paleo bagels

Paleo Bagels

Paleo Bagels are perfect for a festive low-carb brunch. They’re fantastic toasted, then topped with smoked salmon and scrambled eggs, along with tomato or cucumber. If you can consume dairy, Paleo Bagels are wonderful with organic cultured cream cheese.

When I went grain-free in 2001, I thought my love affair with bagels had come to an end. But these grain-free bagels from my third cookbook, Paleo Cooking from Elana’s Pantry, have made that thought a moot point. Paleo Bagels also make a great on-the-go breakfast.

I’ll be serving Paleo Bagels this year when we break our fast at Yom Kippur, along with Hot Apple Cider and my Paleo Carrot Soup. I make the soup with water, rather than chicken stock so that it is pareve and can be served with my Paleo Bagels and cream cheese. Funny enough, Paleo Bagels are also kosher for Passover, because they do not contain chametz.

Print Recipe
Paleo Bagels
  1. Grease a donut mold with coconut oil and dust with coconut flour
  2. In a food processor, pulse together almond flour, flax meal, coconut flour, baking soda, and salt
  3. Add eggs and vinegar and pulse until thoroughly combined
  4. Place batter in a resealable plastic bag, snip off one corner, and pipe batter into prepared pan
  5. Sprinkle bagels with poppy seeds
  6. Bake at 350° for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean
  7. Let bagels cool in the pan for 1 hour
  8. Serve

To store your bagels, leave them out at room temperature overnight, then refrigerate in an airtight container.

Although I grew up in Northern California (Davis to be exact), I went to college in New York City. That was when I fell in love with bagels. There was an amazing bagel shop on the Upper West Side called University Bagels. Often, after I’d stay up all night studying, I’d stroll a couple of blocks to get a piping hot freshly baked bagel at the crack of dawn. Those were the days! Now I need eight hours of sleep a night (minimum) and gluten and grains are off the menu!

Lately, I’ve been enjoying more savory food and staying fairly low-carb. Low-carb Paleo Bagels are a wonderfully decadent type treat for me as I follow this low-sugar eating plan. I’ve found that the more I reduce my intake of added sweeteners and fruit, the better I feel. I’m also able to eat a small amount of fermented dairy as I’ve pursued a low-glycemic diet. What are your secrets when it comes to eating less sweets? Are you able to use sugar substitutes like xylitol? Or do you simply cut back on desserts and sweets?


  1. Jessica says

    Unfortunately, these did not turn out for me. First off, they stuck to the nonstick donut pan like crazy, even after oiling and flouring as directed. I could barely get them out without losing big chunks. Without toasting, they taste kind of bland and have a spongy texture. After toasting they were edible, but sort of like a hearty/whole grain version of bread, not at all bagel-like. Will not make again. Onward with trying other bagel recipes, perhaps yeast-based. Thanks anyway.

    • Elana says

      Thanks for your thoughtful comment Jessica. These bagels are amazing when made with the recommended ingredients, and just as important, the recommended brands, which you can find by clicking on the green text in the ingredients portion of the recipe :-)

  2. Renata Ferrari says

    I couldn’t find flax flour here in Brazil, so I’ve made with chia flour. And it worked great. I don’t know if chia flour is real low carb. I hope so. But I couldn’t think anything else.

  3. Debra Julin says

    FYI – if anyone is tracking WW points, I make 12 small bagels from this recipe and they are 4 points each. I love them. I am making them today and I got onion flakes this time for onion bagels.

  4. Jennifer says

    Hi —

    I love, love, love this recipe, but I’m a little mixed up about the nutritional information here. In another post (where you have a recipe to make a huge batch of these bagels) somebody commented with a breakdown of nutrition, and there were very few calories per bagel (fewer than 50), but when I do the math, I’m getting something closer to 200 (192 each when I used a muffin tin and made 8 little “rolls” rather than 6 little bagels.) Can somebody help me out?

    Thanks so much.

  5. Jayne says

    Hi Elana, I am eager to try your paleo bagels. Can you share nutrition information with us? I really enjoy seeing what yummy items you come up with next!

    Thank you.


