Sometimes you just need a BAGEL!! And I recently had a massive craving… my favorites include Everything & Cinnamon Raisin, so since I had an Everything spice blend that was waiting to be used… I dabbled with this flavor first. If you’ve never tried making your own hand-rolled, boiled bagels before… let me tell you… it is FUN and I enjoyed them even more after putting the work into it. The Paleo Everything Bagels are delicious, with a crisp exterior and soft interior… spread them or use them as sandwich bread and ENJOY!
After searching the interwebs to fashion my recipe… I found quite a few recipes but most had eggs. And while I love eggs, turns out, I’m sensitive to them. So I’ll have them once a week or so if I want them and it’s fine. But I’m trying to find ways to substitute or leave them out of certain recipes to reduce them. Cue the smallest violin ever, okay okay, it’s actually a big violin because THEY’RE AMAZING TO BAKE WITH and it can be so hard sometimes. Luckily, there are subs you can try or just recipes that don’t have them.
As for toppings… I love using these bagels as avocado toast, a vehicle for almond cream cheese (I use Kite Hill), ghee, or I’ll just pile it high as sandwich bread. Sky’s the limit. And I grew up using bagels for everything and anything, being a New Yorker and all!
Speaking of… I’ve had some decent gluten-free bagels here in NYC but sometimes they’re just dry or not honestly even worth the trouble. So I was really hell-bent on making my own. I enjoyed half the batch with my hubby (who said.. “Mmmmm! really good!” to these by the way) and threw the other half in the fridge for some #brekkie options during the week and they kept really well. You could also make more and just freeze them for later since you’re going through the trouble! (time saver tip!)
These delicious, hand-rolled, boiled and baked everything bagels will be a fun and DELICIOUS weekend project. Enjoy this with any topping you love. This holds up well in the fridge to eat up all week!
- 2+ quarts water
- 1/3 cup warm water
- 1 1/2 cups almond flour
- 1/4 cup arrowroot flour/starch
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup or honey
- 1 Tbsp olive oil to brush on top for spices, or if you are using eggs, you can do yolk egg-wash for more color
- 1 tsp poppy seeds
- 1/2 tsp white sesame seeds
- 1/2 tsp black sesame seeds
- 1 tsp dried onion flakes
- 1 tsp dried garlic flakes
Preheat oven to 350° F and line a baking sheet with parchment paper.
Fill a large pot half full of water, cover and bring to a boil. Once the water has come to a boil, reduce heat slightly to keep water at a gentle boil.
Combine the almond flour, arrowroot flour, baking powder and sea salt in a large bowl. In a measuring cup, add 1/3 cup warm water, vinegar, and syrup and lightly mix. Add the wet mixture to the dry and mix with a wooden spoon until you have a dough.
Lay out a piece of parchment paper on your counter. Sprinkle generously with more arrowroot flour and rub your hands with some as well. Pick up the dough ball and place onto parchment paper. Divide dough into 3-4 equal portions.
For each piece, roll with your hands (into a cylinder shape) approx. 7inches long. Make it as even as you can, patching up any cracks with your fingers. If the dough is too wet, simply keep dusting with arrowroot. Once you’ve rolled it, make the ends meet in a circle so there’s a hole in the middle and do some surgery to patch it up with your fingers. Repeat this until all dough has turned into your bagels.
Carefully drop 1-2 bagels in the boiling water for 1 minute (or until they float). Remove with slotted spoon and place them on the lined baking sheet. Repeat until all bagels have been boiled. Bake the boiled bagels for 10 minutes.
While bagels are cooking, combine Everything Spice Blend ingredients in a small bowl.
Remove bagels from oven, brush with olive oil, and top each bagel with approx. 1 tsp of Everything Spice Blend. Return bagels to the oven and cook an additional 15-20 minutes until crisp and lightly golden (if using egg-wash, it will be darker, with olive oil it’s lighter)
Let bagels rest on a cookie rack for 10-15 minutes. Slice, top and enjoy!
adapted from Simple Healthy Kitchen
Use #foodbymars to tag your FBM inspired creations! I’d love to see!