Bagels from the cookbook Without Grain

When I got the cookbook, Without Grain by Hayley Barisa Ryczek (who blogs over at Health Starts in the Kitchen) I was participating in the 21 day sugar detox.  I browsed the cookbook, but knew I would have to wait to start cooking from it.  Well, my mother always said, “Good things come to those who wait”.  Needless to say, she hit the nail on the head…this cookbook is OFF DA CHAIN!  Now, I’ve tried to make several bagel recipes, but they lack the texture I desire.  I want the dough texture I miss and yet the taste of chewiness too!  Hayley’s recipe for bagels on page 50 is the best I have ever found!  I say this because I forget I’m not eating a grain free, gluten free, wheat free bagel.  This bagel is legit and will have you jumping for joy because it will taste just as you recall bagels do!  Oh..did I mention Hayley is AWESOME and letting me share her recipe with you?  Now if this recipe doesn’t make you run and buy her cookbook for more awesome ones, I’m not sure what will!

A little secret I’m going to let you in.  See the bottom left corner bagel?  It my was first attempt at creating the shape.  I did not use enough tapioca flour on my hands to create the shape.  I was too nervous I would ruin the bagel with too much, do not be nervous like me!  I found the flour stuck when needed to and the rest dusted off my hands onto the mat.  Another trick, I used a slotted spoon and did one bagel at a time.  I rested the slotted spoon under the bagel until it started to float and then lifted the spotted spoon up and out came the bagel, which slid right onto my baking mat.  The baking was easy and I followed all her directions, step by step.

Let me talk for a second about Hayley’s cookbook, Without Grain.  I have made three recipes from her cookbook, first was the bagels (they got me hooked).  Then I followed with her classic meatloaf (it got two thumbs up from the husband).  However, her Indian Butter Chicken also received two thumbs up from my husband!  Needless to say, her cookbook is easy to follow and develops amazing recipes!



From the Cookbook, Without Grain

Yield: 6 to 8 bagels

These bagels are boiled and then baked for that authentic bagel flavor and texture. They can be topped with coarse salt, sesame seeds, poppy seeds, toasted onion flakes, or all of these just before baking. And don’t forget to smear with cultured cream cheese or butter and jelly!


3 cups (288 g) blanched almond flour

1 cup (122 g) tapioca starch

2 teaspoons sea salt

2 teaspoons baking powder

2⁄3 cup (160 ml) warm water

2 tablespoons (30 ml) apple cider vinegar

2 tablespoons (40 g) honey

1 egg yolk, beaten

Optional toppings: toasted onion flakes, garlic powder, poppy seeds, sesame seeds, etc.


1. Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper.

2. In a large pot over high heat, bring about 4 inches (10 cm) of water to a boil. Add a pinch of sea salt.

3. In a large bowl, combine the flour, starch, salt, and baking powder. Add the water, vinegar, and honey, and mix well.

4. Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch and roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the baking sheet.

5. Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water for 1 minute (or until they float). Using a slotted spoon, remove them from the water and place them back onto the baking sheet.

6. Bake the boiled bagels for 10 minutes. Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10 minutes.

7. After baking for a total of 20 minutes, increase the temperature of the oven to 425°F (220°C, or gas mark 7) and bake for 5 additional minutes, or until lightly browned and crispy.


Now these bagels are great alone or you can kick it up a notch and make bagel sandwiches!  If you follow along with me on Instagram, you may have noticed my breakfast bagel sandwich last week.  I used this recipe to make breakfast bagels, which includes an over easy egg, two slices of bacon and thinly sliced avocado all placed between a sliced bagel!


14 thoughts on “Bagels from the cookbook Without Grain

  1. I bought a loaf of paleo bread and it is awful tasting even tried toasting it it’s like mush so I threw it away! Help thinking of following paleo but I do not know where to begin. Want a cookbook not over Internet. Looked in Barnes and noble but I’m lost. Which book should I get?

    • Yes, some things taste great and others taste awful. Each person has their own taste buds and it will vary from person to person what tastes good. Are you looking for a basic cookbook or one with a ‘flair’?

  2. Pingback: Strawberry Bagels - Paleo Gone Sassy

  3. I made these bagels tonight, and good god! They are so good! I have been grain free for a while now and never tasted anything so close to the real deal. Super easy to make and worth trying!

  4. hey! will these freeze well to maintain their freshness? I mean I could totally eat 6 in one sitting (especially if they are as good as I think they will be!!!) buuuuut I will not do that. probably….we’ll see… 🙂

  5. These fell apart in the water for me. I’m bummed! I ended up tossing them in my donut pan and baking them. I’ll be trying them tomorrow.

  6. Is there a good substitute for the tapioca starch? I am trying to avoid it as it can be cross reactive with gluten and latex sensitivities.

  7. You can freeze them. We had success with that the first time I made these. We substituted egg white for a mixture of water and agave nectar, which worked well. They are delicious! Also, instead of shaping the bagels all first I do them one by one, and putting them directly into the boiling water (I skipped putting them onto the baking sheet until they were boiled). this worked better for me. Everyone loved them — even the people who can and do eat grain and “regular” bagels.

  8. These didn’t work for me! They were so sticky I could barely shape them, even with lots of Tapioca starch on my hands… when I managed to get them in the water, they fell apart on me as well. I tried to put them in my bagel pan and bake them but they never cooked on the inside, and burned on the outside. I hate wasting food, especially expensive ingredients.. I would love any input as to what I did wrong.

    • Did you end up trying a cinnamon-raisin version? Just wondering because I just did and they completely fell apart while boiling! I added 2 teaspoons cinnamon, half a teaspoon of vanilla extract, and raisins. Everything else was the same (and I’ve made the plain ones several times with no problems), so I’m wondering if there was some sort of chemical reaction with the additions. Have you tried it? I’d love to hear!

  9. I have been doing paleo for a little over a month. Am loosing weight slowly but I’d rather it be that way. The only thing I had trouble giving up was my morning toasted bagel. Well this morning I finally made these bagel. They are very good. I’d post a picture but they don’t quit look like a perfect bagel but the taste is what counts. I did find the dough to be sticky, had a few fall apart in the water but baked for the 10 minutes than another 10 minute and than flipped and baked another 10 minutes. Some one said they threw out the boiled pieces. I just scooped the pieces out and baked and again I will say they where good. Oh and I skipped the egg wash. I figure practice makes perfect so I will definitely try again…. after these are gone!

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