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Making a gluten free bagel is easier than you might think, and the results can be just as chewy and delicious as the classic version.
If you’ve been missing that satisfying, doughy breakfast staple, you can absolutely make a gluten free bagel at home with the right ingredients and a few simple techniques.
In this post, we’ll walk you through exactly how to make a gluten free bagel, from choosing the right flour to boiling and baking for that perfect crust and soft interior.
We’ll also share tips to avoid common pitfalls so your gluten free bagel turns out bakery-quality every single time.
Let’s dive into the world of homemade gluten free bagels.
Why Making a Gluten Free Bagel Is Totally Doable
You don’t need gluten to create that iconic bagel texture, you just need the right blend of flours and binders.
The secret is understanding that gluten provides elasticity and chew, and without it, you’ll use xanthan gum or psyllium husk to mimic that structure.
When you make a gluten free bagel with these binders, you get a dough that holds together, rises nicely, and bakes up with a satisfying bite.
It’s all about balancing moisture and starches so your gluten free bagel doesn’t crumble or turn into a dense hockey puck.
Trust me, once you master this method, you’ll be making gluten free bagels on repeat.
1. Choose the Right Gluten Free Flour Blend
The foundation of any great gluten free bagel is the flour blend you use.
Look for a high-quality all-purpose gluten free flour that contains rice flour, tapioca starch, and potato starch for the best texture.
Avoid blends that are mostly bean flours, as they can make your gluten free bagel taste earthy and dense.
If you’re feeling ambitious, you can create your own blend using a ratio of 60% white rice flour, 30% tapioca starch, and 10% potato starch.
This combination gives you the lightness and structure needed for a proper gluten free bagel.
2. Don’t Skip the Binders
Since there’s no gluten to hold things together, you’ll need xanthan gum or psyllium husk powder.
Most commercial gluten free flour blends already contain xanthan gum, but if yours doesn’t, add about 1 teaspoon per cup of flour.
Psyllium husk is another fantastic option, it creates a stretchy, elastic-like dough that’s perfect for a gluten free bagel.
Just mix the psyllium with warm water first and let it gel for a few minutes before adding it to your other ingredients.
This step ensures your gluten free bagel doesn’t fall apart when you shape and boil it.
3. Use Moisture-Rich Ingredients
A gluten free bagel needs extra moisture to compensate for the lack of gluten’s water-retaining properties.
Incorporate ingredients like yogurt, applesauce, or an extra egg yolk to keep the dough tender and hydrated.
Olive oil or melted butter also adds fat, which helps create a softer crumb and a golden crust.
When you make a gluten free bagel with these moisture boosters, you’ll notice the dough feels more pliable and easier to shape.
Don’t be afraid to add a little extra water if the dough seems dry, the right consistency is soft and slightly tacky, not stiff.
Step-by-Step: How to Make a Gluten Free Bagel From Scratch
Now let’s get into the actual process of making your gluten free bagel, and trust me, it’s simpler than you think.
Follow these steps closely, and you’ll have warm, fresh bagels ready in under two hours.
1. Mix the Dry Ingredients
In a large bowl, whisk together your gluten free flour, xanthan gum (if needed), yeast, sugar, and salt.
The sugar feeds the yeast, helping your gluten free bagel rise properly even without gluten.
Make sure all the dry ingredients are evenly distributed so there are no clumps of salt or yeast in your dough.
2. Add Wet Ingredients and Knead
In a separate bowl, combine warm water (around 110°F), olive oil, yogurt, and your egg or egg substitute.
Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
Then, using a stand mixer with a paddle attachment or your hands, knead the dough for about 3–5 minutes.
The dough should become smooth and slightly elastic, and if it’s too sticky, add a little more flour, if too dry, add water a tablespoon at a time.
3. Shape the Gluten Free Bagel
Divide the dough into 6–8 equal portions, depending on how big you want your bagels.
Roll each portion into a ball, then poke a hole through the center with your thumb and gently stretch it into a ring shape.
Make the hole slightly larger than you think, as your gluten free bagel will puff up during rising and baking.
Place the shaped bagels on a parchment-lined baking sheet and cover them with a clean kitchen towel.
Let them rise in a warm spot for about 30–40 minutes, or until they’ve increased slightly in size.
4. Boil the Bagels
Boiling is the secret to getting that shiny, chewy crust on your gluten free bagel.
Bring a large pot of water to a rolling boil and add a tablespoon of honey or molasses, this adds a subtle sweetness and helps with browning.
Carefully drop 1–2 bagels into the boiling water at a time, making sure they have room to float.
Boil each gluten free bagel for about 30–60 seconds on each side, the longer you boil, the chewier the crust.
Use a slotted spoon to remove them and place them back on the baking sheet.
5. Add Toppings and Bake
While the boiled bagels are still wet, you can sprinkle them with sesame seeds, poppy seeds, everything seasoning, or coarse salt.
This is the perfect time to add toppings, as they’ll stick to the moist surface of your gluten free bagel.
Bake them in a preheated oven at 400°F (200°C) for 20–25 minutes, or until they’re deep golden brown.
Let them cool on a wire rack for at least 10 minutes before slicing, this helps the inside set and prevents a gummy texture.
Common Mistakes to Avoid When Making a Gluten Free Bagel
Even seasoned bakers can run into trouble when making a gluten free bagel, so here’s what to watch out for.
1. Using a Dense Flour Blend
If your gluten free bagel turns out heavy, you likely used a flour blend heavy in almond or coconut flour.
These flours absorb too much moisture and don’t provide the structure needed for a light bagel.
Stick to rice-based blends or a mix specifically labeled for bread making.
2. Skipping the Boiling Step
Some recipes try to skip boiling directly to baking, but that’s a big mistake.
Boiling is what gives a gluten free bagel its signature chewy texture and shiny crust, so don’t skip this crucial step.
Without boiling, you’ll end up with something more like a roll than a real bagel.
3. Overworking or Underhydrating the Dough
Gluten free dough can’t be kneaded like traditional dough, so overworking it will make it tough.
Similarly, if the dough is too dry, your gluten free bagel will crack and fall apart during boiling.
Always aim for a soft, pliable dough, and if it cracks when shaping, moisten your hands and smooth it over.
So, How Do You Make a Gluten Free Bagel That’s Perfect?
Making a gluten free bagel comes down to using the right flour, binding agents, and moisture, plus following the boil-and-bake method.
When you use a quality gluten free flour blend and add xanthan gum or psyllium husk, your bagels will hold their shape and have that desired chew.
And when you boil them before baking, you lock in the perfect crust and fluffy interior.
Now that you know how to make a gluten free bagel, you can enjoy fresh bagels anytime without missing the gluten version.
Whether you go with plain, everything, or cinnamon raisin, these bagels are sure to become a favorite in your kitchen.
So roll up your sleeves, preheat your oven, and get ready to bake the best gluten free bagel you’ve ever had.
Your breakfasts will never be the same.