I can’t believe they’re Passover Bagels!!!
I Can’t Believe They’re Passover Bagels (Gluten Free!)
I simply Can’t Believe They’re Passover Bagels! These easy to make bagels are SO good, you won’t believe they are Kosher For Passover & Gluten Free!!
It’s all about Passover Bagels and Gluten Free Bagels
I love bagels.
A good bagel (in my opinion) has a chewy exterior and a yummy, bagely interior. You can toast them and top them with just about anything (even another bagel). They are one of the most excellent sandwich exteriors you can eat.
Searching for the best Passover Bagels recipe
I’ve been searching for a good bagel/bread recipe to make during Passover. I spent a lot of time online and found that many Keto recipes are actually Kosher for Passover. That’s super useful information.
Really.
I sorted through the bread and bagel recipes and found two that were not complicated to make with lots of weird ingredients. They also had to be gluten-free (i.e. non-gebroks) for me the GFE – Gluten Free Eater, and Non-Sephardi Passover friendly (i.e. no kitniyot).
Matzoh is NOT a bagel.
So I made a Passover Bagels Recipe
I had to wait until today to try them out because we just turned over our range top for Passover yesterday. I made the bagels today, hoping to eat my favorite bagel, cream cheese, lox, and thick slice of tomato for lunch. In my first batch, I forgot to add the cider vinegar that the recipe specified. In my defense, I was hungry and really wanted to eat bagels, and thus was distracted enough to forget an ingredient. It turned out they were amazing without the cider vinegar. Really, really, delicious. Non-Passover worthy.
My first batch of Passover Bagels. They really look like traditional bagels!!!
It’s true.
So…I made my sandwich, took some pictures to share with you, then ate my fabulous lunch.
Doesn’t this look amazing! It tasted as good as it looks!!!
YUM!
Quality control testing of the Passover Bagels Recipe
Then, for the sake of quality control, I made a double recipe using the cider vinegar. I ended up adding an extra ½ cup of almond flour per-recipe (1 cup total) and making the bagels.
It’s a close call as to which batch was better. I think the textures were slightly different, and the second batch did have a little different taste. Both were very very good.
They look delicious…right?
Bottom line?
Make the bagels.
Here’s the recipe for the I Can’t Believe They’re Passover Bagels
If you have the cider vinegar you can add it along with the extra ½ cup of almond flour. Otherwise, the bagels come out beautifully without the cider. If you don’t have the cider, it’s still all good.
I just sent dear daughter out to buy more almond flour. I have a feeling I’m going to need to make a lot more of these bagels!!!
Here’s the recipe:
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I Can’t Believe They’re Passover Bagels
- Yield: 6 1x
Description
These bagels take a little effort to make, but they are a lot delicious. They are part of a perfect grab and go sandwich, and you won’t even know they are gluten free and Kosher for Passover
Ingredients
- 3 cups blanched almond flour (3 1/2 if including the apple cider vinegar)
- 1 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon kosher or sea salt
- 2 tablespoons apple cider vinegar (optional)
- 2 tablespoons honey
- 2/3 cup warm water
For Boiling
- Medium pot of water 2/3 full
- 4 tablespoons baking soda (added 3.30.22 from notes)
For the Finishing
- 1 large egg beaten
- dried toasted onions or garlic (optional)
Instructions
- Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a large bowl, blend together the dry ingredients, ensuring there are no lumps. Make a “well” in the center.
- Add the vinegar (if using), honey, and warm water. Stir together until completely blended and smooth. Allow the dough to rest for 2-3 minutes.
- Divide the dough into 6 even pieces.
For Boiling
- Bring the pot of water to a simmer over medium heat. Whisk in the baking soda.
- Roll a piece of dough between your hands (wet hands or vinyl gloves work best) until a ball forms. Pat the dough down slightly to make a disk. Using your index finger, make a hole in the center of the disk.
- Carefully place the bagel in the simmering water. Allow it to cook until it floats to the top. Using a slotted spoon or spatula remove the bagel from the water and place on the prepared baking sheet. Repeat with the remaining dough.
- Bake the unegged bagels for 10 minutes.
For Finishing
- Remove the bagels from the oven and brush with the beaten egg. Top with the dried onion and/or garlic if using.
- Return the bagels to the oven and bake for an additional 20-25 minutes until golden brown. Remove the bagels from the oven and allow them to rest for 10-15 minutes. Kiwi and Carrot suggests that allowing the bagels to rest allows the center to firm up a bit.
