Gluten-free vegan bagels are here to transform your breakfast routine with their irresistible flavor and perfect chewiness. Easy to follow with tips and steps to ensure you get perfect chewy bagels every time. Allergy-friendly, and customizable!
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There are few things better than freshly baked, hot doughy bagels. That fluffy chewy texture with a golden crisp crust smothered in vegan cream cheese on a calm morning! At least that was how it used to be before celiac disease, and let's be real there are no calm mornings with 3 boys at home. But a mom can dream right?
And while my boys will always be energetic and chaotic in the mornings, enjoying a good bagel is not impossible on a gluten-free diet. And while gluten-free cooking has been quite an adventure for me, especially over the last decade, I have learned a ton over the years. Enough that I set out to create the best vegan gluten-free bagels recipe I could.
After perfecting our easy gluten-free bagel recipe, I wanted to also create a vegan version. This was to ensure we had both an allergy-friendly and more budget-friendly version of our delicious bagel recipe. I was also curious about how eggs change and play a role in gluten-free baking, and the results were surprising (more in the section below). And I wanted to share my best tips and tricks to ensure you get the most out of this recipe.
If you want the best bagel spread, be sure to check out our easy smokey eggplant dip recipe!
👪Why You'll Love This Recipe
We love this recipe and here is why we think you will love our gluten-free vegan bagel recipe as well:
- Easy to Make: With straightforward instructions and common ingredients, it's a breeze to whip up a batch.
- Allergy-Friendly: Free from common allergens like gluten, dairy, and eggs, it's a safe choice for families with dietary restrictions.
- Perfect for Packed Lunches: These fluffy vegan gluten-free bagels have a fluffy, chewy texture and are ideal for on-the-go meals and snacks.
- Customizable: Whether you like them sweet or savory, this recipe can be easily adapted to suit your taste.
🍞How to Work with Gluten-Free Flour
After much experimentation to create the best vegan gluten-free bagels, I’ve found that not all gluten-free flours are created equal, and hydration is critical. After trying various blends, Bob's Red Mill AP Gluten-Free Flour—with its tapioca, cassava, and bean flours—stands out for its forgiving nature and balanced moisture requirements.
Unlike heavier rice or starch-based mixes that can lead to dense results, this blend helps achieve lighter, airier textures. But remember, gluten-free baking is a different ballpark, often resulting in a stickier, more batter-like consistency.
⚡Top Tips for Working with Gluten-Free Flour
- Understand the Flour Blend: Not all gluten-free flours work the same way. Each blend and flour type will require a different amount of liquid (rice versus cassava flour).
- Keep It Moist: Since gluten-free dough is drier, keeping it moist is crucial. A slightly wetter dough leads to better results, so don’t shy away from a tackier texture.
- Rest Your Dough: To allow proper hydration always rest your gluten-free dough.
- Adjust the Liquid: Always rest and then adjust your dough. Gluten-free flours absorb more liquid than wheat flour. Start with the amount recommended in the recipe, then adjust as needed to achieve a thick yet moist batter consistency.
- Expect a Different Texture: Prepare for a dough that’s stickier and more like thick batter than traditional wheat dough. It won’t stretch or behave the same way because it lacks gluten.
- Incorporate Air: Mixing or beating the dough well can introduce air, which helps make your final product fluffier. A good mix is key to light and airy gluten-free baked goods.
- Patience with Stickiness: The stickiness of gluten-free dough can be surprising. Wet your hands or use silicone spatulas when handling the dough to make the process easier.
🥯Ingredients
You only need a few simple ingredients to make gluten-free vegan bagels:
- Gluten-Free All Purpose Flour (Bob's Red Mill ): After experimenting with various blends, Bob's Red Mill AP gluten-free flour blend offered the best consistency and taste. See the section above for more on that!
- Instant Yeast: I've found instant yeast to be more reliable and easier to work with, especially for those new to baking.
- Vegan Yogurt: I have had success with various brands we tested for this recipe but found Riviera Greek-style vegan Yogurt (made with oats) to be the best. This ingredient adds the necessary moisture and
- Chia Eggs: A fantastic egg alternative that binds the ingredients together, ensuring our vegan gluten-free bagels don't collapse.
- Baking Powder: Baking powder helps create that classic bounce in classic bagels and is a key ingredient in gluten-free baking.
- Sugar: Just a touch to help activate the yeast.
- Salt: Enhances flavor, bringing out the subtle tastes of our other ingredients.
- Olive Oil and salt (wash): This blend is brushed on the bagels before baking, adding a layer of flavor that makes these bagels stand out helping create a crust that's simply irresistible.
