These gluten free bagels are chewy on the inside with a delicious crust on the outside. They’re perfect with a smear of dairy free cream cheese or a pat of butter. Make a batch for the week and you'll thank yourself later!
Get ready for a seriously delightful breakfast with these gluten free bagels. They are everything you need in a bagel, plus they're ten times better than storebought because you can enjoy them fresh! Plus, they're so versatile. You can have them plain, with butter, with cream cheese, or make a whole breakfast sandwich out of them! It's really a choose-your-own-adventure situation. But however you dress up your bagel, you're seriously going to love it!
Looking for more gluten free breakfast recipes? Check out these pumpkin bagels, these almond flour banana muffins, and these oat flour biscuits.
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Why this recipe is a must-make!
More and more people are making food items at home these days because they don't want all the unnecessary additives that are in processed food. This includes plant milk, nut butter, and bread. These bagels are a win-win situation: you'll have delicious bagels and you'll have the peace of mind that comes from knowing the exact ingredients you're consuming. Here are a few more reasons you'll love these bagels:
- This recipe makes 10 bagels that you can enjoy all week long.
- These bagels don't contain xanthan gum, which can sometimes cause digestive issues.
- There are lots of topping and filling options to customize these bagels with.
- Since these bagels freeze well, this is a great make-ahead recipe!
Ingredients & substitutions
- Sorghum flour - There is no substitute for the sorghum flour.
- Tapioca starch - You may also see it labeled as "tapioca flour" but it's the same product.
- White rice flour - There is no substitute for the white rice flour.
- Potato starch - There is no substitute for the potato starch.
- Cornstarch - There is no substitute for the cornstarch.
- Salt - Those following a low salt diet can reduce or omit the salt.
- Whole psyllium husk - This recipe uses whole psyllium husk, not powder.
- Honey - The honey can be replaced with 100% pure maple syrup.
- Active dry yeast - Make sure you use active yeast, not instant yeast.
- Egg whites - An egg white substitute hasn't been tested in this recipe.
- Vegan butter - Regular butter can also be used.
- Apple cider vinegar - There is no substitute for the apple cider vinegar.
- Baking soda - There is no substitute for the baking soda.
- Everything bagel seasoning - You can buy this at the store or make your own! Or top the bagels with another topping.
Measurements for each ingredient, along with instructions for making the bagels are in the recipe card below.
Note about Everything bagel seasoning
This is a very popular bagel topping - and for good reason! It's delicious. Everything bagel seasoning is made of poppy seeds, white sesame seeds, black sesame seeds, dried garlic, dried onion, and salt. You can buy a bottle of this seasoning or make your own at home by combining the ingredients!
Gluten free bagels step by step
Step 1: Add ¼ cup warmed water, honey, and yeast to a measuring cup and stir. Leave for 5-10 minutes until foamy.
Step 2: Add the dry ingredients to the bowl of a stand mixer and mix.
Step 3: When the yeast mixture is foamy, it will look like this.
Step 4: Add it to the dry mixture and mix on low speed for 30 seconds, then scrape down the bowl.
Step 5: Turn to medium speed and mix for 5 minutes.
Step 6: Place the dough in a covered bowl and refrigerate it overnight.
How to form bagels
Step 7: Place the risen dough on a lightly floured piece of parchment paper.
Step 8: Divide the dough into 10 equal portions.
Step 9: Roll each piece into a ball and slightly flatten them.
Step 10: Punch a hole through the middle of each one and form a bagel shape. Place it back on the paper.
Step 11: Lightly cover the bagels and let them rise for 1 hour and 15 minutes. Meanwhile, line 2 baking sheets with parchment paper and preheat the oven to 425F.
How to boil bagels
Step 12: Fill a large pot with 10 cups of water and place over high heat to boil. Once it's boiling, add 1 teaspoon of baking soda to the water.
Step 13: Gently place a bagel onto a slotted spoon and submerse it into the boiling water. Let the bagel float away. Boil for 1 minute on each side.
Step 14: Repeat this with the remaining bagels and place each boiled bagel on the lined baking sheets. Brush each bagel with egg white.
Step 15: Sprinkle with Everything bagel seasoning (or topping of your choice).
Baking & serving
Step 16: Bake at 425F for 15-20 minutes or until an instant-read thermometer registers 210F.
Step 17: Let them cool on a wire rack for 1 hour before slicing and enjoying! Pair them with butter, cream cheese, and so much more!
Storage
Store these gluten free bagels in an air tight container for up to 2 days. A large plastic bag works great for this.
Any longer than that and you'll want to freeze them. Slice each bagel first, then place in a freezer safe plastic bag. Use within 1 month of freezing.
💭Pro tips for making gluten free bagels
1. Weigh ingredients with a scale
It's very important to use a digital scale to weigh the ingredients that have a weight listed next to them. Dry ingredients like flour should be measured by weight instead of scooped into a measuring cup since it's easy to accidentally pack in way too much when you scoop them.
2. Use a beater to mix the batter
When mixing the batter, use the beater attachment for your stand mixer. When it has come together it will be a doughy consistency.
3. Chill the dough overnight
Once the bagel dough comes together, place it in a bowl, cover, and place it in the refrigerator overnight. This is a crucial step because it gives the flours and starches time to hydrate. When you boil and bake the bagels the next day, they'll have the perfect rise!
4. Freeze to enjoy the bagels later
If you don't have a crowd to eat the bagels within a few days, you can slice them, wrap them in plastic wrap, and store them in the freezer in a sealed plastic bag. This way you can defrost them one by one whenever you have a bagel craving!