Notes
- For a more golden finish to the bagels, for the egg wash use egg yolks only instead of whole eggs.
- For a more chewy, bagel like exterior add 4 tablespoons of baking soda to the boiling water.
Nutrition
- Serving Size: 1 Bagel
- Calories: 350
- Sugar: 7.8 g
- Sodium: 391.9 mg
- Fat: 10 g
- Saturated Fat: 0 g
- Carbohydrates: 18.7 g
- Fiber: 2.1 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Passover Bagel, Passover, Pesach, Gluten Free, Dairy Free, Non-Gebroks
Here’s how I made them:
Dry ingredients with all the wet ingredients but the water…
Slowly add the water…
After boiling each bagel, bake them for 10 minutes…
Topped baking bagels!
I can’t believe they’re Passover Bagels!!!
Seriously can’t believe these are Passover Bagels!!!
SHABBOS UNDER PRESSURE MEANS PRESSURE FREE PASSOVER!
FYI: I’m here to help make it way easier for you and reduce your pressure with my book “Shabbos Under Pressure“. I’ve found that using my electric pressure cooker to prepare for Passover, makes the cooking way easier and more efficient. For example, instead of cooking a huge pot of chicken soup on the stove for three hours, taking up valuable space on my stovetop, I can make even better soup in just an hour/hour and a half in my Instant Pot. I’ve even put together a Shabbos Under Pressure Passover Recipe Guide to help you convert the recipes in the book to Passover friendly recipes. If you don’t already have “Shabbos Under Pressure” now would be a great time to order it to ensure that you receive it with enough time to plan and cook your Passover meals.
You can order it here:
Here’s the Passover Under Pressure – The Shabbos Under Pressure Passover Guide:
What exciting new dishes are you making for Passover?? I’d love to hear from you!
PASSOVER IDEA LIST ON AMAZON
I also put a Passover Idea List on Amazon.
Click here for my Passover Idea List!
PASSOVER COUPON CODES
Here are coupon codes for companies that I love!
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These look amazing! Definitely on my to-do list!
Thanks Staci! Please let me know how they turn out. Thanks also for your text 😉 Happy Pesach!
Wow! Is the egg wash vital? Can I just use evoo spray?
Thanks for your question Sarena! The egg wash makes the bagels shiny and seals in moisture. I haven’t tried anything else – if you use evoo spray please let me know how it turns out. Have a Chag Kasher V’sameach!
Could potato starch be used instead of tapioca
Thanks for your question Beth. I think it can. Please let me know how they turn out! Chag Sameach!
Mine was s huge failure with potato starch.
I used potato starch and it worked great! Really delicious. Much better than my old matzah meal recipe
Can’t wait to make them! Wishing you a Chag kasher v’sameach!
Thanks Mimi! Please let me know how they turn out! Happy Passover!
Did you use the apple cider vinegar and the extra 1/2 c almond flour for yours?
Thanks for your question Ahuva! I made 2 batches. The first didn’t have the cider and the second did. They were both great just slightly different in texture and taste. Chag Sameach!
They look great, and I’m definitely going to try these. If you want a more traditionally browned exterior, add baking soda (yes, there is KFP baking soda) to the boiling water. It will help facilitate the Maillard reaction that produces that nice crisp, brown exterior.
Thanks! I considered it – I have a pretzel bagel recipe I make during the year where I use the baking soda method. I may use that method for future batches that I make. Thanks so much for the suggestion! Chag Kasher V’Sameach!
So…I made the bagels today with the baking soda method and they turned out great! I loved the chewier exterior that came with adding the baking soda to the water. I liked it so much I added it as an option in the recipe notes. Thanks again for your suggestion!
Sounds like a great suggestion. How much baking soda would you add?
I’d add 4 tablespoons of baking soda to around 5 quarts of water in a 6 or 8 quart pot. Hope this helps!
Hi Sharon. What is tapioca starch? Where do you get it? Does it need special Passover certification?
Thanks for your question Mira. Yes it does need certification. Local stores with a decent size Kosher for Passover department should have it. Happy Passover!!
I never heard of the KLP tapioca starch before. What does it contribute to the bagel recipe that makes it preferable to potato starch? This year, with a long Chol Hamoed these bagels could be very useful!
Thanks for your question Jennifer! It adds to the texture of the bagels. If you aren’t able to find/get some you can substitute potato starch but tapioca is preferred. Chag Kasher V’Sameach!
I think I really messed this up. The four tablespoons of baking powder made my water explode and I had to fish out parts of the bagel. Also didn’t wait 15 minutes after they baked and they just crumbled; they were actually better the next day. I guess they’re OK if you have to be gluten free and love bagels.
