Gluten Free Bagels

These fresh homemade gluten free bagels are the real deal! With a perfectly baked crust, a chewy and airy center, this dairy free recipe is freezer friendly and surprisingly healthy and easy to make!

Why this recipe works

This gluten free bagel recipe was NOT easy to develop, but ohmygosh it was worth it. You’ll never go back to store bought gluten free bagels again. I feel the same about my gluten free bread!

I originally started with about 5 attempts at a gluten free and vegan bagel recipe. The flavor was always great, but I just couldn’t get past the texture. So, I decided to check out some different store bought gluten free bagels, and almost all of them had one key ingredient- eggs!

The texture of bagels is so specific and important, so I decided to add eggs, which made a HUGE difference! They went from gummy and dough to perfectly chewy, airy, but just dense enough.

The protein from the egg whites allows the bagels to rise more and creates small air pockets which contribute to the overall texture of the final recipe.

These bagels have a delicious and classic flavor, and are perfect with my homemade cream cheese on top, with peanut butter, or made into a breakfast or regular sandwich with all of your favorites. Anything goes! If you love this recipe, try my gluten free scones or gluten free soft pretzels next!

How to make gluten free bagels

To the bowl of a stand mixer with the dough hook, combine the flour, sugar, yeast, baking powder and salt.

Warm the water in your microwave to about 110 degrees Fahrenheit. It should feel like warm bath water.

Add in the water, olive oil, eggs and vinegar and mix using the dough hook on medium/low speed for about 5 minutes, scraping down the sides and bottom of the bowl as needed.

If the dough seems at all dry, add in 1-2 more tablespoons of water. Once the dough has kneaded, cover and let rise for 30 minutes.

Divide the dough into 6 equal segments. If weighing, they should be about 145 grams each.

Roll each piece into a ball, then use your finger to poke a hole through the center. It helps to flour your hands to prevent any sticking.

Add to a baking tray lined with parchment paper, brush the tops with olive oil and place in a cool dark place. I like to use the drawer under my oven, but the actual oven works well too.

Let rise for 60 minutes. They won’t double in size, but should puff up.

During the final 15 minutes or so, preheat the oven to 400 degrees Fahrenheit, of course removing the bagels from the oven if they were in there.

Bring 8 cups of water to a boil with the honey and baking soda.

Once it reaches a rapid boil, add the bagels 1-2 at a time and boil on each side for 30 seconds. Use a slotted spoon to remove from the water and place back on the baking sheet.

Sprinkle with sesame seeds, everything bagel seasoning, poppy seeds or just a pinch of salt if desired.

Once all bagels have boiled and been seasoned, bake for 20 minutes, turn the oven off and let sit for 5-10 more minutes. The tops should be golden brown.

Remove from the oven and let cool for at least 30 minutes before slicing. The structure needs time to set, so avoid cutting too early! Toast if desired, serve with your favorite spread and enjoy! Try my gluten free bagel bites next!

How to store and freeze

These gluten free bagels are definitely best if eaten or frozen within 24 hours, but will keep for about 3 days at room temperature. If you’re eating them a few days after they’ve cooked, I suggest toasting them for the best texture.

To freeze, my suggestion is to let them cool completely, slice in half and freeze in a freezer safe zip lock bag.

When you’re ready to eat them, just pop in the toaster (no need to defrost beforehand) and cook until warm and toasty.

Do you have to let the dough rise?

Yes, but there is a bit of wiggle room for how long the dough needs to rise. I tested both 60 and 90 minute options and both turned out really well, but I preferred the texture with the 90 minute proof.

If you let bagels rise for too long they can dry out and get gummy, especially gluten free bagels, so I don’t recommend more than 2 hours.

For best results, I recommend sticking to the recipe as written since bagels can be very finicky!

The best flour

This original recipe called for the Bob’s Red Mill 1:1 Baking Flour, but I came across their bread flour when testing my gluten free cinnamon rolls and fell in love with it.

I had to re-rest this recipe with that flour and they turned out even better than the original. I do not recommend swapping out the bread flour for a regular gluten free all purpose as the blend are very different!

Can I make these without a stand mixer?

Yes! To make these bagels without a stand mixer, simply whisk together all dry ingredients, then mix in the wet until a dough forms.

Add to a floured surface and with floured hands, knead the dough for 5 minutes. Transfer back to the bowl and follow the rest of the recipe as usual.

More breakfast recipes you’ll love!

• Gluten Free Blueberry Muffins
• Banana Bread
• Gluten Free Donuts
• Gluten Free Cinnamon Rolls
• Coffee Cake
• How to Make Oatmeal
• Gluten Free Pancakes

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