Plant Paradox Mini Bagels

I would like to discuss a very important topic with you – bagels.  I feel like I am very new to the bagel game – because I had my first “New York Style” Bagel last weekend, in Florida.  Apparently the water is different – so the folks at this bagel joint infuse their water with the same molecular structure as NYC water and ya’ll – you REALLY can taste the difference!


As part of my own health journey – I’ve been following the Plant Paradox and eliminating lectins – so this cookbook really has been a lifesaver for some fun recipes all while trying to eat some “normal” foods – because salads are fun, but also tiring, right?

So – after having those awesome NYC bagels – I was CRAVING more – and not wanting to test my limits, it was time to make these babies, and they were a winner!

Because of the nutritional makeup of these bagels – I treat them as an “FFC” when following the 2B Mindset – and they are also an accessory because they are so “nut-dense” – borderline Keto, if that’s your jam.

I will say – it does take a tad bit of effort to make these (like if you were making cookies) – and they do freeze well (and fit perfectly into a wide mouth mason jar!) – but are best enjoyed fresh.


Plant Paradox Mini-Bagels

From the book THE PLANT PARADOX COOKBOOK: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free by Steven R. Gundry, MD. Copyright © 2018 by Steven R. Gundry. Published on April 10, 2018 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.


  • 2 teaspoons plus 1/4 teaspoon sea salt
  • 3 cups blanched almond flour (or regular almond flour)
  • 1 cup tapioca starch
  • 2 teaspoons aluminum-free baking powder
  • 1 packet stevia
  • 2 tablespoons white wine vinegar
  • 1 omega-3 or pastured egg
  • toppings of choice (I used Trader Joe’s “Everything But the Bagel”)


Plant Paradox mini-bagel making is pretty involved, but the end result is so delicious!

1. Preheat the oven to 400 degrees F. Place parchment paper on a baking sheet and set aside.

2. Fill a 10-inch pot with about 5 inches of water and add the quarter teaspoon of salt. Slowly bring water to a boil.

3. In a medium bowl (I used my kitchen aid mixer), combine the almond flour, tapioca starch, the remaining salt, baking powder, and stevia.

4. Before water is at a full boil, remove half a cup and set aside.

5. Add the half cup of warm water and the vinegar to the dry mix. If the dough is too sticky, sprinkle lightly with more tapioca starch. If it’s too dry, add a little more water.

6. Divide the dough into 12 small balls & flatten each ball with your hand and mold into the shape of a bagel. Use a utensil or your finger to make a small hole in the center of each. Each finished bagel should be about two and a quarter inches in diameter.

8. In groups of 3 or 4, carefully place the bagels in the boiling water.

9. Using a strainer, remove them from the water once they float to the top, or after about 1 minute. Place the bagels onto the baking sheet.

10. After boiling, bake the bagels for 10 minutes. While they are baking, put the egg in a small bowl and whisk.

11. Remove the bagels from the oven and brush each one with the beaten egg, adding your desired toppings before moving onto the next bagel. (This prevents the egg from drying before the toppings adhere.)

12. Return bagels to oven and bake for an additional 10 minutes. Increase temperature to 425 degrees F, and bake for another 5-10 minutes, or until the bottoms of the bagels are just golden.


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