This is the gluten free bagels recipe you have been waiting for! This recipe makes the perfect bagels!! Crisp on the outside and deliciously soft chewy on the inside! I made these gluten free sourdough bagels but you can use yeast or sourdough!
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I have been trying to get this gluten free bagels recipe right for weeks. Lots of tries, some fails, some so-so versions, and after many tries, finally I had success!
Most of my fails have been due to my following usual gluten free logic, specifically the consistency of the dough. Normally in gluten free baking, you want a wetter batter or dough. That is definitely NOT the case when making these gluten free sourdough bagels.
I used my popular gluten free sourdough starter recipe because yeast is so hard to find lately. If you love breakfast as much as we do, check out all of my gluten free breakfast recipes!
Why you need to try this recipe:
These bagels are perfect for anyone with food allergies! They are gluten free, dairy-free, and egg-free! You can choose which gluten free flour blend you use to further customize the ingredients used.
I learned the hard way that if you use a wetter batter, your bagels will fall apart when you boil them. You have to really make sure your dough is firm enough to hold together well.
These are by far the BEST gluten free bagels I have had. I hope you get a chance to make these for yourself.
If you love using sourdough starter instead of yeast because you can't find yeast in stores lately, you will also want to check out my easy gluten free sourdough bread recipe.
Ingredient notes:
- Sourdough starter or dry yeast - you can use either one but if you use a sourdough starter, you will need a little more flour. You want your bagel dough to look like mine in the photos below
- Gluten free flour blend - Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Salt - for some reason, salt helps the rise in my recipe.
- Optional toppings like everything, sesame, and poppy seed.
- Water - though it may seem obvious, water is very important in this recipe. I highly recommend using filtered water. It makes your yeast thrive which helps the texture of your bagels.
This is bagel perfection! Are you ready to give this recipe a try? As I mentioned above, you will need sourdough starter for this to be a sourdough bagel recipe.
Are you ready to make some delicious bagels?
Recipe step by step directions:
Step 1: Add your sourdough starter (or bubbly yeast mixture), flour, water (filtered!) and salt to a large bowl and mix. This batter will have more water to rise. I add more flour after this big rise.
Mix this up before you go to bed allow it to rise overnight. I place a clean towel over the bowl and set it out on the counter. If it is cooler weather, I make this around dinner time and let it rise longer.
This is what my batter looked like when I woke up the next morning. It was all bubbly!
The amount of gluten free flour added to make your bagel dough will vary depending on which gluten free flour blend you use, and if you use a sourdough starter or dry yeast. The more starchy your gluten free flour blend, you will need to adjust your amount of water.
Step 2: Add the rest of the flour to your dough mixture and mix until the dough is somewhat stiff. *Note, depending on if you use a sourdough starter or dry yeast, you WILL need to adjust flour amounts to compensate for the liquid. Please add flour until your dough is similar in consistency to this photo.
Step 3: You can make your bagel shapes one of two ways:
- Make a dough circle and poke your finger into the middle to push the dough away from the middle.
- You can roll your dough and then wrap into a circle and seal the edge where they meet.
I tried both methods and I felt the dough circle method was a little better. I think the rolling added some tightness to the batter so it held together really well. It also seemed to crack a little less.
Step 4: Cover with plastic wrap gently and let your bagels rise for 1-2 hours.
Step 5: Bring a pot of 4 cups water and 3 tablespoons maple syrup to boil. (If you are using a small pot.) I tried boiling several bagels at once but I found when I boiled a lot at once it cooled the water from its boil too much.
Boiling each one at a time kept the water boiling the whole time.
Step 6: Boil the bagel for 25 seconds on each side and remove with a slotted spoon onto a cookie baking sheet lined with parchment paper. Make sure to drain all of the water off the bagel.
You can see some cracking. Gently use your finger to smooth out some of the cracking. You want to do this carefully as the outside is cooked and you don't want to mess with that outer sweet boiled layer too much. Some cracking is inevitable and is because of the rising dough.
Step 7: Brush the bagels with a thin coating of egg white. If you want to keep this recipe egg-free, use melted butter. Add your favorite topping.
Bagel toppings:
- Sesame seeds
- Everything bagel seasoning
- Poppy seeds
- Coarse salt
- Shredded cheese
Step 8: Bake your bagels at 425º F for 20-25 minutes. Baking time will depend on how large and how thick your bagel dough is. You will know your bagels are done baking when they are lightly golden on the outside.
Allow your bagels to cool. These bagels will have a nice crust on them, especially if you used the sourdough starter.
Give them a try topped with either this homemade Red Pepper Schmear or this Cinnamon Cream Cheese Spread.
These gluten free bagels are perfect for breakfast, brunch, or use them to make gluten free bagel pizzas!
Expert Tips and Recipe FAQ:
These bagels will keep for up to 3 days. I will be honest, they are best freshly baked. Once you put them in a container for storage, the slightly crisp crust gets a bit soft. You can crisp it up again in the toaster, but it isn't quite the same as fresh.
You can definitely freeze these gluten free sourdough bagels! To thaw, just let them sit out on the counter. Hint, you will want to freeze them pre-sliced so they are easier to cut.
Sourdough is not gluten free unless it is made with gluten free flour or a gluten free flour blend.
