Authentic Paleo Bagels

Authentic Paleo Bagels

These authentic-tasting Paleo bagels have no gluten, grains or dairy, but you’d never know it wasn’t the “real thing.” Just a few ingredients, including almond and tapioca flours, are all it takes!

These authentic-tasting Paleo bagels have no gluten, grains or dairy, but you'd never know it wasn't the "real thing." Just a few ingredients, including almond and tapioca flours, are all it takes!

No rise bagels

I do happen to have a recipe for no rise gluten free bagels, and it’s long been a favorite of mine. It doesn’t take any advance planning, and the bagels rise beautifully in the oven alone. It’s called “oven-spring,” the rise that happens when yeast bread dough hits the heat of the oven. It’s all you need sometimes.

This Paleo bagel dough not only doesn’t need to rise outside the oven, but it shouldn’t! I’ve made this recipe many, many times and I’ve found that if the dough is allowed to rise for more than 30 minutes before being shaped, boiled and baked, it loses its shape during baking. Instead of a bagel, it looks more like an explosion.

These authentic-tasting Paleo bagels have no gluten, grains or dairy, but you'd never know it wasn't the "real thing." Just a few ingredients, including almond and tapioca flours, are all it takes!

This recipe is based on our recipe for Paleo Pizza here on the blog, which is one of my favorite Paleo baking recipes. The balance of almond flour and tapioca flour is somewhat different in this recipe than it is in pizza, and there are more eggs. When I used a higher percentage of almond flour in the bagels, they were super difficult to handle and way too soft to hold their shape.

These authentic-tasting Paleo bagels have no gluten, grains or dairy, but you'd never know it wasn't the "real thing." Just a few ingredients, including almond and tapioca flours, are all it takes!

A more forgiving yeast bread recipe

The good news about shaping these bagels using tapioca starch/flour (note: tapioca starch and tapioca flour are different names for the same thing!) is that you don’t have to worry about using too much. Use as much tapioca starch as you need to shape the bagels easily, and they’ll still rise in the oven.

In fact, if you don’t use extra flour to shape the bagels, they’re more likely to fall apart during boiling. And don’t skimp on the boiling! Boiling the raw dough makes bagels more chewy than other bread by forcing the dough into a more definitely shape before baking. That way, the bread doesn’t rise as much and the crumb stays tighter.

These authentic-tasting Paleo bagels have no gluten, grains or dairy, but you'd never know it wasn't the "real thing." Just a few ingredients, including almond and tapioca flours, are all it takes!

These taste like New York bagels to me, since they’re really nice and chewy inside. And the crust outside is almost a little crackly, but never hard to bite or tough. The tapioca does its job of creating that amazing texture, and the almond flour provides some richness and depth of flavor.

If you need to swap out this ingredient or that, please read all about ingredients and substitutions below. Simple recipes like this should really be made as written, if at all possible, but of course you’re always free to experiment!

These authentic-tasting Paleo bagels have no gluten, grains or dairy, but you'd never know it wasn't the "real thing." Just a few ingredients, including almond and tapioca flours, are all it takes!

Ingredients and Substitutions

Egg-Free: This is a really hard one, as there’s one egg per every two bagels in this recipe. They do quite a lot of work in both binding the recipe and in helping the bagels rise.

You can try one “chia egg” per whole egg in this recipe, but I’m not terribly hopeful it would turn out. A “chia egg” is one tablespoon ground chia seeds + one tablespoon lukewarm water, mixed and allowed to gel. For the egg wash that’s brushed on top after boiling and before baking, you can try just using nondairy milk. The bagels just won’t brown as well.

Yeast-Free: I don’t know of any way to replace the yeast in this recipe without changing the recipe completely. This is a yeast bread recipe. For a yeast-free Paleo bread recipe, try my Paleo rolls.

Nut-Free: Finely ground blanched almond flour is a key component of this recipe. Be sure to use only the finely ground flour, and not almond meal or the recipe won’t work. If you’d like to try to make these nut-free, you can try using sunflower seed flour, but I honestly don’t know if it will work.

