Craving fresh, homemade gluten free bagels with the perfect chew and golden crust? This easy recipe delivers bakery-quality bagels without the gluten, making them ideal for breakfast, sandwiches, or snacking. Using simple ingredients like gluten free flour, Greek yogurt, and a touch of honey, these bagels are soft inside with a crisp exterior. Whether you enjoy them plain, topped with seeds, or slathered in cream cheese, they’re endlessly customizable. Plus, they freeze well for meal prep! Say goodbye to store-bought options—this foolproof recipe ensures you never miss out on delicious bagels again. Ready to bake your own? Let’s get started!
Table of contents
Ingredient lineup
To make the best gluten free bagels, gather the following ingredients:
The essentials
- Gluten-free flour blend: the foundation for a chewy, well-structured bagel.
(Substitute: a mix of almond flour and tapioca starch for a grain-free option.) - Baking powder: helps the dough rise and stay fluffy.
(Substitute: a mix of cream of tartar and baking soda.) - Salt: enhances the flavor of the bagels.
Binding ingredients
- Greek yogurt: adds moisture and helps create a chewy texture.
(Substitute: dairy-free yogurt for a vegan option.) - Honey: provides subtle sweetness and helps with browning.
(Substitute: maple syrup or agave for a plant-based alternative.) - Apple cider vinegar: helps activate the baking powder, making the bagels lighter and fluffier.
(Substitute: lemon juice.)
Boiling step
- Boiling water: crucial step that helps achieve that signature chewy crust.
- Baking soda: creates a chewy crust by alkalizing the water.
Egg wash and toppings
- Egg: brushed on for a golden-brown crust.
(Substitute: almond milk or melted butter for an egg-free version.) - Toppings of choice: everything bagel seasoning, sesame seeds, or poppy seeds.
(Substitute: Chia seeds, sunflower seeds, or coarse salt.)
Step-by-step directions
You won’t believe how easy it is to make homemade gluten free bagels! Follow these simple steps for bagels that are chewy on the outside and soft on the inside.
Make the dough
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined. Add the Greek yogurt, honey, and apple cider vinegar. Stir until a dough forms, then knead gently with your hands for a smooth, pliable texture. If the dough feels too dry, add a teaspoon of yogurt at a time until it comes together.
Shape the bagels
Portion the dough evenly and roll each piece into a smooth ball. Lightly dust your hands with flour to prevent sticking. Using your fingers, poke a hole in the center of each ball and gently stretch it into a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and let them rest while preparing the boiling water.
Boil the bagels
Bring a large pot of water to a rolling boil, then add the baking soda. This step helps create the classic chewy bagel crust. Carefully drop the bagels into the boiling water, one or two at a time, and let them boil for 30–45 seconds per side. Use a slotted spoon to transfer them back to the baking sheet.
Add egg wash and toppings
Brush each boiled bagel with the beaten egg to achieve a golden, glossy crust. Sprinkle with your choice of toppings, such as everything bagel seasoning, sesame seeds, or poppy seeds, pressing them lightly to adhere.
Bake and serve
While the bagels are resting, preheat the oven to 375°F (190°C). Bake the bagels for 20–25 minutes, or until golden brown and firm to the touch. Let them cool slightly before slicing. Enjoy your gluten free bagels warm or toasted with your favorite spreads like cream cheese, butter, or avocado. Store leftovers in an airtight container for up to three days, or freeze for longer storage.
Pro oh là là tips
Take your gluten free bagels to the next level with these expert customization ideas and perfect pairings.
Customization and variations
- Dairy-free alternative: swap Greek yogurt for coconut yogurt or a dairy-free sour cream for a completely plant-based version.
- Extra chewy texture: add a teaspoon of psyllium husk to improve the structure and create a chewier bite.
- Herb-infused dough: mix dried rosemary, thyme, or garlic powder into the flour for a fragrant, savory bagel.
- Sweet variation: add a tablespoon of cinnamon and a handful of raisins or dried cranberries for a breakfast-friendly twist.
- Seeded crust: press sunflower, chia, or pumpkin seeds onto the bagels before baking for extra crunch and nutrition.
- Stuffed bagels: fill the dough with cream cheese, cheddar, or even a fruit jam before baking for a delicious surprise.
