Homemade Bagels Recipe - Bravabod
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Homemade Bagels Recipe

Valentina

These are a great, deeply satisfying substitute for those who aren't able to eat traditional bagels. Fluffy and chewy, and no gluten, yeast, or kneading required. Enjoy them toasted and loaded with your favorite toppings.

How To MakeDiet Type: Classic

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Freeze For 3 months

Best by 2-3 days


Shopping List
    Bagel
  • 200 grams cassava flour
  • 125 grams plain Greek yogurt
  • 50 grams light olive oil
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt Topping
  • 1 egg, beaten (optional, but recommended)
  • toppings of choice (sesame seeds, jalapeno, poppy seeds, etc)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Meanwhile, boil a big pot of water.
  3. Step 3: Add the bagel ingredients to a food processor. Pulse until the dough just combines. Do not over-mix this - otherwise it will become very sticky and will not bake or rise properly. The dough should be tacky, but not sticky.
  4. Step 4: Oil or wet your hands to helps prevent sticking. Divide the dough into 4 parts. Roll each part into a ball. Poke your finger through the middle of the ball. Use your hands to mold the dough into a bagel shape, smoothing it out as needed. Lightly wet your hands to reduce sticking. Place the shaped bagel on the cutting board. Repeat this process with the remaining dough. Note: for an easier alternative, you could also simply form these into rolls.
  5. Step 5: Once the water in the pot is boiling, gently drop the bagels in the water. Keep the bagels in a single layer, only working with a few at a time. Once each bagel floats to the top (about 30 seconds), transfer it the baking sheet.
  6. Step 6: Brush the bagels lightly with the optional egg wash. This will give the bagels a nice sheen afterwards. Sprinkle any optional toppings on top.
  7. Step 7: Bake in the oven until the bagels turn golden brown and puffy, 23 to 25 minutes depending on the size. Remove from the oven to cool fully, do not handle them immediately.
  8. Serve: Enjoy sliced and toasted with your favorite toppings. If freezing, slice them beforehand.
Nutrition

These are a great, deeply satisfying substitute for those who aren't able to eat traditional bagels. Fluffy and chewy, and no gluten, yeast, or kneading required. Enjoy them toasted and loaded with your favorite toppings.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 2-3 days


Shopping List
    Bagel
  • 200 grams cassava flour
  • 125 grams non-dairy plain yogurt, Greek-style (Note 1)
  • 50 grams light olive oil
  • 2 eggs
  • 2 teaspoons grain-free baking powder (Note 2)
  • 1/2 teaspoon sea salt Topping
  • 1 egg, beaten (optional, but recommended)
  • toppings of choice toppings of choice (sesame seeds, jalapeno, poppy seeds, etc)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Meanwhile, boil a big pot of water.
  3. Step 3: Add the bagel ingredients to a food processor. Pulse until the dough just combines. Do not over-mix this - otherwise it will become very sticky and will not bake or rise properly. The dough should be tacky, but not sticky.
  4. Step 4: Oil or wet your hands to helps prevent sticking. Divide the dough into 4 parts. Roll each part into a ball. Poke your finger through the middle of the ball. Use your hands to mold the dough into a bagel shape, smoothing it out as needed. Lightly wet your hands to reduce sticking. Place the shaped bagel on the cutting board. Repeat this process with the remaining dough. Note: for an easier alternative, you could also simply form these into rolls.
  5. Step 5: Once the water in the pot is boiling, gently drop the bagels in the water. Keep the bagels in a single layer, only working with a few at a time. Once each bagel floats to the top (about 30 seconds), transfer it the baking sheet.
  6. Step 6: Brush the bagels lightly with the optional egg wash. This will give the bagels a nice sheen afterwards. Sprinkle any optional toppings on top.
  7. Step 7: Bake in the oven until the bagels turn golden brown and puffy, 23 to 25 minutes depending on the size. Remove from the oven to cool fully, do not handle them immediately.
  8. Serve: Enjoy sliced and toasted with your favorite toppings. If freezing, slice them beforehand.

Recipe Notes

Note 1: Use a yogurt that is very thick, like a Greek-style yogurt. I use pure coconut yogurt from COYO, which has a very thick consistency. If your yogurt seems watery, strain in overnight to remove the excess liquid before using.

Note 2: To make your own baking powder blend, combine: 1 tablespoon cream of tartar + 1/2 tablespoon baking soda + 1/2 tablespoon tapioca/arrowroot starch. Mix thoroughly before using.

Nutrition

These are a great, deeply satisfying substitute for those who aren't able to eat traditional bagels. Made with a mere 5 ingredients, and no gluten, yeast, or kneading required. Enjoy them toasted and loaded with your favorite toppings.

