 1-2 minutes. You know they are done when the bagels float to the top.

Sprinkle with your choice of topping and bake at 450 F for 10-15 minutes, until they are golden brown. 

Bagels will stay fresh in the fridge for 2-3 days. I like to freeze them for longer storage! Cut them before you freeze them in a freezer-safe bag and simply pop them in the toaster when you are ready to eat! 

Check out the detailed recipe below! 

Paleo Bagels

 
Ingredients
 
6 tbsp lukewarm water 
1 tbsp honey or maple syrup
2 tbsp extra-virgin olive oil
2 tsp active dry yeast
1 egg 
2 cups blanched almond flour
1 cup tapioca flour
1/4 cup coconut flour 
1/2 tsp salt
 
Water bath:
1-2 quarts water
1/4 cup per 1 quart of water honey or maple syrup
sesame or poppy seeds, for sprinkling
 
Instructions
 
  1. Preheat oven to 450 F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the water with the honey and olive oil. Sprinkle the yeast on top and let sit a couple minutes. Whisk in the egg.
  3. Stir in the flours and salt. Once dough comes together, it will be very stiff.
  4. Separate the dough into 6 balls, and make bagel shapes from each, by rolling the dough into long ropes and rapping them around into round bagels.
  5. Mix the water and honey in a large saucepan and bring to a boil.
  6. Boil the bagels, one or two at a time, until they rise to the top – about 1-2 minutes. Repeat until all the bagels have been boiled. After they come out of the water, place on the prepared baking sheet and sprinkle with sesame or poppy seeds. You can also sprinkle with some salt for extra flavour.
  7. Bake for 10 to 15 minutes, or until golden brown. Enjoy fresh or cut bagels and freeze for longer storage! 
  8. For frozen bagels, simply take out of the freezer and toast them from frozen! 

Enjoy!

Amanda 

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