Paleo Bagel (starch free, low carb, vegan)

Paleo Bagel - Starch Free, Vegan, Recipe @bettyrawker

A Starch Free, Vegan, Paleo Bagel, Oh, and it’s Nut Free Too!

Mini Bagels #thm #paleo #vegan #lowcarb #lowstarchdiet

These paleo, starch free bagels went with me to a picnic today, and EVERYONE LOVED them! Everyone = people not on restricted diets! They all agreed the cinnamon raisin one is just like the real thing, perfect chewiness – and it encompassed everything a bagel should be. My friend said if she just saw them on a table and didn’t know that “I” made them, she would’ve just thought they were regular bagels after tasting them. Now that is a compliment, because the ingredients in these bagels are anything but ordinary.

I started experimenting with making starch free bagels last year when I found a paleo recipe posted by Spunky Coconut, but it was based with quite a few ingredients that I can’t have, arrowroot [starch] flour, cashew milk, guar gum, baking powder, so I reworked the recipe to work for me, and made it starch free! My version is now quite a bit different, but I must thank her for the inspiration! THANK YOU! As I really do love these chewy, starch free bagels. And my addition of the psyllium husk really does make them chewy, like a real bagel, wait til you taste the cinnamon raisin one! It passed the test as a “bagel” even with my hubby how has an iron stomach and eats all the “real” breads & bagels he wants.

So the one ingredient that might throw you for a loop is the psyllium husk. What is it? It is plant fiber, like crazy dense plant fiber, it is what they put in things like Metamucil to bulk up your fiber intake and help with digestion issues. This also means it is filling you up, giving you a satisfying “full meal” feel, while it helps clean you out. Read more about all the digestive health benefits of psyllium here! But let’s not focus too much on the end result, (though I got to say, feeling full and later cleansed is quite nice). For the most part it seems folks on low carb, grain free diets seem to tolerate psyllium husk pretty well, as it is a common ingredient to be found in homemade gluten/grain free breads. I know I tolerate it really well! And I have quite a long laundry list of ingredients I do not tolerate well, but luckily I tolerate psyllium well! So each bagel will have less than 1 Tablespoon of the psyllium fiber, which is a perfect amount to help you take care of business.

And when you read about psyllium husk you may come across the warnings about it being a choking hazzard, but that is only when you drink the powder straight in a glass of water as it is so fibrous, and if you don’t add enough water, as it just keeps expanding. But this does not happen when you eat it in the form of these bagels. No unusual added choking hazards there, though they will fill you up, so be sure to drink some water when you eat the bagels, so the fiber can expand in your tummy and help sponge out your insides! Good stuff. Nice and filling, which is sometimes hard to accomplish on a starch free diet. Also, those of us on starch free diets often don’t get enough fiber in our diets, which is super important for good colon health. So eat your bagels peoples!! Read more about the health & digestion benefits of psyllium husk here!

Is psyllium husk paleo? Well it is one of the ingredients in “paleo bread” I have seen in the market. And using it in paleo breads made the list here too.

This is the brand of psyllium husk powder I like to use in my recipes – and this $10 bag will last you a LONG time!
Paleo Bagel - Starch Free, Vegan, Recipe @bettyrawker

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Paleo Chewy Bagels

12/11/14 UPDATE:  Since most of the comments were requesting a low carb bagel without the 1/2 cup of applesauce, I have updated this recipe to include the low carb applesauce-free version also! They work really great either way, though my favorite version is with the natural sweetness of the applesauce.


  • 1/2 cup coconut flour
  • 1/4 cup ground white chia seeds* (or ground flax seed)
  • 1/4 cup psyllium husk powder (I used THIS one)
  • 1/2 cup coconut milk
  • 1/2 cup applesauce + 1/4 cup water (or just use 1/2 cup water, no applesauce for low carb)
  • 1 Tablespoon apple cider vinegar (or lemon juice)
  • 1/3 cup coconut oil, softened
  • 1 teaspoon baking soda
  • 2 pinch sea salt
  • For Seed Bagels: 2 Tablespoons sesame seeds (I used black & white seeds) or a combo of hemp seeds, chia seeds, poppy seeds and sesame seeds.
  • OR
  • For Cinnamon Raisin Bagels: 2 teaspoon cinnamon
  • ¼ cup raisins (omit raisins for low carb)


  1. Mix dry ingredients together in a bowl
  2. Add wet ingredients into dry ingredients, in order they are listed.  You can use a mixer for best results, or mix by hand. (I mix by hand)
  3. Decide if you are making cinnamon raisin bagels, or sesame bagels, or make some of each. (if making cinnamon and raisin, add them now)
  4. Separate dough into 4 or 8 balls, equal size Makes 4 large bagels, or 8 mini ones. (You can also bake these into buns without the hold in the middle.)
  5. Roll each ball into a long “snake” shape, and then stick together to form a bagel shape. (roll in sesame seeds)
  6. NOTE: if the dough is falling apart, just add a little more water. Once baked they hold together really well. I find it helps to form them into a loose bagel shape, then smash them down which spreads out the sides, and then I adjust the edges if needed.
  7. Bake on parchment paper at 350*F for 25 to 30 minutes. (Update: Slightly longer baking time for non-applesauce version, at 30 minutes)
  8. I see recipes as a constant work in progress – if you try these, please let me know what you think of them! Thank you.

