It is hard to convey how much my family loves these gluten-free bagels! Let's just put it this way, I make a double batch and keep some of them on hand in the freezer (they freeze really well!). They are amazing fresh, but are also delicious toasted.
We can't get enough of them!
Most store-bought brands of gluten-free bagels are made with eggs. But these soft vegan gluten-free bagels are completely egg-free! They also taste much better (IMO) because they're baked fresh, from scratch. And did I mention this recipe is naturally dairy-free, corn-free, nightshade-free, soy-free, and xanthan gum-free too?
Yes, really!
When was the last time you bit into a gluten-free bagel?! Now you can make your own soft and chewy gluten-free vegan bagels anytime at home!
FAQs for Baking Vegan Gluten-Free Bagels
I have answers for some of my most frequently asked bagel baking questions, but if I’ve missed something, kindly ask in the comments!
What is Instant Yeast? Can I Substitute Active Dry Yeast?
I use SAF Red Instant Yeast (not Gold label) for recipes like this one and my Artisan Gluten-Free Bread. SAF is known to be far superior and reliable in the bread-baking world, and it can be added to the recipe without proofing.
You can substitute active dry yeast (although, you might need a little more of it since SAF Instant Yeast is so powerful), but it cannot be added directly to the dry ingredients. It must be activated with the sugar and warm water for 5-10 minutes first. If the yeast isn’t foamy once the proofing time is up, either the yeast is bad or the water isn’t the right temperature. Throw it out and start again. If it’s foamy, add the warm water with the yeast and sugar after the oil as directed in step 4.
Can I Substitute a Gluten-Free Flour Blend?
I don’t recommend substituting a store-bought blend, because the flour and starch balance will be different and it might contain some additives and binders, like xanthan gum. This is a gum-free and lower-starch recipe for a reason!
If you do opt to swap a single gluten-free flour or starch, I can’t guarantee the results. But feel free to comment if you do have success with a substitution.
What is Psyllium Husk Powder? Is it required?
Psyllium husk powder is a fiber supplement made from a type of plant seeds. But it’s also my secret ingredient for making gluten-free dough elastic and easy to work with. It retains moisture better than gums and helps to provide a more traditional bagel-like texture.
I do not recommend trying to substitute this ingredient, but I do urge you to purchase a good brand. Some brands of psyllium husk powder can give the bagels a purplish hue, and others don’t bind well. I use Now Foods Psyllium Husk Powder, which always produces perfectly chewy gluten-free bagels.
Can I Substitute Ground Flaxseed for the Chia Seed Meal?
You can, but I don’t necessarily recommend it. I find that chia seed gels and retains moisture much better, and it doesn’t alter the taste of these vegan gluten-free bagels. Flaxseed has a more pronounced flavor, and it can lead to vegan gluten-free bagels that have a little less tender bite.
Can I Add Any Mix-Ins to the Gluten-Free Bagel Dough?
Toppings are sprinkled on just before baking in the recipe (hello gluten-free everything bagel!), but you can add certain types of mix-ins to the actual dough near the end of mixing. However, the mix-ins must be very small bits. I tried adding blueberries and they simply fell out of the dough.
Some ideas for mix-ins include dried fruit chopped very small, poppy seeds, sesame seeds, hemp seeds, everything bagel mix, dehydrated onion, dehydrated garlic, dried chives, finely chopped sun-dried tomatoes, mini chocolate chips, or cinnamon swirl.
Are the Bagels Sweet or Savory?
The small amount of sugar in the recipe is just to balance out the flavor. These are “plain” or neutral-tasting vegan gluten-free bagels that can be enjoyed sweet or savory, depending on your choice of mix-ins and/or toppings.
Gluten-Free Baking Tips
- Make sure all ingredients are at room temperature, including flours, starches, seeds, etc. I let my cold ingredients sit out on the counter for 20-30 minutes before I start baking.
- Use the mixer's paddle attachment (flat beater), not the whisk attachment or bread dough hook.
