The best gluten-free bagels recipe makes a homemade, big, doughy bagel easy to create from scratch! Choose from everything bagels, cinnamon raisin, or your favorite flavor, with vegan and dairy-free adaptions included. Enjoy New-York style bagels again with chewy crusts and doughy soft middles!
Homemade gluten-free bagel recipe
Creating a gluten-free bagel recipe that is easy to make, yet mimics the taste and texture of New York-style bagels was a challenge I was ready to tackle after some recent winning recipes.
Readers have exclaimed that this gluten free bread recipe trumps any store bought or homemade version they have tried. Plus, highly-reviewed gluten free breadsticks are so good, no one suspects they are in fact GF!
If these carb-envy feats can be accomplished, why wouldn’t we be able to enjoy soft, doughy, chewy gluten-free bagels again? We now can, thanks to this easy recipe, some simple ingredients, and a couple gluten-free baking hacks. I’ll show you how!
Ingredient Notes
When testing recipes for this site and my gluten-free cookbook, I’ve found the most important ingredient for success is a quality gluten-free flour and a secret weapon, psyllium husk powder.
- Gluten-free flour blend – I use and recommend Cup4Cup all purpose gluten free flour, which does contain xanthan gum. For alternative suggestions, see my best gluten free flour guide.
- Oat flour – A small amount is added to help absorb the liquid, saving the bagels from a gummy texture. Oat flour recipes also adds a nice hint of nutty flavor and is an excellent gluten free binding agent.
- Psyllium Husk Powder – A powerful secret ingredient for GF yeast recipes to help mimic the elasticity and crumb structure of traditional baked goods. In this recipe for bagels made with gluten-free flour, it helps absorb moisture, making the dough pliable without having to add additional flour, which adversely affects texture. Read more about baking gluten-free breads with psyllium husk powder.
- Butter – A small amount of melted butter adds flavor and coats the GF starches to eliminate grittiness. For dairy-free bagels, use vegan butter sticks and reduce salt to 1 teaspoon.
how to make gluten-free bagels recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First create a warm environment for the shaped bagels to rise quickly. Before you begin mixing the bagel dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
- To make the dough, begin by dissolving yeast in warm water with a touch of sugar. The water is lukewarm (110ºF) and I found it helpful to use an instant read thermometer to get an accurate reading. After 5 minutes, add the melted butter and stir to combine.
- In a large mixing bowl of a stand mixer, use the paddle attachment to combine the dry ingredients. Slowly add the yeast mixture and mix on low speed to combine.
- Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough with be pretty stiff, so you may want to stop the mixer and scrape down the bowl once or twice.
shaping the dough
- To shape the dough, I use a silicone baking mat, which provides a clean nonstick surface. Use a knife or pull apart dough to divide the dough into 6 equal pieces.
- Shaping one ball at a time, roll until you have a thick, 9-inch rope. Bring the ends around to make a circle. Gently press the ends together, both on the top and bottom of the bagel. You will want to make sure the ends are securely pressed together or they will come apart in the water bath and during baking.
- Cover the shaped bagels with plastic wrap, then place in the warm oven for 10 minutes. Remove the baking sheet and let it sit at room temperature for 20 more minutes.
bagel water bath
While the bagels are rising, boil a large pot of water with baking soda added. This alkaline water bath sets the outer crust and gives it that signature chewy texture.
Once the bagels have risen, submerge one in at a time using a slotted spoon or skimmer. Cook in the boiling water for only 10 seconds, flipping halfway through. Return the bagels to the baking sheet to bake.
recommended gluten free flour
I had already rigorously tested the best-performing gluten-free flour blend through many gluten-free bread recipes and when developing these fluffy gluten-free rolls and gluten-free biscuits. Therefore, when making soft, doughy bagels I reached for my preferred brand, Cup4Cup.
As far as taste, Cup4Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet.
Although a lot of gluten-free bakers work with Bob’s Red Mill 1-to-1 GF Flour, I find it to have an unpleasing aftertaste and a denser crumb, so I don’t recommend it.
