Whole30 Homemade Seed-Crusted Bagels
Elevate your breakfast or snack game with these **Whole30 Homemade Seed-Crusted Bagels**, a grain-free and paleo-friendly treat that combines wholesome ingredients with irresistible crunch. Made with nutrient-dense almond flour, tapioca starch, and coconut flour, these bagels are light yet hearty, perfect for anyone following a Whole30 or gluten-free lifestyle. Each bagel is generously coated with a flavorful blend of poppy, sesame, sunflower, and pumpkin seeds, enhanced with garlic powder and onion flakes for a savory finish. Quick to prepare in just 15 minutes and baked to perfection in 25 minutes, these bagels are ideal for meal prep or on-the-go options. Serve them toasted or topped with your favorite spreads for a satisfying, guilt-free way to enjoy bagels again. Wholesome, versatile, and bursting with texture, these seed-crusted bagels are sure to become your new go-to recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Coconut milk
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Poppy seeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 1 tablespoon Onion flakes
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, baking powder, and salt until blended.
In a separate bowl, beat the eggs, then add in the coconut milk and apple cider vinegar. Beat well to combine.
Combine the wet ingredients with the dry ingredients and mix until a dough forms. If the dough is too sticky, let it sit for a few minutes to thicken.
Divide the dough into 6 equal portions. Roll each portion into a ball and make a hole in the middle to form a bagel shape.
In a small bowl, mix poppy seeds, sesame seeds, sunflower seeds, pumpkin seeds, onion flakes, and garlic powder to make the seed crust.
Gently press each bagel into the seed mixture to coat one side.
Place the coated bagels seed-side-up on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until the bagels are golden brown and firm to the touch.
Remove from oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 27.7 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 852 mg | 66% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 948 mg | 20% | |
*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.