Tapioca-Free: Tapioca starch/flour simply has absolutely no true equal in baking. It’s an amazing finely ground starch that’s low in calories and incredibly soft and stretchy. If you can’t have tapioca, I’m afraid you simply can’t make this recipe.

Be sure to use good quality tapioca flour, as it varies quite a bit from brand to brand. I really like Authentic Foods tapioca flour, but like all their products it’s pricey. I usually buy tapioca flour from nuts.com.

Click play ▶️ to watch me make these Paleo Bagels

Then, it’s your turn to make your own!

These authentic-tasting Paleo bagels have no gluten, grains or dairy, but you'd never know it wasn't the "real thing." Just a few ingredients, including almond and tapioca flours, are all it takes!

Like this recipe?

Prep time: Cook time: Yield: 6 bagels


1 1/2 cups (180 g) blanched almond flour

3 1/2 cups (420 g) tapioca starch/flour, plus more for dusting

1 teaspoon (6 g) kosher salt

2 teaspoons (6 g) instant yeast

3 eggs (150 g, weighed out of shell) at room temperature, beaten

1 tablespoon (21 g) honey

2 tablespoons (28 g) extra virgin olive oil

1/2 cup + 2 tablespoons (5 ounces) cool water

Boiling bath (4 cups water + 1 tablespoon coconut palm sugar + 1/2 teapsoon kosher salt, brought to a boil)

Egg wash (1 egg + 1 tablespoon nondairy milk, beaten)

Sesame and poppy seeds, for sprinkling (optional)


  • Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper, sprinkle it with a thin layer of tapioca starch or spray with cooking oil spray. Set the baking sheet aside.

  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the almond flour, tapioca starch/flour and salt, and whisk to combine. Add the yeast, and whisk again to combine. Create a well in the center of the dry ingredients and add the eggs, honey, oil, and water, and mix until well-combined. The mixture will be very soft at first, but will become more firm as it sits. Cover the bowl with plastic wrap and place it in the refrigerator for only about 10 minutes. While the bagel dough is chilling, bring the boiling bath to a boil in a medium-size stockpot over medium-high heat.

  • Sprinkle a flat surface generously with tapioca flour, and place about 1/3 of the slightly chilled bagel dough in the center. With well-floured hands, turn the dough over to coat it and press it into a disk. Using a bench scraper or sharp knife, divide the dough into two equal portions. In between well-floured and cupped palms, shape each piece of dough into a thick round and place on the prepared baking sheet. Work quickly, to avoid allowing the dough to rise or get very warm. Repeat with the remaining dough, placing the pieces about 2 inches apart on the baking sheet. Poke a floured forefinger into the center of each piece of dough and wiggle around to create a hole.

  • Place the shaped bagels in the boiling water bath no more than two at a time to prevent crowding and sticking, and boil for about 1 minute per side. Try to prevent the dough from sticking to the bottom of the pot by swirling the water around. The bagel will float once it’s been boiling for about a minute. Using a strainer, remove the bagel from the boiling water and return to the baking sheet. Repeat with the remaining shaped pieces of dough. Brush each bagel generously with the egg wash, and sprinkle with the seeds, if using. 

  • Place the baking sheet in the center of the preheated oven and bake until the bagels are uniformly golden brown all over, and firm to the touch (about 25 minutes). Remove from the oven and allow to cool at least slightly before slicing and serving. Freeze any leftovers by first slicing each bagel the placing in a freezer-safe bag, eliminating as much air as possible and sealing tightly. Defrost at room temperature. They freeze amazingly well.


Comments are closed.

  • Calvin Hill
    October 3, 2017 at 4:44 PM

    Hello Nicole ,
    Great recipe! Though, I am allergic to Almonds, I was wondering if Coconut Flour would work, that way I can keep it Paleo?
    Thank you,

    • Nicole Hunn
      October 4, 2017 at 7:06 AM

      Please see the blog post for substitution information, Calvin. You can never use coconut flour as a substitute for anything else. It’s entirely unique!

  • Eric
    September 28, 2017 at 1:00 PM

    First try came out surprisingly good. They tasted SUPER eggy though and smelled the whole house up like stanky eggs for several hours. Any idea why?

