Prep time: 15 mins Cook time: 25 mins Rest time: 10 mins Total time: 50 mins
Makes: 4 large bagels
These animal-based friendly plantain flour bagels are made with simple nutrient-dense ingredients and are coated with a classic egg wash.
What you need to make Plantain Flour Bagels
Ingredients:
- Plantain flour
- Eggs
- Grass-fed ghee (or butter)
- Maple syrup
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Mixing bowl
- Large cooking pot
- Baking sheet
- Parchment paper
- Basting brush (optional – for egg wash)
(for the full recipe, scroll to the bottom)
Substitutions
Butter will work in place of ghee.
Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.
How to make Plantain Flour Bagels
If a visual will help, watch the Instagram Reel for this recipe.
Add water to a large pot and bring it to a boil.
Fill a large pot (big enough to house four bagels on one level) with water (enough water to cover the bagels while boiling). Bring the water to a boil.
Preheat your oven to 425 degrees.
While the water is heating up, make the bagel dough.
Add all ingredients (except for 1 egg – set it aside for the egg wash) to your mixing bowl. Add the wet ingredients first and plantain flour last.
Mix well with a fork or whisk until there are no clumps.
Note: the flour should not be sticky and should not stick to your hands when you grab it. If the consistency is like this, add a little bit more plantain flour until you can easily pick up a ball of the flour and roll it around in your hands without it sticking to your fingers.
Form the dough into bagels.
Split the dough into four sections (or however many sections you want depending on how many bagels you want to make and what size) and form it into bagels.
Note: for a visual, see the Instagram reel.
Add the bagels to the boiling water.
When the water in your large pot is boiling, add the bagels.
Boil for 1 minute, then remove the bagels.
Bake the bagels.
Place a piece of parchment paper on your baking sheet and place the bagels on the parchment paper.
Place the last egg in a small bowl and whisk it. Take your basting brush and coat the top of the bagels with the egg mixture.
Bake the bagels for 20 minutes at 425 degrees.
Serve and enjoy.
Once the bagels are done baking, allow them to cool for about 10 minutes.
Note: these bagels are dry as that’s the nature of plantain flour. I recommend adding jam, ghee, or even dipping them in raw milk. They taste best paired with something moist and also do well toasted.
Store leftovers in an airtight container on the counter for 3-4 days. You can store them in the fridge, but they will be rock-hard and will need some warming after removing them from the fridge.
Tips to make the best Plantain Flour Bagels
- The flour should not be sticky and should not stick to your hands when you grab it. If the consistency of your dough ends up like this, add a little bit more plantain flour until you can easily pick up a ball of the flour and roll it around in your hands without it sticking to your fingers.
- These bagels are dry as that’s the nature of plantain flour. I recommend adding jam, ghee, or even dipping them in raw milk. They taste best paired with something moist and also do well toasted.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Plantain Flour Bagels
Plantain Flour Bagels
Equipment
- Baking sheet
Ingredients
- 2.5 cups plantain flour
- 5 eggs (4 for bagel dough, 1 for egg wash)
- 1/2 cup melted grass-fed ghee (or butter)
- 2 tbsp maple syrup
- 2 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Add water to a large pot and bring it to a boil.
- Fill a large pot (big enough to house four bagels on one level) with water (enough water to cover the bagels while boiling). Bring the water to a boil.
- Preheat your oven to 425 degrees.
While the water is heating up, make the bagel dough.
- Add all ingredients (except for 1 egg - set it aside for the egg wash) to your mixing bowl. Add the wet ingredients first and plantain flour last.
- Mix well with a fork or whisk until there are no clumps.
- Note: the flour should not be sticky and should not stick to your hands when you grab it. If the consistency of your dough ends up like this, add a little bit more plantain flour until you can easily pick up a ball of the flour and roll it around in your hands without it sticking to your fingers.
Form the dough into bagels.
- Split the dough into four sections (or however many sections you want depending on how many bagels you want to make and what size) and form it into bagels.
- Note: for a visual, see the Instagram reel.
Add the bagels to the boiling water.
- When the water in your large pot is boiling, add the bagels.
- Boil for 1 minute, then remove the bagels.
Bake the bagels.
- Place a piece of parchment paper on your baking sheet and place the bagels on the parchment paper.
- Place the last egg in a small bowl and whisk it. Take your basting brush and coat the top of the bagels with the egg mixture.
- Bake the bagels for 20 minutes at 425 degrees.
Serve and enjoy.
- Once the bagels are done baking, allow them to cool for about 10 minutes.
- Note: these bagels are dry as that's the nature of plantain flour. I recommend adding jam, ghee, or even dipping them in raw milk. They taste best paired with something moist and also do well toasted.
- Store leftovers in an airtight container on the counter for 3-4 days. You can store them in the fridge, but they will be rock-hard and will need some warming after removing them from the fridge.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
