Gluten-Free Bagels Recipe

These homemade gluten-free bagels are soft and chewy on the inside with a beautifully golden crust. They’re easy to make with a gluten-free flour blend and yeast, and they’re perfect for breakfast, sandwiches, or toasting with cream cheese.

Prep Time: 20 minutes
Rise Time: 45–60 minutes
Cook Time: 25–30 minutes
Total Time: About 2 hours
Yield: 6 bagels

Ingredients

Dough

• 3 cups (360 g) gluten-free all-purpose flour blend (with xanthan gum)
• 2¼ teaspoons (1 packet) instant yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C), or unsweetened dairy-free milk
• 2 tablespoons melted butter or neutral oil
• 1 large egg, room temperature
• 1 teaspoon apple cider vinegar

For Boiling

• 2 quarts (2 liters) water
• 1 tablespoon honey or brown sugar
• 1 teaspoon baking soda

Toppings (Optional)

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Dried minced onion
• Dried minced garlic
• Coarse salt

Egg Wash

• 1 egg, beaten
• 1 tablespoon water

Instructions

Step 1: Make the Dough

1. In a large bowl, whisk together the gluten-free flour, yeast, sugar, salt, and baking powder.
2. Add the warm milk, melted butter, egg, and apple cider vinegar.
3. Mix until a thick, sticky dough forms.
4. Knead gently with a spatula or stand mixer for about 5 minutes. Gluten-free dough will be softer than traditional bagel dough.

Step 2: First Rise

1. Cover the bowl with a clean towel or plastic wrap.
2. Let the dough rise in a warm place for 45–60 minutes, until puffy.

Step 3: Shape the Bagels

1. Lightly wet or oil your hands.
2. Divide the dough into 6 equal portions.
3. Roll each portion into a smooth ball.
4. Poke a hole through the center and gently stretch it to form a bagel shape.
5. Place the bagels on a parchment-lined baking tray.

Step 4: Boil the Bagels

1. Preheat the oven to 425°F (220°C).
2. Bring the water to a gentle boil.
3. Stir in the honey (or brown sugar) and baking soda.
4. Boil each bagel for 30–45 seconds per side.
5. Remove with a slotted spoon and return to the baking tray.

Step 5: Add Toppings

1. Brush each bagel with the egg wash.
2. Sprinkle with your favorite toppings.

Step 6: Bake

1. Bake for 25–30 minutes, or until the bagels are golden brown.
2. Cool on a wire rack for at least 20 minutes before slicing.

Tips for Success

• Use a quality gluten-free flour blend that already contains xanthan gum. If yours doesn’t, add 1 teaspoon xanthan gum.
• The dough should be sticky but workable—avoid adding too much extra flour.
• Wet hands make shaping much easier.
• Boiling the bagels helps create their signature chewy crust.
• Allow the bagels to cool completely before slicing so the crumb can set.

Storage

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Up to 5 days.
• Freezer: Slice first, then freeze for up to 3 months. Toast directly from frozen.

Flavor Variations

• Everything Bagels: Top generously with everything bagel seasoning.
• Cinnamon Raisin: Add 1 teaspoon cinnamon and ½ cup raisins to the dough.
• Cheddar: Fold in 1 cup shredded sharp cheddar cheese.
• Blueberry: Gently mix in ¾ cup fresh or frozen blueberries.
• Jalapeño Cheddar: Add diced jalapeños and shredded cheddar for a savory twist.

Serving Ideas

These gluten-free bagels are delicious served with:

• Cream cheese and smoked salmon
• Butter and jam
• Peanut butter and banana
• Avocado, tomato, and a fried egg
• Turkey, cheese, lettuce, and cucumber for a hearty sandwich

With their chewy texture and golden crust, these bagels are a satisfying gluten-free alternative to traditional bakery-style bagels.