6-Ingredient Vegan, Paleo Bagels - The Good Roots Blog
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6-Ingredient Vegan, Paleo Bagels

Easy, delicious homemade bagels or should I say BAE – GOALS.

Friends ! How exciting ? This recipe makes it possible to make and enjoy homemade vegan, paleo bagels with only 6-ingredients.

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The very first time I had a bagel was at a random Bed & Breakfast in between Las Vegas and San Francisco where we stopped at for an average bed and average American Breakfast. Exactly like it should be on an American road trip, I guess. Even though it was back in 2015 and I was 19 at the time, I can still remember I had a blueberry bagel for breakfast . I immediately knew that it was best enjoyed toasted with a little bit of cream cheese even though I’ve never had a bagel before. The things you pick-up from watching too much food channel growing up.

Since then the so called trend catched on in South Africa and you can enjoy a New York style bagel right here in Cape Town. ( or a vegan one in Stellenbosch)


This was my first attempt at making homemade bagels.So if I can do it , so can you ! I would love to try and make it again and maybe try one that resembles the one I had at that Bed & Breakfast . Maybe use a combination of whole wheat and all-purpose flour, but still keep it vegan. Let me know if you would be keen for that ?

Ingredients, methods and substitutions

One of the key ingredients in this paleo recipe is finely ground almond flour and I’d recommend using almond flour and not almond meal. If you want to make a nut-free version you can try sunflower seed flour, but I haven’t tried it myself so let me know when you do.

Instant yeast is the way to go with this recipe. I would also advice you to hand mix this dough as it’s too heavy for a stand mixer.

What you top the bagels with is totally up to you. I made my own ‘everything spice’ consisting out of a few different seeds. You can also do sunflower seeds, just poppy seeds, rasins or even work in some blueberries.

Boiling dough in water before baking ? Weird.Boiling the raw dough makes bagels more chewy than other bread by forcing the dough into a more definitely shape before baking. That way, the bread doesn’t rise as much and the crumb stays tighter.


Best way to enjoy these bagels is slightly toasted with a little bit of (vegan) cream cheese, hummus or nut butter. Or just treat is as you would an open sandwich.

These bagels are :

  • wholesome
  • nutty
  • satisfying
  • filling

6-Ingredient Vegan, Paleo Bagels

Easy homemade golden bagels made from scratch with only 6 ingredients.  
Prep Time30 mins
Cook Time30 mins
Cool down5 mins
Total Time1 hr
Course: Breakfast
Cuisine: American, gluten-free, Paleo, Vegan
Keyword: bagel, Gluten-free, Grain-free, Paleo, Vegan
Author: Angelique



  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1 tsp. salt
  • 1 packet instant yeast
  • 1 Tbsp. coconut sugar


  • Hot water


  • 1 Tbsp. white sesame seeds
  • 1 Tbsp. black sesame seeds
  • 1 Tbsp. poppy seeds
  • 1 tsp. sea salt
  • 1 tsp. nutritional yeast


  • Preheat the oven to 180 ℃. Line a baking tray with parchment paper and set aside.
  • In a large mixing bowl add all the dry ingredients and whisk. Add hot water to the dry ingredients and mix until well combined.
  • Divide the dough into 4-6 equal pieces. In between well-floured and cupped palms, shape each piece of dough into a thick round and place on the prepared baking sheet. Poke a floured forefinger into the center of each piece of dough and wiggle around to create a hole.
  • Place the baking tray in the refrigerator for only 5 minutes. In the meantime bring a medium pot filled with water to a slight boil.
  • Place the shaped bagels in the boiling water bath no more than two at a time to prevent crowding and sticking, and boil for about 1 minute per side. Try to prevent the dough from sticking to the bottom of the pot by swirling the water around. The bagel will float once it’s been boiling for about a minute. Using a strainer, remove the bagel from the boiling water and return to the baking sheet.
  • Bake for 15 minutes. Brush the bagels with vegan butter or egg yolk and sprinkle with seeds before baking for another 15 minutes until golden brown.
  • Remove from the oven and allow to cool down at least slightly before slicing and serving. Freeze any leftovers by first slicing each bagel the placing in a freezer-safe bag, eliminating as much air as possible and sealing tightly. Defrost at room temperature. They freeze amazingly well.


  • When taking out of the fridge the bagels will be harder and is best enjoyed warmed up a little before serving. Slice one in half and toast it for a crispier bagel.

If you try this recipe, let me know ! Don’t fortget to like, comment, rate and tag @thegoodroots #thegoodroots , because I love seeing you creations.

  • Johnc653
    Posted at 11:11h, 13 May

    Sweet website, super layout, very clean and utilise genial. efggccddgeec

  • Angelique
    Posted at 11:14h, 13 May

    Thanks John, I appreciate it !

  • Chandra
    Posted at 03:19h, 17 April

    How much water. There isn’t a measurement listed

  • Angelique
    Posted at 14:35h, 07 May

    Hi Chandra, I did not list a measurement because this is something you can ‘eyeball’.So add a little bit of hot water at a time until the dough comes together nicely.

  • Anonymous
    Posted at 05:58h, 21 May

    Very yummy! Toasted with raw honey on it was a hit!

  • Angelique
    Posted at 22:05h, 22 May

    So happy you enjoyed it! Toasted is always the best way to enjoy a bagel.

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