Soft ‘N Chewy Bagels 🍞 gluten free, keto & paleo

117 comments

  1. Cindy says:

    First of all, let me say, you are a GENIUS! To make a firm dough, without the disgusting fathead method, is marvelous. Secondly, ( and this is in NO WAY a criticism of your recipe!) I cannot use psyllium (it makes me itch), I prefer guar gum instead of xanthan, and I can not abide the taste of flax. So, of course, I had to play with my food (I always do), and adapt your recipe to go along with the loss of those three things. I’m not allergic to gluten, so I used 42 g. of that. It still was too wet, so I added a couple of Tbs. of coconut flour, and two tsp. of guar gum. After proofing and baking, I realized it was still too wet, because I ended up with a very good facsimile of a rather flat hard roll, but not a bagel. Not your fault, of course, since I only used part of your recipe. But I’m going to try it again, doubling the gluten, and leaving out the coconut flour, because though I don’t necessarily dislike the flavor, it didn’t taste like it belonged, changing the bread feel and bite. I also will add more salt, because it tastes as if there’s none in it, though I put in 3/4 tsp. Who knows if I’ll end up with anything that tastes like a bagel, but as I said, I do like to play with my food. This first try made really good toast, though, and will make good hamburger buns. It lost its rise after I put it in the oven (dough was just too wet), but even if I only end up with bread instead of bagels, thank you soooooo much, for the inspiration!

  2. Julie says:

    Hello, just wondering if there is a difference between using regular ground flax and golden flax? I can’t find golden anywhere. Thought I’d ask before ordering online. Thanks!

    • Paola says:

      Hi Julie! Yeah, unfortunately they behave like completely different ingredients (be sure to buy the golden meal!) xo!

  3. Jennifer Lawrence says:

    I made these without xanthan or whey powder and while they didn’t rise up (more like out), they were delicious! Planning on ordering some xanthan powder for next time. Should the dough be pretty wet when shaping? I’m not sure what happened at the end

  4. Sarah says:

    These are INSANE!!! So so good. I have no idea how you came up with this recipe but it is utterly fabulous. I made 6 pretty big bagels and could’ve probably let them rise for a full hour instead of 40 minutes but they came out great nonetheless. I also used brown flax meal instead of golden because it’s all I had but it worked great (kinda like a whole wheat bagel instead of your lovely golden ones). Thanks so much, this one’s a keeper!

    • Paola says:

      Awesome to hear Sarah!! And yup on the regular flax, but in my experience it also gave them a denser (and slightly slimy?) texture 😉 xo!

  5. Violet says:

    Hi – I just made these and were great. However they were Overpowering of yeast taste or maybe apple cider vinegar? 1 tablespoon of yeast right? And mine took a bit longer to rise . I proofed them for over an hr. They did rise but feel like should of more. Are these smaller bagel size? Do they not rise as much as say a regular bread? I bake homemade Italian bread yearly so I know how to make bread and do yeast. However not so sure about gluten free stuff 🙂 they were also dense not fluffy. And I didn’t have the protein powder and added more blanched almond flour. Said believe 1/4 cup done by teaspoons or tablespoon. So I added more almond flour. I did however kinda pack alomond flour a bit. As I did with ground golden flax seed. Should I have not packed flours down, however I didn’t do it much say as adding a packed brown sugar .

    Thank you 🙏🏽 😉❤️

  6. Michelle says:

    Can’t wait to try these, but I have a question. And I know I’m being super picky here. Isn’t whey from dairy? Paled says no to dairy. I also have a dairy allergy so wondering if anyone has now tried this with a non dairy protein isolate

  7. Kari Bohning says:

    Hellloooooooo!! 👋🏻
    I made the. Read and now the bagels.
    The bread was very flat and had an odd taste. The bagels- flat. What did I do wrong?
    I’m so excited for a Non fathead dough!!

    • Paola says:

      Oh no Kari! I need a bit more info though (did you make any subs, what do you mean by an odd taste?). Did your yeast proof properly? For a better rise your bagels likely just needed a bit more warmth to rise xo!

