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Gluten-Free, Dairy-Free, and Vegan Bagels

The classic bagel taste and texture : crisp on the outside, chewy on the inside, with no gluten, dairy and can be modified easily to be vegan!


  • 2 1/2 cups almond flour
  • 1 cup tapioca flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup water
  • 1 tbsp honey (swap with maple syrup, if vegan)
  • 1 tbsp apple cider vinegar
  • 1 egg (optional, for egg wash on top)
  • 1 tbsp Everything but the Bagel Seasoning (optional, if an everything bagel is desired)


  • In a bowl, mix the almond flour, tapioca flour, salt and baking soda with a wisk
  • Add the water, honey and apple cider vinegar to the dry mixture. Mix until it forms into a somewhat dry dough (Do not overmix.)
  • Form the dough into 6 round puck shapes. Poke your finger in the middle to create the bagel hole. Form into a bagel shape.
  • Boil a pot of water. Once it reaches boiling, drop the bagel into the boiling water and set a timer for 1 minute. Flip the bagel over halfway. Remove the bagel once the timer is done, with a spatula with holes or a slotted spoon with holes. Boil each bagel and place on a parchment lined sheetpan.
  • Whisk the egg in a small bowl and brush the egg wash on each bagel. If vegan: you may skip this step. Or, you can use a brush to put a tiny amount of water on top to help the "Eveything but the Bagel" seasoning stick to the top.
  • Sprinkle the "everything but the bagel seasoning" on top of the bagels, if desired. I did 3 bagels plain and 3 with the seasoning.
  • Bake the bagels at 425 degrees for 25-30 minutes, until the tops are golden brown. (mine were done at 28 minutes) Remove from oven and let rest for at least 20 minutes. Slice, toast and top with whatever you like! ENJOY!


These can be stored in the refrigerator for up to 5 days. They freeze very well. Slice before freezing and they will stay good for up to 2 months.
I recommend toasting leftovers before eating!