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No-Fail Gluten-Free Bagels Recipe

Gluten-Free Bagels
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These No-Fail Gluten-Free Bagels are soft, chewy, and perfectly golden with a classic bakery-style crust. Made with simple pantry ingredients and certified gluten-free flour, they’re easy enough for beginners and delicious enough for breakfast, sandwiches, or meal prep. Whether topped with everything seasoning, sesame seeds, or enjoyed plain, these homemade bagels are a reliable gluten-free favorite.

Ingredients

  • 3 cups (360g) certified gluten-free bread flour blend with xanthan gum
  • 2¼ teaspoons instant yeast (1 packet)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine salt
  • 1¼ cups warm water (300ml)
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 8 cups water (for boiling)
  • 2 tablespoons baking soda
  • 1 tablespoon brown sugar
  • 1 large egg + 1 tablespoon water (egg wash)
  • Everything bagel seasoning, sesame seeds, poppy seeds, or minced garlic (optional toppings)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the gluten-free flour, yeast, sugar, and salt. Add the warm water, olive oil, and apple cider vinegar. Mix for about 5 minutes until a smooth, sticky dough forms.
  2. Let Rise: Cover the bowl with a clean towel and allow the dough to rise in a warm place for about 1 hour, or until puffy.
  3. Shape the Bagels: Divide the dough into 8 equal portions. Roll each into a ball, poke a hole through the center, and gently stretch into a bagel shape.
  4. Boil: Bring 8 cups of water, baking soda, and brown sugar to a gentle boil. Boil each bagel for 30 seconds per side before placing them back onto a parchment-lined baking sheet.
  5. Add Toppings: Brush each bagel with the egg wash and sprinkle with everything seasoning, sesame seeds, or your favorite topping.
  6. Bake: Bake at 425°F (220°C) for 22–25 minutes until golden brown. Cool for 15 minutes before slicing and serving.

Notes

Always use certified gluten-free ingredients to avoid cross-contamination. Gluten-free dough is softer than traditional dough, so lightly oil or wet your hands when shaping. For the best chewy texture, don’t skip the boiling step. Freeze cooled bagels for up to 3 months and toast before serving.

Find it online: https://springkitchenrecipe.com/gluten-free-bagels/