Gluten-Free Bagels

Golden brown gluten-free everything bagels arranged in a white basket lined with a blue cloth, served on a wooden board with a spread of cream cheese.

4.98 from 39 votes

These easy gluten-free bagels are my go-to when that classic, chewy bagel craving hits. Made with yeast, psyllium husk, and a quick boil before baking, they deliver that satisfying texture you'd expect from a bakery-style bagel, without the gluten.

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time25

Total Time55

Course: Breakfast

Cuisine: American

Keyword: gluten-free bagels

Servings: bagels

Author: Audrey Roberts

Ingredients

1 tablespoon granulated sugar
2¼ cups warm water (100°F-110°F)
1 tablespoon instant/rapid rise yeast I recommend Fleshman’s RapidRise Instant Yeast or Red Star Quick Rise Instant Yeast.
3½ cups gluten-free all-purpose flour with xanthan gum I recommend Pillsbury gluten-free or Better Batter. It is important to use a brand of gluten-free flour that is recommended for yeast baking.
3 tablespoons psyllium husk powder
2 teaspoons baking powder
1½ teaspoons salt
1 tablespoon light brown sugar, packed
1 teaspoon apple cider vinegar
½ cup unsalted butter, melted and cooled Dairy-free/Vegan use Smart Balance or Vegan butter
½ cup honey Vegan option use pure maple syrup
1 large egg white, whisked Vegan option omit this step
1 tablespoon water

US Customary - Metric

Instructions

Pre-heat oven to 100°F (bread proof) and spray an oven-safe bowl with gluten-free non-stick cooking spray.
In the bowl of a stand-up mixer add the granulated sugar and warm water, stir to dissolve the sugar. Add the yeast and stir to combine. Cover with a kitchen towel and let sit for 5 minutes, until it becomes frothy.
Add the gluten-free flour, psyllium powder, baking powder, salt, and brown sugar to the yeast mixture and beat on low speed for 2 minutes with the dough hook attachment. Add the butter and apple cider vinegar and beat on medium for 5 minutes, until the dough is sticky and stiff.
Transfer the dough to the greased oven-proof bowl and cover with plastic wrap and then a kitchen towel. Place in the oven to rise for 20 minutes.
Line a baking sheet with parchment paper. Turn the dough out onto the parchment paper and cut into 8 pieces. Roll each piece into a ball. Press your finger through the center of each ball to make a hole about 1 inch in diameter. Cover the shaped bagels with a kitchen towel for and let rise on the counter for 10 minutes.
Pre-heat the oven to 425°F. Add 2 quarts of water in a large pot. Whisk in the honey (or maple syrup). Bring water to a boil, then reduce heat to medium-high. Drop bagels in the boiling water 1 at a time and boil for 30 seconds and then flip the bagel over and boil for 30 more seconds. Using a wire skimmer or slotted spoon, return the bagels to the sheet, right side up, with flat bottoms against the sheet. Repeat until all the bagels have been boiled. In a small bowl whisk together the egg white and water. Brush the tops and the sides of the bagels with the egg white mixture. Sprinkle with seasoning if desired.
Bake the bagels on the middle rack for 10 minutes and then turn the baking sheet and bake for an additional 15 minutes, until the tops are golden brown and the internal temperature reaches 180°F. Please watch your oven because all ovens are different. Remove from the oven and allow bagels to cool on the baking sheet for 20 minutes before serving. Enjoy!

Nutrition