If you are looking for something more affordable then King Arthur Measure-for-Measure is a good runner up. Also, Cup4Cup does contain milk powder, so if you are needing a dairy-free recipe, King Arthur makes a great substitute.
Homemade Flavor variations
Once all the bagels have been boiled, it’s time to create that shiny crust and sprinkle on some additional flavor, if desired.
I particularly love gluten-free everything bagels to slice and use for sandwiches. However, any of these bagel flavors are ideal popped in the toaster and smothered with cream cheese.
Whisk together an egg wash and brush on not only for a shiny golden brown crust, but helps with the toppings to stick. For plain bagels, just brush on the egg wash or leave off completely.
- Everything bagels – I use a shortcut seasoning mix that is sold in stores. If you would rather make your own, I include the spice measurements in the recipe notes.
- Poppy seeds
- Sesame seeds
- Cinnamon sugar – Add 1 teaspoon cinnamon and 1 tablespoon brown sugar to the dough. Sprinkle with cinnamon sugar topping.
- Onion – Add 2 teaspoons onion powder to dough and sprinkle on dried minced onion
- Cinnamon raisin – Add 2/3 cup raisins, 1 teaspoon cinnamon, and 1 tablespoon brown sugar to the dough.
- Cheese – Add 1/2 cup cheese to the dough and sprinkle additional cheese on top before baking.
Vegan / dairy-free bagels
To make vegan or gluten-free dairy-free bagels, use vegan butter sticks and reduce salt to 1 teaspoon. The egg wash may be omitted before baking.
Please note, the suggested flour does contain milk powder. Instead of Cup4Cup, I recommend using their wholesome or artisanal gluten-free flour varieties or King Arthur Measure-for-Measure gluten-free flour.
Storing and freezing tips
Once the bagels have completely cooled, wrap individually in plastic wrap and transfer to an airtight container. Store at room temperature for two days.
I don’t recommend refrigerating because it will dry the bagels out. Gluten-free baked goods lose moisture quicker than their wheat flour versions, so if you don’t plan on consuming within a day or two, freeze for longer storage.
To freeze, transfer the wrapped bagels to an airtight freezer container or ziplock freezer bag. Freeze up to 3 months.
When ready to enjoy thaw at room temperature or defrost in the microwave. Toast or enjoy as is!
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Best Gluten-Free Bagels Recipe (Soft & Doughy)
Ingredients
- 1 ⅔ cup warm water (110°F)
- 1 tablespoon instant yeast
- 1 tablespoon granulated sugar
- 3 tablespoons melted and cooled unsalted butter (see recipe notes for dairy-free)
- 3 cups gluten free all purpose flour, (I recommend Cup4Cup GF flour)
- ⅔ cup oat flour, see recipe notes
- 1 ½ tablespoon psyllium husk powder (what is psyllium husk?)
- 2 teaspoons baking powder
- 1 ½ teaspoon salt
- 1 tablespoon baking soda, for boiling water bath
- Egg wash – 1 egg whisked with 1 tbsp water (omit for vegan)
- Optional topping everything bagel seasoning mix, or see recipe notes for more flavor suggestions
Instructions
- Before you begin mixing the bagel dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
- Add the yeast and sugar to the warm water. I found it helpful to use an instant read thermometer to get an accurate water temperature reading. Stir to combine and let sit for 5 minutes. Stir in the melted butter.
- While the yeast sits, use a stand mixture with a paddle attachment to combine the flour, oat flour, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
- Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough with be pretty stiff, so you may want to stop the mixer and scrape down the bowl once or twice.
- Scrape the dough into a large ball and then divide up into 6 equal pieces. Using a clean surface or silicone baking mat, roll each piece into a a thick, 9-inch rope. Bring the ends around to make a circle. Press the ends together, both on the top and bottom of the bagel. You will want to make sure the ends are securely pressed together or they will come apart in the water bath and during baking. Finish by shaping into a smooth circle.
