Easy Homemade Gluten-Free Bagels

Have you ever walked past a bakery and wished you could enjoy a warm, chewy bagel without worrying about gluten? You’re not alone. Many people who eat gluten-free miss that classic bagel texture. Some gluten-free bagels are too dry, too crumbly, or simply don’t taste like the real thing.

The good news is that you can make delicious Gluten-Free Bagels right at home. This recipe creates soft, chewy bagels with a golden crust and a tender inside. They’re easy enough for beginners and perfect for breakfast, lunch, or a quick snack. Once you try these homemade bagels, you’ll wonder why you ever bought store-bought ones.

Why You’ll Love These Gluten-Free Bagels

Easy Homemade Gluten-Free Bagels

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These Easy Homemade Gluten-Free Bagels are soft, chewy, and beautifully golden with a classic bakery-style texture. Made with simple gluten-free pantry staples, they’re perfect for breakfast, sandwiches, or meal prep. Whether you’re living gluten-free because of celiac disease or simply looking for a delicious homemade bagel, this foolproof recipe delivers amazing results every time.

• Author: nakisha
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 bagels
• Category: Gluten-Free Bread
• Method: Boiled & Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 3 cups (420g) certified gluten-free bread flour blend with xanthan gum
• 2¼ teaspoons instant yeast (1 packet)
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt
• 1¼ cups (300ml) warm water (110°F)
• 2 tablespoons olive oil
• 1 large egg, room temperature
• 8 cups water (for boiling)
• 1 tablespoon honey or brown sugar
• 1 tablespoon baking soda
• 1 egg + 1 tablespoon water (for egg wash)
• Everything bagel seasoning, sesame seeds, or poppy seeds (optional toppings)

Instructions

1. Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free bread flour, instant yeast, sugar, and salt until evenly combined.
2. Add the Wet Ingredients: Pour in the warm water, olive oil, and egg. Mix until a thick, sticky dough forms. Gluten-free dough will be softer than traditional bagel dough.
3. Knead the Dough: Knead with a stand mixer using the dough hook for about 5 minutes, or knead gently by hand with lightly oiled hands until smooth.
4. Let the Dough Rise: Cover the bowl with a clean towel and let the dough rise in a warm place for 45 to 60 minutes until slightly puffy.
5. Shape the Bagels: Divide the dough into 6 equal pieces. Roll each into a ball, then gently poke a hole through the center and stretch into a bagel shape.
6. Boil the Bagels: Bring 8 cups of water, honey, and baking soda to a gentle boil. Boil each bagel for 30 seconds per side before transferring back to a parchment-lined baking sheet.
7. Add the Toppings: Whisk together the egg and water. Brush each bagel with egg wash and sprinkle generously with everything seasoning, sesame seeds, or your favorite toppings.
8. Bake: Bake in a preheated 425°F (220°C) oven for 22–26 minutes, or until deeply golden brown and firm.
9. Cool: Allow the bagels to cool for at least 20 minutes before slicing. This helps create the perfect chewy texture.

Notes

Always use certified gluten-free ingredients if preparing for someone with celiac disease. Avoid adding too much extra flour, as gluten-free dough should stay soft. Freeze cooled bagels individually for quick breakfasts, then toast directly from frozen for the best texture.

These Gluten-Free Bagels are everything a homemade bagel should be.

• Soft and chewy texture
• Golden brown outside
• Easy to make with simple ingredients
• Perfect for beginners
• Freezer-friendly
• Great for breakfast or sandwiches
• 100% gluten-free when made with certified gluten-free ingredients
• Safe for people with celiac disease or gluten sensitivity when prepared in a gluten-free kitchen

Prep Time: 20 minutes

Rise Time: 45-60 minutes

Cook Time: 30 minutes

Total Time: About 1 hour 50 minutes

Difficulty: Easy

Essential Gluten-Free Ingredients

Always choose ingredients labeled Certified Gluten-Free to prevent cross-contamination.

For the Dough

• 3 cups (420g) certified gluten-free bread flour blend with xanthan gum
• 2¼ teaspoons (1 packet) instant yeast
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt
• 1¼ cups (300ml) warm water (about 110°F)
• 2 tablespoons olive oil
• 1 large egg, room temperature

For Boiling

• 8 cups water
• 1 tablespoon honey or brown sugar
• 1 tablespoon baking soda

Egg Wash

• 1 large egg
• 1 tablespoon water

Optional Toppings

• 2 tablespoons everything bagel seasoning
• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons shredded cheddar cheese
• 1 teaspoon dried onion flakes
• 1 teaspoon dried garlic flakes

Ingredient Tips

• Use a gluten-free bread flour blend for the best chewy texture.
• Check that your yeast is fresh.
• Certified gluten-free oats or oat flour can replace a small amount of flour, but not all of it.
• Dairy-free? Skip the cheese topping.
• Vegan? Use a flax egg and maple syrup instead of honey.

How to Make Gluten-Free Bagels

1. Mix the Dry Ingredients

In a large mixing bowl, combine:

• 3 cups gluten-free bread flour
• 2¼ teaspoons instant yeast
• 1 tablespoon sugar
• 1 teaspoon salt

Whisk until everything is mixed well.

2. Add the Wet Ingredients

Pour in:

• 1¼ cups warm water
• 2 tablespoons olive oil
• 1 egg

Mix until a thick dough forms.

The dough will feel softer and stickier than regular wheat dough. That’s completely normal.