  6. Shelly says

    Hi, this may be a dumb question, but do I have to use a dough blade in my Cuisinart? I have my stainless steel blade but can’t find my dough blade yet. I’m getting on the program! & excited to start making your recipes. Thanks!

  7. Beba says

    Hi Elana,

    I’ll be giving these bagels a try and I’ve also really enjoyed your first two books. I will seriously consider getting your 3rd book. I recently found out I have a degree of insulin resistance, for me at least it causes my reactive hypoglycemia. As my body can’t metabolise simple sugars in foods (mainly frutose) I realised I need to adjust my diet more towards a Paleo diet. For a number of years I’ve been following the Blood Type O Diet By Dr Peter D’Adamo after deciding to lose weight so I didn’t become diabetic – it runs in my family as does Celiacs. Unbeknownst to me at that time I was pre-diabetic, I lost 30kg, about 60lbs (I guess) and my sugar levels went back to normal. Before that I was forever having sugar cravings which stopped once I eliminated mainly wheat, which also made me overweight ( proud to say I’m slim now, the size I was when I was 18 – not bad for a women who is 47) from my diet & added more protein as required by my blood type. I find out from my endocrinologist last month why I was having Hypoglycemic symptoms when my blood sugar levels were normal. As a way to deal with this health problem & eat less stringently I’ve been trying different things to allow me to incorporate sugar into my diet. I confess to having a sweet tooth & can’t totally give it up sugar even though it causes me hypogylcemic symptoms. I was told by the Specialist I needed to be on a Low GI diet, in knowing that I came across something recently in my local supermarket in Sydney which was a surprise. It’s a raw cane sugar that is Low GI, I’m not sure if it’s available in the US. The product is made by an Australian Company called CSR. I’ve tried a variety of natural sweet alternatives like Stevia etc which I find so so in flavour. In the end taste is too important for me to compromise, the great thing about the Low GI raw cane sugar for me is that I don’t get Hypoglycemic symptoms when I use it at all compared to regular Raw Cane Sugar. I thought I’d let you know there is another option available to help keep blood sugars stable while indulging a sweet tooth every now and then.



    • Rosemary G says

      Beba – I have a story like yours and flew to CT to personally be seen by Dr D’Adamo. I am also Blood Type O. Again, similar story. I have finally found the answer to decades of trying to figure it out – for me, that is the ketogenic diet plan with intermittent fasting. It works. Elana’s website and recipes are so amazing and most align ketogenically. Just thought I’d share as it’s taken me years to figure it out.

      Elana – THANK YOU so much for your hard work and this website. I’ve referred dozens of people here and love your recipes, notes, advice and comments.

      • Beba says

        Rosemary G – Thankyou I appreciate your thoughts, I’ll look in to the Ketogenic diet abit more for myself. I’ve been using Dr D’Adamo’s Deflect O for my insulin resisitance for 8 mths now & I’m very pleased to say I have already halved the degree of insulin resistance I had in Feb 2016. Maybe it might help you to Rosemary? All the best. More blood tests to find out where it’s at now.

        Elana, Thankyou so much for this recipe!! I finally got around to making it – I don’t know why I waited so long?? I so enjoyed my Philly cream cheese & smoked trout bagels that I had 5 over 2 meals. I thought I’d better leave at least 1 to freeze to see how it compares to freshly baked & the day after bagel. To be honest I actually prefered the lighter texture of the frozen one more after it was toasted. I decided to make a fried egg and fried tradtional proscuitto bagel(commercial bacon is out for me due to the flavouring additives made from wheat like dextrose etc) & it was just SCRUMPTIOUS. It has been literally years since I enjoyed something that much, I wished I’d had 2! You’ve given me so much hope to really enjoy my food again & inspired me to pull out the various baking pans I now own and make other variations based on this recipe – like finally having a real hambuger or maybe a Hot Dog? I’ve got the pans so why not? Thankyou again and bless you Elana.

