Soft, chewy gluten-free bagels with a golden crust and savory flavor that’s perfect for breakfast or brunch. No fuss, no fillers—just classic bagels made gluten-free for everyone to enjoy!
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✋🏼E aí, pessoal! Hey there, friends!
Today, I’m sharing my go-to recipe for gluten-free bagels that finally deliver on the soft, chewy texture and golden crust we all crave. After years of dealing with dry, frozen bagels at family gatherings—while everyone else enjoyed fresh ones piled high with cream cheese and lox—I decided it was time to create my own recipe that could stand up to any traditional bagel.
This gluten-free bagel recipe took lots of testing with different flours, egg-free options, and baking techniques, but it’s become a family favorite we can enjoy fresh, straight out of the oven! We had so much success testing that we also have an egg-free vegan bagel version too.
And if you’re looking for more gluten-free bread recipes, check out our gluten-free buckwheat loaf, or give our moist cornbread recipe a try.
😍Why You'll Love These Gluten Free Bagels
- 🧡 Great Texture: This gluten-free bagel recipe achieves the ideal chewy interior and golden crust, capturing the essence of a classic bagel experience.
- 🥯 Soft Fresh Bagels: These freshly baked gluten-free bagels are perfect straight out of the oven, offering a homemade alternative to store-bought options.
- 👩🍳 Simple Recipe: This gluten-free bagel recipe is easy to follow and perfect for bakers of all skill levels.
- 🚫 No Xanthan Gum: These gluten-free bagels are ideal for those with sensitivities, as they avoid common gluten-free binders like xanthan gum.
- 🌾 Nutritious Ingredients: This gluten-free bagel recipe utilizes a blend of flours that not only mimic the texture of traditional bagels but also offer a more nutritious profile.
🤔What Gluten-Free Flour Works Best
In my journey through gluten-free baking, I've discovered that the choice of flour blend is vital to achieving the perfect texture and moisture in gluten free bagels. Not all gluten-free flour mixes are created equal or are interchangeable.
That's why adhering to the recommended flour mix in a recipe is essential; these blends are meticulously designed to ensure the right balance of moisture absorption, flavor, and texture.
I have tested this recipe with different flour blends. I found that using gluten free flour mixes heavy in rice flour tends to result in a drier, denser bagel. As moisture is a critical factor in gluten-free baking, a dry dough will give you dry bagels. On the flip side, an overly wet dough creates flat gf bagels.
Testing Gluten-Free Flour Mixes?
For the best gluten-free bagels, I’ve found that an all-purpose gluten-free flour blend—especially one with bean, tapioca, and potato flours—works wonders. My top choice is Bob's Red Mill Gluten-Free Flour (not sponsored), which helps create the chewy, fluffy texture that’s similar to traditional bagels. Here’s a quick breakdown of why each flour works:
- Garbanzo Bean Flour: Adds flavor and protein for structure. Tapioca Flour: Brings chewiness and browns the crust.
- Potato Starch: Lightens the dough for a tender crumb.
- Sorghum Flour: Helps mimic wheat’s texture with a mild taste.
- Fava Bean Flour: Adds protein and body, similar to garbanzo.
Note: This flour blend doesn’t contain xanthan gum, making it a better option for those with sensitivities, like me. It keeps the recipe accessible and easy to make at home.
🥯Gluten-Free Ingredients
Here's a peek into the main ingredients that make up these tasty, gluten free bagels:
- All-Purpose Gluten-Free Flour: This recipe was tested thoroughly using Bob's Red Mill AP gluten-free flour. This is a staple in my gluten-free pantry, this particular flour blend offers the right balance for baking gluten-free bagels that's just chewy enough without being heavy (see the section above on gluten-free flour blends)
- Greek-style Yogurt: This is my secret to moist, tender, and tasty bagels. It's amazing how it mimics the texture you'd expect from traditional recipes.