- To measure your gluten-free flours and starches, gently spoon the flour/starch into the measuring cup, and then level it off with the back of a butter knife. Using the measuring cup to scoop flour will cause it to become packed down, which will result in too much flour/starch in the recipe.
How to Make Gluten-Free Bagels
(Keep scrolling down to view the full recipe)
- Whisk all of the dry ingredients together, except for the yeast.
- Mix in the SAF Instant Yeast.
- Add the olive oil and warm water. Mix for 3 minutes.
- Lightly oil your hands and a large, clean work surface. Turn the dough out onto the work surface and divide it into 10 equally sized balls of dough.
- Shape a ball of dough into a disk. Punch a hole in the middle of the disk with your thumbs, and then continue to gently stretch the dough to form the bagel shape. Stop when the hole in the bagel is about the size of a quarter.
- Cover the baking sheets with clean kitchen towels and rise for 1 hour. After rising, the bagels will appear relaxed, but may not be doubled in size.
- Add the 12 cups of water to a 6-quart pan and bring to a rolling boil over high heat. Stir in the maple syrup and then give the water another 1-2 minutes to come back up to temperature.
- Preheat oven to 425 degrees (F).
- Using a large spoon, gently place 2 bagels in the water bath, one at a time, and boil for 30 seconds. Carefully flip the bagels to the other side, and boil another 30 seconds. Remove the bagels from the bath, and place back on the baking sheet. Sprinkle immediately with toppings if desired. Repeat until all of the bagels have had a dip in the water bath.
- Bake for 22-24 minutes, until the bagels are golden brown. Cool completely on wire racks before slicing and eating.
10 Tasty Topping Ideas for your Gluten-Free Bagels
You can enjoy these gluten-free bagels open-faced or sandwich-style, fresh or toasted. Either way, here are some topping or filling suggestions to inspire your next bagel breakfast or lunch. Vegan options can be substituted for the mayonnaise and meats, if needed.
- Nut ‘n Honey – nut or seed butter + honey or maple syrup + cinnamon
- Ancheta Simply Savory - ghee or dairy-free butter + peanut butter
- Fruit Pizza – dairy-free cream cheese (optional) + chia jam + sliced banana + chopped nuts or seeds
- Mediterranean - hummus + arugula + prosciutto (roasted red pepper for vegan) + black pepper
- BLTA – mayonnaise + bacon + lettuce + tomato + avocado
- Bagel & Lox – creamy goat cheese or dairy-free cream cheese + smoked salmon + red onions + capers or dill
- Tuna Salad – tuna, tofu, or chickpea salad + baby spinach + tomato + black pepper
- Deli Style – mayonnaise + lunchmeat + avocado + tomato + sprouts + red onion
- Cheeseless Pizza – marinara sauce + pepperoni + sliced olives + oregano
- California – smashed avocado + sea salt + black pepper + chopped chicken + chopped sun-dried tomatoes in oil or artichoke hearts + fresh basil or spinach
How to Store your Gluten-Free Bagels
Once the gluten-free bagels are cool, I slice them in half and leave however many we'll eat in 2 days time out on the counter in an airtight container. Anything we won't consume within 2 days time, I freeze for later.
Freezer Gluten-Free Bagels
Cut the bagels in half, length-wise, and place each bagel in an individual resealable sandwich bag. Place the sealed sandwich bags in a gallon-sized freezer bag and freeze. To thaw, split the bagel in half, and place each side in the toaster. Toast until just thawed, or until desired. Consume all frozen gluten-free bagels within a month.
I hope enjoy these gf bagels as much as my family does!
xoxo,
Mēgan
Gluten-Free Bagels Recipe:
Gluten Free Bagels
Soft and chewy gluten-free bagels that can be made anytime at home and are entirely dairy-free and vegan. You won't believe how delicious these are!
