Foolproof Gluten Free Bagels Recipe

If you’ve been missing the chewy, satisfying bite of a real bagel, this recipe is your answer. These gluten free bagels are incredibly easy to make—no yeast, no rising time, and no complicated steps. Just mix, shape, boil, and bake. In under an hour, you’ll have golden, crusty bagels that rival any bakery version. Perfect for breakfast, brunch, or a quick lunch sandwich.

Why This Recipe Works

The secret to these bagels is the combination of gluten free all-purpose flour and Greek yogurt. The yogurt adds protein and moisture, creating a tender crumb while the baking powder provides lift. Boiling the bagels before baking locks in that classic chewy texture. The result is a bagel that’s sturdy enough to hold cream cheese, yet light and fluffy inside.

Tips for Perfect Gluten Free Bagels

Use a good quality gluten free flour blend that includes xanthan gum. This ensures the dough holds together and doesn’t crumble. Don’t skip the boiling step—it’s essential for the texture. If you don’t have everything bagel seasoning, feel free to use sesame seeds, poppy seeds, or flaky salt. For a sweeter version, brush with a little honey before baking.

How to Serve and Store

These bagels are best enjoyed fresh, but they toast beautifully. Split and toast for a crispy exterior. Serve with cream cheese, smoked salmon, avocado, or your favorite spread. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, simply toast or warm in a 350°F oven.

Frequently Asked Questions

Can I use a different flour blend?

Yes, but make sure it contains xanthan gum for structure. If your blend doesn’t, add 1/2 teaspoon xanthan gum.

Why do I need to boil the bagels?

Boiling sets the crust and creates the chewy texture that bagels are known for. Skipping this step will result in bread rolls.

Can I make these dairy-free?

Absolutely. Use a thick dairy-free yogurt like coconut or soy yogurt. The texture will be slightly different but still delicious.

Foolproof Gluten Free Bagels

These gluten free bagels are chewy, golden, and incredibly easy to make. With just a few simple ingredients, you’ll have fresh bagels in under an hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Breakfast

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups gluten free all-purpose flour blend with xanthan gum
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup plain Greek yogurt or dairy-free yogurt
• 1 large egg beaten (for egg wash)
• 1 tablespoon everything bagel seasoning or sesame seeds, poppy seeds, etc.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• stand mixer with paddle attachment
• pastry brush
• Large pot
• slotted spoon

Method

 

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together gluten free flour, baking powder, and salt.
3. Add Greek yogurt and mix with a spatula until a shaggy dough forms. Transfer to a lightly floured surface and knead gently until smooth, about 2 minutes.
4. Divide dough into 8 equal portions. Roll each into a ball, then poke a hole through the center with your finger and gently stretch to form a bagel shape.
5. Bring a large pot of water to a gentle boil. Carefully drop bagels into the water, one or two at a time, and boil for 30 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
6. Brush each bagel with beaten egg and sprinkle with everything bagel seasoning.
7. Bake for 20-25 minutes, until golden brown and firm to the touch. Let cool on a wire rack before slicing.

Notes

Store bagels in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, toast or warm in a 350°F oven for 5 minutes. For a dairy-free version, use a thick dairy-free yogurt. Do not overboil or bagels may become dense.