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Hey Gurl, Let’s Talk Bread.
If you’re anything like me, bread isn’t just food — it’s comfort, nostalgia, joy on a plate.
But when you’re hit with the gluten curse (hello, bloat and indigestion), even a single bite feels like turning into that purple girl from Willy Wonka — the OG version, obviously. 😅
Still, giving up bagels?
Absolutely not.
Especially not New York-style bagels — dense yet soft, perfectly chewy, with that golden, glossy crust.
So I went on a mission to recreate the magic without gluten or dairy, and guess what?
Mission accomplished.
I’m not gatekeeping this one. You deserve a proper bagel moment too. 🥯💖
🌾 Key Ingredients & Why They Matter
| Ingredient | Why We Use It | Key Role |
|---|---|---|
| Almond Flour | Naturally gluten-free, nutrient-dense, low-carb | Provides structure & tender crumb |
| Coconut Flour | High in fiber, absorbs moisture well | Balances moisture & adds firmness |
| Psyllium Husk Powder | Creates gel-like consistency, supports digestion | Adds chewiness & structure |
| Baking Powder | Aluminum-free leavening agent | Helps the bagels rise & stay light |
🥯 Gluten-Free NY-Style Bagel Recipe
⏳ Recipe Overview:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 bagels
🛒 Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1 cup coconut flour
- 1 tbsp psyllium husk powder
- 1 tsp baking powder (aluminum-free)
- ½ tsp sea salt
Wet Ingredients:
- 2 large eggs
- 2 tbsp apple cider vinegar
- ½ cup warm water
Optional Toppings:
- Sesame seeds, poppy seeds, or everything bagel seasoning 🌱
🔥 Instructions
1️⃣ Prepare the Dough
- In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt.
- In a separate bowl, whisk the eggs, apple cider vinegar, and warm water.
2️⃣ Mix the Dough
- Gradually pour the wet ingredients into the dry mixture, stirring continuously.
- Mix until a thick, slightly sticky dough forms.
- Let the dough rest for 5 minutes — this allows the psyllium husk to create structure.
3️⃣ Shape the Bagels
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into 6 equal portions.
- Roll each into a ball, poke a hole in the center, and gently shape into a bagel.
4️⃣ Add Toppings (Optional)
- Lightly brush the bagels with water or melted ghee.
- Sprinkle with sesame seeds, poppy seeds, or everything seasoning.
5️⃣ Bake
- Place the bagels on the lined baking sheet.
- Bake for 20–25 minutes, until golden brown and firm to the touch.
6️⃣ Cool & Serve
- Let cool for at least 10 minutes before slicing.
- Serve with dairy-free cream cheese, avocado, smoked salmon — whatever makes your heart happy.
💡 Pro Tips for Perfect Gluten-Free Bagels
- Want a chewier texture? Briefly boil each bagel in simmering water for 30 seconds per side before baking. (This mimics the traditional NY method.)
- Dough too dry? Add warm water, 1 tablespoon at a time.
- Dough too sticky? Lightly oil your hands when shaping.
📦 Storage & Meal Prep
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Slice before freezing for easy toasting — lasts up to 3 months.
📊 Nutritional Info (Per Bagel)
- Calories: ~220
- Protein: ~9g
- Carbohydrates: ~8g
- Fat: ~18g
- Fiber: ~5g
💭 Final Thoughts: No Wheat, No Dairy, No Problem
These gluten-free NY-style bagels are soft, chewy, and absolutely perfect for toasting.
Whether you’re layering avocado, salmon, or dairy-free schmear, they’re the ultimate breakfast, brunch, or snack vibe.
Because loving bread and loving your body aren’t mutually exclusive.
You can have both. ✨
💬 What’s your go-to bagel topping? Tell me in the comments — I’m always looking for new combos!
📩 Want more gut-friendly, gluten-free recipes? Check out the full collection here! 🥯✨
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