5. Equipment
Here are a few tools that will help you make these bagels:
- Stand mixer
- Slotted spoon
- Large pot
- Baking sheets
Gluten free bagels FAQs
If you're not a fan of everything bagel seasoning, you can top these bagels with flaky sea salt, cheese (like asiago), or other seeds (like sesame or poppy).
Store these bagels at room temperature in a sealed plastic bag for up to 2 days. Any longer than that and you'll need to freeze them. (Slice them before freezing that way you can just remove them from the freezer and toast them!)
To shape the bagels, you'll want to divide the ball of dough into 10 equal pieces. Roll each one into a ball and flatten it slightly. Poke a hole through the middle and form it into the classic bagel shape.
I recommend using a large slotted spoon to lower each bagel into the boiling water, then let the bagel float away from the spoon. After one minute, use the spoon to flip the bagel over and boil for another minute. Then remove from the water. You can have two bagels boiling at a time!
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Recipe
Chewy Gluten Free Bagels: Just Like Storebought
Ingredients
Dry ingredients:
- 180 grams sorghum flour about 1 ½ cups
- 120 grams tapioca starch about 1 cup
- 100 grams white rice flour about ½ cup + 2 Tablespoons
- 80 grams potato starch about ½ cup
- 80 grams cornstarch about ⅓ cup
- 1 ½ teaspoons salt
- 15 grams whole psyllium husk about 2 Tablespoons
Wet ingredients:
- 1 ¼ cups water warmed to 100F, divided
- 2 Tablespoons honey
- 2 teaspoons active dry yeast
- 3 large egg whites
- 2 Tablespons vegan butter melted
- 1 teaspoon apple cider vinegar
For boiling:
- 1 teaspoon baking soda
Topping:
- 1 large egg white
- 3 Tablespoons Everything bagel seasoning
Instructions
- In a measuring cup, add ¼ cup warmed water, honey, and yeast. Stir to combine. Set aside for 5-10 minutes until foamy.
- Meanwhile, add dry ingredients to the bowl of a stand mixer. Mix until combined.
- To the bowl, add wet ingredients including proofed yeast.
- Mix on low speed for 30 seconds. Scrape down the bowl. Turn mixer to medium speed and mix batter for 5 minutes.
- Place dough in a bowl for the refrigerator, cover and refrigerate overnight.
- If dough is still sticky, lightly flour a piece of parchment paper. Place dough on the paper.
- Divide dough into 10 equal portions.
- Roll each portion into a ball and flatten slightly.
- Punch a hole through the middle of each one and form into a bagel shape, placing back on the parchment paper.
- Lightly cover the bagels and let rise for 1 hour and 15 minutes.
- Meanwhile, place a piece of parchment paper on 2 baking sheets. Set aside. Preheat oven to 425 F.
- Add 10 cups of water to a large pot and turn to high heat to boil.
- Once boiling, add 1 teaspoon of baking soda to the water.
- Using a slotted spoon, gently place a risen bagel onto the spoon and submerse the spoon with the bagel into the boiling water. Let it float away from the spoon. Boil 2 bagels at a time for 1 minute on each side. Use the spoon to turn the bagel over in the water.
- Repeat with remaining bagels.
- Place each boiled bagel on the baking sheet lined with parchment paper.
- Brush each bagel with egg white and sprinkle with the topping.
- Bake for 15-20 minutes or until an instant read thermometer registers 210F.
- Cool on a wire rack for 1 hour before enjoying.
Notes
- Tapioca starch is also called tapioca flour.
- Use a digital scale to weigh the ingredients - this is VERY important!
- This recipe uses whole psyllium husk, not psyllium powder.
- The recipe has not been tested with an egg white substitute.
- Use an egg separator for easily separating the eggs.
- Make sure the egg whites and other wet ingredients are at room temperature, except water, which is 100 F.
- Use the beater when mixing the batter. It will look like dough.
- You need to refrigerate this batter overnight for best results.
- Form each ball into a bagel by pushing your thumb through it.
- Make plain bagels by brushing with the egg white but leaving off the Everything seasoning.
- These bagels will last for 2 days at room temperature in a sealed plastic bag. Any longer than that and you'll want to slice them then freeze for toasting later!
Gail O.
Since I am also casein intolerant, would one of the coconut-based yogurts replace the Greek yogurt and still yield the same results?
C.J. Brady
Hi Gail,
Thanks for asking.
Although I did not use a coconut based yogurt, I would think that the results would be similar.
Hope that helps!
Dan W
I have 2 questions.
1. Do you know how well this will work in a convection oven?
2. Instead of gluten free bread light flour, can I use almond flour?
C.J. Brady
Hi Dan,
Thanks for asking.
Ah, a convection oven! I don't actually own one, but I would probably be using it all the time!
From what I've heard, you need to lower the baking temperature by about 25 degrees. But other than that, they should bake up nicely.
Hope that helps!
Erkezhan
Hello!
Can I replace golden flax seed meal with anything else?
Thanks, Erkezhan
Christine
Hi!
I haven't tried anything else in this recipe, so I can't say for sure. Chia seed might work, but it's a big might.
Christine
Muriona
Aren't bagels boiled then baked?
Christine
Hi Muriona,
Sometimes, yes, just not this recipe! My family had a bagel shop in my younger years and I've learned there are many ways to make a good bagel 🙂
~Christine
Cindy
Most of ours came out great but a couple had parts that were under cooked in the same batch. Any suggestions? Just not pleasant when you're eating the bagel to find a piece that's not cooked properly. Thank you.
Christine
Hi Cindy,
So if they were doughy in the middle, they needed to bake a few minutes longer. Try moving the cookie sheet up to closer to the top of the oven.
Christine