These soft and chewy gluten-free bagels are a homemade baking project worth making again and again. They have the classic boiled-and-baked bagel texture, a tender inside, and a golden crust that tastes wonderful with cream cheese, vegan cream cheese, jam, butter, or your favorite savory spread.

The best part is that this gluten-free bagels recipe uses simple ingredients and a straightforward method. You will need a little patience for the dough to rest and rise, but the steps are easy to follow. If you have been missing New York-style bagels at breakfast, this recipe is a great way to enjoy them at home without gluten.

Gluten-Free Bagels Recipe

Store-bought gluten-free bagels can be convenient, but they do not always deliver the same fresh, chewy texture you expect from a bakery-style bagel. Homemade gluten-free bagels give you more control over the flavor, texture, and toppings, and they are especially delicious when served warm from the oven.

These gluten-free bagels are soft, chewy, and satisfying. The recipe has been tested to create a dough that is manageable and a finished bagel that feels close to a traditional boiled bagel. The dough is mixed, allowed to rise, shaped into rings, boiled briefly, topped if desired, and baked until golden brown.

This recipe is ideal for breakfast, brunch, sandwiches, or meal prep. You can keep the toppings simple with coarse salt or sesame seeds, or use an everything-style seasoning blend for a classic savory finish. If you prefer a dairy-free version, the milk can be replaced with warm water, and the egg wash can be skipped.

Equipment Needed

You do not need special bakery equipment to make gluten-free bagels at home. Before you begin, gather these basic tools so the process goes smoothly:

• Measuring cups and spoons
• Two large mixing bowls
• Whisk
• Electric hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Plastic wrap or a clean covering for the dough
• Large pot for boiling
• Pastry brush
• Cooling rack
• Small bowl for mixing toppings, if needed

Tip: Gluten-free dough behaves differently from wheat-based dough. It is often softer and stickier, so use oil or cooking spray on your hands and work surface instead of adding extra flour. Adding too much flour can make the bagels dense or dry.

Ingredients in Gluten-Free Bagels

All-purpose gluten-free flour is the base of this recipe. Use a blend labeled as all-purpose gluten-free flour for the best results. This recipe has not been designed for single flours that do not act like an all-purpose blend.

Xanthan gum helps give gluten-free dough structure and elasticity. If your gluten-free flour blend already contains xanthan gum, you do not need to add more.

Brown sugar adds balance to the dough and helps feed the yeast. The bagels will not taste sweet, but the sugar supports flavor and texture.

Instant yeast is used to help the dough rise. For this recipe, use instant yeast rather than active dry yeast or quick yeast.

Sea salt brings out the flavor of the flour and keeps the bagels from tasting flat.

Warm milk helps activate the yeast. The milk should be warm, around 110 to 115°F, but not hot. If it is too hot, it may affect the yeast.

The boiling mixture is made with water, sugar, and baking soda. Boiling the shaped bagels before baking helps create the classic bagel crust.

Egg wash is optional, but it helps the tops brown nicely and makes toppings stick. If you want vegan gluten-free bagels, leave out the egg wash.

Toppings are optional. Everything bagel seasoning, coarse salt, sesame seeds, poppy seeds, garlic, onion, cinnamon sugar, or cheese can all be used. If you are using a prepared seasoning blend, check that it is gluten-free.

You will also need a small amount of oil or cooking spray to grease the bowl, baking sheet, work surface, and your hands while shaping the dough.

How to Make Gluten-Free Bagels

1. Combine the dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, brown sugar, instant yeast, sea salt, and xanthan gum if your flour blend does not already include it.
   
2. Mix the dough: Slowly add the warm milk while mixing. Use an electric mixer on medium-high speed for about 3 minutes, or until a smooth, thick batter-like dough forms.
   
3. Let the dough rise: Transfer the dough to a lightly greased bowl. Grease the top of the dough, cover the bowl, and let it rise at room temperature for about 2 hours, or until it looks visibly puffy.
4. Knead and shape: Turn the dough out onto a clean, well-oiled surface. Gently knead until smooth. Divide the dough into 6 equal pieces. Roll each piece into a rope about 10 inches long, then press and roll the ends together to form a bagel shape.
   
5. Rest the shaped bagels: Line a baking sheet with parchment paper and grease it well. Place the shaped bagels on the prepared pan, cover them, and let them rest for 1 hour.
6. Boil the bagels: While the bagels rest, preheat the oven to 450°F/230°C. Add the sugar and baking soda to a large pot, fill it halfway with water, and bring it to a boil. Boil the bagels 3 at a time for 1 minute per side.
   
7. Return to the pan: Use a slotted spatula to carefully remove the boiled bagels from the water. Place them back on the prepared baking sheet.
   
8. Add egg wash and toppings: Whisk the egg with 1 tablespoon of water. Brush the tops of the bagels with the egg wash, then sprinkle with everything bagel seasoning or your preferred topping. If skipping the egg, press the toppings gently into the dough.
   
9. Bake: Bake for 20 to 25 minutes, or until the bagels are golden brown. Rotate the pan halfway through baking so they brown evenly. Transfer to a wire rack to cool before slicing.

These steps match the process shown in the photos above. For the exact measurements, timing, and printable-style recipe details, see the recipe card below.