- Quick Rising Yeast: Ensure you use a gluten-free version as some brands may add wheat flour into the yeast. This magic ingredient breathes life into our gluten free bagel dough without having to rest it for hours.
- Sugar: A touch of sweetness to activate the yeast and balance the flavors.
- Baking Powder: This gives that extra lift to make our gluten-free bagels light and airy.
- Eggs: Help bind the ingredients together, adding to the chewiness without the need for gluten.
- Everything Bagel Seasoning: The ultimate topping! Make sure it is certified gluten-free if you have celiac disease.
- Salt: Enhances the taste, because every good gluten free bagels needs a pinch of saltiness.
- Large Pot of Boiling Water: The key step to achieving that iconic bagel chewiness and crust.
- Molasses or Brown Sugar for Boiling Water: This not only adds a subtle sweetness but also that glossy, inviting finish.
For full quantities, see the recipe card at the end of this post.
🔁Ingredient Substitutions
Need to swap an ingredient? Here are some easy alternatives for making gluten-free bagels without sacrificing flavor or texture:
- Gluten-Free Flour Blend Alternative: I recommend the specified mix, but if you need an alternative, use an all-purpose gluten-free blend with similar ingredients like garbanzo bean flour, tapioca flour, and potato starch.
- Yeast Alternative: Swap instant yeast for active dry yeast—just dissolve it in warm water first and allow extra time to activate.
- Baking Powder Alternative: Out of baking powder? A mix of cream of tartar and baking soda works as a substitute.
- Greek-Style Yogurt Alternative: For a dairy-free option, try our vegan gluten-free bagels, or substitute with equal parts cream cheese and plain yogurt.
- Eggs: For egg-free bagels, check out our vegan gluten-free bagels.
- Everything Bagel Seasoning: Get creative with toppings—try sesame seeds, poppy seeds, dried garlic, onion, sea salt, or enjoy them plain!
👩🏽🍳Step-By-Step Instructions
Important Note Before You Start: When making gluten free bagels, all ingredients should be at room temperature to keep the yeast active. Cold items can hinder yeast, resulting in dense bagels. Warm water (not hot) and room-temp ingredients are key for light, chewy bagels.
Step 1: Activate Yeast:
Start by waking up your yeast. Mix ¼ cup of warm water and 1 tablespoon of sugar in a small bowl. Then sprinkle in the yeast and mix. Wait 5-10 minutes until it looks frothy. This step is crucial; it's like the yeast is telling you it's ready to get to work.
How to tell if yeast is still alive and active: To ensure your yeast is alive, check the expiration date and look for it to become frothy or bubbly after mixing with warm water and sugar (it should also have a strong smell)—this is a sure sign it's ready to leaven your gluten-free bagels.
Step 2: Prepare Wet Ingredients:
In another bowl, whisk together the Greek yogurt and egg white. Reserve your egg yolk for later. This mixture is going to add moisture and help our bagels rise beautifully. Make sure your wet ingredients are at room temperature to help the yeast do its job. I like to microwave the yogurt for 15-20 seconds to get it at room temp.
Step 3: Mix Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
Step 4: Combine Wet and Dry Ingredients:
Pour the yeast mixture and the yogurt-egg blend into the dry ingredients. Using a large wooden spoon, fold the ingredients together. Mix until well combined. The gluten-free bagels dough will be sticky and slightly wet. This is normal.
What Should the Gluten-Free Dough Look Like? Aim for a texture that's slightly sticky but firm enough to hold its shape. Unlike traditional wheat dough, it won't be elastic and will look wet and not crumbly. This consistency ensures your bagels will rise nicely and have that desirable chewy texture once baked.
Step 5: Rest and Rise:
Next, grease a large glass or plastic bowl with a dash of olive oil or cooking spray. Then add your gluten free bagel dough inside. The oil will help allow the dough to rise.
Cover the dough with a clean kitchen towel and let it sit in a warm spot. You're looking for it to double in size, which should take about 1-2 hours depending on your kitchen temp.