3. Knead

Mix or knead for about 5 minutes.

If using a stand mixer, use the dough hook on medium speed.

If kneading by hand, lightly oil your hands instead of adding extra flour.

4. Let the Dough Rise

Cover the bowl with a clean towel.

Let it rise in a warm place for 45 to 60 minutes until slightly puffy.

Gluten-free dough won’t double like regular dough, so don’t worry.

5. Shape the Bagels

Divide the dough into 6 equal pieces.

Roll each into a smooth ball.

Poke a hole through the center and gently stretch until the hole is about 2 inches wide.

Place the shaped bagels onto a parchment-lined baking sheet.

6. Prepare the Water

Bring:

• 8 cups water
• 1 tablespoon honey
• 1 tablespoon baking soda

to a gentle boil.

7. Boil the Bagels

Boil each bagel for 30 seconds on one side.

Flip and boil another 30 seconds.

Lift carefully using a slotted spoon and return to the baking sheet.

Boiling gives bagels their classic chewy crust.

8. Add Egg Wash

Whisk together:

• 1 egg
• 1 tablespoon water

Brush every bagel.

Sprinkle with:

• Everything seasoning
• Sesame seeds
• Poppy seeds
• Cheese
• Garlic flakes

or your favorite topping.

9. Bake

Bake at 425°F (220°C) for 22–26 minutes, or until golden brown.

10. Cool

Allow the bagels to cool for at least 20 minutes before slicing.

This helps the inside finish setting.

Tips for Gluten-Free Success

• Always measure flour by weight if possible.
• Don’t add extra flour unless absolutely necessary.
• Oil your hands instead of flouring them.
• Use fresh yeast.
• Keep all utensils and surfaces gluten-free.
• Let bagels cool completely before slicing.
• Store only after completely cooled to avoid moisture buildup.

Serving Suggestions

These homemade Gluten-Free Bagels taste amazing fresh from the oven.

Try serving them with:

• Cream cheese
• Butter
• Strawberry jam
• Peanut butter
• Avocado slices
• Smoked salmon
• Turkey and cheese
• Egg salad
• Chicken salad

For breakfast, pair with:

• Fresh fruit
• Yogurt
• Scrambled eggs
• Smoothies

For lunch, turn them into hearty sandwiches with lettuce, tomato, turkey, or grilled chicken.

Storage & Make-Ahead Tips

Room Temperature

Store cooled bagels in an airtight container for up to 2 days.

Refrigerator

Keep them in a sealed container for up to 5 days.

Warm before serving for the best texture.

Freezer

Wrap each bagel individually in plastic wrap.

Place inside a freezer bag.

Freeze for up to 3 months.

Reheating

Toast frozen bagels directly from the freezer.

Or microwave for about 20 seconds before toasting.

Avoid overheating, which can make gluten-free bread dry.

Recipe Variations

Everything Bagels

Top with everything bagel seasoning before baking.

Cinnamon Raisin

Mix in:

• ½ cup raisins
• 1 teaspoon cinnamon

Cheddar Jalapeño

Add:

• ½ cup shredded cheddar
• 2 tablespoons diced jalapeños

Vegan

Replace:

• Egg with a flax egg
• Honey with maple syrup

High-Protein

Mix in:

• 2 tablespoons plain protein powder
• 2 tablespoons Greek yogurt (or dairy-free yogurt)

Mini Bagels

Divide into 10 smaller portions.

Reduce baking time to about 18–20 minutes.

Pizza Bagels

Top sliced bagels with:

• Pizza sauce
• Mozzarella
• Pepperoni

Bake for 8 minutes.

Health Benefits

These homemade Gluten-Free Bagels are a wonderful choice because they:

• Contain no wheat, rye, or barley
• Can be safely enjoyed by many people with celiac disease
• Are customizable for dairy-free and vegan diets
• Freeze beautifully for meal prep
• Are made with wholesome ingredients
• Provide lasting energy for busy mornings

Frequently Asked Questions

Can I use oat flour instead of gluten-free bread flour?

Not by itself. Oat flour doesn’t provide enough structure for bagels. A gluten-free bread flour blend gives the best chewy texture.

Why are my gluten-free bagels crumbly?

This usually happens if there’s too much flour or not enough moisture. Measuring carefully and using a quality flour blend with xanthan gum helps prevent crumbling.

Can I skip boiling the bagels?

Boiling is highly recommended. It creates the chewy crust that makes bagels taste authentic.

How long do homemade gluten-free bagels last?

They stay fresh for about 2 days at room temperature, 5 days in the refrigerator, or up to 3 months in the freezer.

Can I make the dough ahead of time?

Yes. Shape the bagels, cover them, and refrigerate overnight. Let them sit at room temperature for about 20 minutes before boiling and baking.

Conclusion

Making homemade Gluten-Free Bagels is much easier than you might think. With a handful of simple ingredients and a few easy steps, you can enjoy warm, chewy bagels that taste just as satisfying as traditional ones. They’re perfect for breakfast, lunch, meal prep, or a quick snack, and they’re easy to customize with your favorite toppings.

Whether you love everything seasoning, sesame seeds, cinnamon raisins, or classic plain bagels, this recipe gives you a dependable gluten-free option that the whole family can enjoy.

Have you tried these Gluten-Free Bagels? Share your favorite toppings, creative variations, or baking tips in the comments below. I’d love to hear how your homemade bagels turned out!