The Best Gluten Free Bagels Recipe – Soft, Chewy, and Easy to Make

Today, I’m bringing you a bagel recipe that will change your gluten-free baking game forever. If there’s one thing I’ve learned on my gluten-free journey, it’s that great bread isn’t just possible, it’s essential. We all deserve to enjoy our favorite foods without feeling like we’re missing out, and these gluten-free bagels prove just that.

As a born and raised New Yorker, chewy, crusty, authentic New York-style bagels have always been a big part of my life. When I first went gluten-free, I thought I’d have to say goodbye to them for good. But after lots of experimenting, I finally created a recipe that delivers on texture, flavor, and that classic bagel chew. These bagels are boiled and baked to perfection, with a thin, crisp crust and a soft yet chewy crumb, everything a real bagel should be, just without the gluten!

Why You’ll Love This Gluten Free Bagel Recipe

• Soft and Chewy Texture – Achieved by using the right flour blend and hydration.
• Easy to Make – Simple steps with no complicated techniques.
• Customizable – Adapt to dairy-free, egg-free, or high-protein diets.
• Freezes Well – Make a batch and store for quick breakfasts.

Key Ingredients for the Perfect Gluten Free Bagels

1. The Best Gluten Free Flour Blend

Choosing the right flour is essential for texture and structure. The best gluten free bagels use a blend of:

• Brown Rice Flour – Adds a mild, nutty flavor.
• Tapioca Starch – Helps create chewiness.
• Potato Starch – Improves softness.
• Sorghum or Oat Flour – Enhances flavor and nutrition.

2. Binders: The Secret to Structure

Since gluten provides elasticity in traditional bagels, we need a replacement:

• Xanthan Gum or Psyllium Husk – Helps hold the dough together and creates chewiness.
• Eggs or Flaxseed Gel – Acts as an additional binding agent.

💡 Pro Tip: If making egg-free bagels, use 1 tablespoon ground flaxseed + 3 tablespoons water as a substitute.

3. Yeast & Leavening Agents

For fluffy, well-risen bagels, you need:

• Active Dry Yeast – Helps the dough rise and develop flavor.
• Sugar or Honey – Feeds the yeast for a better rise.
• Baking Powder – Gives an extra lift for a lighter texture.

💡 Pro Tip: Proof the yeast with warm water and a pinch of sugar before adding it to the flour.

4. Liquids for the Right Dough Consistency

Gluten free dough requires a higher hydration level to stay soft:

• Warm Water – Helps activate the yeast.
• Milk or Dairy-Free Alternative – Adds moisture and richness.

Step-by-Step Guide to Making Gluten Free Bagels

Step 1: Activate the Yeast

1. In a small bowl, mix ½ cup warm water and 1 tablespoon sugar.
2. Sprinkle 2 teaspoons of active dry yeast over the water.
3. Let it sit for 5-10 minutes until foamy.

💡 Pro Tip: If the mixture doesn’t foam, your yeast is dead Start over with fresh yeast.

Step 2: Make the Dough

1. In a large bowl, combine:

• 2 cups gluten free flour blend
• 1 teaspoon xanthan gum or psyllium husk
• 1 teaspoon baking powder
• ½ teaspoon salt

1. Add the activated yeast mixture and ½ cup warm milk (or dairy-free option).
2. Mix until a sticky dough forms.

💡 Pro Tip: Don’t worry if the dough seems wetter than traditional bagel dough—this is normal for gluten free baking.

Step 3: First Rise (Proofing the Dough)

1. Cover the dough and let it rest in a warm place for 60-90 minutes until doubled in size.
2. If your kitchen is cold, place the bowl in a slightly warm oven (turned off) to help the dough rise.

💡 Pro Tip: To create a perfect rising environment, place a cup of hot water in the oven with the dough.

Step 4: Shape the Bagels

1. Divide the dough into 4-6 equal pieces.
2. Roll each piece into a ball, then poke a hole in the center with your finger.
3. Gently stretch into a bagel shape.

💡 Pro Tip: Keep your hands slightly wet to prevent sticking while shaping the dough.