        • Elana says

          Beba, thanks so much for your thoughtful comment! I’m thrilled to hear that I’ve given you hope to really enjoy food again :-)

    • Amanda says

      I literally just baked mine in a regular loaf pan.Turned out beautifully. Only thing I changed was I used sesame seeds instead of poppy seeds, purely because I didn’t have any. :) I sliced it up when still slightly warm and wrapped them up into two slice serves. It tastes great and I reckon it will toast up well in the toaster too, but haven’t tried it yet. Great to have a grain free bread that doesn’t feel like a lump of wood. Lol

  8. Deborah says

    Have you tried using ground psyllium husk powder to improve the texture? I myself have not tried it yet myself for your bagel recipe. BUT, based on a recipe for cauliflower and psyllium husk tortillas I tried from another website, I think it may provide that little bit of chewiness we look for in a bagel.

  9. Madeleine says

    Do you think there is a way to use lye (or baked baking soda) to create a distinctive crust on these bagels? I’ve never made bagels before, but would love to get a skin on the outside if possible. Thanks so much!

    • Elana says

      Hi Madeleine, I haven’t ever cooked with lye so not sure about that. To make the outside of the bagels crusty we toast them :-)

  10. Heather says

    Hi Elaina,

    I want to commend you for the efforts put in to making all these recipes. As a baker mysel, i know the countless hours and failed batches it can take to produce a good recipe. As far as the recipe goes, i made it exactly as written with the exception of the AC vinegar. I had i subbed with plain white vinegar. I also added some cinnamon too. In terms of taste i give it a 5/5! Great Job! In terms of texture though…not so bagel like. I used a very fine almond flour and coconut flour along with flax meal and in terms of how the batter turned looked and felt just like a batter you described. However, after waiting an hour before taking them out of the pan and then slicing and putting butter on it and broiling on high..i was dismayed to find that it had a spongey, gritty texture even after being well toasted. It had a crumbly mouth feel when eating it as well. I was soooo hoping this would be my perfect go to bagel recipe but like some other reviewers said- It resembles your typical flax meal/almond flour muffin. Thank you again for your hard work and i know there are others who will not agree with my review..but for 9Net Carbs and 250 calories per bagel..i need to go find another recipe :(

  11. CARYN says

    Wow! Can I just say Thank You!!!! I just made these in a muffin pan with dried onions and sesame seeds. When they were done and cooled, I cut them in half, put them in the broiler to roast a bit, spread a little cream cheese and it was heavenly. My family is exactly one month grain free. Thank you!!!

  12. joey says

    Awesome recipe Elena! Thank you. So Yummy! I made mine a variety. Baked wonderfully and fun to create! Wishing everyone a happy Thanksgiving next week. Ciao!

  13. Ruth hirsch says

    Hi, Elana,

    While long after you first posted this, I would love to see what you are doing to have less sweets.
    I am having more and more undesirable consequences of even fruit.
    But I love food! And snacks!
    What are good, not excessively caloric savory snacks. (my weight is ok. Still, I have already lost almost two inches in height. So, would be smart to eat a bit less.)

    SNACKS!! Savory snacks. Please suggest,
    thank you,

    • AHW says

      I’ve been insulin resistant for years, so I have been creating less sweet dishes. I recently discovered chia “pudding,” which I make with unsweetened coconut milk (the canned varieties don’t have nasty carageenan), cinnamon, dark cocoa powder, unsweetened vanilla extract, one mashed banana, and one cup of chia seeds. Whisk thoroughly, then let sit for about an hour until the chia seeds absorb nearly all the liquid. You can substitute the sweetener of your choice for the banana. I recently discovered unsweetened chocolate chips, from which I make paleo chocolate chip cookies with almond meal and coconut flour. I used about a tablespoon of honey to take away the bitterness of the chips. They were good and satisfying. I also make my own dips with homemade mayo (2 eggs, 2 lemons with zest, salt, pepper, one cup each grapeseed and regular olive oils). Blend everything but the oils in a food processor or blender, then slowly pour in the oil through the top. You can add any other herbs, etc. I then cut up radishes, celery, rainbow carrots, Japanese turnips, cauliflower, etc. to dip in the mayo (to which I often add fresh herbs and/or Old Bay. I also love apples baked with cinnamon or raw apples with almond butter. When I’m on the go, I often carry a bag of toasted almonds, as well as raw veggies or an under-ripe banana. When we travel, I often take a batch of veggie fritters (shredded veggies, garbanzo flour, eggs, seasoning), which I have with brown rice or ume vinegars.