Step 6: Knead your Dough:
This is where it gets fun! After your dough has risen, prep a clean clean surface by sprinkling ¼ cup of gluten-free flour to it. Then add your gluten-free dough on top of the floured surface. Carefully knead your dough to form a long thick rope.
Chef tip: If your dough is too wet to handle add 2 tablespoon of flour at a time. Be careful to not add too much extra flour as a dry dough will give you dry bagels (see image for consistency).
Step 7: Shape your Bagels:
Now, divide the dough into 6 sections. Then with slightly floured hands roll each section between your palms into a ball. Place onto parchment paper and using your fingers make a hole in the center of each ball (about ¾ inch wide) forming that classic bagel shape (See images).
Step 8: Quick Rise:
While you prep the next step, let your shaped bagels rise for another 10 minutes. This isn't a critical step but it will help puff up each bagel creating a fluffy texture.
Step 9: Preheat Oven and Boil Water:
Meanwhile, preheat your oven ready at 400°F (200°C). Then boil a large pot of water, adding 1 tablespoon of brown sugar. This step is what gives bagels their unique texture and shine.
Step 10: Boil Bagels:
Gently boil each bagel for about 30 seconds on each side. Be careful not to over-cook. Remove with a medium-sized sieve or slotted spoon. Then place them onto a baking pan lined with parchment paper, a non-stick baking sheet, or lightly greased.
Step 11: Add Egg-Wash and Toppings:
Into a small bowl, add the egg yolk (or olive oil) and 1 teaspoon of salt. Then brush the tops of each gluten-free bagel. While they're still wet, sprinkle your gluten free bagels with the everything bagel seasoning or sesame seeds. It'll stick nicely and add that irresistible flavor.
Step 12: Bake:
Bake until golden brown, about 20-25 minutes and then let it cool for 10 minutes. This gluten free bagel recipe is best enjoyed fresh on the day!
Enjoy your homemade gluten-free bagels! This recipe brings the joy of bagel-making into your home, complete with all the chewy, tasty goodness you could wish for.
💡 Recipe Tips For The Best Texture
Creating the best gluten-free bagels is all about technique and the right ingredients. Here are some tips I have learned to ensure your bagels are a hit every time:
- Yeast Activation: Make sure your yeast is fresh and active for the best rise. If it doesn't froth after mixing with warm water and sugar, it may not be viable.
- Room Temperature Ingredients: To ensure the yeast activates properly, avoid using any cold ingredients directly from the fridge.
- Dough Consistency: Aim for a dough that's sticky but manageable. If it's too wet, add gluten-free flour a tablespoon at a time until it reaches the right consistency.
- Resting the Dough: Allow the dough to rest and rise in a warm, draft-free area. This helps the flours fully hydrate and contributes to a lighter texture.
- Boiling is Key: Don't skip boiling the bagels with a touch of molasses or brown sugar in the water. This step is crucial for that shiny, chewy crust.
- Watch the Oven: Gluten-free baked goods can brown quickly. Keep an eye on your bagels in the last few minutes of baking to prevent over-browning.
⏲️ Meal Prep Tip
Save time with these quick prep tips for making gluten-free bagels:
- Prep Dough in Advance: Make the dough, refrigerate it overnight after the first rise, then let it sit at room temp for about an hour before shaping and boiling. This can enhance the texture and make shaping easier.
- Quick-Heat Yogurt: If your yogurt is cold, microwave it gently to bring it to room temperature, which helps the dough rise faster.
- Freeze for Later: Double the recipe and freeze half the bagels after baking. Just thaw and toast for a quick breakfast or snack anytime!
🥡Storage
Fridge: Your homemade gluten-free bagels can be stored in the refrigerator for up to 5 days. Place them in an airtight container or wrap them tightly in plastic wrap to maintain freshness.
