Grain-Free Bagels (Vegan) 💚
Happy Wednesday!! We’re half way through the week! We’ve been busy bees working overtime to get this bagel recipe to you sooner rather than later. I know we sometimes move at a turtle’s pace. That being said, I’m just going to get right down to it– this is my new favorite recipe! Before testing, I really had no clue how easy it would be to make bagels. The process is even easier due to the fact that there is no yeast in the recipe–and it doesn’t even need it!
And these are the real deal bakery-style bagels, you won’t believe your tastebuds when you take your first bite!
-Ingredients for nut-free version: 1 1/2 cups buckwheat flour, 1/2 cup potato starch (not potato flour), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder (Hain brand is grain-free), 1/2 cup + 3 tbsp milk (or milk substitute), 1 egg, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil. (Follow directions as written, subbing in these ingredients).
-Keep a little dish of water next to your working station so that when it comes time to turn your dough into donut shapes, you can mend any cracks or creases with a touch of water so they’ll be seamless.
-Dust your bagels with poppy, sesame seeds or your favorite topping right before they go into the oven.
-Make sure to store your bagels in an airtight container so that they retain proper texture + taste! Because they are deliciously fresh-made, they will dry out and get stale quickly if left out and no one wants that!😭
-Let them cool on a rack completely once out of the oven. Then slice and serve or toast lightly and add your favorite toppings (lox, cream cheese and more lox, if you ask me!)
-If you’re in a cinnamon raisin kind of mood, add 1.5 tsp of cinnamon to the dry mix and subtract 1 Tbsp of “milk” from the recipe and substitute it with honey. Finally, add 1/2 cup of raisins to the mix and form your dough as per the recipe.
-If you love our grain-free Bagel recipe, take a look at our super delicious grain-free English Muffin recipe!
Enjoy The Recipe + Happy Bagel Making!😊
- 1 cup almond flour (Bob’s Red Mill)
- 3/4 cup arrowroot starch
- 1/2 cup potato starch (not potato flour)
- 1/2 teaspoon guar gum
- 1/4 teaspoon baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk or any plain milk substitute (i.e. almond milk)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Preheat oven to 375. Fill a large pot with water and bring to a boil.
- While you’re waiting on the water to boil, go ahead and whisk together the almond flour, arrowroot starch, potato starch, guar gum, baking soda, baking powder and salt in a large bowl.
- Add milk or milk substitute, olive oil, and apple cider vinegar. Bring wet and dry ingredients together with a fork and then work through by hand until dough forms. Dough will be very sticky. Scrape dough off hands and let sit for 5 minutes. Wash Hands.
- Shape dough into a square on a parchment paper lined baking sheet. (You can very lightly dust the parchment paper with potato starch if you find the dough too sticky) Use a knife to cut into 4 pieces as pictured above.
- Gently roll each piece out to measure about 5 inches or so. Then shape each piece into a donut, using a touch of water to mend together to become seamless.
- Then carefully drop two of your bagels into the boiling water. I use a slotted spatula to lower them in. They will rise to the top in about 45 seconds or so. Gently turn the bagels over after 1 minute and 30 seconds. Let them cook on the other side for the same amount of time, then retrieve them from the water with your slotted spatula and place them on a parchment paper lined baking sheet. Repeat with the second batch. Then sprinkle sesame seeds, poppy seeds or desired toppings over bagels.
- Bake at 375 degrees for about 25 minutes. (Make sure the oven has been preheated). Let bagels cool ten minutes then place them on a cooling rack. After they are cooled completely, cut in half and lightly toast then smear with butter, cream cheese, or favorite topping. Serve and enjoy! (Make sure to store leftover bagels in an airtight container to retain freshness and proper texture).
- Prep Time: 35 minute
- Cook Time: 30 minutes
Keywords: grainfree, vegan, dairyfree, glutenfree, bagels, bread, breakfast, sandwich