Go Back
+ servings
Print Recipe
4.72 from 81 votes

Cauliflower Bagels

Slightly adapted from this recipe.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: breads + muffins, BREAKFAST, DIET, how-to, KITCHEN BASICS
Cuisine: American, gluten free, low carb + keto
Servings: 8 servings
Author: Dani Spies


  • 3 cups packed cauliflower rice 600g or 21 ounces
  • pinch of kosher sea salt
  • 1/4 tsp garlic powder
  • 2 eggs beaten
  • 2 tbsp. almond flour
  • 2 tbsp. coconut flour
  • 1 tbsp. poppy seed
  • 1 tbsp. sesame seed
  • 1 tbsp. minced garlic
  • 1 tbsp. minced onion
  • 3/4 tsp. kosher sea salt


  • Pre heat oven to 400
  • Line a rimed baking sheet with parchment paper and set aside.
  • In a large bowl, combine cauliflower rice, salt, garlic powder, eggs, almond flour and coconut flour. Mix until everything is well combined.
  • Take about 1/4 cup of the dough and start by forming a ball between the palms of your hands. Give the dough a gentle squeeze to extract any excess liquid and then flatten that ball out a bit keeping the edges rounded and then poke whole in the center. The dough is delicate, so work slowly and take your time. (See video for step by step instructions).
  • Place the bagel on the rimmed baking sheet and repeat until you have 8 bagels.
  • Sprinkle the everything bagel spice mixture over the top of each bagel, and gently push the seeds onto the bagel using the back of a spoon.
  • Pop into the oven for 30 minutes or until the bagels are set through and golden brown.
  • Allow to cool completely before slicing and adding your favorite bagel toppings.
  • Store in an airtight container in the fridge for up to 5 days.