Cooking and Serving: 60 minutes | 6 bagels
Ingredients
These bagels should not be allowed to rise! | What’s great about making these Paleo bagels | What do these Paleo bagels taste like?
Description
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 6 bagels
Ingredients
These bagels should not be allowed to rise!
What’s great about making these Paleo bagels
What do these Paleo bagels taste like?
Paleo bagel ingredient and substitution information
Authentic Paleo Bagels Recipe
1 ½ cups (180 g) blanched superfinely ground almond flour
3 ½ cups (420 g) tapioca starch/flour
1 teaspoon (6 g) kosher salt
2 teaspoons (6 g) instant yeast
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
1 tablespoon (21 g) honey
2 tablespoons (28 g) extra virgin olive oil
⅝ cup (5 ounces) cool water
Boiling bath, (4 cups water + 1 tablespoon coconut palm sugar + 1/2
Egg wash, (1 egg + 1 tablespoon nondairy milk,beaten)
Sesame and poppy seeds, for sprinkling (optional)
Instructions
MAKE THE BAGEL DOUGH
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.
1 1/2 cups blanched superfinely ground almond flour, 3 1/2 cups tapioca.
starch/flour, 1 teaspoon kosher salt.
Add the yeast, and whisk again to combine.
2 teaspoons instant yeast.
Create a well in the center of the dry ingredients and add the eggs, honey,.
oil, and water, and mix until well-combined.
3 eggs, 1 tablespoon honey, 2 tablespoons extra virgin olive oil, 5/8 cup.
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.
While the bagel dough is chilling, bring the boiling bath to a boil in a.
medium-size stockpot over medium-high heat.
SHAPE THE BAGELS
Sprinkle a flat surface generously with tapioca flour, and place about 1/3 of.
the slightly chilled bagel dough in the center.
3 1/2 cups tapioca starch/flour.
With well-floured hands, turn the dough over to coat it and press it into a.
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.
Poke a floured forefinger into the center of each piece of dough and wiggle.
around to create a hole.
BOIL THE BAGELS
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 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.
Repeat with the remaining shaped pieces of dough. Brush each bagel generously.
with the egg wash, and sprinkle with the seeds, if using.
Egg wash, Sesame and poppy seeds.
BAKE
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.
Remove from the oven and allow to cool at least slightly before slicing and.
STORAGE SUGGESTIONS
Freeze any leftovers freezer-safe bag, eliminating as much air as possible and sealing tightly.
Defrost at room temperature. They freeze amazingly well.
STORAGE SUGGESTIONS
Freeze any leftovers freezer-safe bag, eliminating as much air as possible and sealing tightly.
Defrost at room temperature. They freeze amazingly well.
Notes
Nutrition information is per serving, but does not include egg wash, sugar in
water bath, or seeds, is approximate and should not be relied upon.
Cholesterol: 82mg | Sodium: 422mg | Potassium: 85mg | Fiber: 4g | Sugar: 4g |
Vitamin A: 119IU | Vitamin C: 0.03mg | Calcium: 74mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
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!
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!