Freezer: For longer storage, place your gluten-free bagels in a freezer-safe bag or container. They'll keep well for up to 3 months. Label the bag with the date so you can keep track.
Reheating: To get the best bagels, I recommend microwaving them for 10-15 seconds. This helps prevent them from drying out in the toaster. For a crispier version, toast them directly from the fridge or freezer. If frozen, there's no need to thaw; just extend the toasting time slightly.
As a busy mom of three kids and a longtime food blogger, I’ve spent over a decade perfecting recipes that taste great for everyone in my mixed-diet households. So, flavor and texture are always my top priorities. This recipe is one of my family's favorite recipes, and I hope it becomes a hit in your home, too!
❔Recipe FAQ
This could be due to inactive yeast (always checking the expiration date), using cold ingredients that slow yeast activity, or not allowing the dough to rest in a warm enough spot. Ensure your yeast froths up after mixing with warm water and sugar as a sign it's active.
Gluten-free dough can be trickier to judge by texture. If it's too sticky, add a little more gluten-free flour blend, a tablespoon at a time. If it's too dry, mix in a teaspoon of water at a time until you reach the desired consistency. Check out the photo in the instructions section.
Dense gluten free bagels can result from not allowing the dough to rise sufficiently, from having a dry dough, or from overworking the dough. Ensure the dough has doubled in size during the first rise. Don't add to much extra flour when kneading, and handle it gently when shaping.
🌟 Loved our gluten-free bagel recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣Recipe Pairing & More
Our fresh Brazilian Vinaigrette salsa is amazing as a bagel topping! Or try our dairy-free ricotta for a protein boost!
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
The Best Gluten-Free Bagel Recipe: Authentic Texture & Taste
Ingredients
- 2 ¼ cups Bob's Red Mill all-purpose gluten-free flour plus ¼-1/2 for flouring surface
- 8 grams instant yeast Quick Rise
- ¼ cup warm water
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Greek yogurt
- 2 egg
- 1 egg white for egg wash (or olive oil)
- 2 tablespoon everything bagel seasoning or Sesame Seeds, Poppy Seeds, Dried Garlic Flakes,
For Boiling Bagels
- large pot of water for boiling
- 1 tablespoon brown sugar or molasses (for boiling water)
Instructions
- Activate Yeast: In a small bowl, mix ¼ cup warm water with 1 tablespoon sugar. Sprinkle yeast and wait for it to froth (5-10 mins).8 grams instant yeast, 1 tablespoon sugar, ¼ cup warm water
- Prepare Wet Ingredients: Whisk your room-temperature Greek yogurt and eggs in a separate bowl. Tip: If the mixture is still fridge cold, slowly microwave at 15-second intervals to bring it to room temp (do not cook).1 cup Greek yogurt, 2 egg
- Mix Dry Ingredients: Combine gluten-free flour, baking powder, and salt in a large bowl. Mix well.2 ¼ cups Bob's Red Mill all-purpose gluten-free flour, 2 teaspoon baking powder, 1 teaspoon salt
- Combine Wet and Dry: Add the yeast and yogurt-egg mixture to the dry ingredients. Mix with a spatula for 2-3 minutes. The dough will be very wet at first then come together. It will still be slightly sticky (see image in post) once combined, which is normal for making gluten-free bagels.
- Rest and Rise: Grease a glass bowl with some olive oil, add the dough then cover and let rise in a warm spot. It is ready once it doubles in size, about 1-2 hours depending on your kitchen temperature.
- Place Dough Onto Floured Surface: On a floured surface, turn out the dough. The dough should be sticky but pliable. Then knead your dough until it can be handled without sticking to your hands, careful not to over-knead!Tip: If the dough is too wet to handle, add 2 tablespoon of gluten-free flour at a time. Go slow, as a dry dough will give you dry bagels.
- Shape Dough: Divide the dough into 8 pieces. Then with slightly floured hands roll the divided dough into a ball. Place them onto a parchment-lined baking sheet. Then use your finger to make a hole (¾ inch wide) in the middle.