- Large Pot of Water for Boiling with Sugar: Essential for achieving that signature bagel chewiness. The boiling process is what sets bagels apart from ordinary bread.
Make sure all your ingredients are warm, especially the vegan yogurt. Cold ingredients can slow down the yeast.
For full quantities see the recipe card.
👩🏽🍳Step-By-Step Instructions
Step 1: Activate The Yeast
In a small bowl, mix the instant yeast with warm water and sugar. Wait for it to froth, indicating it's active.
Step 2: Prepare the Chia Egg
In a separate bowl, combine chia seeds with water and let sit for 5 minutes. The seeds will absorb the water and take on a gel-like consistency.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Step 4: Combine Wet and Dry Ingredients:
Ensure the vegan yogurt is at room temperature. Then combine the wet ingredients (yeast mixture, yogurt, and chia egg) with the dry ingredients. Using a spatula stir everything until a dough forms, roughly 3 minutes. The dough will be sticky and slightly wet (like very thick yogurt). Then transfer your dough to a clean oiled bowl. This will help allow the gluten-free dough to rise.
Step 5: Let the Bagel Dough Rise:
Cover the dough with a clean towel and leave it in a warm place until it doubles in size. This will take 1-2 hours depending on the temperature in your kitchen.
Chef tip: Turn your oven on to 300°F and place your dough near the oven.
Step 6: Knead the Dough
On a floured surface, knead the dough gently, aiming for a play-doh consistency (see image). If it's too sticky, add gluten-free flour 2 tablespoons at a time, careful not to add too much to avoid drying out the dough. Gluten-free dough will be sticker and slightly wetter than classic dough.
Chef tip: avoid overworking the dough to ensure the best texture.
Step 7: Shape Bagels:
Next, divide the dough into 6 equal pieces. Flour your hands and roll each section into a ball. Place each ball onto the floured surface or parchment paper. Use your finger to create a ¾-inch wide hole in the center of each ball to form the iconic bagel shape.
Step 8: Prepare Boiling Water:
Let your shaped bagels rest for 5 minutes. Meanwhile, preheat your oven to 375°F (190°C). Then bring a large pot of water to a boil and stir in the brown sugar.
Step 9: Boil Bagels:
Boil the bagels one or two at a time in the pot of boiling water, letting each one boil for about 30 seconds on each side. Use a slotted spoon to remove them from the water and place them onto a prepared baking sheet (greased) or parchment paper.
Chef tip: if your vegan bagel falls apart in the water it is because you did not knead it enough. Before adding in any more re-roll them.
Step 10: Add Toppings:
To a small bowl add in your oil olive and sprinkle in some salt. Then brush each bagel with some of this mixture. While still wet, sprinkle each vegan gluten-free bagel with some additional salt and sesame seeds. This is your chance to customize each bagel to your liking.
Step 11: Bake:
Bake for 20-25 minutes until golden brown. Then let the bagel cool before serving. These gluten-free vegan bagels are best on the day they are baked. Enjoy your fresh bagels with some vegan butter or dairy-free cream cheese. For storage see the storage section.
💡Chef Tips: Get Fluffy Bagels Every Time
Here are some tips to ensure your gluten-free vegan bagels that are both tasty and have the right texture requires:
- Flour Choices Matter: As mentioned, the choice of gluten-free flour can dramatically affect your bagels. Bob's Red Mill AP Gluten-Free Flour is recommended for its balanced blend that supports moisture retention and rise.
- Hydration is Key: Gluten-free flours absorb more liquid. If your dough seems too dry, don't hesitate to add a little more water or vegan yogurt to achieve the right consistency. It should be sticky and thick, not dry or crumbly.
- Watch the Proof: Gluten-free doughs are more delicate. If the dough over-proofs, it can become too airy and fall apart during boiling.
- Gentle Boiling: Boil your vegan bagels gently to prevent them from breaking apart. If they do start to disintegrate, it might be a sign that the dough was either overworked or not kneaded enough.
- Don't Rush the Bake: Making a gluten-free bagel recipe often require a bit more patience. Ensure your bagels are golden brown (or use a cooking thermometer to ensure they reach 190°F to 210°F (88°C to 99°C) before removing them from the oven to guarantee that perfect crust and chewy interior.
⏲️ Time-Saving Tip
- Room Temperature Ingredients: To avoid waiting for cold ingredients to warm up, microwave your vegan yogurt at 15-second intervals until it reaches room temperature.
- Proofing Place: Speed up the dough-rising process by finding the warmest spot in your kitchen. Near the oven is usually a good bet, especially if you're cooking something else.