  14. Lauren says

    Normally like all the things I’ve tried from this site, however very disappointed with these “bagels”. And I’ve been paleo for two years so understand things aren’t going to be the same as a wheat diet. I feel like these were basically a muffin in the shape of a bagel, which isn’t what a bagel is at all. Very disappointed, although the taste is fine, it’s not in the least bit bagel like and these are so crumbly, there’s no way I’d able to slice them neatly to add cream cheese. Sorry :/

    • Elana says

      Hi Lauren, happy to help you trouble shoot this recipe and figure out where it went wrong for you. We make this every week in our house (my neighbors who eat gluten love them!). They are very easy to slice. What type of flour did you use? That could be the issue here :-)

      • Lucia says

        Thanks Elena for these recipe, i love baking them, its easy and very tasty.
        Cant wait to see more of your recipes :)

  15. amy wasserman says

    thanks so much for posting. my husband surprised me with some smoked sable which i LOVE!! and needed something to have it on!!!

  16. sabrina says

    The consistency and look of these were awesome when I made them but unfortunately they had the ‘ammonia’ taste. What did I do wrong? Any suggestions would be appreciated! :)

    • Elana says

      Hi Sabrina, when this happens it’s time to open up a new box of baking soda! Sounds like yours is no longer good.

  17. Syneva Mullins says

    I really miss bagels, so will try these and/or the Irish soda bread to make them! Elana,you asked what others to do help reducing sugar. I keep Lindt Dark Chocolate on hand, either 85% or 90% cacao, and, for me, having just one square after a meal seems to satisfy that craving. I also have found So Delicious coconut bars coated with dark chocolate and almonds to be really yummy! I usually only eat 1/2 bar so I don’t over do the sugar.

    I was wondering if there is anyone that has experienced what I do when I eat too much sugar? (and by too much, it is really very little). If I eat foods with too much sugar, my muscles will actually ache and I will hurt for several days. My endocrinologist wonders if I may be allergic to sugar. Would be interested in anyone’s comments.

    • tammy shippy says

      I find that as I eat less and less sugar, when I do eat something sweet my body reacts much as you described with the achy muscles. If I eat a bit of sugar regularly (a few times weekly) then the aches are less prevalent. I assume that by restricting the sugar my body becomes extra sensitive to it when I do eat it. That being said, I believe (table) sugar is bad and try to consume as little as possible.

  18. toni says

    I made these and they were very good , but they are lacking the crispiness of a bagel on the outside. Anything I could add to the outside to make them crispier?

  19. zooie says

    omigosh! these were wonderful. great recipe! thanks! I did substitute ground sunflower seeds for almond flour as my husband has kidney stones and has to avoid almonds. And the bagels did not turn green due to the apple cider vinegar

  20. Elisa says

    My son has a flax and egg allergy. What could I substitute for these items to make bagels for him? He loves bagels and we have such a difficult time finding gluten free bagels without egg.
    Thank you!!

    • Willow says

      Elisa, you can substitute 1 Tablespoon chia seeds mixed with 3 Tbsp water and let that sit for around 10 minutes. It will make a “gel” that you can substitute for an egg. You can make as many as you need for a recipe. I hope this helps!

      • Elana says

        Hi Willow, thanks for sharing that idea. Unfortunately, I haven’t heard of this working in any of my recipes, since they’re not just gluten-free, they’re grain-free too and rely primarily on egg for the binder. If you do test this please let us know how it turns out!

  21. Alison says

    I was wondering what would be a good subsitution for flaxseed? I have one with a flax allergy. Thanks!

  22. Joy BanksMelissa says

    Hi Elana,
    I was just wondering about if you would ever try to make a gluten free Nann. My boyfriend is an indian he and I have been trying to stay away from wheat and we have been looking for a gluten free Nann. It is kind of like pita bread only made with oil instead. They are so yummy but I just don’t know what or how too even make one can you help me please?