- Second Quick Rest: While you prep the water bath, let your shaped bagels rest for 5 minutes. This will help them puff back up.
- Preheat Oven and Boil Water: Meanwhile, set your oven to 400°F (204°C). Then bring a pot of water to a boil and add in the brown sugar.large pot of water for boiling, 1 tablespoon brown sugar
- Boil Bagels: Then carefully add each bagel to your boiling water. Boil each side for 30 seconds. Use a large sieve (round strainer) to remove each bagel. Place on a prepared, greased baking sheet.
- Egg Wash: Mix the egg white with some additional salt then brush onto the tops of each bagel.1 egg white
- Add Toppings and Bake: Sprinkle with everything bagel seasoning then bake for 20-25 mins until golden.2 tablespoon everything bagel seasoning
Notes
- Freezer: For longer storage, place your gluten-free bagels in a freezer-safe bag and freeze for up to 3 months.
- Reheating: I recommend microwaving them for 10-15 seconds. This helps prevent them from drying out in the toaster. For a crispier version, toast them directly from the fridge or freezer.
Ashley says
We love this recipe! I’ve made it multiple times now and my gf kiddo loves them. I would like to alter it slightly to make a cinnamon raisin bagel , do you have any advice on the best way to do that? I tried someone else’s recipe for those and it just made me wish I’d tried to do it with this one instead.
Patricia Granek says
Hey Ashley, thanks so much for the lovely comment. These are our families favorite too! If I where to make these cinnamon rasin bagels, I would add the connamon in with the drt ingredients (about 1 tbsp) and then sprinkel some over the tops after boiling. As for the rasins I woudl add them into the batter when mixing the wet and dry. My only cavet woudl be that if you add to many rasinins it may weight down the dough, but you coudl start with 1/4 cup and increase if you make them again. Let me now how they turned out! I might have to go test that as a recipe myself, it soudns delish!
Chris K. says
I haven't made it yet, I was wondering can you put the ingredients in a bread machine to do all the mixing, etc. then take out the dough before it starts baking and continue with rest of the steps?
Patricia Granek says
Hey Chris, I have not tried adding it all to a bread machine so I am not sure. I imagine you may need to adjust the amount of liquid you use but again I woudl have to test this. Woudl love to hear how it went if you try it.
Hannah-Lee Anderson says
This recipe fell apart as soon as i Put it into the water. I also used a whole 1.5 cups extra flour cus it was so sticky and soppy.
Patricia Granek says
Hey Hannah, so sorry to hear that! I woudl love to try and help! What flour did you use? And how long did you rest the dough. Sometimes over resting can cause to many air bubles and that woudl give you a very sticky, sloppy dough. If you had to add an extra 1.5 cups of flour my initial thought woudl be that you might have used a different flour?
Shelley says
love this recipe like before I wrote changed out yougart for sourcream added chunks of cheese in dough and cheese on top, this time I ran out of sourcream and made up the measure with cottage cheese. Instead of making bangles I formed hotdogs buns the only problem I had was removing the buns from the boiling water without breaking. Will need a bigger scoop. I recommend this even for the none gluten free family
Patricia Granek says
Hey Shelley, what fun modifications! I am so glad to hear it worked with those sub. I will defienlty be trying this myself!!! And the hot dog buns too... I actually used a large mesh strainer when I made burger buns with this recipe. It wokred great.
Thanks for the lovely comment! We are working on developing a gluten free dinner rolls at the moment :0)
tkersh says
Thank you so much for this recipe! My wife loves bagels and hasn't been able to have them (except the frozen kind) for years so I'm making this for her for New Year's. Can you tell a little bit more about the purpose of kneading since it's usually to strengthen gluten and most rising dough GF recipes are fragile and say to avoid it? Is it mostly for shaping in this case? Thanks!
