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.
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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
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Gluten Free Bagels
by: claire cary
Ingredients
Bagels:
- 1 16 ounce bag Bob’s Red Mill gluten free bread flour
- 1 packet instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup warm water
- 2 tablespoons olive oil
- 2 eggs
- 1 teaspoon apple cider vinegar
Water:
- 8 cups water
- 2 tablespoons honey
- 2 teaspoons baking soda
Instructions
- 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!
Notes
Comments
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Could almond flour be substituted for the bread flour?
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No, almond flour will not work here!
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I have longed for a good bagel. The round, (only) baked bread they put in bags and call bagels just don’t cut it! They came out beautifully and they were delicious! I am hoping to figure out how to put a bit more ‘chew’ to them, but they were the envy of my people! Thank you!
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Hi, attempting this recipe. How many cups did your bag of flour yield?
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It’s about 3 1/2 cups, but I strongly advise against measuring in cups, just use the whole bag of flour!
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I’ve been searching for a gf bagel recipe for so long and this one is soooo good ! I substituted the bobs red milk brand with king Arthur’s gf bread flour simply bc I was too impatient to order it on Amazon and my local fry’s only had that one in stock and it worked well ! It was a little bit dense, but hey I’ll take that over being dry ! Can’t wait to try this recipe again with bobs mill brand. Thank you so much for sharing this with us !!!!!!
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Love it! Definitely try with Bob’s flour, shouldn’t be dense!
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You reference “bread flour” many times. However, your Amazon link goes to “Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix“. Is this correct? Is this what you use in your recipe?
Thank you.-
That is correct!
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Could I use chia seeds in place of eggs?
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I don’t recommend that here!
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I never EVER leave comments on recipes but I have to say, I’ve been making this recipe every single week (not an exaggeration) for about 3 or more months and it is sheer perfection! I follow it to a T and the bagels turn out wonderfully every time! My husband loves them and eats one for breakfast every day!
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Thank you so much Amy! That makes me so happy to hear 🙂
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Is the flour supposed to be so wet? Because I followed the measurements but it was just so wet when I was kneading it. Had to keep adding flour. Do you think the flour needs to be increased in the recipe?
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Definitely shouldn’t be wet! Be sure youre using the bread mix and not regular GF all purpose flour
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It looks like the recipe directions are very different from the description (ingredients mixing order, dough hook instead of kneading, blooming the yeast, almond flour is omitted, etc). Which should I follow – the written instructions at the top or the recipe at the bottom?
Thank you!-
Sorry about that, the recipe is currently being updated so things haven’t aligned yet. Follow all ingredients/instructions in the bottom recipe card.
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Wonderful recipe, tastes just like the real thing. Great consistency, great texture and flavour. Would you be able to send me the recipe via email? I am happy to pay for it. Thank you
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Can I substitute the almond flour with something else? I have an allergy to almonds.
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You can try adding 1/4 cup more all purpose flour, so use 2 3/4 cup total of GF all purpose flour and omit the almond flour.
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Crap no wonder it’s so wet! I just read this comment to use 2 1/4 cup flour!
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That was for the old recipe, you just want to use one full bag of the Bob’s red mill gluten free bread flour!
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Are you able to make these without sugar or honey?
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Unfortunately, no. You need the sugar to feed the yeast, otherwise the yeast won’t work at all.
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These are just amazing. I used the leftover yolk to make an egg wash for added color and better topping adherence. Thanks for the first good gluten free bagel I have ever eaten!
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Thank you so much Amy, what a nice review! Love the use of the egg yolk, I’ll have to try that. So so happy you enjoyed these!
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These are amazing! I have missed bagels, thank you for this recipe!! I can’t have eggs or nuts so I subbed a flax egg for the egg and gf oat flour for the almond flour and even with those substitutions they were great. They freeze really well – if I’m not going to eat them straight out of the oven in my experience freezing and thawing was better than just leaving them at room temperature for even a day.
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ohmygosh yay! So glad they worked with those subs, I’ll make note of that! Freezing is definitely the way to go. So glad you’re enjoying these!
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I’ve been having problems getting any gluten free bread to properly rise and cook all the way through, but I had no trouble with these bagels! They have a great smell, taste, and texture. Will definitely be making these again.
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Perfect! So glad they worked out well. Thanks Julia!
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Do you have to boil them? I’ve never had good luck with doing that part with gf recipes.
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Yes, you do need to boil them! Just use a slotted spoon or spatula and you should have no issue.
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