Homemade Gluten-Free Bagel Recipe
If I had to pick one breakfast item to keep in my fridge or freezer at all times, it would be these bagels. They’re so versatile and I love adding jam, turning them into a sandwich, or smearing them with cream cheese. And making them at home and gluten-free is so much easier than it seems!
After lots of testing and perfecting, I can honestly say the yeast dough 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. These truly are the perfect gluten-free bagels and variation options are endless!
Why You’ll Love These Gluten Free Bagels
- Soft and chewy (like a real bagel). These have that classic bagel bite, not a dry, crumbly texture.
- Easy yeast dough. Simple ingredients, straightforward steps, and totally doable. Even if you don’t bake often!
- Perfect for meal prep. Make a batch once and you’ve got breakfasts and snacks ready to go all week.
- Tons of topping options. Everything seasoning, sesame, cinnamon sugar, shredded cheese… you can make them different every time.
- Versatile for any meal. Toast them, turn them into sandwiches, or pile them high with sweet or savory toppings.
- Gluten-free without the “gluten-free” taste. They’re flavorful, satisfying, and feel like the real deal.
You’ll Also Love: Gluten-Free Blueberry Bread
Gluten Free Bagel Recipe 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!
How to Make Gluten Free Bagels Ahead of Time
One of my favorite things is to make a big batch of these bagels and keep them on hand for quick and easy breakfasts! Here’s how to make them ahead:
- Bake them fully, then store. Once the bagels are completely cooled, store them in an airtight container in the fridge for 3–4 days.
- Freeze for longer storage. These freeze really well! Add cooled bagels to an airtight container or freezer bag and freeze for 1–2 months.
- Slice before freezing (my favorite trick). Slice the bagels before freezing so you can pop one straight into the toaster without waiting for it to thaw.
- Reheat the right way.
- From the fridge: toast like normal.
- From frozen: toast on a lower setting first, then toast again until warm and crisp (this keeps the inside from drying out).
- Prep toppings in advance. If you’re doing cinnamon sugar or shredded cheese, have them ready to go so topping right after boiling is quick and easy.
Gluten Free Bagel Recipe Variations
- Everything Bagel Style: Top with everything bagel seasoning right after boiling for that classic flavor.
- Sesame or Poppy Seed: Keep it simple and classic with sesame seeds or poppy seeds.
- Cheesy Bagels: Add shredded asiago or cheddar on top (or mix a little into the dough for extra flavor).
- Cinnamon Sugar Bagels: Sprinkle cinnamon sugar on top after boiling for a sweet breakfast option.
- Dried Onion or Garlic: Add dried onion flakes (or a pinch of garlic powder) on top for a savory, bakery-style vibe.
- Swap the oil: Olive oil works great, but avocado oil is an easy 1:1 swap.
- Swap the sweetener: White sugar helps feed the yeast, but you can also use cane sugar. (I wouldn’t recommend liquid sweeteners in the dough here—they can change the texture.)
- Make mini bagels: Divide the dough into 10–12 smaller portions and reduce bake time slightly (just keep an eye on them toward the end).
How to Serve GF Bagels
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 GF 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 Recipe
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
Tina says:
My whole family loved these bagels! Will make them again soon!
Jar Of Lemons replied:
So glad everyone enjoyed this!
Katie says:
This GF Bagel recipe was so delicious! Looking forward to making it again!
Dennis says:
I made your gluten free bagels and everyone loved them, and no one had a glue they were GF.
Elizabeth says:
I love that this recipe is gluten-free! So good; I’m definitely trying this again!
Nicole NK says:
These are so good and I love that they are gluten free! I use these for breakfast egg sandwiches… delish!