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    Chewy, Yeast-Free Bagels

    March 1, 2017 By Meagan Fikes 12 Comments

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

    To skip straight to the recipe, click here.

    It's funny how much excitement I can get over something as simple as a bagel these days. After making these, I pretty much bombarded every mouth that entered my kitchen the next few days with bagel samples.


    Although my willing (and unwilling) taste-testers all said they loved the bagels, I was immediately confused when their levels of excitement did not match mine. I asked everyone if they even noticed my recipe tasted like REAL BAGELS and waited for their jaws to drop in amazement. Instead, I received confused looks like "Well, of course. Isn't it a bagel? What else would it taste like?"

    I guess the experience is a little different for those of us who haven't had a bagel or any gluten in five years. Can I get some celiac taste-testers? ;)

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

    Recreating gluten-free and grain-free versions of things like bagels, breads, cakes, cookies, or any baked good is difficult when you can no longer use the ingredient making up 90% of the original recipe. Don't ask me why I thought baking would be easy when I started this blog. Maybe because traditional baking was so easy? Or at least my version was (open box, dump ingredients into bowl, proceed to follow package instructions). Three years into blogging and I still don't have limited ingredient baking figured out. I destroy so many baking recipes but I'm getting closer to understanding it! I have so much admiration for blogs like Brittany Angell's and Gluten Free on a Shoestring who's gluten-free baking always tastes like the real deal.

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

    I really didn't think my multi-purpose dough could be used for bagels but I had some dough scraps and gave it a try. Apparently, boiling is what does the trick. The texture completely changes from the dough's texture after baking or frying. It gives the bagel that smooth, shiny outside while the inside becomes dense and chewy.

    It took several attempts to get the baking time and temperature right which is why the cinnamon raisins bagels look darker than the sesame bagels. Plus, the cinnamon makes them darker too.

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

    Because of the texture, these don't crumble apart when sliced or toasted. I enjoyed a few of them plain and a few of them toasted with dairy free cream cheese on top. I didn't realize how much I missed bagels with cream cheese!

    I definitely plan on trying these bagels with other flavors but I haven't decided what yet. I always loved poppyseed bagels and everything bagels. What are some of your favorites? Let me know in the comments - I need some inspiration!

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

    Print

    Recipe

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

    Chewy, Yeast-Free Bagels

    ★★★★★ 5 from 3 reviews
    • Prep Time: 15 mins
    • Cook Time: 23 mins
    • Total Time: 38 mins
    • Yield: 4 bagels 1x
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    Ingredients

    • 1 batch multi-purpose dough
    • 5 C water

    To make cinnamon raisin bagels, you'll also need:

    • 1.5 tsp ground cinnamon
    • ½ C raisins

    To make sesame bagels, you'll also need:

    • 2 Tbsp white sesame seeds
    • 2 tsp Penzeys Spices fox point seasoning blend, optional but recommended!

    Instructions

    1. Preheat oven to 425°F and line a baking sheet with parchment paper.
    2. If making cinnamon-raisin or any bagel with mix-in ingredients, start here, otherwise proceed to step 3. Incorporate 1 teaspoon of cinnamon and the ½ cup of raisins (or whatever mix-ins you've chosen) into the dough. Once the dough is kneaded, add another half teaspoon of cinnamon and twist to form streaks throughout.
    3. Dust a clean work surface or a sheet of parchment paper with a little extra tapioca starch. Divide the dough into 4 equal pieces and form each into smooth balls of dough. Place the dough on your work surface and just slightly flatten them with your hand to get them a little wider (and bagel shaped!) Use your thumb to punch a hole in the center of each bagel.
    4. If you're not using toppings, skip this step and proceed to step 5. If you're making sesame bagels or adding toppings of your choice, mix together the sesame seeds and seasoning (or whatever toppings you like) and set aside on a small plate or shallow bowl.
    5. In a small saucepan, bring the 5 cups of water to a boil. Once the water is boiling, add one bagel and boil for 2 minutes, flipping once halfway through. Use a heat-resistant slotted spoon to check that the bagel doesn't stick to the bottom of the pot when you first put it in. Remove with the slotted spoon and repeat the process with the 3 remaining bagels.
    6. If you're adding toppings, while the bagels are still wet but cool enough to handle, dip the tops in the topping mixture.
    7. Bake the bagels on the parchment lined baking sheet for approximately 15 minutes or until a toothpick inserted into the bagel comes out clean and the middle no longer looks "gummy".
    8. Best served fresh and tastes great toasted. Store any uneaten bagels refrigerated in an airtight container and reheat in the microwave or toaster when serving later.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Chewy, Yeast-Free Bagels | Easy paleo bagels without the hassle of proofing yeast and waiting for them to rise. Try cinnamon raisin, sesame, or use your favorite toppings and mix-ins! | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. Darcie

