Homemade Gluten Free Bagels Recipe

Homemade Gluten-Free Bagel sliced in half and topped with jam.

Homemade Gluten Free Bagels Recipe

Soft, chewy, and packed with flavor, these Homemade Gluten-Free Bagels are so tasty! The simple yeast dough recipe is versatile and can be topped with almost anything. These homemade gluten-free bagels are easy to make and perfect for prepping ahead!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Rise Time 1 30

Total Time 2 15

Servings Bagels

Calories 261kcal

Author Christine McMichael

Equipment

Baking Sheet

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

- 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

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.

Nutrition