  8. Carrie says:

    I tried this recipe last night and they turned out great. This is by far the best keto bagel recipe I’ve tried. I love that you provide weight for the measurements. The only issue I had is my bagels have the slightest bit of grittiness to them. I’m trying to figure out which of my ingredients would be causing it. My thought is it must be the psyllium husk as all the other ingredients I use regularly and have never noticed this before. Have you ever come across this issue?

    • Paola says:

      Hi Carrie! You guys write about grittiness/sandiness form time to time and you’re right, it’s generally that an ingredient isn’t fine enough. I’m also not sure why, but it does seem to become more obvious in the keto yeast recipes. Almond flour should be fine, flaxseed meal should be golden and bought ground (then re-grind the flakes into powder yourself), psyllium husks (I’ve been buying the powder lately and its SUPER finely ground nowadays). I hope this helps! xo!

  9. Antonio Portolesi says:

    I’ve been thinking…if you buy a bagel mold…then put your bagel dough in it…then but the mold in a vacuum seal pack like a foodsaver bag..then dunk it in water to simulate boiling them. I wonder if that would do the trick? Anyhow..if it works…give me credit hahaha.

      • Antonio Portolesi says:

        But if you put them in a mold and then steam them in a steamer like you would broccoli for example, or vaccuum seal and throw in a sous vide, that wouod “simulate” it no? Im gonna give it a try. By the way, ive made these bagels, they are good, thanks!

  10. Nechelle says:

    I’m so happy to have found these! I was a little worried as I tried the bread recipe that was a little mushy (I was impatient and cut it too soon lol) but these came out next to perfect!

    I love cheddar jalapeño bagels and want to try that next. What moderations (if any) would you suggest for baking with these toppings?

    BTW I’m so thankful for your website. The recipes I found via YouTube don’t even compare to how amazing your recipes are. Thanks so much xoxo

  11. Stephanie E Knorr says:

    I followed your recipe exactly and they turned out perfectly! I’m very excited to add these to my keto way of life. Certainly makes it a little easier. THANK YOU!!

  12. Wendy Ellis says:

    Mine didn’t rise much at all, and then the next day they were “wet”. So much so that I couldn’t even spread cream cheese on them – it kept sliding off because of the “wetness”. I used Now brand psyllium husk instead of the golden flaxseed meal, if that makes a difference. What causes this? Not grinding it up enough in the re-grind? Will I get the same result if I try with the golden flax seed meal?

  13. Kasey says:

    What would happen if you didn’t use any yeast at all? Would love to make these and I don’t have any at the moment.

    • Paola says:

      The thing is that the recipe was built around the yeast Kasey, so without it they won’t rise (per usual for most keto breads) and they won’t have that tangy bread taste 🙁

    • Paola says:

      I haven’t personally used it Amy, but a couple readers have reported back on it successfully in the sandwich bread xo

  14. Sophia Van says:

    Hello! May I ask if this will work with blanched almond pulp (from making nut milk) ?

    Does the liquid in the proofed yeast need to be completely reduced to foam before adding the egg mixture ?

    Thanks!

    • Paola says:

      Hi Sophia! I wouldn’t use the leftover pulp tbh as part of the composition of the almonds will have gone into the milk already (= not the same thing as almond flour unfortunately!).

      And do keep in mind that the proof yeast doesn’t reduce, it simply bubbles xo!

  15. JULIE says:

    These Bagels were absolutely amazing. I’m really impressed with how it turned out, and how true and accurate everything in this recipe was. I think the next time I’m going to try to make this like a flatbread, so it will be a little more Focaccia like. Thank you So much and please keep recipes like this coming!

    • Paola says:

      Awesome to hear Julie! And def on the focaccia, the bagels themselves were inspired by it (check out the recipes for the focaccia and extra fluffy pizza!) xo!

  16. Rahni says:

    Can we make this without the Apple cider vinegar? Or should that taste cook off entirely? I’m really not a fan of the flavor or smell of vinegar

  17. Chanelle says:

    Hello, my bagels did not work 🙁 I followed your recipe to a T I’m not sure where I went wrong. I used almond flour instead of whey protein and flax seed as I haven’t been able to find xanthan gum here in New Zealand.
    Could these two changes cause them not to rise? Thank you

    • Paola says:

      Definitely Chanelle! Please keep in mind that making all those subs means not making the recipe-to-a-t (grain free yeast baking is particularly fuzzy, so unfortunately too many things were changed here and the liquid/dry ratios got thrown off) xo!