*I happen to white chia seeds on hand, so that is what I use. You can also use black chia or ground flax. The bagels will be the lightest in color with the ground white chia seeds.

*I use expeller pressed coconut oil as it doesn’t really have any coconut taste. My favorite source for it is Tropical Traditions. You can also use a different oil like organic palm shortening or olive oil instead.

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Paleo Bagel - Starch Free, Vegan, Recipe @PureandSimpleRecipes

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65 thoughts on “Paleo Bagel (starch free, low carb, vegan)

  1. Your bagels look delicious! Nut free, starch free and vegan…genius! I will be making these today…thank you for making so much effort to develop great recipes!



  2. Thank you for taking the time to perfect this recipe. I am going to make them today for my “kicking” husband. I’ll let you know how they turned out.


  3. These were amazing! I added some garlic powder with the sesame and chia seeds! I also noticed that I totally forgot the coconut oil and they were still really good.. Thank!


    • Oh, I am so excited to hear that!! YAY!! I am so with you on the garlic powder – we were talking about doing an Everything Bagel yesterday with onion, caraway seeds, garlic…. YES!

      Wow! Thanks again for letting me know they turned out well!!


  4. I made the bagels today…2 with cinnamon and raisins and 2 with sesame seeds…I just had to try both and they were delicious! This is a great recipe and I felt so good about all the healthy ingredients.

    Thank you for sharing!



  5. Woot, woot! I’m so gonna make these. My niece is arriving Thursday from Texas to visit for a couple weeks, this will be a fun project for us to do together.


  6. I LOVE that you didn’t use any starch or sweeteners in this recipe! Genius! ;) I was linking up at Shirley’s GF Weds and came across your recipe/blog. I have spondylitis too. :( And psoriatic arthritis. Looking forward to checking out more of your blog and reading more about you!


    • Hi Megan!!

      Thanks so much for checking out my blog! I love your website, by the way!! Spondylitis can be such a monster, I just do my best to silence it everyday!! So thankful that eating pure, grain free foods (low in starch) has offer me so much pain relief. Cheers to that! Thank you for creating and sharing such beautiful recipes!!

      Keep in touch!!
      Andrea Wyckoff
      “Betty Rawker”


  7. I have made these three times now. Even my daughter and boyfriend love them. Being grain free it’s so satisfying to eat something like this. Also there is so much fiber I am stuffed!


    • Ali! That is the best compliment EVER!! So glad you told me that!!

      I made a double batch this past weekend (4 cinnamon raisin + 4 “everything” – onion/garlic/sesame/hemp) and brought them on a road trip with me to Montana this week. They have been the best “travel food” as they fill me up too! Preventing me from “hunger emergencies”. I love the feeling of fullness from the fiber too!

      Thanks so much for the feedback!!


    • Hi Keira!

      You guess is as good as mine! If you try it let me know!

      I have made this recipe over and over with the finely ground psyllium husk powder, and it works so well, I never tried it with the flakes or any other way!

      Thanks so much!


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  9. Thanks to Whole New Mom – I found your recipe (thanks Adrienne!) I plan to make these Friday, if I can get some help in the kitchen (broken foot). They sound so wonderful! And if they freeze well, like you said they would, hello freezer! Have a road trip coming up and have been fretting about what to take with me… :)


    • Hi Sara!

      I am on a 2 week road trip in Montana right now and brought a double batch with me!!

      I froze them before I left and have been enjoying them on the road! Hope they work out well for you too!!



  10. Anything I can use in place of applesauce? I know you developed recipe with specific ingredients and I so hate to ask BUT I am a diabetic and keep everything as absolutely low carb as possible. I am pretty carb sensitive but I would love to try these.

    Liked by 1 person

    • I think the apple sauces adds both great texture and flavor! Sounds like you girls can come up with a substitute though! I am on vacation in Montana right now, and I won’t dare suggest something I have never tried before.

      When you find the right sub for the applesauce, let me know, I will be happy to share it!


      Liked by 1 person

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  12. I CANNOT WAIT to try this recipe!!! I also saw the recipe from SpunkyCoconut, but I also cannot have many of the ingredients. So THANK YOU from the bottom of my heart for creating this recipe. With 50+ allergies eating “yummy” baked goods is such a treat.


  13. I made them twice now, cinnamon raisin, really chewy and delicious. However mine look like buns, as the holes always fill in for some reason. Also they collapse when I take them out of the oven. I used grapeseed oil instead of coconut oil. I also used the ground flax, and had to grind my own psylium husks into the powder. Still good, but what can I do to improve them?


    • Hi Debbie,

      I am happy to hear you like them and found them chewy and delicious!! Awesome!!