★★★
You’re meant to add baking soda, not baking powder!
Thanks for your comment Audrey. Nope, baking powder. All the best, Sharon
The commenter added baking powder to the boiling water, not baking soda.
Hi, Sharon, please verify whether it’s baking powder or baking soda. The recipe says baking soda, but you wrote baking powder here. Also, just made it, and they came out pretty flat. Do you have an idea as to what I might have done wrong? I did add the baking soda.
Hi Shalom. Sorry for any confusion. The baking powder is in the dough for the bagels, the baking soda is in the water that the bagels are dunked into. I’m sorry that yours came out flat. There are several things that may have happened.
First, I’m always careful not to flatten the bagels too much before making the hole in the middle. I flatten them just enough to give them the bagel shape. If you flatten them too much you may get flatter bagels.
Second, the bagels don’t get “boiled” in the baking soda water. The water must be simmering, not boiling, and the bagels are only in there for a very short time until they float. I make sure they’re not stuck to the bottom when I gently place them into the water, but other than that, it’s 15-30 seconds in the water. Leaving them in too long will effect how they turn out.
Third, if you used baking soda instead of baking powder in the actual dough recipe it will effect how they turned out.
Hope this helps!!!
All the best,
Sharon
How much potato starch? These look amazing and so do your other recipes.Happy Passover and thank you!!
Thanks for your question Susie! One to one. Chag Sameach!
Hi
I actually have kosher for Passover baking Sosa – how much would I add ? Also , has anyone actually TRIED it with potato starch instead of tapioca starch ?
Thanks and Chag Sameach !
Allergies to almonds/nuts in the family. What can be substituted for almond flour?
Hi Michael, general consensus has been there are no good substitutions without nuts for Passover. If anyone has a suggestion please let us know! Chag Sameach!
How many does the recipe make?
6
the best recipe ever. thanks so much sharon!! a zissen pesach
Thanks so much Gail!!! Chag Kasher V’sameach!!!!
What is a low carb substitute for the tapioca starch?
How long do you boil them for?
They came to the top right away so I took them out. Big mistake!
Hi Julie! You only need them to boil for a few minutes. I found that adding the baking soda to the water really gives them a great chewy texture. Why was taking them out soon a big mistake? What happened? Remember to bake them for 10 minutes after boiling, egg them, then bake again. Good luck with your next batch! Chag Sameach!
I did the same thing it said when they floated to the top to take them out and mine went up to the top quickly. I will have to make them again and let them boil….
Just take them out as soon as they float. The water should be simmering gently.
These are the best thing since, well, sliced bread! I’ve made 7 batches (yielding 10-12 each time) in the last 2 days! My youngest said today that she can’t wait to make them with me after passover when we can use the everything but the bagel spice. Therefore, I’ll most likely make these year round.
Thank you so much!
Thanks SO much for your wonderful comment Melissa!!! I’m so glad your family loved them!!! Post pictures – I’d love to see how they turned out! Chag Sameach!
Do you know if the bagels freeze well? This recipe looks awesome. Definitely will be trying them out. Chag Sameach and thanks for sharing!
Thanks for your question Chavi. Yes! I froze a ton for our pre Pesach brunch and they were great…especially toasted. Happy Passover!
Hi! I am so excited to try these. My friends think I’m crazy but they look delicious 🙂 mine did not come out as big and “fluffy” as yours … I know there is no yeast to make it rise but why do yours look so yummy and fluffy? And how do I make a dried onion or garlic topping? Thanks again for sharing!
K so I made them :). They came out a little … gooey? Chewy? I think I should have boiled them longer ? As soon as I put the bagel in the water they popped up almost immediately .. how long should they cook in the water? Thanks !!! Looking forward to my next batch ….:)
Hi Devorah! Its important to let them rest for 15 minutes before cutting. It allows them to set and become less gooey.
Thanks Sharon!!! They were awesome!!!
Hi Yehudis!!! Did the kids love them??? I miss you!!! Chag Sameach!
Thanks for the recipe! They float up to the top pretty quickly, in less than a minute. Is that all the time they should be boiling?
Thanks for your question Ruthie. Yes, that is all the time they should be boiling. Moed Tov!
I don’t know if it’s because I used potato starch instead of tapioca starch, but my effort was epic fail!!
Way to sticky to make a bagel shape, and then get it off the counter to the boiling water.
After baking, the mishmash reminds me of malt o meal cereal.