      • kim says:

        i think she made the 2 changes you suggested in brackets in the recipe…should we not be making those substitutes?

        • Paola says:

          There was yogurt as well and something else? (I’m on my phone so I’m going by memory) :-S

          Yogurt has a different acidity and live cultures. With regular baking I don’t see it being a problem, but tbh grain free baking has given me quite the surprises, particularly with yeast. Still, not sure it was this.

          I’m not in the kitchen with you guys, so they could’ve also been under naked etc? It’s hard to diagnose exact problems at times 😘

  18. Kay says:

    Hi! Can I premake the dough a day or two ahead before baking? If so, how should I adjust the prep/cooking method.

  19. Coco says:

    This is a truly special recipe, Paola! I used the golden flax seed meal (not psyllium) and more almond flour as I don’t have whey protein isolate on hand that’s not flavored. Still came out great! I am definitely going to have to use this dough for a pizza, too.

    • Kristie-Anne Karlson says:

      Just wondering how much almond flour you put in, in place of the whey protein. Do you put in the 20g?

  20. Paula says:

    Unbelievably good. Skipped the bagel shape and just baked these up as rolls. Perfect for burgers or whatever! Thank you!

  21. Corey says:

    Hello. I’m planning on giving these a try. I see you call for Whey Protein Isolate which just looks like a protein powder. Can you use any protein powder? I use this one which is 100% plant based.

    • Paola says:

      Hi Corey, whey protein isolate is used professionally to help yeast breads rise better- so not any protein powder will work unfortunately 🙁 xo!

  22. Victoria says:

    I never really comment on anything, but these bagels were just too amazing not to say something. Thank you so much for creating this, you truly saved me from the carb cravings.. haha:) Your recipes are the only ones I trust for keto stuff. ❤️

    • Paola says:

      So awesome to hear Victoria, thank you for reporting back! 🙂 p.s. check out some of the other yeast breads like the cinnamon rolls ;)!

  23. Ryan says:

    I made them tonight. Lovely.

    One problem: shaping them. It gets messy and I couldn’t do a nice job. I was hesitant to wet my hands too much as I thought it might affect the final outcome.

    Is there a better easier way to shape them? A piping bag perhaps?

        • Paola says:

          I mean I think your piping bag is a good alternative as I mentioned (maybe oil it so the dough doesn’t stick?). I just honestly don’t find them that hard to shape (keto yeast doughs are a little weird when they rise, so you don’t get smooth bagels or breads anyways). Maybe just a bit more practice?

  24. Carlos M says:

    I did end up making it last weekend, following the recipe almost to the T (using finely ground psyllium husks rather than flax). It turned out great. The only change was that I made 6 bagels, each weighing 90g, rather than 8. I thought they were a bit to small when I was shaping them to be 8. I let them rise for 60 minutes. They rose, and after baking ended up being slightly smaller than a typical bagel, but still a reasonable size.

    The only thing that I didn’t like is that the texture had a slight psyllium sliminess. I did bake them a bit longer, to account for their bigger size. I also waited for 3 hours before slicing them and toasting them. I noticed that in another recipe you wrote that different psyllium behaves differently. So I wonder if next time I should use less psyllium and more almond flour, or whether I should use flax instead of some of the psyllium?

    All in all this is the most bread-like paleo bread I’ve had to date. I can’t wait to try your other bread recipes. Thanks a lot!

  25. Latisha says:

    I made these and they are wonderful. I got an AMAZING rise out of them. I did let them rise for over 60 minutes while I cooked other things. The taste and texture are authentic. I put cream cheese on one and my mind and taste buds were blown! These WILL be a staple in my home for sure!

  26. Alison says:

    Is it possible that oat fibre may be a better substitute for the whey protein than more almond flour? I use this in my fathead bagel recipe because it makes it a bit more bread-like. But I wasn’t sure here.