Ingredients
For the bagels:
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1 cup millet flour
- 1 cup tapioca starch
- ¼ cup psyllium husk powder
- 3 tablespoons organic cane sugar
- 1 tablespoon ground chia meal
- 1 ½ teaspoons sea salt
- ½ teaspoon baking powder
- 2 ¼ teaspoon SAF Instant Yeast
- 2 tablespoons olive oil
- 2 ¼ cup warm water (between 100-110 degrees F)
For the water bath:
- 12 cups water
- 2 tablespoons maple syrup (or honey for non-vegan)
Instructions
- Prepare 2 large baking sheets with parchment paper or silicone liners.
- Using an electric mixer with a paddle attachment, combine the brown rice flour, sorghum flour, millet flour, tapioca starch, psyllium husk powder, organic cane sugar, ground chia meal, sea salt, and baking powder.
- Mix in the SAF Instant Yeast.
- Add the olive oil. While the mixer is at low speed, slowly pour the warm water and mix for 10 seconds. Turn off the mixer and scrape down the sides of the bowl with a spatula. Mix for an additional 3 minutes on medium-high speed.
- Lightly oil your hands and a large, clean work surface. Turn the dough out onto the work surface and divide it into 10 equally sized balls of dough. (I will often time use a kitchen scale to ensure all of my dough balls are equal in size.)
- Shape a ball of dough into a disk. Punch a hole in the middle of the disk with your thumbs, and then continue to gently stretch the dough to form the bagel shape. Stop when the hole in the bagel is about the size of a quarter. If your dough rips, gently pinch it back together. Place the bagel on one of the prepared baking sheets. Repeat this step for all of the bagels.
- Cover the baking sheets with clean kitchen towels and rise for 1 hour. After rising, the bagels will appear relaxed, but may not be doubled in size.
- Add the 12 cups of water to a 6-quart pan and bring to a rolling boil over high heat. Stir in the maple syrup and then give the water another 1-2 minutes to come back up to temperature.
- Preheat oven to 425 degrees (F).
- Using a large spoon, gently place 2 bagels in the water bath, one at a time, and boil for 30 seconds. Carefully flip the bagels to the other side, and boil another 30 seconds. Remove the bagels from the bath, and place back on the baking sheet. Sprinkle immediately with toppings if desired. Repeat until all of the bagels have had a dip in the water bath.
- Bake for 22-24 minutes, until the bagels are golden brown. Cool completely on wire racks before slicing and eating.
Notes
The bagels will continue to cook as they cool. If you cut
into one while it is warm, it will be slightly gummy. Wait until they are
finished cooling to enjoy.
To Freeze: Cut the bagels in half, length-wise, and place each bagel in an individual resealable sandwich bag. Place the sealed sandwich bags in a gallon-sized freezer bag and freeze. To thaw, split the bagel in half, and place each side in the toaster. Toast until just thawed, or until desired. Consume all frozen gluten-free bagels within a month.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
-
Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz -
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet -
KitchenAid KSM155GBSR 5-Qt. Artisan Design Series with Glass Bowl - Sugar Pearl Silver -
Anthony's Organic Tapioca Flour Starch -
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4) -
Bob's Red Mill Sorghum Flour -
Bob's Red Mill Brown Rice Flour -
NOW Supplements, Psyllium Husk Powder, 24-Ounce -
LeSaffre Saf-Instant Yeast, Red, 2 Pound
Don't forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska
Cathy says
Could this recipe also be used to make pretzels?
Mēgan says
That's a GREAT question, Cathy! I think it can... it's been on my to-do list to try, I just haven't gotten around to it yet. 😉 If you try it, please come back and let us know your results!
Stephanie L Potts-Thompson says
How do you think these will come out if I didn't use sorghum flour and just added an extra cup of rice flour?
Mēgan says
Hi Stephanie,
That’s hard to say since I haven’t tried it. It might throw off your water/flour ratios, because different GF flours have different moisture levels/needs. If you were to try it, don’t add all of the liquid at once. Pour in all but a 1/4 cup, and then add more water if needed. You can always add more water, but it’s hard to take it out once it’s already added!
Rosi says
What variation of Psyllium Husk is used?
Mēgan says
I use the Now Foods brand of powdered psyllium husk.
LIBBY ANNE WALLACE says
5 stars! Excellent!