    • Nicole Hunn
      September 28, 2017 at 3:46 PM

      It sounds like maybe your eggs weren’t very fresh, Eric!

  • Linda
    September 27, 2017 at 1:41 PM

    Hi Nicole,
    Know you field a lot of questions: so, sorry to add another. Followed the directions exactly, but had to use measurements given, not weights. Traveling and didn’t have my scale, so wondering if my 3 standard large eggs could have been too large? One large egg should be about 50 g, out of shell, but mine tasted very “egg-ey”. Also, used the tapioca flour you recommended. Should I wait to try again when back home with my scale or is that similar to the flavor you get, too? They did look as pretty as a picture!

    • Linda
      September 27, 2017 at 1:42 PM

      By the way, this was the second batch made, and it didn’t fall apart like my first, so getting better!

    • Nicole Hunn
      September 27, 2017 at 6:12 PM

      It’s most likely not the eggs, Linda. It’s the measurements of the other ingredients. Measuring by volume is simply too imprecise. You can see from others’ comments and the video that the recipe works when made as written!

  • Linda
    September 27, 2017 at 11:50 AM

    Hi Nicole,
    Followed the directions exactly. Even ordered the tapioca flour you recommended, yet had the same problem as Peggy. Mine fell to pieces in the boiling water. Only let them chill in the fridge for 10 min and immediately shaped and boiled 2 at a time. Any other suggestions? Would love for these to work out!

  • Gale Thompson
    September 26, 2017 at 9:11 PM

    Hi Nicole…. I love your recipes. I’m new to this type of cooking and baking. Made the Cream Of Chicken Soup tonight, awesome 😊 I print your recipes of my favorites, but, for some reason I can’t print the Cream of Chicken Soup or Paleo Bagel recipes. Is there a problem with the site?

    • Nicole Hunn
      September 27, 2017 at 7:40 AM

      Hi, Gale,
      If you click the printer icon at the top and bottom of every post, it brings up a printable version of the recipe. I just clicked through on both of those posts, and the printable version came right up. Maybe try clearing your computer’s cache and trying again? Hope that helps!

  • Karen
    September 25, 2017 at 11:38 AM

    I love the paleo pizza recipe, I’ve made it many times and the gluten-eating people in my house gobble it up. Looking forward to making this. My brother had a part time job as a bagel baker. They used to call the boiling part kettling, part of a very long and sweaty procedure. Looking forward to trying these

  • Jennifer Sasse
    September 25, 2017 at 10:45 AM

    This looks fantastic! The video was awesome!

    • Nicole Hunn
      September 27, 2017 at 7:45 AM

      Thanks, Jennifer! And I’m glad we got your commenting issue sorted. 😘

  • Ginny Black
    September 24, 2017 at 9:01 PM

    What is the difference between regular almond flour and blanched almond flour?

    • Nicole Hunn
      September 25, 2017 at 7:48 AM

      Blanched almonds are almonds that have been boiled briefly and had their skins removed, Ginny.

  • Holly
    September 24, 2017 at 5:57 PM

    Hi Nicole- is instant yeast the same as active dry or rapid rise? All I can get on the small island where I live is the active dry & rapid rise type. Can one of those be subbed in and if so do I need to adjust at all? Thanks in advance & cant wait to try these bagels 😋

    • Nicole Hunn
      September 24, 2017 at 6:29 PM

      Hi, Holly, instant yeast is the same thing as rapid rise (not active dry). Hope that helps!

    • Holly
      September 24, 2017 at 9:40 PM

      Yay-Thanks so much Nicole!

  • traci
    September 24, 2017 at 2:42 PM

    how do they freeze ?

    • Nicole Hunn
      September 24, 2017 at 6:34 PM

      Beautifully, Traci. I discuss that in the post!

  • Judy Brogden
    September 24, 2017 at 12:43 PM

    I tried to pin this with no luck?

    • Nicole Hunn
      September 24, 2017 at 6:33 PM

      I’m not sure why you’d have trouble pinning any image from my site, Judy, but here’s a link to my pin for you to repin!

