Gluten-Free Bagels
Soft, chewy, and gluten-free! These homemade bagels are a tasty, allergy-friendly alternative to traditional bagels—perfect for breakfast or lunch, and fully customizable with your favorite toppings.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Pot for Boiling
Ingredients
Dough
- 2 cups gluten-free flour blend with xanthan gum or add 1 tsp separately
- 2 tsp active dry yeast
- 1 tbsp honey or maple syrup
- 1 cup warm water (not hot)
- 1 tsp psyllium husk or xanthan gum if not in flour blend
- 0.5 tsp salt
- 0.25 cup plain yogurt dairy-free or regular
Boiling Water
- 4 cups water for boiling bagels
- 1 tbsp honey or baking soda optional, adds chewiness
Instructions
- In a small bowl, mix warm water with honey and yeast. Let it sit for 5–10 minutes until bubbly.
- In a large bowl, combine gluten-free flour, psyllium husk, and salt. Stir in the yogurt and activated yeast mixture until a dough forms.
- Knead for 5 minutes, then cover and let rest for 30 minutes at room temperature.
- Divide the dough into 6 balls. Roll each one and poke a hole in the center to form bagels.
- Bring a pot of water to boil with optional honey or baking soda. Boil each bagel for 30 seconds per side.
- Preheat oven to 375°F (190°C). Place boiled bagels on a parchment-lined baking sheet and bake for 20–25 minutes until golden brown.
- Cool for 10 minutes before slicing. Serve warm or toast for extra crunch.
Notes
Customize with toppings like sesame seeds, everything seasoning, or cinnamon sugar. Store in an airtight container for up to 3 days or freeze for later.