Paleo Homemade Seed-Crusted Bagels
Elevate your breakfast or snack game with these delightful Paleo Homemade Seed-Crusted Bagels, a grain-free and gluten-free alternative that's packed with wholesome ingredients and brimming with texture. Made with a blend of almond flour and tapioca flour, these bagels boast a naturally light yet satisfying chew, while the golden crust is generously coated with a medley of poppy seeds, sesame seeds, sunflower seeds, and chia seeds for a nutty, crunchy finish. The recipe is simple to prepare, taking only 20 minutes of prep time before baking to perfection in just 25 minutes. Naturally sweetened with honey and bound with coconut oil and eggs, these bagels fit seamlessly into a paleo lifestyle without sacrificing flavor. Perfect for topping with your favorite spreads or enjoying as is, they are an ideal choice for those seeking a nutritious, allergen-friendly bagel solution. Whether served warm or stored for a quick grab-and-go bite, these homemade bagels deliver a fresh, satisfying experience every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon baking powder
- 0.5 teaspoon sea salt
- 3 large eggs
- 0.25 cup coconut oil, melted
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt.
In a separate medium bowl, whisk the eggs, then add the melted coconut oil, honey, and apple cider vinegar, mixing well to combine.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
Divide the dough into 6 equal parts. Roll each piece into a log approximately 8 inches long, then shape it into a circle, pressing the ends together to form a bagel shape. Place the formed bagels on the prepared baking sheet.
In a small bowl, combine poppy seeds, sesame seeds, sunflower seeds, and chia seeds.
Brush the tops of each bagel with additional melted coconut oil and generously sprinkle with the mixed seeds, pressing lightly to ensure they adhere.
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and firm to the touch.
Allow the bagels to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 30.0 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 865 mg | 67% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