      March 02, 2017 at 12:32 pm

      These look delicious!!! I love cinnamon crunch bagels, those are my fav :) I don't think you give yourself enough credit for your baking recipes, I think they are fantastic. Especially those chocolate chip cookies!

      Reply
      • Meagan Fikes

        March 02, 2017 at 2:40 pm

        Thanks, Darcie! I think my baking recipes are good, it's just the number of times I have to make them before getting it right that gets to me. Especially since it sometimes involves throwing away pretty expensive ingredients. And I only wish I could take credit for those chocolate chip cookies! It's not my recipe lol! But they are to die for and I love making them all the time! I actually just made them this past weekend.

        Reply
    2. Nannette

      June 03, 2017 at 3:52 pm

      I want to hug you! I am so tired of every bread recipe having mozzarella cheese in it I could scream. And tired of everything tasting so heavy of almond flour. My hats off to you!! This was as close to a Panera bagel as you can get and I was so happy! I made two with Lilly's sugar free chocolate chips and two with frozen blueberries and they are both amazing. Thank you, thank you and thank you again! I will be using this dough for many things to come ♥️

      Reply
      • Meagan Fikes

        June 03, 2017 at 4:30 pm

        Nannette, your comment just made my day! I'm so happy you were able to enjoy this recipe. I completely forgot about chocolate chip bagels! That and the blueberry would be great variations.

        Reply
    3. Jessie Suitts

      December 07, 2017 at 6:24 pm

      What could I use instead of almond flour. I have an almond allergy:(

      Reply
      • Meagan Fikes

        December 08, 2017 at 11:43 am

        Hi Jessie. I've never tried this with any other flour so I can't make any promises. But I don't see why pumpkin seed flour or sunflower seed flour wouldn't work. (Click the links to read descriptions and tips about them.)
        These flours add bulk without absorbing liquid which is similar to how almond flour behaves. Also, note that when using sunflower seed flour, you may end up with some green in the finished product from the high chlorophyll content in the seeds but it's perfectly safe to eat.
        If you decide to give one of these substitutions a try, I'd be interested in hearing how it turns out!

        Reply
    4. laura

      March 24, 2018 at 8:35 pm

      These are so good! They taste like ACTUAL bagels. They're amazing. Thank you!

      ★★★★★

      Reply
      • Meagan Fikes

        March 24, 2018 at 10:31 pm

        I'm so happy that you like them, Laura! Thanks for the rating :)

        Reply
    5. jessica

      April 28, 2018 at 5:47 pm

      Thank you so much for this recipe! Chewy and delicious. I

      ★★★★★

      Reply
      • Meagan Fikes

        April 29, 2018 at 10:02 am

        So happy you like them Jessica!

        Reply
    6. Amber

      May 19, 2020 at 2:39 pm

      OMG! I was so excited as I made these and they kept looking more and more like the real deal, I was stalking my oven waiting for them to be done. They looked so much like traditional bagels I was concerned that I would be disappointed when I tasted them...but I wasn't! I marveled at how it looked just like just like wheat flour bagels as I pulled it apart. The texture is spot on they are so easy to make! I will be making more bagels (and many other things with this dough) again soon. No more store-bought-pre-packaged-frozen-dry-sorry-sad-gf bagels for me! Thanks so much for sharing!

      ★★★★★

      Reply
      • Meagan Fikes

        May 20, 2020 at 9:58 am

        Thank you SO MUCH, Amber! I really appreciate you letting me know how much you enjoyed them. It’s one of my favorite recipes that I make all the time. I haven’t posted this recipe yet, but I like to add roasted granulated garlic and oregano to the dough and use it to make pizza bagels. After they bake, you just leave the temperature the same, slice them open and add toppings, then bake again for another 5-10 minutes. I’m actually making them again really soon.

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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By using LOGarithms
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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