Grain Free Bagels

Today (2/21) is National Grain Free Day. There are so many grain free recipes available today, especially because of the Keto movement. Today we are sharing a grain free bagel recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Bread
Servings 6 bagels


  • 1 Propane oven and stove


  • 3 cups blanched almond flour
  • 1 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2/3 cup warm water
  • 1 large egg yolk beaten
  • 2 tbsp everything bagel seasoning optional


  • Preheat oven to 350° F and line a baking sheet with parchment paper.
  • Combine all ingredients (except egg yolk) in a large bowl and mix by hand until smooth.
  • Fill a large pot half full of water and bring to a boil. Once the water has come to a boil, reduce the heat slightly to keep water at a gentle boil.
  • Divide the dough into 6 equal portions. Wet hands and form each portion into a ball.
  • Flatten the ball just slightly and press a finger in the middle of the ball and move in a small circle, creating a hole in the middle. Repeat with each bagel.
  • Drop 2 bagels into boiling water and wait until they float to the top. With a slotted spoon, gently remove them and arrange them on the parchment-lined baking sheet. Repeat until all bagels have been boiled.
  • Bake in oven for 10 minutes.
  • Remove bagels from oven and brush with beaten egg yolk. You can leave plain or top each bagel with everything bagel blend, sea salt, or topping of your choice.
  • Return bagels to the oven and cook for 20-25 more minutes until golden brown.
  • Remove from oven and allow to cool for 10-20 minutes before serving.