How To MakeDiet Type: Plant-based

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Freeze For 3 months

Best by 2-3 days


Shopping List
    Bagel
  • 1 1/4 grams non-dairy plain yogurt, Greek-style (Note 1)
  • 1 1/4 cups all purpose flour (I use gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt Topping
  • toppings of choice toppings of choice (sesame seeds, jalapeno, poppy seeds, etc)
  • plant-based butter, melted (for brushing on top)

Instructions
  1. Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Step 2: Meanwhile, boil a big pot of water.
  3. Step 3: Add the bagel ingredients to a food processor. Pulse until the dough just combines. Do not overmix this - otherwise it will become very sticky and will not bake or rise properly. The dough should be tacky, but not sticky.
  4. Step 4: Oil or wet your hands to helps prevent sticking. Divide the dough into 4 parts. Roll each part into a ball. Poke your finger through the middle of the ball. Use your hands to mold the dough into a bagel shape, smoothing it out as needed. Lightly wet your hands to reduce sticking. Place the shaped bagel on the cutting board. Repeat this process with the remaining dough. Note: for an easier alternative, you could also simply form these into rolls.
  5. Step 5: Once the water in the pot is boiling, gently drop the bagels in the water. Keep the bagels in a single layer, only working with a few at a time. Once each bagel floats to the top (about 30 seconds), transfer it the baking sheet.
  6. Step 6: Brush the bagels lightly with the melted butter. This will give the bagels a nice sheen afterwards. Sprinkle any optional toppings on top.
  7. Step 7: Bake in the oven until the bagels turn golden brown and puffy, 25 to 30 minutes depending on the size. Remove from the oven to cool fully, do not handle them immediately.
  8. Serve: Enjoy sliced and toasted with your favorite toppings. If freezing, slice them beforehand.

Recipe Notes

Note 1: Use a yogurt that is very thick, like a Greek-style yogurt. I use pure coconut yogurt from COYO, which has a very thick consistency. If your yogurt seems watery, strain in overnight to remove the excess liquid before using.

Nutrition

These are a great, deeply satisfying substitute for those who aren't able to eat traditional bagels. Made with a a spin on the very popular Fathead Dough, these bagels have only 6 ingredients, no grains, and no yeast. No kneading required. I've outlined this recipe using cheddar cheese, but shredded Asiago or Mozzarella would work just as well. Enjoy these bagels toasted and loaded with your favorite toppings.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 2-3 days


Shopping List
  • 2 1/2 cups shredded cheddar or mozzarella cheese (Note 1)
  • 1 1/2 cups blanched almond flour
  • 2 ounces plain Greek-yogurt
  • 1 tablespoon baking powder
  • 1/4 teaspoon xanthan gum (optional, for a chewier bagel)

Instructions
  1. Step 1: Preheat oven to 400°F. Line a baking sheet with oiled parchment paper.
  2. Step 2: Stir together the almond flour and baking powder. Transfer to a food processor. Set aside.
  3. Step 3: Heat the mozzarella in a microwave or double boiler until it is melted and easy to stir. This should only take about 30 seconds. Keep an eye on it to avoid burning. Once melted, stir it together with the yogurt until incorporated. If it hardens, place it quickly (10 seconds) in the microwave again to loosen.
  4. Step 4: Add the melted cheese mixture to the food processor with the flour blend. Pulse until the dough combines. The cheese should be well incorporated into the dough. Don't over-mix here.
  5. Step 5: Oil or wet your hands to helps prevent sticking. Divide the dough into 4 parts. Roll each part into a ball. Poke your finger through the middle of the ball. Use your hands to mold the dough into a bagel shape, smoothing it out as needed. Lightly wet your hands to reduce sticking. Place the shaped bagel on the cutting board. Repeat this process with the remaining dough. Note: for an easier alternative, you could also simply form these into rolls.
  6. Step 6: Bake for 12 to 14 minutes, or until the bagels are firm to the touch and golden. Remove from the oven and set on a cooling rack to cool completely.
  7. Serve: Enjoy sliced and toasted with your favorite toppings.

Recipe Notes

Note 1: For the cheese, it is important to use a hard shredded variety. For example, a fresh soft mozzarella ball will not work - but a hard shredded mozzarella will.

Nutrition

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Homemade Bagels Recipe

PT40M 200 grams cassava flour 125 grams plain Greek yogurt 50 grams light olive oil 2 eggs 2 teaspoons baking powder 1/2 teaspoon sea salt 1 egg, beaten (optional, but recommended) toppings of choice (sesame seeds, jalapeno, poppy seeds, etc) Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Bagels

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