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Gluten Free Bagels

Sandi Gaertner
Delicious homemade gluten free bagels that can be made with either a sourdough starter or dry yeast.
4.91 from 11 votes
Prep Time 20 mins
Cook Time 25 mins
Rising Time 1 hr
Total Time 1 hr 45 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12
Calories 109 kcal

Ingredients
  

Instructions
 

  • Add your sourdough starter (or bubbly yeast mixture), flour, water, and salt to a large bowl and mix. I make the batter wetter so it will have more water to rise. I add more flour after this big rise. A note on the water. Yeast, especially sourdough wild yeast, performs way better if you use filtered water. It really makes a difference in the bagel texture when your yeast is happy!!
  • If you are using a sourdough starter, mix this up before you go to bed and let the dough rise overnight. If you are using dry yeast, you do not want to rise the dough overnight.
  • Don't forget to see the FAQ below for using dry yeast directions!!
  • 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, the more you will need to adjust your amount of water and flour. The best way to know if you are using enough flour is to look at my photos and compare the batter photos with your dough.
  • 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 in the wet ingredients. Please add flour until your dough is similar in consistency to this photo.
    You can use a standing mixer with a dough hook or paddle attachment if you prefer to use it to mix up your gluten free bagel dough.
  • 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.
  • Cover the bagels loosely with plastic wrap gently and let your bagels rise for 1 hour.
  • Preheat the oven to 425º F and set the oven rack to the middle setting.
  • 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.
  • Preheat the oven to 425º F and set the oven rack to the middle position. In a small bowl, add an egg and scramble it. Use a pastry brush to spread a thin coating of egg over each bagel. If you want to keep this recipe egg-free, use melted butter. Sprinkle your favorite topping over the egg wash. See below for a list of toppings to try.
  • 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 brown on the outside.
  • The agels will be lightly golden brown when finished baking.

Notes

  1. Gluten free flour blend - I tested this recipe using Authentic Foods Steve's Bread GF Blend, Bob's Red Mill 1 to 1 Gluten Free Flour Blend, and Cup4Cup. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. 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.
  4. If you use a sourdough starter, you need to let this rise a lot longer than if you use dry yeast. I recommend a 5-6 hour rise minimum. For dry yeast, rise 1 hour.
  5. 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.
  6. 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.
  7. 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!

You can make your bagel shapes one of two ways:

  1. Make a dough circle and poke your finger into the middle to push the dough away from the middle.
  2. You can roll your dough and then wrap it into a circle and seal the edge where they meet.

How To Make Gluten Free Bagels With Active Dry Yeast:

You can easily make this homemade bagels recipe with yeast instead of a sourdough starter.
  1. Add one packet of yeast, or 2 ½ teaspoons, and one teaspoon of honey to ½ cup of warm water. Be sure your water is warm but no hotter than 110º F. If your water is too hot, and the yeast will die. As with sourdough, I always recommend using filtered water when you are rising yeast. Some chemicals in the water, like chlorine, can slow yeast growth or kill the yeast.
  2. 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 my consistency of mine.
  3. Mix the wet and dry ingredients together into a soft bagel dough. Using dry yeast, the first rise will be the best, so I recommend shaping your bagels and then letting the dough rise.
  4. Place the dough on a counter dusted with a little bit of flour. Shape the bagels in one of the two ways I instruct in step 3 above.
  5. Cover the bagels loosely with plastic wrap and rise for one hour in a warm place.
  6. Boil the bagels as instructed in steps 5 and 6. Brush with the egg wash and top with seeds.
  7. Place the boiled bagels into the oven and bake as instructed in steps 7 and 8.
  8. Enjoy these gf bagels :-).

Nutrition

Serving: 1gCalories: 109kcalCarbohydrates: 24gProtein: 3gFat: 1gSodium: 145mgPotassium: 1mgFiber: 3gSugar: 1gCalcium: 20mgIron: 1mg
Keyword gluten free bagels, gluten free bagels recipe, gluten free sourdough bagels
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