This recipe is paleo bagel perfection! What makes it paleo? It’s grain-free, yeast-free, gluten-free and made with only 100% whole food ingredients. Don’t let that intimidate you though. It is a super easy recipe to create and it is incredibly rewarding making bagels from scratch.
The only decision you’ll need to make once it’s baked is to eat it plain (yes, it’s that delicious) or to slather it with some nut or seed butter like I did, then top it with some bananas and raw honey. You’ve got the perfect power breakfast to fuel you all morning or an afternoon snack which is my daughter’s preference.
One of the keys to a successful bagel is having the right tools. I used the new KitchenAid 7 Speed Cordless Variable Hand Mixer to mix the wet and dry ingredients into perfection – this is key to a well-mixed bagel. I love this hand mixer because it’s cordless which I really appreciate because I have a condo sized kitchen and outlets are not always in the most convenient spot. Even if you aren’t constrained by a small space like I am, the fact it’s cordless gives you the freedom and space to make whatever you want, however you choose!
You might be worried it loses its charge quickly but it can make up to 200 cookies in one go if it’s fully charged. Not that I will be making that many cookies anytime soon, but if you are, feel free to send me some! KitchenAid actually just launched a family of cordless small appliances including a hand blender, great for blending up soups and a food chopper which I will be using all the time!
I will admit, I used to be intimidated making bagels from scratch but once I started the experimentation it only took me three tries to nail this one. That’s not too bad? The experimental bagels were still tasty!
I made these bagels with cassava flour and tapioca flour. Cassava, also known as yuca (not to be confused with a yucca plant) is actually a root like a potato, it is low on the glycemic index and it is rich in insoluble fibre which is excellent for gut health. It’s also a prebiotic! Both these flours are excellent choices if you’re avoiding gluten and grains. You can find both these flours at your local health food store and you may even find them in a big box grocery store in the natural foods section. Failing that, definitely check online with Pure Feast in Canada or Thrive Market in the States.
When you’re mixing these flours together because they are so light and airy, dust might fly up unless you’re using a gigantic bowl. That is totally normal, it’s just the nature of the flour. That’s when an apron can come in handy!
I took the extra step of boiling the bagels in hot water before baking them and I highly recommend this because it helps them to chewier and helps the crust set before baking.
Here’s the recipe
Breakfast & Brunch
Cinnamon Raisin Bagels
PrintIngredients
- 1 cup cassava flour
- 1/2 cup tapioca* flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tbsp cinnamon
- 2 medium eggs
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- 2-5 tbsp water**
- 1/4 cup raisins, soaked***
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- In a large bowl, combine dry ingredients - cassava flour, tapioca flour, baking powder, baking soda and cinnamon.
- In a smaller bowl, whisk together wet ingredients - 2 eggs, maple syrup, apple cider vinegar, olive oil and 2 tbsp water.
- Pour wet ingredients into dry ingredients and mix well with a hand mixer ideally. Fold in raisins. Then using your hands, form the dough together in a ball and then ... if the dough is too dry (it should not crack) slowly add more water tbsp by tbsp. If too sticky, see notes.
- Divide dough into 4 and form into a ball slightly larger than a golf ball. Form into a bagel by flattening the ball slightly and poking a hole through with your finger (see my video).
- Boil a large pot of water. Add each bagel one by one and let boil for 1-2 minutes or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.
- Place bagel from water directly on to parchment paper covered baking sheet. Bake for 20 minutes or until the bagel is cooked through.
Makes 4 large bagels or 6 small.
*If you don't have tapioca flour, arrowroot flour is a great substitute.
**I've provided a range for the water in case they seem crumbly, add a touch more water.
Start with 2 tbsp and then keep adding up until 5 tbsp if necessary.
If they are too sticky, then you've got too much water.
Add 1 tbsp more tapioca flour and continue adding more until they form easily to troubleshoot.
***Rehydrate raisins in a little water just to plump them up.
Discard water.
VEGAN OPTION: Omit eggs and use 2 chia eggs as follows. 2 tbsp chia + 5 tbsp water.
Let sit for a few minutes before adding.
Add an additional 10 tbsp of water to the recipe as well.
It needs more moisture when you remove the eggs.
It also takes longer to boil because they are denser so just keep this in mind!
Watch the video so you can see how I formed the bagels!
I am excited for you guys to try out this recipe. I’ve also made them with garlic and rosemary and darn, are they good! That will be a future recipe.
Enjoy!
Joy xo
This post was created in partnership with KitchenAid Canada. However, all opinions are always my own. Read more about partnership ethos here.
42 thoughts on “Cinnamon Raisin Bagels”
Sounds great! For those of us who don’t like raisins, do we keep the apple cider vinegar? I’m assuming it’s not related to the raisin and cinnamon flavours?