Tips for Making the Best Gluten-Free Bagels

• The egg wash is optional, but it gives the bagels a deeper golden color and helps toppings stick more securely.
• Check your gluten-free flour blend before adding xanthan gum. If the blend already includes it, leave the extra xanthan gum out.
• Follow the rise, rest, boil, and bake steps carefully. Each stage helps create the proper bagel texture.
• If your kitchen is cold, place the covered dough in a warmer area so it can rise properly. A slightly warm spot can help the proofing process.
• Use oil or cooking spray to manage sticky dough. Avoid adding extra flour unless absolutely necessary.
• For thicker bagels with smaller holes, shape the dough into balls, press a hole through the center with your thumb, and smooth the edges with your fingers.
• Let the bagels cool slightly before slicing. This helps the inside set and makes them easier to cut.

How to Store Homemade Gluten-Free Bagels

These gluten-free bagels are best the day they are baked, especially when they are still slightly warm. If you have leftovers, store them in an airtight container or zipper bag at room temperature for up to 2 days. For the best texture after storage, slice and toast them before serving.

Can I Freeze the Bagels?

Yes. Freezing gluten-free bagels is a practical option if you do not plan to eat them within a couple of days. Wrap each bagel individually in plastic wrap and freeze for up to 3 months. Thaw them for a few hours at room temperature or overnight in the refrigerator, then toast before serving.

Can I Make Gluten-Free Dairy-Free Bagels?

Yes. Replace the warm milk with warm water to make the bagels dairy-free. If you also skip the egg wash, the recipe can be made vegan. The tops may not brown quite as deeply without the egg wash, but the bagels will still bake well.

Can Celiacs Eat Bagels?

People with celiac disease can eat bagels only if they are made without gluten-containing ingredients and prepared safely to avoid cross-contact. This gluten-free bagel recipe is made without wheat or gluten ingredients, making it a useful option for anyone looking for a homemade celiac-friendly bagel recipe.

Are Gluten-Free Bagels Healthier?

Gluten-free bagels are not automatically healthier than traditional bagels. The main difference is that they are made without wheat or gluten. For people who need to avoid gluten, this recipe offers a safe and satisfying homemade alternative.

Bagel Topping Ideas

Everything bagel seasoning is a popular choice, but these homemade gluten-free bagels can be finished in many ways. Try one of these toppings:

• Coarse sea salt
• Chili flakes
• Poppy seeds
• Sesame seeds
• Grated or shredded cheese, such as cheddar, parmesan, or asiago
• Cinnamon and sugar
• Rolled oats
• Garlic or onion seasoning

More Gluten-Free Baking Recipes

If you enjoy this gluten-free bagel recipe, try more gluten-free baking ideas such as pizza dough, vanilla cake, cake donuts, or coffee cake.

Did you make this gluten-free bagels recipe? Leave a comment and share what you thought.

Yield: 6 Bagels

Gluten-Free Bagels

Soft, chewy gluten-free bagels made with simple ingredients, boiled for a classic crust, and baked until golden brown.

Prep Time
20 minutes

Cook Time
20 minutes

Resting Time
3 hours

Total Time
3 hours 40 minutes

Ingredients

For the Bagels

• 2 cups all-purpose gluten-free flour
• 2 tablespoons brown sugar, packed
• 1 teaspoon instant yeast
• 1 teaspoon sea salt
• 1 teaspoon xanthan gum, if needed
• 1 cup whole milk, warm
• 1 egg, optional for egg wash
• 2 tablespoons everything bagel seasoning, coarse salt, or seeds for topping, optional

For the Boil

• 3 tablespoons sugar
• ¼ cup baking soda

Instructions

1. In a large mixing bowl, whisk together the gluten-free flour, brown sugar, instant yeast, sea salt, and xanthan gum until well combined.
2. Slowly add the warm milk. Mix with an electric mixer on medium-high speed for about 3 minutes, until a smooth, thick dough forms.
3. Transfer the dough to a lightly greased bowl. Grease the top of the dough, cover the bowl, and let it rise at room temperature for 2 hours, or until visibly puffy.
4. Turn the dough onto a well-greased clean surface and gently knead until smooth.
5. Line a baking sheet with parchment paper and grease it well so the bagels do not stick.
6. Divide the dough into 6 pieces. Roll each piece into a rope about 10 inches long. Press and roll the ends together to form a bagel. Place the bagels on the prepared baking sheet, cover, and let rest for 1 hour.
7. Preheat the oven to 450°F. In a large pot, combine the sugar and baking soda, then fill the pot halfway with water. Bring to a boil. Add the bagels 3 at a time and boil for 1 minute per side. Transfer them back to the baking sheet.
8. Whisk the egg with 1 tablespoon of water. Brush the tops of the bagels with the egg wash and sprinkle with your chosen topping.
9. Bake for 20 to 25 minutes, until golden brown. Rotate the pan halfway through baking for even color.
10. Remove from the oven and transfer the bagels to a cooling rack before slicing.

Notes

• If your all-purpose gluten-free flour already contains xanthan gum, do not add extra.
• These bagels taste best fresh from the oven. Let them cool slightly, then slice and serve with your favorite spreads.
• The egg wash is optional, but it improves browning and helps toppings stick.
• Store leftovers in an airtight container for up to 2 days, or freeze individually wrapped bagels for up to 3 months.
• Toast leftover or thawed bagels for the best texture.

Nutrition Information:

Yield:

6

Serving Size:

1 bagel

Amount Per Serving:
Calories: 237
Total Fat: 3g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 35mg
Sodium: 3071mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 12g
Protein: 7g

Nutrition information is based on the ingredients and brands used at the time and may not be exact. Check your ingredient labels for the most accurate information.