If you are looking for a copycat “real thing” recipe, then these are best gluten-free bagels out there. My easy recipe makes homemade, big, doughy bagels with chewy crusts and doughy soft middles. What’s the trick? Use a little bit of oat flour to absorb moisture and avoid a dense, gummy texture. I’ll show you how, step-by-step, how simple it is. Vegan and dairy-free adaptions included.

overhead shot of bagels on a white background.
If you are intimidated by making a bagel recipe using gluten-free all purpose flour, let this recipe be your redemption! Say goodbye to all those disappointing, subpar GF bagels forever.

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Legit, THE BEST, 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 my collection of gluten free bread recipes beat any store bought or homemade version they have tried. I wanted to bring that same winning energy to gluten-free bagels, which is why I turned some easy baking tricks to make this recipe a success.

I’ve found when making yeast breads, replacing a small amount of gluten-free flour with another starch to counteract any potential problems works wonders. It worked great for these popular gluten-free baguettes, so why not bagels?

Bagels need to be shaped, which requires a stiffer dough. Instead of adding additional flour, which leads to a dry, crumbly texture, adding a little oat flour absorbs moisture, but also maintains a soft texture. Once the dough was perfected the process follows traditional bagels, including the water bath to get a nice chewy outer crust, and finishing in the oven.

I also share you to turn this easy bagel recipe into many more bakery-style versions, like everything, onion, cheese, cinnamon raisin and more. All of that is below, along with shaping and baking tips. We welcomed soft gluten-free english muffins with lots of nooks and crannies, we can do the same for perfect gluten-free bagels!

First of al, I followed this recipe exactly, using Cup4Cup flour. These are so good!!! I have tried sooo many different bagel recipes. Even going so far as to try gluten free bread flour and they were “ok”. This recipe tho! Wow. These bagels are AMAZING . So easy too!! Thank you!!!

—Megan

Ingredient Tid Bits

  • Gluten-free flour blend – I use and recommend Cup4Cup all purpose gluten free flour, which does contain xanthan gum. Check out the reader comments below for alternative flours that have worked.
  • 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 breads to help mimic the elasticity and crumb structure of traditional baked goods. In this recipe, it helps absorb moisture, making the dough pliable without having to add additional flour, which adversely affects texture.
  • 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.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Dump and mix dough

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 stand mixer using the paddle attachment combine the dry ingredients and add in the yeast mixture. 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.

the dough in a mixing bowl.

Shaping 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.

Take one ball and roll it 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 with plastic wrap, let them rise for 30 minutes. In the meantime you can start boiling the water bath.

a ruler showing what the length of the bagel should be.
the bagel shaped into a circle before rising.

Water bath and bake

Boil a large pot of water with the 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.

To have nice, shiny crusts I like to brush on an egg wash. This also helps any seasonings stick on the bagels, like everything seasoning, sesame seeds, or cinnamon and sugar.

Bake in 425°F oven for 15 minutes to set the crusts then reduce the oven to 350°F to bake for 20 minutes longer. Enjoy!

a pastry brush applying an egg wash.
a sliced bagel with other bagels around.
Just as good as you remember them to be! Bring back the epic breakfast sandwich or simple cream cheese schmear.

Bonus Yummy Homemade Flavors

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.

The egg wash helps the toppings stick on. For plain bagels, just brush on the egg wash or leave off completely.

  • Everything – I use a shortcut seasoning mix that is sold in stores. I pick up mine at Aldi
  • Poppy seeds or 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.
a bagel with cream cheese and a bite taken out of it.
When making bagels from scratch I like to mix up the seasonings. Sprinkle on everything seasoning, sesame seeds, poppy seeds, or flaky sea salt.

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead shot of bagels on a white background.
4.65 stars (17 ratings)

Doughy Soft, Chewy Gluten-Free Bagels Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
If you are looking for a copycat "real thing" recipe, then these are best gluten-free bagels out there. My easy recipe makes homemade, big, doughy bagels with chewy crusts and doughy soft middles. What's the trick? Use a little bit of oat flour to absorb moisture and avoid a dense, gummy texture. I'll show you how, step-by-step, how simple it is. Vegan and dairy-free adaptions included.
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Ingredients
 

Equipment

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.
    1 ⅔ cup warm water (110°F), 1 tablespoon instant dry yeast, 1 tablespoon granulated sugar, 3 tablespoons melted and cooled unsalted 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.
    3 cups gluten free all purpose flour, ⅔ cup oat flour, 1 ½ tablespoon psyllium husk powder, 2 teaspoons baking powder, 1 ½ teaspoon salt
  • 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 the 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.
    1 tablespoon baking soda
  • 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.

Notes

Oat Flour
To make your own, blend 2/3 cup gluten-free quick oats in a food processor or high-speed blender. Process until no large flakes remain and it is a powdery mixture.
Dairy-Free / Vegan Adaptations
Replace the butter with vegan butter sticks and reduce salt to 1 teaspoon. The egg wash may be omitted before baking. Read the ingredient label on your GF flour blend. Some mixes contain milk powder.
Storing  and Freezing
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!
 
Recipe adapted from America’s Test Kitchen
 
 
Calories: 323kcal, Carbohydrates: 57g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 1137mg, Potassium: 192mg, Fiber: 9g, Sugar: 4g, Vitamin A: 175IU, Vitamin C: 1mg, Calcium: 109mg, Iron: 3mg
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