grain-free [paleo] bagels

IMG_3730in college, an everything bagel w/ a thick layer of cream cheese or a bagel breakfast sandwich was the cure.  i can’t say that i have had either of those things in a LONG time, but that’s all about to change!! my new bagel recipe is grain-free, paleo, chewy, moist, & EASY to accomplish.  granted, these bagels are not as chewy and thick as a bagel from NY bagel or a special bake shop, but they are GOOD and they satisfy the bagel need for sure.

one of the first things you need in order to make these cute little things is a donut/bagel pan.  i used my donut pans from amazon, & they came out perfectly.  the serving size is accurately reflective of the recipe, and the size is just big enough to slice down the middle, but not too big where you feel like you just ate all your carbs for the week, lol.  speaking of carbs, yes, these bagels count.  they are made from a dough mixture of almond/coconut/tapioca flours, the standard here.  anyways, the size of the bagel from this pan is absolutely perfect.

use the bagels to toast and spread with a nut butter/fruit combo, DF cream cheese refined sugar free jelly, or build a dank breakfast sandwich on there using my rosemary breakfast sausage recipe & more layers.  sprinkle some with everything but the bagel seasoning (shoutout trader joe’s, ALWAYS), or leave them plain so you can make them sweet.  do you!! just make them & enjoy the bagel life!


so i did use a mix to make these bagels, and yes, it’s SIMPLE MILLS.  here, i used the SIMPLE MILLS artisan bread mix, and i played with the amounts of wet ingredients to add in order to make the texture right for these bagels, and also to ensure that they would rise appropriately! my final batch passed the test, so here they are!


you’ll mix the wet ingredients first — eggs, olive oil, water, & apple cider vinegar.  once those are whisked together, add in the SIMPLE MILLS dry mix.  stir to combine, then pour ~2 scoops of batter into each bagel ring, which you’ve greased prior to filling.  this recipe will make 10 bagels!! perfect to enjoy a few fresh ones & then put the rest in the freezer for the week!  just defrost one or two at a time, toast, and eat!!





› 1 box Simple Mills artisan bread mix

› 3 eggs

› 3 tbsp water

› 3 tbsp apple cider vinegar

› 2 tbsp olive oil

› optional: ‘everything but the bagel’ seasoning


  • set oven to 350F.
  • combine wet ingredients in large mixing bowl ~ eggs, water, ACV, olive oil.
  • add in Simple Mills artisan bread mix, stir to combine.
  • pour/scoop bagel batter into greased donut pan, filling each donut ring to be level with the top of the pan.
  • for everything bagels — sprinkle everything but the bagel seasoning on top of wet batter before baking.
  • put in oven and bake on 350F for 18-20 minutes.


* store in freezer to keep longer! Defrost one when ya want one 🙂 will toast like any bagel, will hold a spread or sandwich like any bagel! enjoy!! *





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