Description
A great paleo and gluten free option to your favorite bagel.
Ingredients
Scale
- 1 cup cassava flour (I like to use, Otto’s Naturals)
- 1 cup arrowroot flour
- 4 whole eggs
- 2 tablespoons butter, room temperature
- 2 tablespoons coconut oil
- 2 tablespoon high quality maple syrup
- 1 tablespoon water
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg, mixed
- 2 tablespoons everything bagel seasoning (can be found at Trader Joe’s)
Instructions
- Preheat the oven to 350F. Using parchment paper, line a baking sheet.
- In a stand mixer with the paddle attachment, combine all of the ingredients from cassava flour to salt. Separate the dough into 4 equal parts.
- Fill a large sauce pan with 2 quarts of water – you want to use a pan and not a pot – you need more surface area to boil the bagels. Bring the water to a boil and then turn it down, but keep the water boiling.
- With two hands, roll each segment of dough into a thick snake – about 6-8 inches long. Then shape into bagel form – pressing together the ends. Using wet hands helps with rolling and the dough not sticking to your hands.
- Slowly drop one bagel at a time into the boiling water and let them cook for 1 minute on each side or until they rise to the top of the water. Remove from water and set them on the baking tray.
- Brush the egg wash on each bagel top. Sprinkle with everything bagel seasoning.
- Bake the bagels for 25 minutes until golden brown. Remove from oven and place on a wire rack to cool.
Enjoy!
- Prep Time: 5
- Cook Time: 40
- Category: baking
- Method: oven