Paleo Everything Bagels Enjoy homemade New York-style bagels fresh from the oven. Made with just 7 simple ingredients (plus a few spices), this easy recipe takes only about 10 minutes of hands-on preparation. Paleo, grain-free, and gluten-free.
I never realized how easy it could be to make bagels from scratch! Honestly, I hadn’t even considered trying homemade bagels until now. There’s a fantastic bagel shop on my street that’s been my go-to whenever I crave bagels (maybe a little too often!). But once I started experimenting with grain-free baking, I knew I had to try making my own and I’m so glad I did. These come out of the oven with a satisfying chew, a golden crust, and that everything-spice crunch I absolutely love.
Why Consider a Paleo / Grain-Free Diet
Recently, I’ve been learning more about the Paleo approach to eating and reading The Plant Paradox by Dr. Steven Gundry. There’s compelling evidence that grains like wheat, rice, and corn can cause inflammation in the body. I’ve become particularly interested in how the foods I eat affect my body especially the inflammation in my knees.
A few years ago, I injured my knee, and some days it’s almost too painful to walk, while other days I feel no discomfort at all. I also noticed that certain foods just don’t sit right with me. I suspected I might have food sensitivities and have been trying to figure out which foods trigger them.
Reading about Paleo and Dr. Gundry’s research has helped make sense of my observations. Many of the foods that don’t make me feel good pita bread, potatoes, cereal, and corn are known to have inflammatory properties. That was my “aha!” moment, and it’s what pushed me to start baking grain-free.
Why This Recipe Works So Well
The secret to these bagels is the combination of almond flour and tapioca starch. Almond flour brings density, protein, and a slightly nutty flavor, while tapioca starch gives the dough elasticity that chewy quality you expect from a real bagel. Neither ingredient alone would give you the right texture, but together they’re surprisingly close to the real thing.
The brief boiling step is non-negotiable. It’s what gives bagels their signature slightly glossy, firm exterior before the oven sets it. Skipping this step and going straight to baking will give you a dense roll, not a bagel. Even one minute in gently simmering water makes a dramatic difference you’ll see the bagels puff and float, which tells you the structure has locked in before the heat of the oven finishes the job.
Apple cider vinegar in the dough isn’t just there for flavor it reacts with the baking powder to create lift, helping the bagels stay open and airy on the inside despite the density of almond flour. And honey adds just enough sweetness to balance the slight bitterness of almond flour, without making these taste like a dessert.
Paleo Everything Bagels How to Make Them
I’ve been experimenting with replacing grains with alternatives that don’t trigger inflammation. But one big challenge remained: I LOVE bread.
Luckily, there are plenty of grain-free options for baking bread and bread products, including bagels. It’s been fun experimenting with ingredients like almond flour, coconut flour, and tapioca starch (I’ve been using Bob’s Red Mill brand, available at most grocery stores). So far, I’ve discovered two things:
1. They taste amazing I don’t miss wheat flour at all.
2. My knees haven’t hurt since I started cutting out grains (it’s been about three months!)
Whether you’re following a grain-free diet or not, you’ll love these Paleo Everything Bagels. They’re surprisingly easy to make: mix the seven ingredients by hand in a large bowl, divide the dough, shape into bagels, boil for just 1 minute until they float, and bake until golden.
Using almond flour gives these bagels a dense, satisfying texture and 9 grams of protein per bagel, helping you feel full longer. I’m a little obsessed with the “Everything but the Bagel” spice mix from Trader Joe’s, which I sprinkled on top. You can also make your own spice blend the recipe is below. It’s perfect for bagels and works great on avocados, eggs, chicken, broccoli, and more.
Tips for Perfect Paleo Bagels
- Wet your hands before shaping. Almond flour dough is sticky. Lightly dampening your hands (or dusting them with tapioca starch) makes shaping the bagels much easier and gives you cleaner results.
- Keep the water at a gentle simmer, not a full boil. A rolling boil can tear the bagels apart before they’ve had a chance to set. You want small, consistent bubbles.
- Pat the dough portions to equal sizes. Uneven bagels bake unevenly. Weigh the dough portions if you want perfectly consistent results (about 90–95g per bagel for 6 bagels).
- Don’t skip the egg yolk wash. It’s what gives the crust that gorgeous golden color and helps the spice blend stick. Apply it right before the second bake, not before boiling.
- Let them cool 5 minutes before slicing. The interior continues to set as they cool. Cutting too early can leave the inside gummy.
Ingredient Notes & Substitutions
Almond flour: Use blanched almond flour, not almond meal. Almond meal is coarser and made from whole almonds (skin included), which will make your bagels denser and grittier. Bob’s Red Mill Super-Fine Blanched Almond Flour is my go-to.
Tapioca flour / tapioca starch: These are the same thing the names are used interchangeably. It’s essential for the chewy texture and cannot be easily substituted. Arrowroot starch can work in a pinch but produces a slightly different result.
Apple cider vinegar: White wine vinegar can be substituted 1:1. Avoid balsamic or red wine vinegar as they will add unwanted color and flavor.