🥖Substitutions & Variations
We encourage using what you have on hand; it's perfectly okay if some ingredients are missing. Here are some ideas for substitutions:
- Gluten-Free Flour: If you don't have Bob's Red Mill AP Gluten-Free Flour, any all-purpose gluten-free flour blend will do. Just keep an eye on the moisture level.
- Chia Seeds: No chia? Flaxseeds ground into a meal can be a great alternative for that egg-like binding.
- Sweeteners: Maple syrup, brown sugar, or coconut sugar can be swapped for sugar.
- Toppings: Feel free to switch up toppings based on what's in your pantry. Everything bagel seasoning, poppy seeds, or salt for a plain bagel are great options.
Recipe Variations:
Here's how you can adjust the recipe or use leftovers to suit your family's needs:
Veggie Sandwich: Thinly slice cucumbers, red onions, tomatoes, and radishes. Then add some hummus, eggplant dip, or vegan cream cheese to each bagel and top with your sliced veggies.
Bagel Pizzas: Leftover gluten-free vegan bagels can be turned into mini pizzas for a quick snack or meal. Simple top each bagel with tomato sauce and vegan mozzarella cheese. Toast until bubbly and golden brown.
Flavor Twists: Mix in cinnamon and raisins for a sweet version, or garlic and onion powder for a savory snack. Tailor these homemade gluten-free bagels to whatever you have on hand.
🥡Storage
In the Fridge: Store your vegan gluten-free bagels in an airtight container or zip-lock bag. They'll stay fresh for up to 5 days. For best results, slice them before storing so they're ready to be toasted straight from the fridge.
Reheating: I recommend warming your gluten-free vegan bagels in the microwave. Just heat at 15-second intervals until warm. Alternatively, for a crispier version toast your sliced bagels until they're warm and crispy again.
Freezer: Our gluten-free vegan bagels can frozen for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen, adjusting the toasting time as needed.
Using the right storage techniques ensures your gluten-free vegan bagels remain deliciously fresh, ready to be enjoyed anytime.
❔Recipe FAQ
Gluten-free vegan dough relies heavily on the leavening agents (like baking powder and yeast) and how well they're activated. Ensure your leavening agents are fresh and that you're giving the dough the right conditions to rise. Additionally, overmixing can deflate the dough, so mix until just combined.
This often results from not enough moisture or mixing the dough too much. Gluten-free vegan flours absorb more liquid than wheat flour, so ensure you’re adding enough water or non-dairy milk as per the recipe. Also, gently mix the dough to keep air incorporated.
Gluten-free dough is naturally stickier than traditional dough. If it's too sticky to handle, add 2 tablespoon of flour at a time. You can also chill the dough for 30 minutes to make it easier to work with. Wetting your hands with water or oil before shaping can also prevent sticking. Remember, it won't feel like wheat dough and won't be perfectly smooth.
🥣More Easy Gluten-Free Baking
📖 Recipe
Easy Vegan & Gluten-Free Bagels: Perfect Every Time
Ingredients
- 2 cups all-purpose gluten-free flour mix Bob's Red Mill Recommended
- 8 grams instant yeast
- ¼ cup warm water
- 1 cup vegan Greek yogurt, plain (Riveria recommended)
- 2 tablespoon chia seeds mixed with 4 tablespoon water
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
To boil bagels
- pot of boiling water
- 1 tablespoon sugar
Bagel toppings
- ¼ cup sesame seeds
- 2 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Mix the instant yeast with warm water and a pinch of sugar in a small bowl. Wait for it to froth, indicating it's active.
- Combine chia seeds with water and let sit until gel-like, about 5 minutes.
- Whisk the gluten-free flour, baking powder, and salt in a large bowl.
- Ensure the vegan yogurt is at room temperature. Mix the activated yeast, yogurt, and chia egg with the dry ingredients. Then begin to mix until a sticky yet pliable dough forms. This should take 3ish minutes. Tip: The dough should have a playdoh consistency and will be sticky (see image)
- Cover and let it rise in a warm spot until doubled in size, about 1-2 hours.
- On a floured surface, knead the dough gently, aiming for a play-doh consistency. It will be sticky yet pliable. If the dough is too sticky, add 2 tablespoon of flour as needed but avoid overworking.
- Divide the dough into 6 sections, then using floured hands roll each into a ball. Place onto the floured surface or parchment paper and then using your finger create a ¾ inch hole in the center of each.
- Let your shaped bagels rest for 5 minutes while you preheat the oven to 375°F (190°C) and bring a large pot of water to a boil with the sugar.
- Boil each bagel for about 30 seconds per side. Remove with a slotted spoon and then place on a greased baking pan or parchment-lined baking sheet.
- Mix olive oil and salt, brush on bagels, and add any desired toppings.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown.
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