Easy Homemade Gluten-Free Bagels
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.
- 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
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free bread flour, instant yeast, sugar, and salt until evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in a preheated 425°F (220°C) oven for 22–26 minutes, or until deeply golden brown and firm.
- 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.