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!😊
- Total Time: 1 hr 5 min
- Yield: 4-6 bagels 1x
- 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
What a fabulous bagel recipe! I love that it is egg free too. Many store bought bagels are brushed with egg which my husband can’t have so he will be thrilled to try these!
Oh thank you so much Noelle!! I’m so delighted that your husband will be able to try these as well! I hope you both enjoy the recipe! 🙂
Hi! I just made these and the taste was very good- very neutral compared to another recipe I tried (which tasted like sticky rice). But mine didn’t brown at all- they were also more dense / less holes when cut than yours had. I followed the recipe exactly so I’m not sure what happened- maybe you have some ideas?? Thank you so much!
Hi Mandy, thanks so much for your comment, I’m so glad you enjoyed the taste! I’m so sorry to hear you had an issue with the density and browning. I absolutely have a couple of tips that might help your next batch. My bagels browned not in the baking phase, but after they were toasted. A way to achieve more color in the baking phase would be to brush an egg wash on the bagels after boiling, right before they head into to oven. If you are vegan, you can instead brush a non-dairy milk overtop or a bit of melted vegan butter, then bake as usual. For a less dense bagel, add an additional 1 tbsp of milk (or milk substitute) to the recipe and just a smidgen more baking powder + baking soda. I hope this helps! 🙂
Hi! Wow thank you SO much for the fast reply – I really appreciate it!! Your tips are great – I will try this for the next batch I make this weekend and report back. I’m really new at the gluten free baking since my daughter is gluten /dairy / egg free, so I’m so appreciative of your recipes and words of advice. Thanks!
You’re so welcome, Mandy! Grateful for your feedback, I hope this next batch comes out just right and you and your daughter enjoy!!:-)
I can’t do anything potato so I used tapioca flour instead. Came out ok, but a little gummy in the middle. Any suggestions?
Hi Sue! Tapioca flour and potato starch yield different results, hence the gummy texture. The almond flour to tapioca ratio will differ from the almond to potato starch. We are in the process of testing this recipe with arrowroot starch, I’d be happy to test with tapioca as well and update you when we have the results!
Thanks for your prompt response. What do you think about substituting coconut flour for the potato starch? Coconut flour tends to absorb a lot of liquid…
You’re so welcome. I love coconut flour but it would greatly alter the texture and the recipe would need to change to accommodate it. I wouldn’t be able to guarantee the results as I have not tested it. But if I had to guess, since it does absorb a lot of liquid, I’d use a third of what the potato starch measurement is—so about 2.5 tbsp. I’d mix and let the dough sit for 5 minutes. If it still seemed a bit loose, I’d add another tsp or 2. But again, that’s just off the top of my head. I wish I had a better answer for you, I hope this helps. 🙂
This morning I tried substituting coconut flour and buckwheat flour in place of my allergy nemesis, the potato starch. 1/4 cup of each. Very good result.
Yay! I’m so glad to hear that Sue. That’s a fantastic replacement! We’ve actually been testing a nut-free version with buckwheat in place of almond flour, but I never considered it to replace the potato starch, brilliant! Thanks so much for sharing your alteration and results!
Your blog is the best! I just printed this recipe , excited to make the cinnamon raisin version! Thank you for leaving full details. Wish me luck
Thank you so much, Natalie!! Can’t wait for you to try them with the cinnamon and raisins, hope you love them, I know they’ll turn out great!