Gluten-free Bagels

These gluten free bagels are chewy, golden, and perfectly toasty without any wheat. Made with a simple gluten free flour blend, yeast, and pantry staples, this beginner-friendly recipe walks you through mixing, resting, shaping, boiling, and baking for classic bagel texture at home.

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Course: Breakfast

Cuisine: American, Gluten-free

Diet: Gluten Free

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: bagels

Calories: 210kcal

Cost: $4

Equipment

large mixing bowl
Wooden spoon or spatula
Large pot For boiling bagels
Parchment paper
Baking sheet

Ingredients

3 cups gluten free flour blend (with xanthan gum)
2.25 tsp instant yeast
1 tbsp sugar or honey
1 tsp fine sea salt
1 tbsp olive oil
1.5 cups warm water
1 tbsp sugar or honey (for boiling water)

Instructions

In a large bowl, whisk together gluten free flour blend, yeast, sugar, and salt until evenly combined.
Add warm water and olive oil. Mix until a thick, sticky dough forms with no dry patches.
Cover and let the dough rest for 30–40 minutes until slightly puffed and hydrated.
Divide dough into 8 equal pieces. Roll into balls, poke a hole in the center, and gently stretch into bagel shapes.
Bring a wide pot of water to a gentle boil. Stir in sugar or honey. Boil bagels 30–45 seconds per side, then transfer to a parchment-lined baking sheet.
Sprinkle with toppings if desired. Bake at 425°F for 20–25 minutes until deep golden and firm.
Let cool for at least 15–20 minutes before slicing. Slice and freeze extras for later use.

Notes

For best texture, measure flour by weight if possible and avoid adding extra flour to reduce stickiness. Let bagels cool before slicing to prevent gumminess. Slice before freezing for easy toasting. Do not skip boiling, it creates the classic chewy crust.

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