  27. Jane G says:

    Oh my word! These are seriously the best bread item I’ve made since I dropped out grains & sugar from my way of eating a couple of years ago, and I have tried a few!!! AND my house still smells of yeasty goodness the day after! How I have missed yeast, and sandwich capable bread! Thank you so much! Even my grain eating husband has approved these. 😀

  28. Lidia says:

    I love your year’s bread recipe, and I’m excited to try this too. I just have one question. I use Now brand psyillium husk powder, but it still turns slightly purple. Do you regrind the powder? I thought you just grind it if it’s whole psyllium husks.

    • Paola says:

      Hi Linda! I still regrind my psyllium to get it even finer! A couple of you have reported back since this weekend on NOW turning your breads slightly purple, so I’m not sure if it’s a new batch? I just got some brand new one with different packaging too so we’ll see…

    • Paola says:

      I haven’t tried it Jullissia, but it’s on my recipe list to try for the summer so I don’t see why not. My one concern is that the blueberries could leak out too much, but it shouldn’t be a huge issue unless you add too many 😉

  29. Anita Sue says:

    I’m not trying to be a trouble maker, but I can’t find scientific proof that the syrup or honey is eaten up by the yeast. I did find something that said it doesn’t negate the carbs. Will you please post a link about this. I would love to try this, but after being KETO for 2 1/2 years, I am not going to spoil it without research. I’ve tried several goggle searches to verify, but I can’t find anything to back this. Please help. Thank you.

    • Cheryl P says:

      Anita, just use some inulin instead. Yeast LOVES inulin! 🙂 If you happen to use Swerve as your sweetener you’ve basically got it already. Try using some to proof the yeast and see if it works for you.

    • Cheryl P says:

      Anita, just use some inulin instead to proof the yeast. Yeast LOVES inulin! 🙂 I’ve been making my keto yeast bread for a while. I proof the yeast with my sweetener that is about half inulin, and add additional inulin to the dry ingredients to keep feeding the yeast once the dough is made. If you happen to use Swerve as your sweetener you’ve basically got it already. Try using some to proof the yeast and see if it works for you.

    • SJ says:

      Good Lord! Even if the syrup/honey isn’t “eaten up” by the yeast, one bagel has 1/8 of 2tsp! How on Earth could that possibly “spoil” anything? That’s not even enough to kick someone out of ketosis.

  30. Randy says:

    These bagels look amazing and I plan to make them in the next day or two. And as how great your recipes are that I have made I’m sure these bagels will be top shelf!!
    Do you think these bagels would work as hamburger buns or have you thought about working on such a recipe?
    Or do you have a recipe already that I haven’t seen?

    • Paola says:

      Hi Randy! They would work, just do a the longer proofing time so they come out fluffier. Or you can also do the sandwich bread as buns (many readers do, and I prefer that one as well for burger buns).

      This one is a bit denser and chewier than the bread, but I’ve made it into olive bread buns too and they’re awesome- you don’t need to toast it (even after a day or two, which is awesome for traveling, office lunch etc). Hope this helped! Xo

  31. Tamra Clark says:

    Hello. I converted the grams to cups before I saw that I could hit the US measurement. But when I converted I got 1 cup of flour (plus a little extra) for 192 grams. When I hit your US measurement, it says 2 cups of flour. That is quite a bit different. Is it because of the flour being finely ground?

    • Paola says:

      Hi Tamara! That is quite a difference- how did you convert? Almond flour can vary in weight to volume ratio from brand to brand, but not that much. I always suggest to weigh for best results xo

  32. Sherry G says:

    I’m new to this whole Keto thing since it was thrust into my life, so maybe some people already know this, but… I was able to get this to proof up and work in my bread-maker after the first 7 minutes of covering and proofing the water/yeast/honey mix (also in the bread-maker). I did have to double the oil. I then used half the dough for bagels and the other half I rolled out and used as a pizza dough for my first Keto pizza! What a hit! Thanks a bunch for a recipe that works!! Just thought I’d let you know for you or any of your keto readers that have an old bread-maker around that they want to experiment with…
    Having to make everything by hand and from scratch is a little overwhelming… it’s nice with this that I can just throw it all in and have multi-purpose dough with this recipe!

    • Donna says:

      Sherry, Can you please give me more info about using the breadmaker? I’m very new at this, too, and I never have any luck with yeast by hand. I use a breadmaker and anything I make with it comes out awesome. However, I am new to this Keto thing, so I’ve never used any of these ingredients for baking. I could use all the help I can get. Thank you so much, in advance.

