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You can make gluten free bagels from scratch right in your own kitchen, and they turn out chewy, golden, and absolutely delicious.
If you’ve been missing that satisfying bagel bite since going gluten free, making gluten free bagels from scratch is the answer you’ve been looking for.
Yes, it takes a little time and a few special ingredients, but the process is totally doable for home bakers of any skill level.
In this post, we’ll walk through every step of how to make gluten free bagels from scratch, including the best flour blend, the secret to that chewy texture, and the classic boiling method.
Let’s dive right in and get those bagels baking.
Why You Can Make Gluten Free Bagels From Scratch Successfully
Making gluten free bagels from scratch is totally achievable because gluten free flour blends are designed to mimic the structure that gluten provides in traditional bread.
While wheat bagels rely on gluten for stretch and chew, gluten free bagels use a combination of starches and gums like xanthan gum to create that same satisfying texture.
The key to learning how to make gluten free bagels from scratch is understanding that you’re not trying to replicate wheat dough exactly, but rather embrace the unique properties of gluten free baking.
Once you grasp that concept, the whole process becomes much more straightforward and fun.
1. The Right Flour Blend Makes All the Difference
When you’re learning how to make gluten free bagels from scratch, your choice of flour blend is the single most important decision.
You want a high-quality all-purpose gluten free flour blend that contains xanthan gum already added, like one from a trusted brand.
Avoid single flours like almond or coconut flour for this recipe, as they won’t provide the structure your gluten free bagels from scratch need.
A blend with rice flour, tapioca starch, and potato starch gives the closest approximation to wheat flour’s behavior.
This combination ensures your gluten free bagels from scratch rise properly and hold their shape during boiling.
2. Psyllium Husk Is the Secret to Chewy Texture
To truly master how to make gluten free bagels from scratch, you need to add psyllium husk powder to your dough.
Psyllium husk acts as a binder and creates that elastic, chewy crumb that’s so characteristic of a good bagel.
Without it, your gluten free bagels from scratch might end up crumbly or cake-like, which just isn’t the same experience.
You’ll mix the psyllium with warm water first to form a gel, then add it to your dry ingredients.
This gel mimics gluten’s ability to trap air and create a sturdy network, making your homemade gluten free bagels from scratch truly shine.
3. Yeast Gives Your Bagels That Authentic Rise
Another essential part of how to make gluten free bagels from scratch is using active dry yeast or instant yeast.
Yeast produces carbon dioxide gas, which helps the dough rise and develop a light, airy interior.
You’ll proof the yeast in warm water with a little sugar to make sure it’s active and frothy before mixing.
This step ensures your gluten free bagels from scratch get that beautiful domed shape we all love.
Just remember, gluten free dough rises faster than wheat dough, so keep an eye on it to avoid over-proofing.
Step-by-Step Guide To Make Gluten Free Bagels From Scratch
Now that you know the key ingredients, let’s get into the actual method for how to make gluten free bagels from scratch.
Follow these steps carefully, and you’ll be rewarded with bakery-quality results.
1. Mix and Knead the Dough
Start by mixing your dry ingredients in a large bowl, then add the yeast mixture, psyllium gel, eggs, and oil.
Use a stand mixer with a paddle attachment to combine everything until a smooth, sticky dough forms.
Unlike wheat dough, you don’t need to knead gluten free bagel dough for long, just a few minutes is enough.
The dough will be softer and stickier than traditional bagel dough, which is perfectly normal when you make gluten free bagels from scratch.
If it feels too wet, add a tablespoon more flour at a time until it holds together.
2. Shape the Bagels
Once your dough is ready, turn it out onto a surface dusted with gluten free flour.
Divide the dough into equal portions, typically six to eight bagels depending on how large you want them.
To shape each bagel, roll the dough into a ball, then poke a hole through the center with your finger.
Gently stretch the hole to about 1.5 inches wide, being careful not to tear the dough.
This shaping step is crucial for how to make gluten free bagels from scratch that look professional.
Place the shaped bagels on a parchment-lined baking sheet and let them rest for about 15 minutes.
3. Boil the Bagels
The boiling step is what gives bagels their signature dense, chewy crust and shiny exterior.
Bring a large pot of water to a boil and add a tablespoon of honey or malt syrup to the water.
This sweetener helps promote browning and adds a subtle flavor to your gluten free bagels from scratch.
Carefully drop one or two bagels into the boiling water at a time, making sure they don’t touch each other.
Boil each bagel for about 30 seconds per side, then remove with a slotted spoon and place back on the baking sheet.
This short boil sets the crust, so don’t skip it if you want authentic gluten free bagels from scratch.
4. Add Toppings and Bake
While the bagels are still slightly wet from boiling, sprinkle on your favorite toppings.
Classic options include everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt.
If you prefer plain gluten free bagels from scratch, just leave them as they are.
Bake the bagels in a preheated oven at 425°F (220°C) for 20 to 25 minutes, until they’re deep golden brown.
For extra crispness, you can add a pan of water to the oven to create steam during the first few minutes.
Let the bagels cool on a wire rack for at least 10 minutes before slicing, as this helps set the crumb.
Tips For Perfect Gluten Free Bagels From Scratch Every Time
Once you know the basics of how to make gluten free bagels from scratch, a few extra tips can really elevate your results.
These little tricks help ensure your gluten free bagels from scratch are consistent and delicious every single time.
1. Let the Dough Hydrate Properly
Gluten free flours need time to absorb moisture fully, so don’t rush the mixing phase.
After mixing your dough, let it sit for 10 to 15 minutes before shaping.
This resting period allows the flours to hydrate, resulting in a smoother, more workable dough.
Your gluten free bagels from scratch will rise better and have a finer texture with this simple step.
2. Don’t Skip the Cooling Time
It’s tempting to tear into a warm bagel right away, but patience pays off here.
Cooling your gluten free bagels from scratch completely allows the structure to set and prevents gumminess.
If you slice too early, the inside may appear doughy or sticky.
Wait at least 15 to 20 minutes, then toast or enjoy them fresh.
3. Freeze for Later
Gluten free bagels from scratch freeze beautifully, so make a double batch if you have the time.
Once cooled, slice the bagels and store them in a zip-top freezer bag.
They’ll keep for up to three months, and you can toast them straight from the freezer for a quick breakfast.
This way, you always have homemade gluten free bagels from scratch on hand without extra work.
So, How Do You Make Gluten Free Bagels From Scratch?
You can absolutely make gluten free bagels from scratch with the right ingredients and a little practice.
The process involves mixing a gluten free flour blend with psyllium husk and yeast, shaping the dough, boiling it briefly, and baking until golden.
By following the steps we covered, your gluten free bagels from scratch will be chewy, flavorful, and everything you hoped for.
So roll up your sleeves, gather your ingredients, and enjoy the satisfaction of fresh, homemade gluten free bagels from scratch in your own kitchen.
Happy baking, and don’t forget to load them up with your favorite schmear.