Kick off your day with our best gluten free bagels, offering a perfect chew, golden crust, and savory flavor. Simple, foolproof, and delicious every time.
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Being gluten-free for over a decade, I've spent many years enduring dense, dry gluten-free bagels. My husband's family is Jewish, so practically every family function revolved around fresh, piping-hot bagels with all the fixings – cream cheese, lox, capers, onions, and an array of dips. And there I was, stuck with my dry, hard, previously frozen bagel, watching everyone rave about the food.
My mother-in-law was always so kind to ensure I had my own bagel to eat, which was thoughtful. But the thing is, store-bought gluten-free bagels just don't cut it. They are almost always frozen and usually end up dry once toasted.
So, after many years of watching everyone else enjoy their fluffy, chewy, delicious bagels, I decided to stop feeling sorry for myself and make my own! I set out to create the best gluten-free bagel recipe because I wanted to savor my bagel. I also wanted a recipe that would suit my busy schedule, and that I could eat on the same day I decided to make them!
So that is exactly what I did. After testing countless gluten-free flours, egg versions, egg-free versions, boiling versus not boiling, rising versus not rising, quick versus instant yeast, I finally landed on this recipe. And we've been enjoying gluten-free bagels ever since.
If you need an egg-free version check out our vegan gluten free bagels!
And if you love this recipe you will definitely love our Brazilian gluten-free and vegan cheese bread. OR our fluffy gluten-free chocolate chip muffin recipe!
👪Why You'll Love These Gluten Free Bagels
This gluten-free bagel recipe delivers freshly baked, chewy gluten-free bagels that don't compromise on taste or texture, making it a must-try for anyone on a gluten-free diet. Here's why it stands out:
- Great Texture: Achieves the ideal chewy interior and golden crust, capturing the essence of a classic bagel experience.
- Enjoy Fresh Bagels: Enjoy bagels that are fresh out of the oven, offering a homemade alternative to store-bought options.
- Simple Recipe: This recipe is easy, and perfect for bakers of all skill levels.
- No Xanthan Gum: Ideal for those with sensitivities, as it avoids common gluten-free binders like xanthan gum.
- Nutritious Ingredients: 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.
So What Gluten Free Flour Mix is Best For This Recipe?
When making the best gluten-free bagels, I have had some of the best results using an all-purpose gluten-free flour mix. Primarily one that mainly uses bean, tapioca, and potato flour instead of rice flour. The best brand so far has been Bob's Red Mill 1-to-1 Gluten-Free Flour (not sponsored). This particular all-purpose (AP) gluten-free flour has a very nice mix that contributes to the chewy fluffy texture we love in bagels, closely mimicking the glutenous bite of traditional wheat-based bagels.
Here is why:
- Garbanzo Bean Flour: Adds a robust flavor and protein, helping to structure the bagel.
- Tapioca Flour: Provides chewiness and helps in browning the crust.
- Potato Starch: Lightens the dough, contributing to a tender crumb.
- Sorghum Flour: Offers a mild taste and aids in mimicking the texture of wheat flour.
- Fava Bean Flour: Like garbanzo bean flour, it adds protein and body to the dough.
NOTE: The chosen flour mix lacks xanthan gum, a common gluten-free thickener that mimics gluten's texture. Omitting xanthan gum, due to my mild allergy, makes this bagel recipe more accessible for those with similar sensitivities and makes for an easier homemade bagel recipe.
🥯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.
👩🏽🍳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 white 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.
⏲️ Time-Saving Tip
Making the best gluten-free bagels doesn't have to eat into your busy schedule. Here are a few strategies to streamline the process:
- Make Dough in Advance: You can make your gluten-free bagel dough ahead and refrigerate it after its first rise. Cover and chill it overnight, then let it warm up for about an hour before shaping and boiling. This not only saves time but can also improve the texture and flavor of your bagels and make them easier to shape as well.
- Yogurt at Room Temperature: To avoid waiting for cold ingredients to warm up, you can slowly microwave your yogurt to get it to room temperature. Just avoid cooking it.
- Freeze for Later: Double your gluten free bagels recipe and freeze half the bagels after baking. Simply thaw and toast for a quick breakfast or snack.
🥖Ingredient Substitutions
This section is designed to help you find alternatives without compromising on the taste and quality of your gluten free bagels.
- Gluten-Free Flour Blend: While I highly recommend using the specified mix for its balanced texture and flavor, if you don't have it on hand, look for an all-purpose gluten-free flour blend with similar ingredients (garbanzo bean flour, tapioca flour, and potato starch).
- Yeast: In a pinch, you can use active dry yeast instead of instant yeast; just remember to dissolve it in warm water before adding it to your mix and allow a bit more time for it to activate.
- Baking Powder: If you're out, a mix of cream of tartar and baking soda can work as a homemade baking powder.
- Greek-style Yogurt: For a dairy-free version, you can make our vegan gluten free bagels. Alternatively, cream cheese and plain yogurt can also work in this recipe. I have had success mixing equal parts cream cheese with plain yogurt.
- Egg White: For a vegan option check out our vegan gluten free bagels!
- Egg-Wash: You can use olive oil with the same results or skip for a plain bagel.
- Everything Bagel Seasoning: Feel free to get creative with your toppings. Sesame seeds, poppy seeds, or even a homemade mix of dried garlic, onion, and sea salt can make great alternatives. Or go topless for plain bagels :0)
🥡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.
❔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.
🥣More Gluten Free Baking
📖 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.
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!