  33. Kristina says:

    These bagels are amazing! The absolute BEST recipe I’ve tried yet. Thank you for taking the time to perfect ever recipe that you release. Your cookbook is amazing, your recipes are tasty and fabulous!

    • Paola says:

      Kristina this is so awesome to hear thank you! Also great to hear about the cookbook, so happy you’re enjoying 😉

  34. Kate says:

    Paola, you are the queen of keto breads. Any possibility you could come up with a recipe for soft pretzels that is not fathead based?

  35. Lisa says:

    Hi Paola
    I wasn’t able to have the Isopure protein powder shipped to Canada. Luckily I was going camping in New York state so I went to a nutrition house there and they had some, unfortunately they didn’t have unflavored:( So I bought the creamy vanilla. Would that work in substitute of the unflavoured?? I sooo want to try your recipes that call for the Isopure protein powder. Thanks in advance.

    • Paola says:

      Hi Lisa! Why don’t you try making the cinnamon rolls first? Since they’re sweet the vanilla flavor should affect much. But in all honesty I haven’t tried the flavored versions myself, so I can’t tell you exactly how strong the flavor is in the final bread. But I don’t think it would be bad for the rolls! xo

  36. Stacey says:

    Made these yesterday and they came out great! Mine are a little purple because I used what I already had and did not know about the purple problem when I first started buying “flours” LOL They still taste great 🙂

    • Paola says:

      Oh lol yeah! Psyllium can turn funny colors (try the NOW brand), but honestly doesn’t affect the actual outcome (as you mentioned!) so happy you enjoyed them Stacey!

  37. Amber says:

    Hi!
    Made these today and did everything right even temping my water. But I didn’t get a rise. Full 60 minutes and barely anything….any tips?

    • Paola says:

      Hi Amber! If the yeast proofed alright (the mixture was very bubbly etc), then you likely just needed some more warmth. Try and get your tray slightly warm (I put it on top of my oven for instance). xo!

  38. marjorie says:

    My bagels turned a dark color I think it may have been the psyllium husk it’s a golden brown color is this unusual?havent tried them yet they are still baking.

    • Paola says:

      Hi Marjorie! Yup, that’s an ingredient that can vary a lot. They should still taste the same (maybe slightly more whole wheat?) xo let me know if you’ve got more qs!

  39. Sue says:

    It should be noted in your blog that yeast used in a gluten-free recipe is only for flavor, it will not help the dough to rise. Yeast needs gluten for the rising process to take place.

    • Paola says:

      Hi Sue! There are actually plenty of gluten free breads with yeast out there, and this one actually rises because of the yeast! Check out the pictures in the post, and you can see how the bagels increased substantially in size during proofing. The one difference here is that the breads get most of their rise from the yeast during proofing, and only puff up slightly more during baking with the baking powder 😉 xo!

    • Rylie says:

      The Xanthan gum actually stands in for the gluten in this recipe and thus helps the bread rise. You’ll see a lot of gluten-free baking that includes xanthan gum for this reason.

  40. Emma says:

    Omg Paola you are seriously an angel. You have answered my bagel prayers. These sound amazing! I’m literally going grocery shopping for the ingredients right now. Thank you so much for this recipe. You’re so wonderful and I’m grateful for all your incredible recipes.

  41. Denise Emry says:

    What is the difference between “Whey Protein Isolate” and the Whey Protein available in the bins in my Health Food store or Co-op. It doesn’t have the word Isolate on it. Can I use this instead?

    • Noel says:

      I’ve used whey concentrate and it works fine. I’m sure whey isolate is better as the author has stated but I already bought the tub so I might as well use it. I’ve used flavored Isopure in the past and to me it tastes too chemically (the added vitamins+minerals) so I’ll be looking at a different brand or checking out the ingredients prior to ordering.

  42. Jennifer F says:

    Paola these are AMAZING! I just replicated your cream cheese and smoked salmon bagel and I might have just died and gone to heaven because these can’t be keto 🙂

  43. Carrie says:

    OMG this recipe just came in time! I was searching for low carb bagel recipes for a long long time because everything I found was made of fathead dough and I didn’t want to make anything with fathead dough! (Not a fan of any type of cheese…). I am going to try this after I come back from my vacation. :). Thank you for your awesomeness!!

