Homemade Gluten-Free Bagel Recipe
Bagels are one of my favorite things to have on hand! I love that you can spread them with jam, fill them with veggies and protein, make them into a sandwich, or smear them with cream cheese. Making them at home and gluten-free is so much easier than it seems!
The yeast dough for these Homemade Gluten-Free Bagels works so well (yay for fuss-free!) and the addition of the psyllium husk powder gives it elasticity and binds it together instead of turning crumbly. I love making some of them savory with seeds and spices, and a few of them topped with sweet cinnamon sugar for a treat!
You’ll Also Love: Gluten-Free Blueberry Bread
Ingredients
The ingredients in this recipe are pretty basic, but if you have trouble finding the psyllium husk powder in your local store, ordering online is a great option! Here’s what you’ll need for this recipe:
Gluten-Free All-Purpose Flour – I love the Bob’s Red Mill gluten-free flour blend, but there are several great options out there! Just look for a 1-to-1 ratio substitute for regular all-purpose flour.
Tapioca Starch and Psyllium Husk Powder – The additions of these help the gluten-free dough texture and make it a bit more pliable.
Salt, Baking Powder, and White Sugar – Raw sugar or coconut sugar work great, too!
Instant Yeast – Make sure you’re using instant yeast. Simple active yeast will need more time to rise than this recipe calls for.
Olive Oil – You could also use avocado oil or vegetable oil.
Egg Whites – The egg whites act as an additional binder for the dough.
White Vinegar – Apple cider vinegar is a great substitution, if desired.
Warm Water – Warm, but not hot to the touch, helps the yeast begin to do its job!
How to Make Homemade Gluten-Free Bagels
I love that this dough takes just a few hours to produce beautifully homemade gluten-free bagels for the week ahead. And most of the time is hands-off while it rises! Follow these steps to make Easy Gluten-Free Bagels:
1. Make the Dough
Whisk the dry ingredients, add the wet ingredients, and knead the dough for a few minutes until it is smooth and stretchy.
2. Let Rise and Form Bagels
Let the dough rise, covered, for about 30 minutes. Form the dough into 6 equal bagels with a hole in the middle of each. Cover them and let them rise for another 60 minutes.
3. Boil, Top, and Bake the Bagels
Boil the bagels for about a minute to create that delicious crust we all love, then lay them on a parchment line baking sheet. Top with your favorite toppings, and bake for 20 minutes. Let cool, slice, and enjoy!
Toppings & Pairings
Toppings
Add the toppings to the bagels as soon as you remove them from the boiling water so the toppings stick well to the surface of the dough. Here are some of my favorites:
- Shredded Asiago Cheese
- Cinnamon Sugar
- Sesame Seeds
- Poppy Seeds
- Everything Bagel Seasoning
- Dried Onion Flakes
- Maple Sugar
Pairings
Bagels can be eaten for breakfast, lunch, dinner, or a snack! Here are some fun ways to use your Homemade Gluten-Free Bagels:
- Peanut Butter and Banana Slices
- Ricotta, Honey, and Sliced Strawberries
- Chili Crunch Salmon Cream Cheese Bagel
- Smashed Avocado, Crumbled Feta, and Sprouts
- Turkey, Cucumber, and Lettuce Bagel Sandwich
- Meal Prep Breakfast Egg Bagels
Get more topping and pairing ideas in this Instagram reel:
How to Store Homemade Gluten-Free Bagels
Store your Homemade Gluten-Free Bagels in the fridge in an air-tight container for 3-4 days. You can also freeze them for 1-2 months in an airtight container. Thaw them in the refrigerator overnight or on the counter at room temperature.
More Gluten-Free Breakfast Ideas
- Maple Butternut Squash Quinoa Breakfast Bake
- Poached Egg & Avocado Breakfast Salad
- Gluten-Free Cranberry Bliss Bars
- Gluten-Free Waffles Recipe
- Skillet Sweet Potato Kale Hash
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Homemade Gluten-Free Bagels
Equipment
Ingredients
- 2 1/2 cups gluten-free all-purpose baking flour
- 2 Tablespoons tapioca starch
- 1 Tablespoon psyllium husk powder
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 Tablespoon white sugar
- 1 packet instant active yeast (7 grams or 2 1/4 teaspoons)
- 2 Tablespoons olive oil
- 2 large egg whites (room temperature)
- 1 teaspoon white vinegar
- 1 cup warm water (about 110 degrees F)
For Boiling
- 8 cups water
- 2 Tablespoons honey
- 2 teaspoons baking soda
Instructions
- Combine the flour, tapioca, psyllium husk powder, salt, baking powder, sugar, and yeast in a bowl.
- Add in the oil, egg whites, vinegar, and warm water.
- Mix with a rubber spatula or wooden spoon until combined.
- Knead the dough with your hands for 2-3 minutes.
- Let the dough rise, covered, for 30 minutes in a warm environment.
- Form the dough into 6 even balls and poke a hole in the center of each using your thumb. If it’s sticky, lightly flour your hands.
- Let the formed bagels rise, covered for another 60 minutes in a warm environment.
- During the final 15 or so minutes, bring the 8 cups of water, honey and baking soda to a boil in a large pot.
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Boil each bagel for 30 seconds on each side. Place them on the parchment paper and add any toppings such as sesame seeds, flaky salt, poppy seeds or everything bagel seasoning.
- Bake the bagels for 20 minutes, then turn off the oven and leave in for an additional 5 minutes.
- Remove from the oven, let them cool completely, then slice using a serrated knife and enjoy!
Video
Notes
Toppings
Add the toppings to the bagels as soon as you remove them from the boiling water so the toppings stick well to the surface of the dough. Here are some of my favorites:-
- Shredded Asiago Cheese
-
- Cinnamon Sugar
-
- Sesame Seeds
-
- Poppy Seeds
-
- Dried Onion Flakes
Pairings
Bagels can be eaten for breakfast, lunch, dinner, or a snack! Here are some fun ways to use your Homemade Gluten-Free Bagels:-
- Peanut Butter and Banana Slices
-
- Ricotta, Honey, and Sliced Strawberries
-
- Smashed Avocado, Crumbled Feta, and Sprouts
-
- Turkey, Cucumber, and Lettuce Bagel Sandwich
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