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This recipe is paleo bagel perfection! What makes it paleo? It’s grain-free, yeast-free, gluten-free and made with only 100% whole food ingredients. Don’t let that intimidate you though. It is a super easy recipe to create and it is incredibly rewarding making bagels from scratch.
The only decision you’ll need to make once it’s baked is to eat it plain (yes, it’s that delicious) or to slather it with some nut or seed butter like I did, then top it with some bananas and raw honey. You’ve got the perfect power breakfast to fuel you all morning or an afternoon snack which is my daughter’s preference.
One of the keys to a successful bagel is having the right tools. I used the new KitchenAid 7 Speed Cordless Variable Hand Mixer to mix the wet and dry ingredients into perfection - this is key to a well-mixed bagel. I love this hand mixer because it’s cordless which I really appreciate because I have a condo sized kitchen and outlets are not always in the most convenient spot. Even if you aren’t constrained by a small space like I am, the fact it’s cordless gives you the freedom and space to make whatever you want, however you choose!
You might be worried it loses its charge quickly but it can make up to 200 cookies in one go if it’s fully charged. Not that I will be making that many cookies anytime soon, but if you are, feel free to send me some! KitchenAid actually just launched a family of cordless small appliances including a hand blender, great for blending up soups and a food chopper which I will be using all the time!
I will admit, I used to be intimidated making bagels from scratch but once I started the experimentation it only took me three tries to nail this one. That’s not too bad? The experimental bagels were still tasty!
I made these bagels with cassava flour and tapioca flour. Cassava, also known as yuca (not to be confused with a yucca plant) is actually a root like a potato, it is low on the glycemic index and it is rich in insoluble fibre which is excellent for gut health. It’s also a prebiotic! Both these flours are excellent choices if you’re avoiding gluten and grains. You can find both these flours at your local health food store and you may even find them in a big box grocery store in the natural foods section. Failing that, definitely check online with Pure Feast in Canada or Thrive Market in the States.
When you’re mixing these flours together because they are so light and airy, dust might fly up unless you’re using a gigantic bowl. That is totally normal, it’s just the nature of the flour. That’s when an apron can come in handy!
I took the extra step of boiling the bagels in hot water before baking them and I highly recommend this because it helps them to chewier and helps the crust set before baking.
Here’s the recipe
Makes 4 large bagels or 6 small.
*If you don't have tapioca flour, arrowroot flour is a great substitute.
**I've provided a range for the water in case they seem crumbly, add a touch more water. Start with 2 tbsp and then keep adding up until 5 tbsp if necessary. If they are too sticky, then you've got too much water. Add 1 tbsp more tapioca flour and continue adding more until they form easily to troubleshoot.
***Rehydrate raisins in a little water just to plump them up. Discard water.
VEGAN OPTION: Omit eggs and use 2 chia eggs as follows. 2 tbsp chia + 5 tbsp water. Let sit for a few minutes before adding. Add an additional 10 tbsp of water to the recipe as well. It needs more moisture when you remove the eggs. It also takes longer to boil because they are denser so just keep this in mind!
Watch the video so you can see how I formed the bagels!
I am excited for you guys to try out this recipe. I’ve also made them with garlic and rosemary and darn, are they good! That will be a future recipe.
This post was created in partnership with KitchenAid Canada. However, all opinions are always my own. Read more about partnership ethos here.