Paleo Mini Bagels

December 2, 2014
119
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I thought y’all might enjoy some Paleo Mini Bagels for the holidays. Yes, I know this is not exactly a traditional holiday treat. However, as of late I’ve been going lower and lower in my carb consumption. I am truly digging the results I’m getting from ditching fruit and dessert and sticking to fat, protein, and vegetables. A low-carb diet seems to agree with my constitution!

So, what’s a low-carb-a-holic to do during the season of desserts? That’s where my gluten-free mini bagels come into play. Not only are they one of my festive favorites, the boys really dig ’em smothered in cream cheese and lox. I think they’re the perfect after school snack for my growing guys. I’ve also taken these lovely little bagels to my synagogue where they were devoured by numerous Jews, which I think is a great sign when it comes to bagels.

Paleo Mini Bagels

Ingredients
Serves:
50mini bagels
Print Recipe
Instructions
  1. Grease a mini donut pan with coconut oil and dust with coconut flour
  2. In a food processor, pulse almond flour, flax meal, coconut flour, baking soda, and salt
  3. Add eggs and vinegar and pulse until thoroughly combined
  4. Fit a pastry bag with a ⅜-inch round tip and fill bag with batter
  5. Pipe into prepared mold
  6. Sprinkle bagels with poppy seeds, sesame seeds, and onion flakes
  7. Bake at 350°F for 14-17 minutes, until a toothpick inserted into the center of a bagel comes out clean
  8. Let bagels cool in the pan for 10 minutes
  9. Serve

Please note, to make this recipe you will either need 3 mini donut pans, or you will need to bake the bagels in 3 separate batches.

This mini bagel recipe is basically the bagel recipe from my latest book, Paleo Cooking from Elana’s Pantry made into little bagels and smothered in the delightful toppings of poppy seeds, sesame seeds, and onion flakes, it was my boys who asked for an everything bagel –i.e., a bagel with a couple of toppings. I use a mini donut pan to make these and I pipe them into that pan with a pastry bag.

paleo everything Mini Bagels recipe

This high protein Paleo Everything Mini Bagels recipe is made with almond flour, coconut flour, and golden flax meal, and contains eggs as well. I haven’t tried testing it with other ingredients –if you do, as always, please leave a comment with the changes you made to the recipe and also advise us as to how it turned out.

I hope y’all enjoy the bagels!

Comments

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119 responses to “Paleo Mini Bagels”

    • Mari, yes. When you make them, allow to cool on the counter overnight then store in a closed container in the fridge :-)

      Reply

  3. Elana,
    I copied a recipe of yours, and just noticed that the printer didn’t include the item to be made. Can you tell me what this recipe is for? I bought apple cider vinegar for this recipe.
    Ingredients: 2 cups almond flour, 1/4 cup golden flaxmeal, 1/2 tsp baking soda and sea salt, 2 Tbl apple cider vinegar, 5 large eggs.
    Combine 1st 4 ingredients in food processor.
    Pulse in vinegar and eggs.
    Transfer batter into greased 9” cast iron skillet
    Bake 350 degrees for 20-25 minutes

    Reply

    • Katherine, egg replacers don’t usually work in my recipes but feel free to experiment and LMK if it works :-)

      Reply

  5. I have tried these twice and they stick badly in the bagel pan. I use coconut oil. Is that the problem?

    Reply

    • Sharon, I’ve updated the recipe to include greasing and flouring the bagel pan, so sorry for this omission!!!

      Reply

  7. What can I use instead of coconut flour? I can’t handle even the slightest hint of coconut flavor in my food.

    Reply
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Recipes » Paleo Mini Bagels