What did I do wrong? I tried a half batch and have to tods
Hi Judy. So sorry you had a problem! I would really stick with the ingredients as listed. I also don’t form the bagels on a surface but in my hands. The dough may be too sticky due to the substitution of the ingredients. I always wear vinyl gloves when forming them – the dough doesn’t stick, roll the dough into a ball, flatten ever so slightly (this is important…don’t flatten too much), then make a hole using my forefinger in the middle. I make the hole slightly larger than I want it to turn out because it will close a little in the baking process. I hope this helps! Good luck and Chag Sameach!
Thank you very much! I will make notes to buy KLP tapioca starch next year.
Will try a small test soon.
Thanks for getting back to me.
So I’m really confused. On other posts, you said potato starch is ok. But on my post, you say to stick to the recipe as written.
I searched many stores for the tapioca starch. Passover just finished, but I checked the small health food as a last resort. They showed me the package of Bob’s Red Mill tapioca Flour. It says it’s also known as tapioca starch! Wish I had known that!!!
I see a possible reason for my problem. I’ve never worked with almond flour before.
How should I measure almond flour? Should I pour into the cup and level off?
Or should I pack it down like brown sugar, to condense the lumps? And then level off? Because that is very different
I really hope you will reply. I bought tapioca starch especially to make this. Thank you.
Thanks for your excellent question Judy! I generally store my flours in larger containers. The transfer tends to aerate them slightly and keeps them from being packed down. My containers are large enough that I can scoop a cup of flour (of any type) from the container and then level it with a flat knife of spatula. This method gives me the most accurate measure. I hope that helps. If you have any additional questions please let me know. I can’t wait to hear how yours turn out!! They’re going to be awesome!
My fiancé is nut free what can I use besides almond flour
Sorry had to correct my name
Hi… does the Almond flour have to be blanched? Wil
Thank You,
Debra
What would you describe your dough consistency to? Mine seemed too wet, but I’m going with and hope for the best.
Hi Sharon,
Well, I guess this recipe isn’t for me. Even with the tapioca flor, I get a batter about as thick as Cream of Wheat. I can send you pictures, if you email me your email address.
There is no way I can form a ball with this batter. I even tried drizzling the batter into the boiling water. It made dumplings, but fell apart when I tried to move them. I give up. I don’t know how you made bagels.
It might be really helpful if you put the weight of your flours in the recipe. The first time I did spoon and sweep, but this time I did scoop and sweep, like you.
So sorry it didn’t work out for you Judy!! I will work on getting the weight measurement. That’s a great idea.
Hi Sharon,
Although the recipe didn’t turn out for me, it became a life changer. I was diagnosed as pre diabetic right after. After my first month of testing my blood, I decided to try a keto roll recipe with almond flour. After trying your recipe, I kept urging myself that it was just like Passover. That roll batter was much thicker. But I understood about using wet hands because of your recipe! I was much more confident making this new recipe, even though my attempt at yours didn’t work out.
I hope you can put weights in there soon. I would love to have low carb bagels soon! MWAH!
Thanks Judy…I’ll try to get to it soon.
Hi can I use potato starch?
Thanks so much for your question.
You can, however the texture and end result will be different. To quote the “How can it be Gluten Free Cookbook” by America’s Test Kitchen: “Tapioca starch lends elasticity and structure; and potato starch adds tenderness and some binding power.”
Each ingredient has different properties that effect the recipe. So…if you use potato starch it will probably work (I haven’t tried it) but the texture and end result will be different than the original recipe. If you try it with potato starch please let me know how they turn out! Have a great Passover!!!
Sharon
Hello, Can’t wait to try this but…..
I am confused as to the measuring of Almond Flour…. I bought an 11 oz (312 gram) bag of almond flour, which does not look like it is 3 measuring cups full. But, on some culinary sites, they convert 3 US cups of almond flour to 288 grams. Do you think my 11 oz. bag is enough for the recipe. For the price of all the ingredients, I don’t want to mess this up. Thanks for your help!
Not sure what I did wrong
I added vinegar to the batter. The batter was really soft but I was able to form the shape lift them gently into the pot. Perhaps my better was too wet
I did hesitate before adding baking soda to the water but it was listed as an option so I did.
my bagels completely disintegrated and the vinegar baking soda reaction build up and over my pot
I’m going to try again without the vinegar and hopefully this time it’ll work out
Amazing!!! I made these and I can’t get over how much they look and taste like a bagel. I swapped out the tapioca for 1 cup of potato starch and I used only 1 tbsp of maple syrup. Thank you for helping me have bagels again!!!
