Paleo Everything Bagels (Egg-free, Vegan)

What’s Inside: Being a New Yorker, I love a good bagel, so baking one I can eat without the gluten, grains or even the eggs was a must. These Paleo Everything Bagels are delicious alternative and feature the classic crisp exterior with a soft interior that bagel-lovers adore.

Paleo Everything Bagels (Vegan, Egg-free) via Food by Mars

How to Make Homemade Paleo Everything Bagels

Sometimes you just need a bagel. And I recently had a massive craving that resulted in this recipe for homemade Paleo everything bagels that are both egg-free and vegan. My favorites bagels flavors are everything and cinnamon raisin, and I had an everything spice blend that was waiting to be used. So, I dabbled with this flavor first. If you’ve never tried making your own hand-rolled, boiled bagels before, let me tell you that it is FUN. I enjoyed them even more after putting some work into them.

After searching the interwebs to fashion my own recipe for Paleo everything bagels, I found quite a few recipes that required eggs. While I love eggs, it turns out that I’m sensitive to them. So, I’ll have indulge in 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. Luckily, there are substitutes you can try. As you’ll see in my recipe below, a few common Paleo and/or vegan ingredients give these everything bagels the lift and richness it would otherwise achieve from eggs.

Paleo Everything Bagels (vegan, egg-free) via Food by Mars

Best Ways to Enjoy Paleo Everything Bagels

As for toppings, I love using these bagels as a vehicle for avocado toast, almond cream cheese (like my fave, Kite Hill), or ghee. Or spread your favorite schmear on them, or use them as bread to step up your sandwich game. Being a New Yorker, I grew up using bagels for everything and anything. The sky’s the limit!

Paleo Everything Bagels (vegan, egg-free) via Food by Mars

Speaking of NYC, I’ve had some decent gluten-free bagels, but they can sometimes turn out dry and just not even worth the trouble. So, I was hell-bent on making my own that upheld the crispy exterior and pillowy soft interior everyone loves about bagels. I enjoyed half the batch with my hubby (who said these were “really good,” by the way), and threw the other half in the fridge for some #brekkie options during the week.

Paleo Everything Bagels (vegan, egg-free) via Food by Mars

Satisfy Your Everything Bagel Craving While Staying on Track

These Paleo Everything Bagels are delicious and feature the classic crisp exterior and soft interior bagel lovers everywhere adore. And they kept really well! You could also make more and just freeze them for later since you’re going through the trouble. However you decide to consume them, enjoy!

Paleo Everything Bagels (vegan, egg-free) via Food by Mars

4.75 from 4 votes
Paleo Everything Bagels (vegan, egg-free) via Food by Mars
Print Recipe

Paleo Everything Bagels (Egg-free, Vegan)

These hand-rolled Paleo everything bagels make for a fun and scrumptious weekend project. Enjoy them with any topping you love, and make extras to pop in the fridge or freezer to enjoy all week long!
Prep Time15 mins
Cook Time35 mins
Resting Time15 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: bagels, paleo, vegan
Servings: 4


  • 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

Everything Spice Blend Topping:

  • 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, too. 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) approximately 7 inches 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 the 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!

Paleo Everything Bagels (vegan, egg-free) via Food by Mars

Interested in trying more healthy breakfasts to see what makes you feel the best in the morning? Check out my favorite savory breakfasts here and learn why balancing blood sugar is so important.

More Healthy Breakfast Recipes To Try

If you’re a fan of my Paleo Everything Bagels, then you’re sure to love these breakfast recipes:

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Recipe Rating

  • Christine DesRochesJune 13, 2018 - 2:42 pm

    Yay bagels! I’ve been craving bagels like I used to eat as a kid lately, so this couldn’t have come at a better time. Looking forward to trying this over the weekend!ReplyCancel

    • Alison MarrasJuly 13, 2018 - 1:30 pm

      Oh yessss! Excited for you to try!ReplyCancel

  • […] 2 TBSP granulated garlic, and 1 tsp Himalayan sea salt.**Recipe adapted from The Glowing Fridge and Food by Mars 3.5.3251 Disclosure: This post contains affiliate links, meaning I earn a commission if you […]ReplyCancel

  • […] Try this vegan cashew cream cheese with delicious gluten-free, Paleo, vegan bagels! […]ReplyCancel

  • Sarah RothrockFebruary 6, 2020 - 3:45 pm

    Can you substitute the arrowroot for something like cassava? I don’t have it and want to make these today!!!ReplyCancel

    • Alison MarrasFebruary 24, 2020 - 9:10 pm

      hi! did you end up trying that? it may very well work but haven’t tried it myself.ReplyCancel

  • NatalieMay 22, 2020 - 2:11 am

    Possible almond flour substitutes?ReplyCancel

    • Alison MarrasMay 26, 2020 - 8:15 pm

      You could try any nut flour or perhaps even Tigernut.ReplyCancel

  • MayaSeptember 1, 2020 - 10:54 pm

    Aw. This was so much fun to make! And they taste great. I can’t wait to try them as a hamburger bun. Is there way to make a donut out of these ingredients? Hmm. Im book marketing this!ReplyCancel

  • MayaSeptember 1, 2020 - 10:58 pm

    I had to come back to comment. This is officially my favorite aip bread-like thing. Yum!! I put cinnamon on mine with an agave drizzle. Put cashew butter and the best apple sauce I’ve found.. heaven. I just need something crunchy on top… well done with this recipe!ReplyCancel

    • Alison MarrasSeptember 6, 2020 - 3:16 pm

      So happy you’re enjoying the Paleo bagels, Maya! thanks for the comment, that sounds lovely!ReplyCancel

  • LindsaySeptember 15, 2020 - 11:18 pm

    These keep disintegrating as soon as they go into the boiling water. What am I doing wrong?ReplyCancel

    • Alison MarrasSeptember 25, 2020 - 8:06 pm

      I don’t know 🙂 perhaps ingredients are expired or not binding for some reason?ReplyCancel

    • TamOctober 21, 2020 - 10:35 pm

      I had the same issue… I tried adding some more arrowroot, but still kept falling apart in the water 🙁 so after 2 tries, i had 3 small bagels formed and just put them in the oven for 10 minutes twice, put the seasoning on in between and it worked quite well!ReplyCancel

      • Alison MarrasOctober 23, 2020 - 1:58 pm

        Thanks for sharing, Tam!ReplyCancel

  • Becky PerkinsOctober 31, 2020 - 4:01 pm

    These bagels HIT THE SPOT! I’ve been looking for a trusty bread replacement… I have found it. I’m so pumped.

    Do you think these bagels will hold up well frozen and then thawed? ReplyCancel

    • Alison MarrasNovember 5, 2020 - 9:02 pm

      Wonderful, so glad! They should hold up fine frozen and then heated up in a toaster oven.ReplyCancel

  • KateNovember 6, 2020 - 5:23 pm

    What do you mean by 2+ quarts of water, how do I measure thatReplyCancel

    • Alison MarrasNovember 9, 2020 - 3:30 pm

      You can google a conversion for whatever measurement you’d prefer like cups.ReplyCancel

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I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.