What Makes Gluten Free Bagels So Special
With just a handful of simple ingredients, these gluten free bagels deliver that classic chewy texture and golden crust you crave—without the gluten! A blend of warm honey, active yeast, and a touch of olive oil creates a dough that’s surprisingly easy to work with, while the everything bagel seasoning adds that irresistible savory crunch. Perfect for breakfast or a hearty snack, these homemade delights prove that gluten-free baking can be just as comforting as the traditional kind.
Now, I’ll admit—the first time I tested this recipe, I worried the dough might be too sticky. But trust me, a light dusting of gluten-free flour on your hands works wonders! Once you shape those little rounds and watch them puff up in the oven, you’ll be hooked. And if you love baking with alternative flours, you’ll adore my cottage cheese bread recipe—it’s another family favorite. Ready to bake the best gluten free bagels you’ve ever tasted? Let’s get started!
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What You’ll Find in This Article
Ingredients for Gluten Free Bagels
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 large egg, beaten (for egg wash)
- 2 tablespoons everything bagel seasoning
Cook Time for Homemade Gluten Free Bagels
One thing I love about these easy gluten free bagels is how little hands-on time they need! The dough comes together in just 10 minutes, then it’s a cozy 30-minute rise while you sip your coffee. Baking takes about 20–25 minutes—just enough time to whip up a schmear or tidy the kitchen. If you’re craving more quick bakes, my healthy muffin recipes are perfect for busy mornings too.
- Prep Time: 10 minutes
- Rise Time: 30 minutes
- Cook Time: 20–25 minutes
- Total Time: About 1 hour
How to Make Easy Gluten Free Bagels
Step 1: Activate the Yeast
In a small bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
Step 2: Mix the Dough
In a large mixing bowl, whisk together gluten-free flour and salt. Pour in yeast mixture and olive oil, stirring until a sticky dough forms.
Step 3: Let It Rise
Cover the bowl with a damp towel and let rise in a warm place for 30 minutes until slightly puffed.
Step 4: Shape the Bagels
Preheat oven to 425°F and line a baking sheet with parchment paper. Divide dough into 8 equal portions and shape into smooth balls. Poke a hole through the center and gently stretch to form a bagel shape.
Step 5: Add Toppings
Brush each bagel with beaten egg and sprinkle generously with everything bagel seasoning.
Step 6: Bake to Perfection
Bake for 20–25 minutes until golden brown and firm to the touch. Let cool on a wire rack for 10 minutes before serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make these vegan gluten free bagels even more delightful. Here’s what I’ve learned:
- Flavor Swap: Swap everything seasoning for cinnamon sugar for a sweet twist—perfect with my cottage cheese strawberry mousse as a spread!
- Diet Tweaks: For egg-free bagels, use a flax egg (1 tbsp ground flax + 3 tbsp water) as the wash.
- Texture Fix: If your dough feels too wet, add 1–2 tbsp more flour—gluten-free blends vary by brand.
- Storage Tip: Keep leftovers in an airtight container for 3 days, or freeze for up to a month. Reheat in a toaster for that just-baked crispness.
Gluten Free Bagels
Ingredients
- 1.5 cups warm water (about 110°F)
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 large egg, beaten (for egg wash)
- 2 tablespoons everything bagel seasoning
Equipment
- baking sheet
- parchment paper
- wire rack
Method
- In a small bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
- In a large mixing bowl, whisk together gluten-free flour and salt. Pour in yeast mixture and olive oil, stirring until a sticky dough forms.
- Cover the bowl with a damp towel and let rise in a warm place for 30 minutes until slightly puffed.
- Preheat oven to 425°F and line a baking sheet with parchment paper. Divide dough into 8 equal portions and shape into smooth balls. Poke a hole through the center and gently stretch to form a bagel shape.
- Brush each bagel with beaten egg and sprinkle generously with everything bagel seasoning.
- Bake for 20–25 minutes until golden brown and firm to the touch. Let cool on a wire rack for 10 minutes before serving.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
These gluten free bagels aren’t just delicious—they’re packed with wholesome ingredients too! The gluten-free flour blend provides fiber, while olive oil adds heart-healthy fats. For a protein boost, try them with my high-protein breakfast recipes. According to Cooked by Julie, gluten-free baking can be just as satisfying with the right techniques.