Step 5: Boil the Bagels for the Perfect Crust

1. Bring a large pot of water to a gentle boil.
2. Add 1 tablespoon of baking soda for a traditional crust.
3. Boil each bagel for 30 seconds per side, then transfer to a baking sheet.

💡 Pro Tip: For shinier bagels, add 1 tablespoon of honey to the boiling water.

Step 6: Bake to Golden Perfection

1. Preheat the oven to 400°F (200°C).
2. Brush the bagels with egg wash or dairy-free alternative.
3. Add toppings like sesame seeds, poppy seeds, or everything seasoning.
4. Bake for 20-25 minutes until golden brown.

💡 Pro Tip: Let the bagels cool on a wire rack to prevent sogginess.

Variations and Customizations

1. Dairy-Free & Vegan Gluten Free Bagels

• Use oat milk or almond milk instead of dairy.
• Replace eggs with flaxseed gel.

2. High-Protein Bagels

• Add chia seeds or hemp seeds to the dough.
• Use Greek yogurt instead of milk for more protein.

3. Sweet vs. Savory Bagels

• Sweet: Add cinnamon and raisins or chocolate chips.
• Savory: Mix in garlic, rosemary, or cheddar cheese.

Nutritional Benefits of Gluten Free Bagels

Gluten free bagels can be a nutritious and satisfying option when made with the right ingredients. Unlike store-bought versions, which often contain preservatives and refined starches, homemade gluten free bagels offer better quality nutrition and can be customized to suit dietary needs.

1. Rich in Fiber for Better Digestion

Many gluten free flour blends include high-fiber ingredients like oat flour, almond flour, or psyllium husk, which support healthy digestion and gut health. Fiber helps:

• Regulate blood sugar levels by slowing digestion.
• Improve gut health by feeding beneficial bacteria.
• Promote fullness and reduce unnecessary snacking.

2. High in Protein for Sustained Energy

Homemade gluten free bagels can be a great source of protein, especially when made with:

• Almond flour or chickpea flour, which contain plant-based protein.
• Eggs or dairy (Greek yogurt or milk), which help improve texture and add protein.

Protein is essential for:

• Muscle repair and growth.
• Keeping you full longer, reducing cravings.
• Boosting metabolism and energy levels.

3. Lower in Processed Ingredients

Many store-bought gluten free bagels contain stabilizers, artificial flavors, and excessive sugar. Making them at home allows you to:

• Control the ingredients for a healthier version.
• Use natural sweeteners like honey instead of refined sugar.
• Avoid unhealthy additives and preservatives.

4. Suitable for Gluten Sensitivities and Celiac Disease

For individuals with celiac disease or gluten intolerance, gluten free bagels are a safe and delicious alternative to traditional bagels. Benefits include:

• No inflammation triggers from wheat or gluten.
• Better digestion and reduced bloating for those with gluten sensitivity.
• More nutrient-dense ingredients compared to white flour bagels.

5. Customizable for Different Diets

Homemade gluten free bagels can be adapted to meet different dietary needs:

• Low-Carb & Keto-Friendly – Use almond flour or coconut flour instead of high-carb starches.
• Dairy-Free – Replace milk with almond, oat, or coconut milk.
• Vegan – Use flax or chia eggs instead of regular eggs.

How to Store and Freeze Gluten Free Bagels

Refrigeration (Short-Term Storage)

• Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.

Freezing (Long-Term Storage)

• Wrap bagels in plastic wrap, then store in a freezer-safe bag for up to 3 months.
• To reheat, toast directly from frozen for best texture.

Frequently Asked Questions

Final Thoughts

This gluten-free bagel recipe delivers soft, chewy, and delicious bagels with simple ingredients and easy techniques. Whether you need a classic, dairy-free, or high-protein option, this method ensures perfect results every time.

Looking for a creamy, satisfying meal to pair with your fresh bagels? Try The Best Chicken Alfredo Recipe – Rich, Creamy & Full of Flavor for an indulgent and delicious pasta dish that complements your homemade bagels perfectly.

Now it’s time to make your perfect gluten-free bagels and enjoy!