You can easily make this homemade bagels recipe with yeast instead of a sourdough starter. Add one packet of yeast, and 1 teaspoon honey to ½ cup of warm water. Allow the yeast to get bubbly then add it to your flour as specified in the recipe. Note you will need to adjust your flour to water ratio so your dough matches the consistency of mine.
If you love these bagels, wait until you try my homemade Gluten Free English Muffins recipe!
More Delicious Breakfast Ideas:
Reader Rave:
So delicious!! definitely will make again!"
Eliza M., Pinterest user
Yummy! I used whole grain flours in my sourdough giving them a browner color: sorghum, brown rice, and buckwheat."
Mary M., Pinterest user
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Recipe
Gluten Free Bagels
Ingredients
First Rise
- ½ cup sourdough starter * see note for using dry yeast
- 2 cups gluten free flour blend * see notes
- ¾ teaspoon salt
- 2 cups of filtered water
Making Bagels
- 1 cup gluten free flour blend * see notes
Instructions
- Add your gluten free sourdough starter, flour, water, and salt to a large bowl.
- Mix well.
- Cover with a towel and let sit out on the counter overnight to rise.
- In the morning, add the additional flour and mix the dough. You will need to use a little judgment to see how stiff your dough is. See the note below on gluten free flour blends.
- Line a baking sheet with parchment paper.
- Shape your bagels either by forming a circle and poking a finger in the middle or roll your dough into thick rows then merge the ends to form bagel shapes. *Note, depending on if you use a sourdough starter or dry yeast, you WILL need to adjust flour amounts to compensate for the liquid. Please add flour until your dough is similar in consistency to the photo in my post for Step 2.
- Cover the bagels gently with plastic wrap so they don't dry out.
- Allow the bagels to rise 1-2 hours (depending on how warm it is on your counter.)
- Preheat the oven to 425º F.
- Bring 4 cups of water and 3 tablespoons maple syrup to boil in a small pot.
- Drop a bagel gently into the boiling water and cook 25 seconds on each side.
- Remove the bagel with a slotted spoon and allow water to drain.
- Place the bagels onto a parchment paper-lined baking sheet.
- Brush each bagel with egg whites. Add optional toppings.
- Bake for 20-25 minutes depending on bagel size and thickness.
- Bagels will be lightly golden brown when finished baking.
Notes
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- If you are going to use yeast instead of a sourdough starter. Add 1 packet of yeast and 1 teaspoon honey to ½ cup of warm water. Allow the mixture to get bubbly.
- Every gluten free flour blend behaves differently depending on the starch content. I used King Arthur Measure for Measure to make these bagels. If you use a starchy blend, you may need more liquid.
- The amount of gluten free flour added to make your bagel dough will vary depending on which gluten free flour blend you use, and if you use a sourdough starter or dry yeast. Look at the dough photos to ensure your bagel dough is the right consistency.
- These bagels will keep up to 3 days in an air-tight container, or up to 4 months in the freezer. I recommend slicing them in half before freezing!
- Make a dough circle and poke your finger into the middle to push the dough away from the middle.
- You can roll your dough and then wrap into a circle and seal the edge where they meet.
Nutrition
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Christine
Can I just leave it sit out to rise for 8 hrs or does it have to be overnight?
Sandi Gaertner
Hi Christine, 8 hours should be fine when working with a sourdough starter. You can rise even shorter time if you are using dry packet yeast.
Rachel
This is the first gluten free bagel recipe I've made that actually worked! I used sourdough starter and ended up putting in almost 2 cups of flour for step 2. They rose beautifully in the oven. Next time, I'll add a little more salt (as another reviewer commented) but otherwise this really is a keeper!
Sandi Gaertner
I am so glad you enjoyed them Rachel! You made my day coming back to tell me.
Lynnette
Hello,
Thank you for this great recipe. My boyfriend is requesting more bagels every week. I have found that I have to add about a cup and a half more flour to this recipe every time I make it.
Thank you
Lynnette
Sandi Gaertner
LOL, I like how he thinks. You are very sweet to keep making them for him :-).
Stephanie
Made these with yeast and King Arthur Measure for Measure. The next morning, I needed about 2 1/2 cups of flour to bring the dough together. I proofed them for about 1 hour on the counter top after shaping but they were very soft and falling apart. Not sure if they were overproofed? However, I just quickly reshaped them and boiled replacing molasses for the maple syrup. They looked great! Baked for 20 minutes. I wish they had taken a more golden color but they were crisp on the outside and doughy inside. Next time, I would maybe add more salt to the mix as I found them just a bit bland. Overall, I think they had a great texture. Will be making again!
Sandi Gaertner
Hi Stephanie, You didn't mention if you used a sourdough starter or dry yeast. That will affect moisture levels. After reading your note, I added the same text to make sure your dough has the same consistency as mine in several spots in case people don't read through each part of the blog post. In this recipe, you need to look at the step-by-step photos. I am finding a few people only read the recipe card below and didn't look at the process shot photos to make sure the dough has the right firmness. Did you do an egg or butter wash before baking? How large did you shape the bagels and how large was the hole in the middle? All of these will affect the baking time. It sounds like they needed to bake longer. If you have any photos, I am happy to troubleshoot.
Catherine M Muskett
I used the measurements above. With this much water, it was soupy!
Sandi Gaertner
I haven't heard of this happening. What gluten free flour blend did you use? Hopefully, you added more flour so your dough looked as mine in the step-by-step directions.