Paleo Sesame Bagel Recipe
For some people, bagels are practically a way of life. If that sounds like you, or if you just miss this breakfast staple, making this Paleo sesame bagel recipe should perk you right up.
Why Aren’t Bagels Paleo?
Bagels contain grains in the form of flour, usually a couple of different types of flour. These processed grains aren’t great for you.
They’re high in carbohydrates and contain lectins, gluten, and phytates also called anti-nutrients. And I’m sure you can guess that if nutrients are good, antinutrients aren’t exactly what you’re going for.
They’re hard to digest and actually make it harder to reap the benefits of the good stuff.
So OK, telling you that there’s processed flour in bagels isn’t exactly a revelation. But there’s other stuff lurking in those enticing round ovals.
Sugar and/or high-fructose corn syrup is probably in there too. Even though it’s not thought of like a sweet (that’s where donuts come in), food manufacturers have figured out that people love the sweet stuff, and they give the people what they want.
Some bagels may also contain soy, which you should shy away from.
How to Make Paleo Bagels
Now that I’ve enlightened you on the ingredient list of most bagels, let’s discuss how to make a cleaner version.
The first step is to find better flour. I used a combination of almond flour and coconut flour, which is often necessary for Paleo baking.
Pairing flours with different textures and fat content help to achieve a more accurate representation of how “normal” bagels taste.
If the ratio isn’t right, you’ll be stuck with bagels that are too dry, too dense, or too chewy. The particular combo used here makes them turn out just right.
You’ll also need to add some traditional bagel ingredients to help them rise to perfection. Psyllium husk powder, baking powder, white wine vinegar, eggs, and ghee are required.
Not included is sugar – you don’t need it, and you won’t miss it. If you’re looking for donuts, here are some good recipes.
Why Ditching Grains Will Change Your Life
Obviously, this recipe is an exercise in the grain-free Paleo enjoyment of bagels. But there are a lot of reasons to avoid grain in addition to the basic “it’s not Paleo.”
If you don’t eat grains, you open the door to eating more nutrient-dense foods. If you eat better, you’ll feel better.
Grains have also been linked to weight gain. If you’re looking to lose some extra lbs., kicking your grain habit is a great way to go.
I’ve given you a couple of reasons to ditch grains, but here are a whole bunch more. Challenge yourself to go without – I think you’ll be glad you did.
Enjoy your favorite breakfasts again with our Paleo bagels.
- Preheat the oven to 320°F (160°C).
- In a bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, garlic powder, and salt.
- In a separate bowl, whisk the eggs and vinegar together, then slowly drizzle in the warm, melted ghee. Whisk well until combined.
- Pour the wet mixture into the dry mixture, and use a wooden spoon to combine well. Let sit for 2-3 minutes.
- Divide the mixture into 4 equal-sized portions. Shape into a circle and place onto a tray lined with parchment paper. Use a small spoon or apple corer to make a hole in the center. Brush the tops with olive oil and sprinkle sesame seeds over.
- Bake in the oven for 20-25 minutes until cooked through. Allow to cool slightly before serving.
All nutritional data are estimated and based on per serving amounts.
- Calories: 629
- Sugar: 4 g
- Fat: 56 g
- Carbohydrates: 19 g
- Fiber: 12 g
- Protein: 19 g