Mēgan says
Oh - I'm so happy to read this, Libby Anne! Thank you so much - I'm glad you enjoyed them!
Bernadette says
Really great and easy recipe!!!
Mēgan says
That's great to hear! I'm glad you think so!
Tracey says
Hi,
I was wondering if you could add some blueberries to these?
Mēgan says
Hi Tracey,
I've actually tried it before (because I love blueberry bagels!), and didn't have great results. The blueberries were dropping out of the dough and rolling all over the counter. It was a hot mess. I'd stick to much smaller mix-ins, like seeds, spices, garlic, etc.
Barbra says
I wonder about leaving out an equivalent amount of the water and replacing it with a bit of blueberry juice right at the end of mixing (just enough before to "streak" it through. Not sure if the acidity of the blueberry juice would throw off the chemistry of the bagel thought.
Mēgan says
I think that might work if you don't omit all of the warm water, but then would there be enough blueberry juice to give it any flavor? I don't think so? But I don't know for sure.
Noelle says
Try dried blueberries!
Deb says
My mix is waaaaay to watery. I added an extra two tbl of each flour and still not workable...what happened?
Mēgan says
Hi Deb,
I'm sorry to hear this! It definitely has something to do with the psyllium husk. Did you use the powdered variation instead of the whole psyllium husk?
Amy says
Do you think I could substitute Monk fruit sugar? My daughter is insulin resistant and can only have that one sweetener!
Mēgan says
Hi Amy,
That’s a great question. I’m sure you could get away with using the majority of monk fruit; however, the recipe does require a small amount of sugar to activate the yeast. I’m afraid if you skip out completely on the yeast, the bread would fail to rise. So how much cane sugar would you really need in this recipe? I’m guessing anywhere between 1-4 teaspoons? But can’t be sure without trying it. I hope that helps!
Rodney says
Can Himalayan pink salt be substituted in for the sea salt?
Mēgan says
Yes! Great question, Rodney.
Diane says
Simply put, these bagels are absolutely amazing!! I was skeptical as I had tried making wheat bagels years ago when I wasn't gluten-free and they didn't turn out at all. But I can't say enough about how easy and delicious this recipe is - in fact, all of your bread recipes are wonderful. I was always a big bread maker and going GF was a sad day. It has been over 10 years and I've tried every "healthy" bread recipe I could find (using something other than rice flour and starch) but never found any that resulted in a loaf that was satisfying. You have changed all that 🙂 I now have a standing order from my adult celiac daughters for as many bagels as I can make. I think you are some sort of magician! THANK YOU!!!
Mēgan says
Diane, You are so welcome! Your comment made my morning! I'm thrilled you all enjoyed this recipe. It's a favorite in our house, too. 😉
Barbra says
Mine did not rise! They turned out very flat. But I can see that the idea is there, and I look forward to trying again. Just wish I knew why they stayed so flat!
Mēgan says
Hi Barbra,
I'm sorry to hear that. I would definitely check to see if your yeast is active. If it doesn't foam in a bit of warm water (around 105-110 degrees F) with a pinch of sugar, it's no longer active. Also, I really recommend using the SAF Instant Yeast in this recipe. I've found it far superior to other yeasts. It's very reliable!
Barbra says
@Mēgan, I'm trying it again today. I didn't read closely enough the first time, and used the whole psyllium husks that I typically use as egg replacers (and thus already had). I think that the yeast worked fine, but that there wasn't enough structure to hold the CO2 that the yeast produced! So I finally found some ground psyllium. The new batch is currently proofing, but the dough definitely already showed more structure as I shaped the bagels. 🙂 I'm hoping that carefully thinking about ground vs whole psyllium will improve some issues I'm having in other baking recipes! (I'm very grateful that you wrote this without xanthan gum, as I seem to react to that in addition to everything else! Also, I don't have millet flour at the moment, but I do have some aging amaranth flour. So after some web research, I have subbed that in for the millet both times. Flavor was still great in the first batch, and even then the only texture issue seemed to be from lack of rising. 🙂 )
Barbra says
By the way, I've made them a couple of times since this, and they're fantastic! Thanks!