Hey Valerie! Thanks so much for the awesome feedback! I’m so glad that the potato starch worked out for you. I’ve had that question a LOT and now I can answer with confidence that it will work. I’m assuming that you left out the honey. So…Debbie – Maple Syrup WILL work! Valerie – I hope you keep making them!!! Send pictures. All the best, Sharon
I really want to try these and bought the tapioca starch but forgot about the honey. Has anyone tried making these with sugar instead? How did they turn out? Should I use a different amount and/or change the process?
Thanks for your question Moe. Someone, who couldn’t eat honey, made them without and said they turned out well. Hope that helps!
Can I sub Maple Syrup for the Honey?
Hi Debbie, I’ve never tried it. If you try it please let me know how they turn out! Thanks! Sharon
I made these and they were great! I was wondering if you knew how to add yeast to them to make them a little more fluffy (when it’s not Passover). We made non GF bagels and I was a little envious of how fluffy theirs were. Thanks!
Thanks Miriam! Hmmm…I didn’t consider that. Maybe I’ll play with it and see how it turns out. If you try it before I do please let me know. Also, make sure to re-heat them or toast them if they are not fresh out of the oven. That’s how they taste best! All the best, Sharon
Fantastic. I made a half batch of these to try and they came out perfect. Thank you so much.
Thanks for your comment Michael!!! SO glad they worked out for you!
when I took them out after 10 minutes to put the egg wash on them and then I sprinkled the everything bagel seasoning I also flipped them over did the egg wash on the other side and sprinkled them and then put them back in the oven … Wasn’t sure if I was supposed to do that or not…lol
Thanks for your comment Aluna! I generally don’t flip them…but if they turned out great and delicious then you just invented a new bagel making method!
Can I triple the recipe? Quadruple? Or is it best to double it twice?
P.s. they came out great last year, hoping for a repeat…
Thanks for your question! I’ve only doubled them…anyone else done more??? Chag Sameach!
I tripled the recipe and it turned out perfect. I precut & shaped all of the bagels before boiling & baking so it went very quickly.
Thanks for an amazing recipe!
★★★★★
Hi Yael! Thanks so much!!! Chag Sameach! All the best, Sharon
Best Passover Bagels EVER! 😉
★★★★★
Sharon HELP!!! It was a huge disaster! The baking Soda got foamy and boiled over all over my stovetop. The bagels rose very quickly to the top of the simmering water – is that normal?? I took them out of the pot with a slotted spatula and they looked really raw. I washed them with just the beaten yolks and they got very dark. PLUS when the pot boiled over (I tried scooping the foam off) it may have shorted the entire electrical panel. Repair man coming tomorrow. I had such hope!!
Hi Rosette, thanks for taking the time to ask your questions here as well as PM’ing me. I’m glad we were able to talk about the process you used to make them. Hopefully our discussion as well as my Instagram reel showing the steps at https://www.instagram.com/p/CbwEEcPAHYb/ hopefully will help! Chag Sameach! All the best, Sharon
Can the passover bagels be frozen?
Thanks for your question Barbara! ABSOLUTELY! That’s what I do. I make a ton in advance and freeze them. It’s very important to warm them after freezing or they’re not quite as good defrosted. I bought a $9 toaster from Walmart for Passover. Yes…I have a toaster for Passover! Please let me know how yours turn out. Chag Kasher V’sameach, Sharon
Could you kindly talk about freezing these? How do they hold up?
Also, how long can these keep when fresh out of the oven and not frozen?
Thank you.
Yes! I strongly recommend freezing them if you are not using them within a day or so. They should be tightly wrapped and are best when warmed. I bought a very inexpensive toaster for Passover and after the bagels are defrosted toast them. They are great that way. You can also toast them before freezing for a perfect bagel, smoked salmon and cream cheese sandwich.
I am getting ready to make these but you have a note next the flour about the amount of flour if using apple cider. This note remains the same for a double batch on the recipe. What is the conversion for a double batch?
Thanks for your question Ruth. The answer is 7 cups of almond flour. 2×3.5=7. Hope this helps! Sharon
Thanks Sharon. I made the recipe with tapioca flour. Is this the same as tapioca starch? My research said they are interchangeable. They tasted fine but were more dense then your pictures. I let them sit but I didn’t add the apple cider. In addition, my baking powder wasn’t fresh. I’ll try again and follow the recipe as written with fresh baking powder. Perhaps I needed to have my water hotter as well. You suggest a light boil?