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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.
4.88 from 8 votes
Prep Time 20 mins
Cook Time 25 mins
Rising Time 2 hrs
Total Time 2 hrs 45 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12
Calories 109 kcal

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

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

  1. 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.
  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.
  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 into a circle and seal the edge where they meet.

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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