- Transfer the shaped bagels to the prepared baking sheet. Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes. Preheat oven to 425°F.
- While the bagels are rising, boil 4 quarts water with baking soda in large pot. Use a slotted spoon or skimmer to submerge them, one in at a time. Boil for 10 seconds, flipping halfway through. Return the bagels to the baking sheet.
- Brush the top, sides, and center with the egg wash, if using. Sprinkle on the everything bagel seasoning mix or other desired toppings. Bake for 15 minutes. Reduce oven to 350°F, rotate baking sheet, and bake for 20 minutes more, or until golden brown.
- Remove from the oven and cool for 5 minutes on baking sheet. Transfer to a wire rack and cool for at least 20 minutes before serving. Store in an airtight container up to 2 days or freeze up to 2 months.
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Equipment Needed
Recipe Notes
- Homemade everything bagel seasoning: 2 tbsp poppy seeds, 2 tbsp sesame seeds, 1 tbsp dried minced onion, 2 tsp garlic flakes, 2 tsp caraway seeds, 1/2 tsp course salt.
- Cinnamon sugar – Add 1 teaspoon cinnamon and 1 tablespoon brown sugar to the dough. Sprinkle with cinnamon sugar topping.
- Onion – Add 2 teaspoons onion powder to dough and sprinkle on dried minced onion
- Cinnamon raisin – Add 2/3 cup raisins, 1 teaspoon cinnamon, and 1 tablespoon brown sugar to the dough.
- Cheese – Add 1/2 cup cheese to the dough and sprinkle additional cheese on top before baking.
- Poppy seeds
- Sesame seeds
Nutrition
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Joe says
In my opinion, there will never be perfect replica of bagels in GF form.
BUT as far as GF bagels go, this recipe is the real thing. I used King Arthur Measure-for-Measure flour instead of Cup-4-Cup, as directed above, because my girlfriend is Vegan as well as GF.
I also replaced the real butter with DF butter, and reduced the salt by 1 tsp, again as the notes suggested.
I followed the directions exactly. They turned out damn good. Just a LITTLE undercooked in the middle, so I kept the remaining bagels in the oven for an additional 10 minutes. Maybe its just my oven, but it seemed to help. I’ll be making this recipe again.
Melissa Erdelac says
Thank you, Joe, I appreciate the kind words and adding the dairy-free modifications. Yes, we can never get exactly the same results, but my goal is to always make a version that makes you just as happy to eat.
Best,
Melissa
Joyce says
I used Cup for Cup flour and these turned out fantastic! I had difficulty getting them to stick in a circle because the dough very sticky and I needed cornstarch to roll them, but the taste is spot on! Well done and thank you for putting bagels back in my life. Those frozen store bought ones make me sad😄.
Melissa Erdelac says
Thank you, Joyce. I appreciate you taking the time to write and I love the cornstarch trick! I also use wet fingers or grease my hands with a little nonstick cooking spray too. Glad bagels have made a resurgence!
Best,
Melissa
Devin says
King Arthur – Measure for Measure, not living in the states so I used what I had access to.
Millet Flour – used instead of oat flour
Dough was very dry, I ended up adding an additional 1C of warm water while mixing. I will probably add more water next time. I will also boil them for longer, maybe 30 sec each side.
Dense end product typical with gf breads in my experience, flavor was ok. Hoping my store restocks the Cup4Cup so I can try it out.
Melissa Erdelac says
Hi Devin,
Sorry you had this experience. I find these bagels anything but dry. I would never publish a recipe that I thought was inferior or has typical “dry” results. There is enough of that in GF baking! Since this recipe is so reliant on the GF flour, I think the substitutions is what contributed to this. Unfortunately, I know we all don’t have access to the same products. There are so homemade Cup4Cup blends online you may want to try to use in recipes if you don’t have access to the “real” thing.
Best,
Melissa
Sara says
Idk if I didn’t let them rise enough or what but they came out like a brick. Not good at all. I used king Arthur Flour. Followed the recipe exactly.