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.
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).
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.
So…I made my sandwich, took some pictures to share with you, then ate my fabulous lunch.
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.
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:Print
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
- 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
- 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)
- 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.
- 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.
- 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.
- 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.
- 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:
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:
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.