  23. Lisa says

    I filled my doughnut pan to the top and still had extra batter for 3 good size muffins. I did not pipe the batter in this time. I made the first batch the way you instructed but wasted a lot of batter in bag. Is it that muh of a difference? Now the calorie and nutrient difference. Ahh good problem to have!

  24. Gem says

    Has anyone tried freezing these? Back in my grain eating days we always kept our bagels in the freezer and I’m wondering if these would hold up.

    • L. Reid says

      I found mine at Hobby Lobby in the cake decorating section. They are also found at King Arthur Flour online catalog.

  25. says

    Thanks for the recipe! I made these with liquid egg whites and a whole egg. The batter was too thin so my bagle is a bun… Which is ok with me. Next time I’ll use large eggs only to see if I get a different result. It is soooo nice to have a bun for my burger and I even had a breakfast sandwich… :) Best wishes for continued good health.

  26. Ruth says

    Just made them, first time. They came out more like a soft bread than like a NY Bagel (which is boiled for chewiness). Did I not cook them long enough? Or is this the texture they are supposed to be. THANK YOU. Delicious.

  27. Janet K-F says

    Great recipe! It was so nice to enjoy a bacon and egg bagel for breakfast!!! I made an “everything”-like topping (garlic powder, dried onion, coarse salt, pepper, sesame seeds) which brought me back to the good ole gluten days :)

  28. Debbie says

    Made this original recipe and also made them as cinnamon – raisin bagels. I added 1 tablespoon of cinnamon, 1 tablespoon of coconut palm sugar and 1/2 cup of raisins baked at 325 for 20 minutes (according to my oven temp 350 was too high). Bagels were great and tasty.

  29. Diana says

    Elana, thank you for the recipe. I made the bagels last night and it was so good… but the bagels are very dry. I found most breads/muffins/cakes that are paleo are dry (but good!).

    Any idea how to make it moist? I am thinking of adding apple sauce next time I make it again.

  30. Nancy Flanagan says

    Where do I find the bagel pan you use for the bagels. The hardest thing for me as being a New Yorker is not having bagels while being primal. I’m doing grain free since February 2014. I love your recipes.

  31. Cpw says

    These are great! I had to make a few subs…I was out of almond flour, so I had to use trader joe’s cashew meal. Shockingly, it worked. I did cook them about ten minutes longer than called for to make up for it. I also could not find golden flax, so I just bought the ground flax they sell at whole foods. These came out a little sweet (I’m guessing from the cashew flour)…you could likely add cinnamon and raisins pretty easily to make them cinnamon raisin bagels. Even with the subs these came out really nice. My daughter will be thrilled to have bagels in her lunchbox again! Thank you for the recipe!

  32. Mia says

    Hi Elana! I used a Vitamix to make my dough, but the dough is really grainy and looks like it needs more wet ingredients. The bagels are in the oven at the moment, but I don’t think they’re going to turn out right. What is the dough consistency supposed to be? Since my dough wasn’t wet I simply pressed the dough into the doughnut pan for it all to fit. Any tips?

    • phoebegrant says

      I’ve just tried this recipe in the food processor but it, too, was stiff and could not be piped. I’m not familiar with the measurements as I’m in UK where we weigh our ingredients. Do your tablespoons hold 10ml or 15ml? UK are 15ml but I’ve heard that US might be 10ml. I addled some natural yoghurt to loosen up the dough but still pressed it in the Wilton moulds I bought from Amazon.

  33. Brent B. says

    I’m not much of a baker, but these are easy and taste good. Need to stay low carb. I have a muffin top pan. Anyone know how long to cook this recipe and at what temp using a muffin top pan? I want it for sandwiches. I use the bagel now, but would like a thinner version.

  34. says

    Wow, these look SO good! And being from New York, I am a sucker for bagels. I can eat them just about every day if wheat didn’t leave me feeling ick (that being said, I still eat them from time to time) Now that I have your recipe though, I can eat them guilt free~! Thanks!

  35. Bernie says

    I made a cinnamon raisin variation – 1/3 organic thompson raisins, 1/2 tsp cinn. and 1/8 tsp nutmeg. I have also been using extra-large cage free eggs and a wilson donut pan. I get wonderful bagels that the whole family loves.

