When we made these mini-bagels in partnership with The Plant Paradox Cookbook by Dr. Steven Gundry, we couldn’t get over how delicious they were- and how much they felt and tasted like the real thing! And you can’t deny these minis are just downright cute.

These gluten-free, grain-free and dairy-free delights are a safe bet for a number of special diets. To make them vegan, replace the egg wash with a vegan fat like avocado or olive oil to adhere the toppings. Adapt the toppings to your bagel preferences- try sesame seeds, onion, or poppy seed. And let us know what mix-ins you would to add to the dough- we plan to add some cinnamon, raisin and coconut sugar to our next batch!

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