Grain-free Everything Bagels

Love Chef Laura
by Love Chef Laura
9 bagels
1 hr 20 min

These Grain-free Everything Bagels contain only 6 ingredients plus your favorite bagel toppings. There’s no rising and no boiling! They’re soft on the outside and have a crunchy exterior. They are sure to be a hit at your breakfast table!

Freshly baked bagels are one of my favorite things in the world! Bagels are not easy to make. They require making the dough, rising the dough, shaping the dough, boiling the dough, topping the dough with your favorite toppings, and then finally baking the dough. This is a common reason bagels are not made at home.

When we start to dive into paleo baking, one of the most common baking flours is almond flour. Unfortunately, a lot of people avoid nuts for allergies or other reasons. This recipe uses two paleo-compliant flours, tapioca starch, and coconut flour which are both nut-free!

How to make Grain-free Everything bagels

So you want to make the best homemade grain-free bagels, the first step is making the dough. First, bring the water, coconut milk, coconut oil, and salt to a boil. After this mixture reaches a boil, add the tapioca starch and coconut flour. Stir well and vigorously until a dough ball forms.

Transfer the dough to a stand mixer fitted with a paddle attachment. Allow beating for about one minute to release some steam. Add one egg and continue to beat until the egg is well incorporated. Add the second egg and continue to beat.

Once all the eggs are incorporated and the dough is still slightly sticky, transfer to a piping bag. Not sure what a piping bag is? A piping bag is a cone-shaped bag used to decorate cakes, cookies, and other desserts. You can purchase some Wilton disposable piping bags here. Pipe out circles on a parchment-lined baking tray like this one from USA Pans, brush with egg wash, and sprinkle with everything bagel seasoning or your other favorite bagel toppings.

Place the bagels in a 425 degree oven for 15 minutes. Once the bagels have puffed up, lower the oven temperature to 325 degrees for 45 minutes. The high temperature allows the dough to rise quickly due to the eggs and then to slowly dry out with the lower temperature.

Once baked and cooled, slice and add your favorite cream cheese, sandwich ingredients or enjoy plain with a cup of coffee.

How to enjoy grain-free everything bagels

  • Slice the bagels in half and add an egg, some bacon, for a delicious breakfast sandwich.
  • Add salmon lax, dairy-free cream cheese (or regular if you’re not DF), capers, and freshly sliced red onion.
  • Add cream cheese for a simple and delicious breakfast.
  • Top with poppy seeds rather than everything bagel seasoning. Slice the bagel in half and add sliced strawberries and a drizzle of honey.
  • Spread your favorite nut butter and add a drizzle of honey, maple syrup, or date syrup.

A couple of quick notes about these bagels

Piping out the dough

When making these bagels, it’s very important to form a circle in one continuous squeeze. The key in allowing these bagels to rise is the shape. The eggs in this recipe allow the bagels to puff up quickly. Piping the dough in sections or individual balls like making cookies will result in odd-shaped bagels.

Can I make this recipe egg-free?

The short answer is no, this recipe can not be made egg-free. The eggs are key in allowing these bagels to puff up and get nice and brown on the outside. Using a chia seed egg, flax egg, or other egg alternatives is not recommended.

Interested in more breakfast recipes? Make sure to check out this Dutch Baby, Tropical Smoothie, and Breakfast Hash with Pork Sausage.

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Grain-free Everything Bagels
Recipe details
  • 9  bagels
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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  • 3 tbsp water
  • 1/3 cup coconut milk
  • 4 tbsp coconut oil
  • pinch of salt
  • 3/4 cup tapioca starch
  • 2 tbsp coconut flour
  • 2 eggs
  • egg wash 1 egg yolk mixed with 1 tsp water
  • 1-2 tbsp everything bagel seasoning

Preheat the oven to 425 degrees. Line a baking tray with parchment paper and set it aside. In a small bowl, mix together the tapioca starch and coconut flour, and set aside. In a saucepan over medium heat, add the water, coconut milk, coconut oil, and salt. Bring to a boil. Once boiling, add the tapioca starch and coconut flour and stir vigorously until a ball of dough forms. Do not worry about the dough sticking to the pan slightly.
Transfer the dough to a stand mixer fitted with the paddle attachment. Gently beat the dough for about one minute to release some steam. Add one egg at a time to the mixing bowl and allow it to completely mix before adding another. Once all the eggs have been added and the dough is mixed and still slightly lumpy and sticky, scrap out and place in a piping bag.
Cut about 1/2 an inch of the piping bag if using a disposable bag. Pipe a circle on the parchment paper making sure to make one long line and not multiple balls or dots. For the bagels to rise properly, the bagel dough needs to be squeezed in one continuous squeeze. Continue with the remaining dough. Continue with all the dough. You should end up with 8-9 bagels.
Once all the dough has been used, create an egg wash with an egg yolk and 1 tsp of water mixed together. Gently brush the bagels with a pastry brush or with your fingers. Sprink;e with. everything bagel seasoning or another bagel seasoning. Place the bagels in the oven for 15 minutes. Once 15 minutes has passed and the bagels have risen, lower the oven temperature to 325 degrees for 45 minutes. The bagels will start to brown slightly and dry out.
Once the bagels have baked for 45 minutes, remove them from the oven and allow them to cool completely before slicing and enjoying.
Love Chef Laura
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