    • Paola says:

      Unfortunately no Julie. I tried egg white protein when I was first experimenting with the sandwich bread and it did nothing. If whey protein isolate is a no, I would just do more almond (like in the focaccia). Comes out a bit more dense (arguably more bagel like?), so both versions here are just as good. xo!

  44. Stephanie says:

    I buy Almond Flour at Costco, it’s their own Kirkland brand. The super fine brands you mentioned are more costly but if it is very important to use them, I’ll look for a good price and order it.

    • Paola says:

      I get you completely as with all the experimenting I do, I’m always looking for a bargain (and here in Mexico it’s twice as expensive!). Check out amazon or iherb.com (they do loyalty shopping and have sales every so often!) xo!

  45. Ally says:

    I don’t wanna fudge it up, so I’ll still proof it. Better safe than sorry!

    By the way, I got your summer cookbook and I love it.

    Thanks for your reply. 😉

    • Paola says:

      Yeah I would proof it even if just the first time (you can rebel as you get the hang of the dough ;)!). And thank you for buying the book Ally, so awesome you’re loving it!

  46. Stephanie says:

    Hello, I have a question about Almond Flour. I understand that super-fine almond flour by Anthony’s, WellBee’s or Bob’s, is preferred. If I don’t have those brands though, can I take what I have and put it in my food processor to make it finer?

    • Paola says:

      Which almond flour are you using Stephanie? It’s been my experience that (most unfortunately!) fine almond flour can’t quite be achieved at home. If it’s a must you can try and sieve it and just use the finer part?

  47. Nicole W says:

    Oh.my.goodness. You are making all of my keto dreams come true. When I commented on your Instagram awhile back, asking you to tackle bagels, I didn’t believe that in this life you could possibly pull it off — I thought bagels were the impossible! And yet, here we are.
    I am so excited to try these. TONIGHT! I must make these tonight.
    I’ve been getting all of my friends hooked on your recipes…..and I have about 8 of my favorite Gnom Gnom recipes stuck to my fridge with a magnet, I make them so often!
    You are amazing.

    • Paola says:

      Thank you thank you thank you for spreading the gnom-gnom love Nicole (and LOL on your fridge, I’m SO honored!). And well, completely proper bagels (with boiling!) are impossible with the keto flours, BUT I’m pretty sure you’ll love these 😉 xo!!

  48. Ally says:

    I’d love to make this. But I have instant yeast that doesn’t need proofing. Do I still add the water and sugar/Maple syrup to the dough, and at which point?

    • Paola says:

      Hi Ally! I would still use it as you do with the active dry yeast, as I find that the grain free doughs with yeast need a little extra help. But if you’re feeling brave (and are positive that your yeast is in full-function!), you can just mix the yeast with the dry ingredients and follow the rest of the recipe the same (mixing the warm water with the eggs etc then adding in the flours) xo!

  49. Amelia says:

    This has got to be the first recipe for non-fathead keto bagels right?! I did an extensive search a few months back and they all had mozzarella dough… yuck its like eating a brick of cheese that just sits in your stomach forever. I was also gaining weight when I was eating fathead everything… bless you girl!

    • Paola says:

      Oh I get you on fathead… I mean I totally wish I could stomach that amount of cheese (for fondue lol!). And yup, I do think gnom-gnom in general has the first keto yeast breads in general 😉 xo and thank you for the blessings! Always cherish them!

  50. Tiffany says:

    Looks amazing, as usual! Would it be ok to bake the dough in a silicone donut pan for shaping, or is that not recommended?

    • Paola says:

      Hi Tiffany! I haven’t tried in a silicon pan, but I have tried in my metal donut pan and that was fine (not much of a difference in terms of shape tbh). So I don’t see why not! xo!

      • Darly Jackson says:

        Hi Ms. Gnom Gnom!
        I’m baking the bagels for the second time tonight! This time they doubled in size, and they look so pretty with TJ’s Everything But Bage. This recipe is the third one I’ve tried from your inspirational website. The first was the super pliable tortilla, and the second was the suppppper fudgy brownies! Keep ’em coming!
        20 LBS Down!

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