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If it's not Boiled it's not a real Bagel.


Bagels are a favorite breakfast food for many, and it’s no wonder why. They can be sweet or savory, topped with schmear, made into a sandwich, and more. They are extremely versatile, though admittedly, usually contain a lot of gluten. That’s why there are a significant number of brands out there right now trying to sell us on their gluten free bagel recipes. But we are noticing a disturbing trend here: their bagels are not bagels. They are presenting us with their regular bread recipes, shaped into a round roll with a hole in the middle. So what makes a bagel a bagel? What makes a bagel different from regular bread?

Lots of people have very firm ideas on what constitutes as the perfect bagel. A bagel is a round bread, usually made with high gluten flour. And most importantly, the dough is supposed to be boiled, then baked. This is where other brands are getting hung up. If you are not boiling your dough, then you should not be calling your product a bagel. The boiling process is important because this is what helps form the signature thin, delicious crust. It also affects the chewy texture inside that we all love so much. Bagels have been boiled all of their known history, which goes back at least six centuries.

Initially bagels started as bread for the wealthy. Only the wealthy could afford the expensive flour at the time. Thankfully, over the years, it has become an everyday food that we can all enjoy. It is said the recipe originated in the Jewish communities of Poland, the earliest mention of them coming from a 13th century cookbook. However, there is some evidence that they may have been made first in Germany. Jewish immigrants introduced this amazing bread to the rest of the world, and its popularity grew.

Bagels in the US have actually been growing in size over time. Like many foods over here, we have supersized them. Originally they would have been closer to 2 ounces, whereas now the average bagel is closer to 6. Which is truly more bread than you really need in the morning for a single serving. In the name of efficiency, lots of bagels made in the US are now machine – as opposed to hand – rolled as well, and instead of boiling the bagels, they steam them. While this does streamline the process of making them, the result is a much softer bread, not the crusty, chewy bagel we all love and enjoy.

So why are some gluten free and grain free brands offering bagel-shaped imposters? Why are they not boiling their dough to create a recipe that has been alive for centuries? Maybe they too are influenced by the need for efficiency. We honestly do not know. What we do know is that here at Plantiful Kitchen, all our bagels are handmade, boiled, then baked to perfection. We have created the perfect low carb, grain free bagel that you are sure to appreciate. In fact, we have put them before a New York native, and they claimed these were the best bagels they ever tasted! And rather than stick to the American, gluttonous trend of oversizing food, our bagels are closer to just over 2 ½ ounces (75g). This might sound small to some, but trust us, they are quite filling.

Aside from being made correctly, they are also high in fiber and protein (hence being more filling), making them superior to most breads you will find on the market. And your recipe options are unlimited! You can top them with all sorts of healthy ingredients for some gluten free bagel bites. Have some delicious dip to consume? Crisp our bagels up for some grain free bagel chips. Or you can go more traditional and enjoy them with an array of toppings like schmear and smoked salmon for brunch. No matter how you slice them, we are confident you will enjoy our true-to-form bagels, boiled as they should be.