Description
This gluten-free bagel recipe delivers the perfect chew and golden crust without any gluten. With just a few ingredients and simple techniques, you’ll enjoy bakery-style bagels from your own kitchen!
Ingredients
Scale
The Dough:
- 3 cups gluten-free all-purpose flour (certified gluten-free)
- 1 tablespoon xanthan gum (if not included in the flour blend)
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 1¼ cups warm water
Boiling:
- 3 quarts water
- 2 tablespoons baking soda
Topping (optional)
- Sesame seeds
- Poppy seeds
- Everything Bagel seasoning
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Prepare the Dough: In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, and salt. Gradually add the yeast mixture, stirring until a dough forms.
- Knead the Dough: Knead by hand or with a mixer for 5-7 minutes until smooth. If the dough is sticky, add a bit more flour.
- Proof the Dough: Cover with a damp cloth and let rise for 1 hour in a warm place.
- Shape the Bagel: Divide dough into 8 portions, shape into balls, and gently poke a hole in each center.
- Boil: Bring water and baking soda to a boil. Boil each bagel for 1 minute per side. Transfer to parchment-lined sheet.
- Bake: Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden.
- Cool and Serve: Cool on a rack before slicing and serving.
Notes
Always verify that all ingredients are certified gluten-free. This recipe is best enjoyed fresh but can be frozen for up to one month.
- Prep Time: 25 minutes (plus 1 hour rising)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking & Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 Bagel
- Calories: 210Kcal
- Sugar: 2g
- Sodium: 240mg
- Fat: 1.5g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
Keywords: Gluten-Free Bagels