Made these today. Super delicious. They rose right away in the boiling water so I thought I should boil longer. Should have removed as soon as they rose. Good thing I doubled recipe, second dip in boiling water worked out great. Put blueberry sauce on them. Didn’t have raisins so I used cranberries. Even the soggy ones taste great!
Oh yes, if boil too long they will need to be baked a little longer but they get nice and chewy – I did that once too — boiled too long. Glad you’ve enjoyed them and blueberry sauce on top sounds wonderful!
It is not, the apple cider vinegar helps it rise. Enjoy!
If I wanted to make these more savory (without raisins and cinnamon) would you still add maple
Syrup?
No I would omit that and just add more water. Enjoy!
I tried these this morning, as per the recipe. The mixture was quite runny still. I ended up having to add almost 1/3 cup of cassava to make it not stick too much. When I tried to form a ball, it was still a little sticky. Once it hit the water, it basically turned to a soggy mess! Help! I have no clue how I could have gone wrong…
Joy, once all the ingredients are mixed, does the texture look crumbly? Do you have a video for this recipe?
Oh gosh! There’s the video! 🙄🤣🤣
Hi Joy! I originally added 4 tablespoons of water to wet ingredients and the dough came out very liquid! I had to add a lot of flour to make the consistency like the one in your video. Should I mix all the ingredients without water and add it only if the dough is to crumbly?
Thank you,
Inna
I think there are a lot of variations because different blends of flours can be milled differently and eggs can be varying sizes. Funny thing is, I have made these at least a dozen times now and every time is a little different depending on how big the eggs are. So the best thing to do is add the water slowly. I’m going to update the instructions – thanks for sharing your feedback, I appreciate it!
Glad you found the video! Yes it’s crumbly then form it with your hands 🙂
Hi Chantal, thanks for your feedback. Since I shared these on instagram I’ve been getting varying comments from too wet, to too dry which makes me think that just like coconut flour, that cassava has different consistencies depending on the brand you buy which impacts the texture and the absorbency! I’m going to update the recipe per another comment. Glad you were able to troubleshoot and figure it out!
I am so going to make these this holiday. Also, there is a small typo in your text— backing instead of baking (I think).
Thanks for pointing out the typo – I appreciate it!
Hi Joy! Can I double the recipe?
Thank you,
Inna
Yes for sure!
I made them with chia seed eggs cause I ran out of eggs and they ended up soooo gooey on the inside.
Maybe you needed to cook them a bit longer?
Hi Joy! These look delicious:) do you think they would work with gelatin eggs?
Help….I desperately want to make these but I’m allergic to maple syrup (I know it sucks!). Can I use agave syrup or blackstrap molasses as a substitute?
I made these twice this.week and both times they had a very bad starchy after taste… Help! I believe it is from the tapioca flour…
Hmmm, that’s strange! What brand of tapioca are you using? You could try them with arrowroot flavour instead.
That should work just fine!
I’m not sure because I haven’t tried that. If you try it out, please post in the comments to let others know. TIA!
Hello! I am allergic to vinegar, would lemon juice work (or verjus or sherry)?
Have you tried with almond flour instead of cassava?
I haven’t tried that yet but it’s on my list. I actually want to try making these with a variety of different flours. If you get to it before me, please feel to share!
Yes that should work although acv is to help it rise and I don’t know that lemon juice will work for that use but from a taste perspective it will work.
Hi Joy!
I made these today with Bobs red mill tapioca starch, they had a bit of an off aftertaste. Could it be the tapioca? I think I heard you say the brand is important here but can’t recall.
Thanks!
I made them once with tapioca I bought from a bulk store and they tasted HORRIBLE! I had had to toss them. Next time I used Anita’s Organic Mill tapioca and they were perfectly fine again. I am realizing there are a lot of variations in tapioca from one brand to another – a weird salty taste. Bob’s red mill is usually good, however I haven’t used it in a while. Did they taste overly salty?
It wasn’t a salty taste, almost like a bitter taste. I had another one today, and I couldn’t taste it the same. I will try the Anita’s brand once I’m done this bag!
Sorry I don’t understand… the second one you had today didn’t taste like the one you had yesterday?
The bitterness wasn’t quite there the same the next day. Don’t mean to confuse! They had a bit of a bitter aftertaste.
Got it.
Can I substitute the cassava flour?
My gosh, that looks good. I will make them just to say I know how to make bagels. 🙂
I would suggest this bagel recipe instead: https://www.joyoushealth.com/27502-blog-gluten-free-sesame-bagels
I would suggest this recipe instead: https://www.joyoushealth.com/27502-blog-gluten-free-sesame-bagels it’s delish!
Haha! Enjoy! These ones here are the ones I make the most often: https://www.joyoushealth.com/27502-blog-gluten-free-sesame-bagels
Made them today and they were super delicious. Love your recipes!! Thanks Joy 🤩
Happy to hear that you loved them!