Bagels! (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol
Cuisine: Jewish/NYC deli
Prep time: 
Cook time: 
Total time: 
Serves: 3 large, 4 medium, or 6 small bagels
Here's a quick & easy AIP bagel recipe - in my experimenting it only works with the particular brands of AIP flours listed below, but I'm also working on another variation that uses whole cassava for people who may not have access to tigernut or Otto's. A yeasted version of these might yield more rise/air bubbles, so feel free to experiment.
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Start heating up water in wide/big pot.
  3. Mix bagel ingredients together in order listed (whisk together dry before adding liquid). When adding water, start with 1 cup and add more as needed to get dough to adhere (this can vary based on your brand of tigernut flour). [If doing alternative recipe, mix ingredients into boiled yucca/cassava, and knead until you have a floury dough ball and most of the flour is absorbed.]
  4. Form into bagel shapes (dough should be damp, not crumbly, but not too wet/sticky and hold its shape. I formed mine into a round biscuit/disc shape and then poked a hole in the middle and smoothed out the edges).
  5. Drop into boiling water with enough space between each bagel so they don't stick to each other.
  6. Bagels should rise to the top in a minute or so.
  7. Once they do let them cook for ~1 minute there, then flip them and let them cook for another ~1 minute.
  8. Gently remove bagels with a slotted spoon, sprinkle w/ any desired toppings, and immediately place on parchment or oiled parchment paper-lined tray and bake in hot oven for ~25-35 minutes until brown on tops and bottoms (outside should be hard when you tap it and inside cooked completely).
Recipe by Flash Fiction Kitchen at