Gluten-Free Bagels recipe—chewy on the outside, soft on the inside, and perfect for toasting, topping, or eating warm right out of the oven!
🥯 Gluten-Free Bagels Recipe
Yields: 6 bagels
Total Time: 1 hour (plus rising time)
Dairy-free option included
🧾 Ingredients:
Dry:
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2 cups (240g) gluten-free all-purpose flour (with xanthan gum)
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1 tbsp sugar
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2 ¼ tsp instant yeast (1 packet)
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½ tsp salt
Wet:
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¾ cup warm water (about 110°F or 43°C)
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1 tbsp olive oil
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1 egg white (for brushing)
Optional toppings:
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Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
🍳 Instructions:
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Activate the yeast (optional for better rise):
In a small bowl, mix the warm water and sugar. Stir in the yeast and let it sit for 5–10 minutes until frothy. -
Mix the dough:
In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix with a spoon or dough hook until a sticky dough forms. -
Shape the bagels:
Lightly flour your hands and divide the dough into 6 balls. Roll each into a log, then connect the ends to form a ring. Place on a parchment-lined baking sheet. -
Let them rise:
Cover the bagels with a towel and let rise in a warm place for about 45 minutes until puffy. -
Boil the bagels (for chewiness):
Bring a large pot of water to a boil. Gently lower each bagel into the water (1–2 at a time) and boil for 30 seconds per side. Drain and return to the baking sheet. -
Bake:
Preheat oven to 425°F (220°C). Brush each bagel with egg white, sprinkle with desired toppings, and bake for 20–25 minutes until golden brown. -
Cool:
Let cool on a wire rack. Slice and enjoy with cream cheese, avocado, or your favorite spread!
✅ Tips:
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Use a gluten-free blend with xanthan gum, or add 1 tsp yourself if the mix doesn’t include it.
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For dairy-free: no substitutions needed.
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Bagels freeze well! Slice, wrap, and store in the freezer up to 1 month.
