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Everything's Easy Bagels

Prep Time:

25 Minutes

Cook Time:

25 Minutes


6 Servings



About the Recipe

Bagels can seem intimidating.
Believe me, it took me years before I started trying to make them without the molded bagel tin you can buy. Once I sorted out this recipe though, I never looked back! Yes, I put the difficulty at 'Medium' for 'Easy' bagels because I think in general it is a little tricky. But in terms of making bagels at home, it's pretty easy and great!

I tried many different gluten-free flour options. Sorghum and cassava I found are best as far as texture goes. Almond works well enough too but it will not hold as well and I don't recommend boiling if you choose to use almond. A 1:1 gluten free flour is fine, but the taste is very bland.

I hope you have some fun with this recipe! Make it your own!

Please note: I am using a Kitchenaid stand-up mixer, it can be done by hand but it will be more difficult to ensure everything is mixed in smoothly


  • 1 cup tapioca or arrowroot starch/flour

  • 1 cup sorghum or cassava flour

  • 4 large eggs

  • 1/4 vegan butter/shortening alternative

  • 2 tbsp. unsweetened almond milk (any milk alternative is fine)

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 tbsp. water

  • 1 egg yolk for egg wash (optional)

  • 1/4 cup of everything seasoning (make your own)

*Substitute everything seasoning for whatever you would like, if you want to make a different flavored bagel. If making cinnamon raisin add the following instead of everything seasoning:

  • 1 tsp of cinnamon

  • 2 tbsp. coconut sugar, and 1/4 cup of raisins to the batter)


  • Preheat oven to 350

  • Fill a large pot with water to just over halfway. Put on stove, turn to Hi and continue on with recipe while waiting for it to boil.

  • Line a baking tray with parchment paper to be ready for the bagels

  • Using the flat beater attachment for the mixer, add the flours to the mixing bowl and the vegan butter/shortening, and turn the mixer to medium low

  • Add the baking powder, salt, eggs and milk alternative, turn up one setting if needed

  • While still mixing, add in the water. If it is a bit dry, and a little bit more. If its too wet you can either omit the water or add abut more sorghum/cassava flour

  • Once it is mixed and smooth, take out the dough onto a clean surface and shape it into a stout cylinder

  • Cut into 6 circles that are as close in size as possible

  • Poke a hole in the middle with your finger and then shape nicely

  • Once they are shaped, gently place them into the boiling water

  • Wait for 1 minute or until they float to the top to remove them and place on the baking sheet

  • If you are using the egg wash, prepare tat now and brush onto bagels

  • Sprinkle whatever topping on that you choose

  • Place into oven and bake for 22-25 minutes or until golden

  • Take out and place onto cooling rack for 10 minutes before cutting them so that they have time to settle

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