Susan says
Tried this recipe today and I love it. I bake by weight rather than volume so I converted all volume measurements to weight by using weight per 1/4 cup listed on the bags of each ingredient. Easy. I also used active dry yeast and dumped it into mixing bowl with all dry ingredients. Added oil and warm water and mixed according to your instructions. Again, easy. I also added raisins to some and dried cranberries to others when shaping. My only concern is that the bagels deflated considerably in the oven. But they are really good. This recipe is so easy and so good that I will be making it frequently.
Mēgan says
Such a wonderful review to read, Susan! Thank you for coming back here and leaving me a comment.
Barbara says
Can coconut sugar be substituted??
Mēgan says
Hi Barbara, that's a great question - I'm really not sure. I think it *might* do okay, but I'm not sure since I haven't tried it myself.
Pamela Vasconcellos says
The best!!! I can’t tell you how much we love this recipe. I don’t make the hole, because I get annoyed when my bagel toppings fall through, but they still cook perfectly. Chewy and delicious. I always have some in the freezer. Thank you so much!
Mēgan says
So happy you enjoy this recipe, Pamela!
Donna says
Hi can you omit the yeast as I can't tolerate it and just use baking powder instead or something else?
Mēgan says
Hi Donna,
No, this recipe definitely needs yeast in order to be successful. You might try my yeast-free gluten-free bread instead.
Ana says
Sounds really good, I haven’t try it yet; but I am allergic to rice and yeast, so I wonder what can I substitute with. Thanjs
Mēgan says
Hi Ana,
This recipe will not work without yeast.
Kimmie says
Hi there, I’m planning to try this recipe in the next few days. I saw in the write up that you could add certain things, including a cinnamon swirl. I would love suggestions on how to incorporate a cinnamon swirl into the bagel? I see also that if I want to try and add in like dried fruit it should be chopped small, so I was going to chop up some reasons quite small also. Hoping to create a cinnamon raisin bagel, so jealous of my friends who eat the regular wheat ones all the time. ?
Mēgan says
Hi Kimmie, you could add the cinnamon to the dough, and then knead it by hand a few time. I'd imagine that would give the swirl you're looking for?
Sherry says
Do you have a version of this recipe that uses weight rather than volume? I basically stopped using my volumetric measurements once I got my kitchen sale because it is just so much easier to tare a scale rather than fiddle with measuring cups.
Mēgan says
Hi Sherry,
No, I don't. I very rarely cook by weights.
Katja says
Hi! what would be the best substitute for sorghum flour? Thanks.
Mēgan says
Hi Katja, you can use more brown rice and millet flour.
Johnny says
Well, I hate throwing a wet towel on a great thing, but PSA, there’s an awful lot of psyllium in each bagel considering the amount of lead in psyllium—higher than the daily limit for brands I’ve seen the lead levels of. Once in awhile consumption only, especially for kids. That being said, I’m looking forward to trying them as a special treat!
Kim says
Can't wait to give these a try, but what would be your recommendation if you don't have a standing mixer?
Mēgan says
For me personally, it would be hard for me to mix these bagels by hand. But I have arthritis. So I'm not sure if you could successfully attempt it? I think you'd just have to give it a go and see.
Tasha says
This is my go-to bagel recipe. I was diagnosed with a gluten sensitivity 7 years ago and these are by far the best homemade bagels I've made, and I've tried many! I use Fleischmann's instant yeast (the only yeast I can find in stores near me) and its worked perfectly fine without proofing. For toppings, I've found I've had to use an egg wash to make things stick the way I want them. This obviously isn't vegan but it works. I've tried margarine too which sticks okay but toppings tend to fall off quite a bit after baking. These are so easy and they aren't gummy or dry at all like every other gf bagel recipe I've tried. Even my gluten-eating fiancé and coworkers can't tell they're gluten free. Bravo! I can't wait to try your other recipes 🙂 Thanks so much, Mēgan!
Mēgan says
I'm so happy you enjoy this recipe! Thanks Tasha!