  36. johnberk says

    I think that the combination of bagels and paleo carrot soup is great. The combination of smoked salmon and scrambled eggs is one of the best, but I’m not sure if I could eat this in the morning. I would rather see them on the lunch or dinner table, but this is probably the question of a habit. When I used to live in Toronto, it was common to eat bagels in the morning as well as in the evening. But since I stay in much hotter place right now, I would definitely put them on my dinner table, together with the carrot or pumpkin soup.

  37. Zoe says

    These turned out really eggy and sulfurous for me. This has happened to me with other recipes, namely the foccacia, not sure the cause.

  38. DamselflyDiary says

    I did not enjoy these bagels. Elana knows I love her recipes, have all of her cookbooks and am obsessed with the banana chocolate chip cake recipe in one of the books. But this recipe fell flat for me. Sorry Elana, but I wanted to mention my experience in case others were looking for the same thing I was.

    I expected a bagel recipe to produce something dense, moist and chewy (or as close as you can get). Instead, I found these to be dry, spongy, eggy and tasteless. While certainly not bagels, if you are looking for that dense, chewy texture of a bagel I would recommend you try her scone or Irish soda bread recipes instead. I LOVE both of those recipes.

    • Ruth says

      Thanks. These are tasty, but yes, I was expecting something dense and chewy. I will try the Irish soda bread recipe next. Thank you.

    • Ruth says

      I used the Irish Soda Bread recipe in the (regular, not min) donut pans and otherwise did exactly as the irish soda bread recipe said. NO adjustment for the smaller sized items. It worked great. Much chewier. Might even try boiling them after 10 minutes of cooking to provide substance at some point “when I have time to experiment.” But thank you so so much for this suggestion. Exactly what I was looking for!

      • Ann says

        Thanks for posting Ruth. I was trying to figure out what SIZE silicone mold to buy and ran across your comment. I’m SO glad I did too because I am also looking for a dense bagel recipe.I will have to look for her Irish soda bread recipe. Did you follow the exact time and temperature as described in the Irish soda bread recipe when you made it into bagels?

  39. Patricia says

    Elana, I have followed your blog for a number of years and found similarities in food journeys yet mine is due to an autoimmune condition. Your recipes are consistently reliable and taste great. I don’t use xylitol due to many allergies and sensitivities. Coincidentally, I tested as allergic to birch after exploring alternative sweeteners. I am in process of going totally grain free so I’m looking forward to making the bagel recipe!

  40. says

    Wow! These look amazing! I would have never guessed that bagels were possible with almond flour. I recommended your blog to my sister-in-law who has begun a grain free diet. She was very excited to see your wonderful recipes!

  41. says

    These look great! I was thinking about making bagels with my donut pan too actually, but haven’t gotten around to experimenting. It’s so nice to see you’ve already nailed it :) I have a friend who cannot have any grains right now, and I will definitely refer her to your site!

  42. V. Christina says

    Elana, I’ve enjoyed your recipes for a few years now. Your Date Walnut bars are a staple in my house. I’ve only decreased gluten until recently; I have learned that my body doesn’t handle any gluten at all so I have had to eliminate it completely. The gluten-free products in the store are too starchy and cause weight gain for me. Almond, coconut, cashew and quinoa flours are all great, but the only two things I’ve really missed are croissants and bagels. Here you come with the answer! I must tell you that this bagel recipe officially puts you into the epic genius category. I am making this today! Thank you!

  43. clementine says

    They look so good, can’t wait to try them. One question: does the flax meal is in as eagg substitute or for the taste? I have such a hard time digesting seeds :-(
    Thanks in advance for your response.

  44. Venesha says

    What is the difference between golden flax meal and the “regular” can I use the regular flax meal? That’s what I have.

  45. Ruth says

    I’ll have to substitute lemon juice for the vinegar. (Yeast) But I’m guessing it just plays the role of an acid here. ???

    • Marci says

      lemon juice would probably work for the acv, it’s there as an acid to get a reaction with the baking soda. Tapioca might work for the coconut flour….maybe add a little more?