- Mini bagels: shape smaller portions of dough into mini bagels for easy snacking, kids’ lunches, or a fun party treat.
Servings and pairings
- Classic toppings: enjoy with cream cheese, butter, or jam for a simple, delicious bite.
- Savory sandwich: use your bagel as the base for a smoked salmon and chive cream cheese sandwich.
- Egg drop sandwich twist: toast a bagel and fill it with fluffy scrambled eggs, melted cheese, and your favorite toppings for a hearty, flavorful take on the classic egg drop sandwich.
- Soup pairing: serve alongside a warm bowl of tomato soup or butternut squash soup for a cozy meal.
- Brunch platter: arrange sliced bagels with fresh fruit, nut butter, and honey for a beautiful brunch spread.
- Healthy pairing: enjoy with a fresh spinach and avocado salad drizzled with lemon vinaigrette for a balanced meal.
Frequently asked questions
Can I make gluten free bagels without yeast?
Yes! Many gluten free bagel recipes use baking powder instead of yeast for a quicker, no-rise option. While yeast-based bagels develop more flavor and a chewier texture, a baking powder version can still produce a delicious, slightly denser bagel.
Why do gluten free bagels sometimes turn out dense?
If your gluten free bagels turn out too dense, the dough may be too dry or overmixed. Using a blend that includes xanthan gum or psyllium husk helps create structure. Also, boiling the bagels for the right amount of time (30–45 seconds per side) ensures a proper crust without making them too dense.
How do I reheat gluten free bagels without drying them out?
For the best results, slice the bagel in half and lightly toast it to restore its crisp exterior while keeping the inside soft. If using a microwave, wrap the bagel in a damp paper towel and heat in short 10–15 second intervals to retain moisture and prevent it from becoming tough. You can also reheat bagels in the oven by wrapping them in foil and warming at 300°F (150°C) for about 10 minutes. For an extra fresh taste, sprinkle a few drops of water on the bagel before heating to help revive its soft, chewy texture
Can I make gluten free bagels without eggs?
Yes! Instead of an egg wash, brush the bagels with a mixture of dairy-free milk and maple syrup to achieve a golden, slightly glossy crust. For binding in the dough, use a flax or chia egg by mixing one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water, then let it sit for a few minutes until it thickens. This helps provide structure and moisture, preventing the bagels from becoming too dry or crumbly. These simple swaps ensure your bagels stay soft, chewy, and entirely egg-free!
Few things are more satisfying than biting into a warm, homemade gluten free bagel fresh from the oven! With a crisp crust, soft interior, and endless topping possibilities, these bagels are a game-changer for anyone on a gluten free diet. Whether you keep it classic with cream cheese or get creative with sandwiches and spreads, this recipe is sure to become a household favorite.
Have you tried making gluten free bagels at home? Share your favorite flavors, toppings, and tips in the comments—we’d love to hear from you!
Now grab a bagel, spread on your favorite topping, and enjoy. Bon appétit!
Recipe card
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Gluten free bagels
- Total Time: 45 minutes
- Yield: 6 bagels 1x
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 6 cups water
- 1 tablespoon baking soda
- 1 egg, beaten (for egg wash)
- 2 tablespoons everything bagel seasoning (or toppings of choice)
Instructions
1️⃣ Make the dough
Whisk together gluten-free flour, baking powder, and salt. Add Greek yogurt, honey, and apple cider vinegar. Mix and knead lightly until smooth.
2️⃣ Shape the bagels
Divide dough into 6 portions, roll into balls, and create a hole in the center of each. Gently stretch into a bagel shape.
3️⃣ Boil the bagels
Bring water to a boil and add baking soda. Boil bagels for 30–45 seconds per side, then transfer to a parchment-lined baking sheet.
4️⃣ Add egg wash and toppings
Brush each bagel with egg wash, then sprinkle with seasoning or seeds of choice.
5️⃣ Bake and serve
Bake at 375°F (190°C) for 20–25 minutes until golden brown. Cool slightly before slicing and enjoy!
Notes
Pro oh là là tip: for an extra chewy texture, let the boiled bagels rest for 5 minutes before baking.
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 25 minutes