Honey: Maple syrup works perfectly as a vegan substitute and adds a subtle flavor of its own. Use the same quantity.
Everything spice blend: If you don’t have all the individual spices, the pre-made “Everything but the Bagel” seasoning from Trader Joe’s is a convenient shortcut. One teaspoon per bagel is the sweet spot.
To make it egg-free: Replace the egg yolk wash with a thin brush of full-fat coconut milk. It won’t give you quite the same golden color, but it still helps the spices adhere.
Storage & Reheating
These bagels keep well in the refrigerator in an airtight container for up to 5 days. Because they contain no preservatives, they’ll start to dry out at room temperature faster than conventional bagels the fridge is your best bet for anything beyond the first day.
For longer storage, freeze them in a zip-lock bag with a small piece of parchment between each bagel to prevent sticking. They keep in the freezer for up to 3 months. To thaw, leave at room temperature for 30 minutes or defrost in the microwave for 45 seconds.
Reheating tip: Always toast these before eating, even if they’re fresh from the oven. Toasting restores the slightly crisp exterior and dramatically improves the texture. A toaster oven at 350°F for 4–5 minutes is ideal. Avoid microwaving without toasting afterward it makes the outside soft and chewy in a way that doesn’t do justice to the recipe.
What to Serve With Paleo Bagels
These bagels are incredibly versatile. For a classic breakfast, slice and top with mashed avocado, a sprinkle of sea salt, and a soft-poached egg. The everything spice blend on the bagel plays beautifully against the richness of avocado. For a more substantial meal, try them with smoked salmon, a thin spread of dairy-free cream cheese, capers, and thinly sliced red onion a grain-free take on the New York deli classic. They also work surprisingly well as a sandwich bun: fill with grilled chicken, lettuce, and a drizzle of tahini for a quick grain-free lunch.
Nutrition Information (per bagel, makes 6)
| Nutrient | Amount |
|---|---|
| Calories | 315 kcal |
| Protein | 9 g |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Total Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Sodium | 310 mg |
| Calcium | 90 mg (7% DV) |
| Iron | 1.8 mg (10% DV) |
Nutritional values are estimates based on standard ingredient databases and may vary depending on specific brands used.
Frequently Asked Questions
No coconut flour absorbs liquid very differently and cannot be substituted 1:1 for almond flour. Coconut flour requires roughly 4 times less volume and significantly more eggs to bind. Using it as a direct swap will result in a dry, crumbly dough that won’t hold a bagel shape. Stick to blanched almond flour for this recipe.
This usually means the dough was too warm or too wet. Make sure you’re using room-temperature (not warm) water when mixing the dough, and that your dough portions are thick enough before boiling. Shaping them slightly taller than you think necessary helps, as they do spread a little during the boil and the first bake.
Yes, they freeze beautifully for up to 3 months. Freeze them whole (not sliced) with a piece of parchment between each one to prevent sticking. Defrost at room temperature and always toast before eating for the best texture.
It’s best to make and bake the dough the same day. The baking powder begins activating as soon as it comes into contact with moisture and acid, so resting the dough overnight in the fridge will reduce its lift. You can, however, mix and store the dry ingredients in advance combine almond flour, tapioca starch, baking powder, and sea salt, and keep the mix sealed until you’re ready to bake.
Almond flour is central to the recipe and difficult to replace without significantly changing the result. Sunflower seed flour can work as a substitute (same quantity) and is nut-free, though it tends to turn baked goods slightly green due to a reaction with baking powder which is harmless but surprising. Tigernut flour is another nut-free option worth trying, though the texture will be slightly denser.
Yes. Boiling is what makes a bagel a bagel it gelatinizes the outer layer of starch, creating the characteristic firm, slightly chewy crust that baking alone cannot achieve. Without this step, you get something closer to a dense roll. It only takes one minute per batch and makes a noticeable difference in the final result.
Everything Seasoned Paleo Bagels
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Fill a large deep pot (such as a stockpot) halfway with water and bring it to a boil. Once boiling, lower the heat slightly so the water stays at a gentle simmer rather than a strong rolling boil.
- In a large bowl, combine the almond flour, tapioca flour, baking powder, and sea salt. Add ⅔ cup warm water, apple cider vinegar, and honey, then mix by hand until a smooth dough forms.
- Divide the dough into 6–8 equal portions. Lightly wet your hands (or dust them with tapioca flour) and shape each portion into a ball. Flatten slightly and use your finger to make a hole in the center to form a bagel shape. Repeat with the remaining dough and place the bagels on the prepared baking sheet.
- Carefully place 3–4 bagels at a time into the simmering water and cook for about 1 minute, or until they float. Remove them with a slotted spoon and return them to the baking sheet. Repeat until all the bagels have been boiled, then bake them for 10 minutes.
- While the bagels are baking, mix all the Everything Spice Blend ingredients in a small bowl.
- Remove the bagels from the oven, brush them with the beaten egg yolk, and sprinkle about 1 teaspoon of the spice blend over each bagel. Return them to the oven and bake for another 15 minutes, or until golden brown.