  • Peggy
    September 24, 2017 at 10:07 AM

    Mine fell apart in the boiling water bath. I tried adding a bit more tapioca flour and waiting another ten minutes but still they seemed to fall apart (I used all the suggested ingredients except used another sugar for the coconut sugar). Any suggestions?

    • Nicole Hunn
      September 24, 2017 at 6:32 PM

      Most likely they overproofed, Peggy. That’s why I repeat over and over that you should work quickly and not let them rise before boiling and baking. You also must measure by weight, not by volume, so your measurements are precise. And the quality of your ingredients will also affect the outcome.

  • Sarah
    September 24, 2017 at 7:32 AM

    Hi Nicole, this recipe looks great! I was just wondering if you have any recommendations on what brand of almond flour and tapioca flour we should use? Thank you!

    • Nicole Hunn
      September 24, 2017 at 8:10 AM

      Hi, Sarah,
      Yes, I definitely do! If you’d like to buy them both in the same seller, I’d buy them both from nuts.com. If you’d like to buy them on amazon, or you’d like to shop around for other prices, try Honeyville blanched almond flour and Authentic Foods tapioca starch/flour. I keep them both on hand regularly, and store the almond flour in the freezer when I’m not using it for longer shelf life. Just be sure to let it come to room temperature before using it because it clumps when it’s cold! Hope that helps!

  • nichole rice
    September 23, 2017 at 1:54 PM

    I’m not gluten free, but wanted to try this as an alternative to the much longer wheat flour recipe that I’m used to making. I have to say, not sure I’m going to spend the time to do the wheat bagels anymore. These are great! I added asiago cheese to the top. They were perfect!

    • Nicole Hunn
      September 24, 2017 at 8:06 AM

      That sounds delicious, Nichole! I adore these bagels, and I’m so glad you do, too. You should try the Paleo pizza recipe, too! I bet you’d love it. :)

  • Mare
    September 23, 2017 at 1:37 AM

    Hugs, kisses and lots of love from me to you, Nicole Hunn! ♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡

    • Nicole Hunn
      September 24, 2017 at 8:04 AM


  • Fran
    September 22, 2017 at 11:34 PM

    I wish there was an adequate substitute for the tapioca since I’d like it to be low-carb too. Any suggestions?

    • Nicole Hunn
      September 24, 2017 at 8:01 AM

      Hi, Fran, As I explain in the post, there’s no substitute for tapioca flour.

  • Donna
    September 22, 2017 at 7:23 PM

    A quest for the perfect gf, even paleo, bagel. This might be it? A little like a “fathead” paleo dough, minus the cheese. Going to try it, for sure.

  • LEC
    September 22, 2017 at 6:34 PM

    Hi Nicole,
    Thank you for this amazing-looking recipe. I hate asking you this since you field so many “substitution” questions, but here it is: may I substitute another sugar for the coconut palm sugar in the boiling bath? It’s not something I have on hand. If you say “no reasonable substitution,” I’ll invest in some coconut palm sugar! Many thanks from this celiac baker…

    • Nichole
      September 23, 2017 at 8:20 AM

      I have made regular bagels before and the recipe I used called for malt syrup. I would say you could also probably substitute with molasses.

    • Nicole Hunn
      September 24, 2017 at 8:02 AM

      Hi, Lauren, if you don’t mind its not being Paleo, definitely use molasses, which is what I usually use to boil bagels. The coconut palm sugar is just to keep it Paleo. :) And I love the way you asked your question!

    • Mare
      September 25, 2017 at 11:57 AM

      I tried another paleo bagel recipe that provided for boiling using honey.

  • Darlene
    September 22, 2017 at 4:02 PM

    Wow! Seems very easy… can’t wait to try these… thank you Nicole 😊

    • Nicole Hunn
      September 22, 2017 at 6:32 PM

      They really are very easy, Darlene. Just be sure to work quickly, and not let them rest too much before boiling and baking and they’ll turn out great!

  • Marilyn Hampton
    September 22, 2017 at 3:03 PM

    Looking forward to trying these!! Thanks!

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