A Lighter Version of Vegan Gluten Free Bagels
Want to lighten things up? Try substituting honey with maple syrup or reducing the oil to 2 teaspoons. For more guilt-free ideas, explore my healthy baking recipes or Bless This Mess Please’s cottage cheese bagels for extra protein. Whether you’re vegan or just watching sugar intake, these tweaks keep the flavor without compromise!
Thoughtful Tips for Special Diets
When my niece was diagnosed with blood sugar sensitivities, I started experimenting with diabetic-friendly versions of our family favorites—including these gluten free bagels. The good news? With a few simple swaps, you can enjoy them without compromising flavor or texture. For a low glycemic option, try replacing honey with pure maple syrup or a natural sweetener like xylitol. And if you’re watching sugar intake, my no-bake desserts offer more guilt-free inspiration!
- Egg-Free: Use aquafaba (3 tbsp) or a flax egg instead of beaten egg for the wash—perfect for vegan gluten free bagels.
- Lower Carb: Swap 1/2 cup of gluten-free flour with almond flour for a nuttier, denser texture.
- Portion Control: Make mini bagels by dividing dough into 12 pieces—ideal for pairing with my gluten-free salmon cups for balanced meals.
How to Serve Gluten Free Bagels
There’s a memory I hold dear—Sunday mornings at my grandmother’s, where warm bagels were piled high with cream cheese and homemade jam. Today, I love serving these homemade gluten free bagels with a schmear of whipped cottage cheese (try my cottage cheese strawberry mousse for a sweet twist!) and a drizzle of local honey. For savory lovers, top with smoked turkey and avocado, or explore The Dizzy Cook’s cottage cheese dip for extra protein.
Pair them with a crisp green salad or a cozy bowl of soup—just like the lunches my mom packed for my first day of school. The versatility of these easy gluten free bagels makes them a staple in my kitchen year-round!
Mistakes to Avoid
Oh, the kitchen mishaps I’ve had! If your first batch of gluten free bagels turns out denser than expected, here’s what might’ve happened—and how to fix it:
- Overworking the Dough: Gluten-free dough needs gentle handling. Mix just until combined—no kneading required!
- Skimping on Seasoning: That everything bagel topping isn’t just for looks—it adds crucial texture. For more crunch, check out my cauliflower thins recipe.
- Rushing the Rise: Let the dough rest the full 30 minutes—it helps develop the chewy texture we all love.
As Cooking LSL wisely notes, gluten-free baking is part science, part patience. But once you nail it, you’ll never look back!
How to Store Gluten Free Bagels
Remember those bakery bags my dad would bring home, always slightly crumpled from his bike ride? Now I store my best gluten free bagels in an airtight container lined with parchment—they stay fresh for 3 days at room temperature. For longer storage, slice and freeze them in a zip-top bag (just like my mom taught me!). Pop frozen slices straight into the toaster for that just-baked crispness. Need more freezer-friendly ideas? My cottage cheese egg bites are another make-ahead lifesaver!
Try This Gluten Free Bagels Yourself
I’ll never forget the first time my neighbor—who’d sworn off gluten-free breads—took a bite of these and gasped, “This tastes like the real thing!” Whether you’re new to gluten-free baking or a seasoned pro, these bagels are your ticket to nostalgic, wholesome comfort. For more kitchen adventures, explore my matcha banana bread or high-protein desserts. Now, who’s ready to bake?
Frequently Asked Questions
What kind of bagel is gluten-free?
Traditional bagels contain wheat flour, but gluten free bagels use alternative flours like rice, almond, or tapioca blends. This recipe combines them for that perfect chew—just like my cottage cheese bread does with its protein boost!
Is Philadelphia cream cheese gluten-free?
Most plain cream cheeses (including Philadelphia’s original) are naturally gluten-free, but always check labels for additives. For a homemade twist, try whipping it with my cottage cheese recipes for extra protein.
Does gluten free bagel taste different?
With the right blend of flours and seasonings, these homemade gluten free bagels rival traditional ones in taste and texture—just ask my skeptical uncle who now requests them weekly!
What is surprisingly not gluten-free?
Many assume soy sauce or malt vinegar are safe, but they often contain wheat. For worry-free flavor, stick to tamari or apple cider vinegar—like in my Thanksgiving desserts.
