This bagel recipe takes our “almost famous” grain-free bagel recipe and adapts it for those who have more extreme food sensitivities. In this one you will not find nightshades, eggs, nuts, grains or dairy! Make sure you follow Bubbe’s tip for this one so you can get the best possible result!
Prep Time: 10 minutes Cook Time: 30–35 minutes Makes: 6 bagels
Water for boiling
1 tablespoon (15 ml) apple cider vinegar
Light olive oil or coconut oil for greasing the parchment-lined baking sheet
2½ teaspoons (7 g) active yeast
1 tablespoon (15 ml) honey
1 cup (240 ml) warm water (about 110°F [43°C])
1 cup (130 g) cassava flour
½ cup (115 g) coconut flour
½ teaspoon sea salt
Dried minced onion, garlic powder, poppy seeds and caraway seeds, if tolerated, optional
Bring a large pot of water to a boil and add in the apple cider vinegar. Preheat your oven to 450°F (232°C). Liberally grease a parchment-lined baking sheet with the oil.
Combine the yeast, honey and warm water in a large bowl and whisk to combine. Allow to sit for 5 minutes, or until the mixture becomes foamy and active. If that doesn’t happen, toss it and start over—it means either the yeast is a dud or too old, or the water was too hot or too cold.
In a medium bowl, whisk together the cassava flour, coconut flour and salt. Add to the yeast mixture and stir to combine. The consistency of the dough should be more like clay than a traditional dough. The perfect texture for these is just dry enough to work with, but still a little sticky. If that’s the case, divide the dough into six portions. If not, add a tablespoon at a time of either water (15 ml) or cassava flour (8 g), depending on whether it’s too wet or too dry, until it’s the right consistency.
There are two ways to form the bagel shape. Either way, wet your hands before handling the dough and work on a surface liberally dusted with cassava flour.
A. Roll into a snake shape with slightly tapered edges, and bring those edges together.
Or
B. Roll each portion into a ball and stick your thumb through the center, creating a hole and stretching the dough to be bagel-shaped.
Once the water is boiling, turn it down slightly so it’s at a strong simmer. Drop the bagels into the water, 2 or 3 at a time. Use a metal spatula to get them off the counter if they don’t keep their shape when you try to lift them.
Once the bagels float, boil them for 4 minutes.
Remove the bagels with a slotted spoon or skimmer and place them on your parchment-lined baking sheet.
If you are adding seeds and minced onion, you can sprinkle those on top at this time.
Bake the bagels for 20–25 minutes.
Allow the bagels to rest for 30 minutes before slicing. Yes, this is difficult, but consider it a necessary step, or else the bagels will be gummy when you cut them.
These are best toasted and also freeze and reheat wonderfully.
Bubbe’s tip: These are slightly different in texture than my original bagel recipe, but don’t schvitz! If you want the best result, start slicing with a serrated knife after the bagel cools and then pull the halves apart before slicing all the way through. This will create more “crumb” before toasting!