The Best Gluten Free Bagels (Soft, Chewy & Bakery-Style!)
Introduction
Craving a real bagel experience without gluten? These soft and chewy gluten free bagels bring back everything you miss about bakery bagels without the wheat! They’re delicious toasted, freezer-friendly, and easy to prepare at home.
Ingredients
Dry Ingredients:
- 2 cups gluten free flour blend (with xanthan gum)
- 2 tsp baking powder
- 1 tsp salt
Wet Ingredients:
- 1 cup warm milk (or dairy-free milk)
- 2 tbsp yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
Optional:
- 1 tbsp honey (for boiling water)
- Toppings: Everything seasoning, sesame seeds, poppy seeds, sea salt
Instructions
- Preheat oven to 400°F / 200°C. Line a tray with parchment paper.
- Mix flour, baking powder, and salt in a bowl.
- Add warm milk, yogurt, oil — stir until dough forms.
- Form dough into 6 bagels by shaping a hole in the center.
- (Optional) Boil for 30 sec per side in water + honey.
- Add toppings.
- Bake 18–22 minutes until golden.
- Cool for 10 minutes, then slice and enjoy!
Serving Ideas
- Cream cheese + smoked salmon
- Egg + melted cheese for a breakfast sandwich
- Butter + honey
- Peanut butter + fruit
- Avocado + chili flakes
Toasting enhances flavor + texture every time!
💛 Love This Recipe?
If you made these gluten free bagels, I’d love to hear from you! Please leave a comment below and let me know which gluten free flour blend you used. Your feedback helps others enjoy this recipe with confidence. Thank you so much!
Recipe Notes
- Use the right gluten free flour blend: A high-quality blend containing xanthan gum or psyllium husk is essential for elasticity and chew. Without a binder, bagels may become crumbly or dry.
- Dough stickiness is normal: Gluten free dough doesn’t feel like traditional wheat dough. Do NOT add too much extra flour — a soft, slightly sticky dough creates the best results.
- Boiling equals better texture: A quick boil in water (with honey or maple syrup) helps create that classic chewy New York-style bagel crust and improves oven spring, giving your bagel a better rise.
- Shape matters: Make the center hole a bit bigger because gluten free dough expands while baking and can close the hole if too small.
- Don’t over-bake: Gluten free bagels can dry out quickly — remove from oven once lightly golden.
- Toast before eating: Gluten free bread products always taste better toasted — it revives softness and chewiness, especially after storage.
- Freezer-friendly: Slice before freezing for quick grab-and-toast breakfasts. Store in an airtight freezer-safe bag for up to 2 months.
- Customize the flavor: Add herbs, cheese, cinnamon-raisin, garlic, onion flakes, or everything seasoning to create your favorite style.
- This recipe is great for anyone new to gluten free baking — simple steps and bakery-style results!
Special Notes
- Make hole larger — dough expands while baking
- Can be made dairy-free easily
- Customize: cinnamon raisin, cheese, onion, or jalapeño
FAQs
Q: Can these be vegan?
Yes — replace dairy with plant-based products + honey with maple syrup.
Q: Why did mine turn out dry?
Too much flour — avoid overmixing & keep dough moist.
Q: Can I skip boiling?
Yes, but boiling gives classic bagel chew.
Q: Best flour blend?
Any certified gluten free all-purpose blend with xanthan gum.
Q: Storage tips?
Freeze up to 2 months; toast to reheat.
Nutrition Information (Per 1 Bagel)
(Estimated — may vary by specific brands used)
| Nutrient | Amount |
|---|---|
| Calories | ~185 kcal |
| Carbohydrates | ~34g |
| Protein | ~4g |
| Fat | ~4g |
| Fiber | ~2g |
| Sugar | ~3g |
| Sodium | ~380mg |
Great source of energy for busy mornings ✅
Nutrition Disclaimer
This nutrition information is automatically estimated using standard product data.
Actual values may differ depending on:
- Specific flour brand
- Dairy substitutes
- Added toppings or mix-ins
For medical diet needs, please consult a licensed nutrition professional.
Those with celiac disease should follow strict gluten-free kitchen practices.
Final Thoughts
You’ll never miss traditional bagels again! These homemade gluten free bagels are chewy, delicious, and perfect for breakfast, brunch, or anytime cravings strike.
