• Katherine Arthurs

Paleo Everything Bagels

During high school and college, my favorite breakfast and snack was a toasted bagel with a mountain of cream cheese. Talk about a totally gut, carb and sugar bomb. But hey, my young body handled it...but not so much now. I love the idea of a bagel but I don't eat cream cheese...BUT slathering on some butter and jam sounds amazing.

Enter, these beauties. I mean PALEO BAGELS!!! And everything bagel seasoning is sooo good! All the flavors in one.

I found this recipe on Paleo Gluten Free Eats blog - Yes I changed up the recipe - I added 2 new ingredients to sub out 1 - that I didn't have on hand. Verdict: SOOOO GOOD! and TOASTED are even better.

Let's make them!

Paleo Everything Bagels

Makes 4-6 bagels

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)

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.