Patricia Granek says
Hey, yes gluten free dough is usually very fragil so for this recipe it is recommended to just carefully knead it so it comed together only. You dont want to over knead which can result in a flat bagel at the end. So You are correct to just do it so you can bring the dough together then shape it. I hope your wife loves these. We make a batch almost weekly and i developed this recipe for the exact same reason! I was tired of eating frozen hard bagels!
Shelley says
I have made these a few times now with a few changes love the texture and flavor but was wondering has anyone made them into a bagel bun no hole?
Patricia Granek says
Hey Shelley, thats so great to hear and I am glad you like them. Woudl love to hear about the changes or variations you have tried :0) I have made them without the holes and they work out ok. We had them as hamburger buns, my only comment is that without the hole its a tad tricker to get the center to cook without making them dry.
Denise H says
I purchased a GF flour that has Xanthan gum in it because, as far as I know, I don't have sensitivity to it. To your knowledge, is there any knind of adjustment that I need to make to the recipe?
Patricia Granek says
Hey Denise,
No adjustment needed! We tested this recipe with bobs red mill 1-1 flour (which has xantham gum in it) and it turned out great as well). Just pay attention to the hydration of the dough but otherwise you shoudl get similar results.
Happy Baking!
Amanda says
Hi! It seems like in your writing you call for egg whites in the bagel and to use the yolks as a wash. Then in the recipe below it says to use whole eggs in the bagel dough and an egg white for the wash. Can you clarify which is best? Thank you!
Patricia Granek says
Hey Amanda, thanks for pointing this out. I have gone ahead and correct it to use the whole egg. We tested this recipe both ways and found that adding the entire egg produced better bagels. I missed the edit int he post when we updated our recipe. Thanks again!
Melissa says
Have you tried this with King Arthur GF bread flour?
Patricia Granek says
We havent tested this recipe with King Aurthur but that mix has similar ingredients to the Bob's 1-1 GF flour mix so it shoudl give you good results. Just be sure to focus on hydrating the flour, so check the photos to get the same consistency and wetness.
Happy baking!
Patch says
Great texture and flavor. It stores well and is easy to make!
Shelley says
I just made these and they are very good. I sub the yogard with sour cream, I also added cheese and jalapano and cheese on top.
Will make them many more times thanks for the recipe.
Patricia Granek says
Oh that sounds so delicious!! I will definetly have to give that a try!
Noemi says
Hi, I have a question for you unfortunately I have to order online that kind of flour that comes up for this recipe but have you ever tried the blue bag same company one-to-one baking flour GF
Patricia Granek says
Hey Noemi, yes i actually tested this recipe with the bob's red mill 1-1 (blue bag). It does work but you may have to adjust the amount of water you add in. It truns out slightly drier but you shoudl still get a tasty gluten-free bagel :0)
Shannon Graves says
Overall the recipe turned out pretty good! It's the only one my NJ native fiancee actually likes. I've had some issues with the crumb being sticky, so I did some digging. The recipe calls specifically for Bob's Red Mill 1-to-1 Gluten-Free Flour, but also says this recipe is xanthan gum-free... but this specific flour does have xanthan gum. Are you perhaps referring to the Bob's Red Mill All-Purpose Baking Flour?
Patricia Granek says
Hey Shannon, I think there may be some confusion. This recipe specifically calls for the all purpose gluten free flour mix which does not contain xantham gum. If you decide to use the 1-1 mix it will have xantham gum in it. I am so gald to hear your finacee enjoyed this recipe :0)
Alanna says
Can you please advise if its 1/4 cup of water or 1/2 cup... the recipe list says 1/4 and the directions say 1/2.
thank you
Patricia Granek says
Hey Alanna, thanks so much for this comment, I have corrected the steps to refelct the list. I also updated the recipe notes since we have now tested this recipe by adding the yeast in as a dry ingreedients, one less step!
Josh Granek says
Big win! So nice to see such a great recipe without all those aggravating fillers. Great work!