Easy Gluten-Free Bagels Recipe (Doughy Soft)

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.)

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. 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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