Grain-Free Everything Bagels
Updated Jan 01, 2026, Published Sep 01, 2019
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A Gluten-Free Breakfast Staple You’ll Want on Repeat
If you love everything bagels but avoid grains or gluten, these Grain-Free Everything Bagels are about to become a new favorite. Savory, satisfying, and packed with flavor, they deliver everything you love about a classic bagel—without traditional flour. Perfect for breakfast, brunch, or even savory snacking, these bagels prove that grain-free baking doesn’t mean sacrificing taste or texture.
Whether you follow a gluten-free, grain-free, or paleo-inspired lifestyle, this recipe offers a delicious way to enjoy a familiar comfort food while sticking to your dietary needs.
Table of Contents
- A Gluten-Free Breakfast Staple You’ll Want on Repeat
- Why Choose Grain-Free Bagels?
- Everything Bagel Flavor Without the Grains
- Texture You’ll Actually Love
- How to Serve Grain-Free Everything Bagels
- Perfect for Special Diets and Everyday Eating
- A Grain-Free Bagel Worth Making at Home
- Grain-Free Everything Bagels Recipe
Why Choose Grain-Free Bagels?
Traditional bagels rely heavily on wheat flour and gluten to achieve their signature chew. Grain-free bagels use alternative ingredients to create a soft yet sturdy texture that holds up beautifully to toasting and toppings.
Grain-free bagels are a great option for those who:
- Avoid gluten or grains for dietary or medical reasons
- Want a higher-protein, more filling breakfast option
- Prefer baking with simple, nutrient-dense ingredients
These bagels are satisfying enough to keep you full through the morning, making them an excellent addition to your weekly meal rotation.
Everything Bagel Flavor Without the Grains
What makes everything bagels so irresistible is the seasoning. The classic blend of sesame seeds, poppy seeds, dried garlic, dried onion, and salt creates bold, savory flavor in every bite. When paired with a grain-free bagel base, that familiar topping brings instant comfort and crave-worthy appeal.
The seasoning adds crunch, aroma, and depth, transforming a simple bagel into something truly special—perfect for both sweet and savory toppings.
Texture You’ll Actually Love
One common concern with grain-free baking is texture, but these everything bagels deliver. Instead of being dense or crumbly, they bake up tender on the inside with a lightly crisp exterior. Once toasted, they offer the ideal base for spreads, sandwiches, or open-faced breakfasts.
Because grain-free bagels are baked rather than boiled like traditional bagels, they’re also more approachable for home bakers—no special equipment or complicated steps required.
How to Serve Grain-Free Everything Bagels
These bagels are incredibly versatile and can be enjoyed in many ways:
- Toasted and topped with cream cheese or dairy-free alternatives
- Layered with eggs, avocado, or smoked salmon for a hearty breakfast
- Used as the base for breakfast or lunch sandwiches
- Served alongside soups or salads for a savory side
They store well and can be reheated or toasted as needed, making them ideal for meal prep.
Perfect for Special Diets and Everyday Eating
These grain-free everything bagels are naturally gluten-free and can be adapted to suit a variety of dietary preferences. They’re a smart option for households managing food sensitivities or anyone looking to enjoy classic baked goods with modern, allergy-friendly ingredients.
Whether you’re new to grain-free baking or a seasoned gluten-free cook, these bagels are proof that breakfast staples don’t have to be off-limits.
A Grain-Free Bagel Worth Making at Home
Homemade grain-free everything bagels bring together bold flavor, satisfying texture, and dietary flexibility—all in one comforting package. They’re perfect for slow weekend mornings, make-ahead breakfasts, or anytime you’re craving something savory and familiar.
Once you try them, you’ll want to keep a batch on hand at all times.
For more grain-free recipes, try Grain Free Vanilla Cupcakes, Mediterranean Inspired Zucchini Bread, or Grain-Free Limoncello Almond Cake.
Grain-Free Everything Bagels
Ingredients
For the bagels:
- ½ cup full-fat coconut milk
- 2 tablespoons finely ground golden flaxseeds
- 1 tablespoon raw honey
- 1½ tablespoons active dry yeast*
- 4 large eggs
- ¼ cup melted ghee or virgin coconut oil
- 1 teaspoon apple cider vinegar
- 1½ cups arrowroot powder
- ⅓ cup coconut flour
- 1½ teaspoons grain-free baking powder
- 1 teaspoon kosher or fine sea salt
For the seasoning:
- 1 teaspoon poppy seeds
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- ½ teaspoon white sesame seeds
- ½ teaspoon black sesame seeds
- ½ teaspoon coarse sea salt
Instructions
- Pour the coconut milk into a small saucepan and heat over low to 110°F. Place the warmed coconut milk, the ground flaxseeds, honey, and yeast in the bowl of a stand mixer fitted with the beater attachment and mix on low speed to combine. Let the mixture sit for 4-5 minutes, until it begins to foam.
- Add the eggs, ghee, and vinegar to the bowl and mix on medium speed to combine. Add the arrowroot, coconut flour, baking powder, and salt, and mix again until fully incorporated. Cover the bowl with a kitchen towel and let sit for 1 hour at room temperature.
- To make the everything seasoning, add all ingredients in a small bowl and stir to combine.
- Preheat the oven to 350°F. Scoop the batter into a 3½-inch silicone doughnut pan, filling each cavity two-thirds full. Sprinkle the tops with seasoning and bake for 20-25 minutes, until the bagels are golden brown, and a toothpick inserted into the center comes out clean. Cool the bagels in the pan on a wire rack for 20 minutes, then remove them from the pan and cool completely on the rack.
- Store in an airtight container in the refrigerator for 1 week, or in the freezer for 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Danielle Walker’s EAT WHAT YOU LOVE: Everyday Comfort Food You Crave Copyright © 2018 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Penguin Random House.
Photos by Aubrie Pick.
Even my picky-eater husband thought these bagels tasted great!