      I don’t know what other advice I can offer you!? Mine collapse a bit too after baking, but honestly seeing as we are not using any grains or any starches, I don’t know what to suggest to make them better other then using real wheat flour, or adding in some starches, both of which I had to give up years ago to save my health!

      If you do find a way to make them better, check back and let me know, I would love to share your changes.

      Thanks again!!


      • I will definitely keep making them, and try other flavors. It is so nice to bite into something that resembles bread since going wheat free! So chewy good.


      • Making them as hamburger buns with grapeseed oil, and oninon and garlic powder. I’ll bet this would be a good pizza crust recipe also. Need to play with it some more.

        Liked by 1 person

      • I have been playing around with psyllium in my pizza crust recipes too! About to give it another whirl tonight with almond flour based pizza crust….

        Would love to hear what you come with as a pizza dough too!

        Loves getting the feedback, thanks again!!


  14. This may sound like a stupid statement given all the coconut products involved, but they really taste like coconut. I don’t think I would want to make a sandwich out of them because of the strong coconut flavor. They were soft and chewy though!


  15. Thank you very much Andrea for sharing this recipe. I never leave comments but I must say it brought me so much joy when I tasted it!!!! Being on a strict diet make us forget some flavors and sensations, I felt like I was eating regular bread <3 I can't eat applesauce so I simply left it aside, I replaced vinegar with Kombucha and magic happened anyhow. All the best from Paris, France.


  16. YUM!!! Just made these bagels with cinnamon and dried currants. Thanks for such a good recipe! They were chewy and so satisfying. Had to bake for 40 minutes. I was out of coconut flour (used banana flour instead), added dried currants (I had to plump them in boiling water first. Next time I make them I’ll use the leftover water in used to plump the currants in place of the plain water in the recipe). I loved the texture of the dough. It was so fun to roll them into shape. It’s been so hard to find a bread recipe without eggs or tapioca starch. Thanks a ton!!!


    • Your bagel recipe has become my go-to bread (since I have to be nearly grain free except for rice). After a few years with nothing bread-like to eat these are like manna. I haven’t even tried anything besides raisin cinnamon. After reading comments I am excited to try other flavor combos. Thanks for sharing it.


  17. mmmm these are really good. I’ve baked them 3 times now. The first 2 times they didn’t raise properly (still good though) but the third time I rolled them into buns and waited 30 min before I put them in the oven and this time they were perfect, nice and fluffy! I will soon make another batch. Thank you!


    • Thank you for the great feedback! Glad you enjoyed the recipe! I hope to play around with different versions of buns with a similar recipe base in the future. So glad it worked well for you! xo


  18. Just taken my first batch out of the oven and they smell amazing… but didn’t rise at all. they did spread quite a bit so I have 4 seriously enormous (but flat) bagels! Are they supposed to still be very soft once they cool or should they crisp up? Cant wait to try them even though they didn’t rise – garlic and herb mmmmm Looking forward to trying more of your recipes!


  19. I tried these the other night….I was very skeptical about them, and thought they would come out of the oven dry and crumbly. Wow was I wrong! These are soft and chewy!! Delicious!! Thanks for sharing this recipe…its a keeper for my family for sure! One question…..have you tried doubling the psyllium and leaving out the flax or chia? I’m on a very strict 30 day AIP protocol and am not supposed to have any seeds! Wonder if it will work to just increase the psyllium?


    • Hi Valerie!

      So glad to hear you liked them!! Thanks so much for the feedback! ♥ I haven’t made them without the ground chia or flax before, but my best *guess* is to try 1 to 2 Tablespoons psyllium husk powder + 1 to 2 Tablespoons coconut flour to replace the chia/flax. I think it should work!?? You can always add more liquid or more “flour” to get it to the right consistency to form bagels. Please let me know if you try it though, I would love to hear back!

      Happy New Year!


  20. Hi, thanks for such a creative recipe. I’m not wheat intolerant, but i do believe that there are healthier foods out there. I made these and really like them, and I’ll definitely be making them again. But is the recipe correct? It calls for 1C dry ingredients and 1C wet ingredients….this would make a liquid slurry rather than a dough. I left out the oil and coconut milk and still needed to add extra flour to form a dough. Or perhaps I’ve misread the ingredients every time – done that before! :-)


    • Hi Jb!

      I am glad to hear you liked the recipe using the version you did!

      You are the first one to ask if the recipe is correct, so I will assume either you omitted something like the psyllium husk or made another substitution for an ingredient? Or possibly the coconut flour you are using is one that is not very fine and fibrous. The coconut flour from Tropical Traditions (that I link to from the recipe) is super fine, much more absorbent than any wheat flour, and works great in this recipe. Unfortunately there are some newer brands of “coconut flour” on the market that don’t work the same, since they are just finely ground up dried coconut meat,that is still quite fatty and non-absorbent. The Tropical Traditions flour is made from the fiber that is left after all of the coconut oil is pressed out, it is a very powder that to the touch feels more like a wheat flour then a coconut product. .

      Either way, it sounds like you were happy with your results and your own adjustments, which is great too!



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