One of the things I used to eat all the time was a bagel.  Whether it was a blueberry bagel with plain cream cheese or an onion bagel with lox and tomatoes, I relished them equally.  The local bagel shop near my college campus churned out fresh bagels non-stop and was very friendly toward cash-strapped students.  Bagels in all forms were a staple of mine.  And the more I ate them, the more I craved them.  The last time I had a traditional wheat bagel, though, is nearly two years ago when I was pregnant with my daughter and my third-trimester cravings ruled all dietary decision making.  I haven’t really thought about them much since I gave up grains and I don’t crave them as I did in my former student/gestating days.  That is until I saw the ones from the Spunky Coconut.  Would these be as good?  Could they be better?  I headed straight for the kitchen to find out.  The first batch became cinnamon and raisin bagels and the second batch were made into savory onion poppy seed bagels.  Both variations turned out well.  And while they can’t really be compared to a chewy, yeasted New York-style bagel, they were quite good in their own right.

Wheat-Free Onion Poppy Seed Bagels (adapted from the Spunky Coconut)

Makes 4 bagels

4 eggs, room temperature

1 teaspoon apple cider vinegar

1 tablespoon honey

4 tablespoons coconut oil, liquified

3/4 teaspoon xanthan gum

1/4 cup coconut milk

1/2 teaspoon salt

1/2 cup coconut flour

1/2 cup tapioca starch

1/2 cup blanched almond flour

3/4 teaspoon baking soda

1 teaspoon onion powder

1 teaspoon garlic powder

poppy seeds and sesame seeds

  1. Preheat oven to 325 degrees F.
  2. Mix all wet ingredients together with the xanthan gum.
  3. Mix all dry ingredients together.
  4. Combine the wet and dry ingredients to form a dough.
  5. Use oiled hands to split the dough into 4 equal portions and shape into a ball then poke a hole in the middle.   Flatten slightly.
  6. Place on baking sheet lined with parchment or silicone.
  7. Sprinkle poppy seeds and sesame seeds on top.  Gently pat seeds into dough.
  8. Bake for 20 minutes.

The original recipe calls for the dough to be refrigerated for an hour before shaping but I didn’t find that it made much of a difference for me.  The dough does rise quite a bit in the oven so next time I would probably shape them into smaller or even mini bagels.  Once it’s cooled, the bagel can be sliced and toasted which is how I like it.  Smear some cream cheese on them and they are good to go.  I don’t plan on having these all the time, but these bagels will definitely make a few more appearances on our breakfast table.  I hope you’ll try them.