  46. Jessica says

    I notice the more I have sweets the more I crave them. I think there is a balance of allowing yourself when you really want it (with being in your dietary restrictions) and also not having it all the time, so its not a deprivation. I used to use Xylitol and found it better when I don’t. I actually crave sweets less using a small amount of honey vs. a small amount of xylitiol. I wonder if anyone else had that same feeling?
    I love this bagel recipe!! I can’t wait to make it. now time to purchase a doughnut pan.

    • Alexandra says

      I agree with you Jessica about using a substitute sweetener. I started to experiment with stevia and found that it increased my sweet tooth more than when I just had an occasional treat with a bit of honey or maple.

    • Kathy says

      I have been on the Wheat Belly for months now and it has cut my sugar cravings, once the Wheat is out of your system it is amazing how different you feel. Give Dr. Davis’s lifestyle a chance……..

    • Cathryn says

      As far as sweeteners go, I’ve experienced the opposite- an occasional treat made with xylitol and stevia hits the spot, but honey makes me crave more honey!

    • BrownEyedSister says

      This is more of a batter, not a dough. It pours into a doughnut pan. I bought my pan at JoAnn’s. The nice thing is I split the recipe in half, making one pan of a savory bagels topped with a tiny bit of Asiago cheese for the hubs and aaother pan of sweet for me with 1 TBSP of Coconut Sugar and 1 tsp of Cinnamon. It made 6 for him and another 6 for me!

  47. Pat in FL says

    Thanks for this recipe Elana. I’ve made the bagels and they’re wonderful. I baked them at 350 deg. for 20-25 minutes and, as suggested, tested by inserting a knife into the center to check for doneness. These are quite dense, therefore quite filling. And like many of your recipes they are quite adaptable. I’ll try a new version using pecan pieces and chopped dates, sweetened with some xylitol. (I’m not totally off sweets yet, though I’m doing my best.)

  48. Lynnette says

    Lemongrass, licorice n mint tea and a bit of stevia rarely. Whole foods 2/3rds plate veggies n a lot of garlic. Spices n herbs nuts n seeds. No roots. If it’s sweet the body digests it as carbs. I can’t digests any other sweet anything. It’s a fine world with tasty food that makes me feel better than ever! I’m a Protein girl for sure.

    • Elisa says

      I plugged it into myfitnesspal, and got 9 carbs per bagel. You can just cut and paste the ingredients to do this – very easy. And 259 calories, if you are looking for that as well.

  49. Susan says

    To answer about sweets…. I find that as I cut back to almost nothing I don’t even like them anymore, which is of course wonderful ! Sure makes it easy not to eat them. I use very little anymore. If one wants a bit of sweetener one can add a bit of banana, or a couple of dates ground up, or at most a bit of natural organic local honey or maple syrup, and I literally mean a bit. If any recipe calls for more than a Tablespoon to max 1/4 cup I just delete and ignore it. Also tiny on the stevia.

  50. Stacy says

    These sound wonderful! I want to make them tomorrow but need the oven temp. I am trying to heal my leaky gut and am eating diary and gluten free. I’m having a hard time giving up sweets! The fall weather makes me want to eat more unfortunately! But I must admit, when I eat less and make my bone broth I sleep so much better.

  51. sara says

    Elana- I have just started my grain free journey and am so grateful for your blog. Unfortunately, I think I may be allergic to almond flour. Do you have any recipes for breads/bagels that do not contain almond flour? I really appreciate your guidance. Thank you.

    • Maricruz says

      Bake at 350° for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean
      Let bagels cool in the pan for 1 hour

    • Maricruz says

      Bake at 350° for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean
      Let bagels cool in the pan for 1 hour

    • Rena Bernstein says

      I made the paleo bagels. They looked great but the smell and taste from the apple cider vinegar repulsed me. Can I leave it out or replace it? Does it help the batter to rise?

      • Elana says

        Hi Rena, yes, the vinegar reacts with the baking soda to make the bagels rise. You might be able to use a different acid such as lemon juice, however, I haven’t tried this so don’t know if it would work. If you experiment, please let us know how it goes :-)

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