Making gluten-free bagels at home is surprisingly easy to do. For years I thought making a decent bagel required boiling and all sorts of crazy ingredients and effort. But then I discovered this new way of making bagels and I’ll never go back. In fact, you only need five simple ingredients to make this gluten-free bagel recipe. This post is sponsored by Bob’s Red Mill and includes affiliate links. Please read my disclosures.
Bagels hold a special place in my heart. I can remember eating bagels at family gatherings, special brunches and pretty much every Jewish holiday, occasion, and celebration growing up.
Occasionally I’ll enjoy a store-bought bagel, but the truth is, this traditional food lost its luster after I went gluten free due to a celiac disease diagnosis.
Like most gluten-free foods, if you want to enjoy the food, you have to make it yourself.
However, the idea of making homemade bagels is intimidating. Traditional bagels are boiled in water to “set’ the crust in place. The starch hardens the outside crust, which results in the chewy crust and dense, doughy interior you’re used to. The bagels are then baked.
I decided all that effort just wasn’t worth my time. And I had no idea if it would even work without the gluten protein holding it all together.
Then I tried to adapt a recipe from SkinnyTaste to be gluten free upon the suggestion of a good friend… and let me tell you, I was elated! I finally realized I could make a wonderful gluten-free bagel that reignited my love for bagels and that I could make without all that unnecessary effort. I can’t wait to share this recipe with you.
Homemade Bagel Ingredients
You’ll need the following ingredients to make these tasty bagels:
- 1 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend, more if needed
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 egg whites, divided
- 1 cup nonfat Greek yogurt
- Everything bagel seasoning topping or sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes – optional
The Bob’s Red Mill 1:1 Gluten-Free Flour Blend mimics the texture of wheat flour perfectly. It seems to be the only flour I use for baking gluten free these days!
How to Make
These bagels come together in eight simple steps. I promise you are going to have fun making these bagels. It will feel like you’re playing with real dough – finally!
Step #1: Preheat your oven to 400º F. Place a silpat on your baking sheet and set aside. If you don’t have a silpat mat, you can lay a piece of parchment paper on your tray and lightly spray it with cooking spray.
Step #2: Combine your gluten-free flour, baking powder and salt in a bowl. Whisk together and set aside.
Step #3: In a separate bowl, whisk 1 egg white until frothy, then add yogurt and mix well.
Step #4: Add yogurt mixture to the flour mixture and mix well. If the dough is too sticky, add a bit more flour until you can handle the dough without it sticking to your hands.
Step #5: Using your hands, squeeze the dough together and roll it into a large dough ball, then divide it into four sections.
Step #6: Roll each section into thick ropes and then attach the ends to form a bagel shape.
Roll into ropes:
Then loop into a bagel shape:
Step #7: Lightly brush some of the egg white over the top of each bagel and sprinkle with topping. I love using the Everything Bagel topping, but you could sprinkle the tops with sesame seeds, poppy seeds, dried onions or whatever bagel topping you like.
Step #8: Bake the bagels for 20 minutes until tops are lightly browned. Look how beautiful these bagels look right out of the oven!
Step #9: Once the bagels are slightly cooled, cut them in half, stick them in your toaster, smear your favorite cream cheese or butter on top, and enjoy!
Why You Will Love this Recipe
You are going to fall in love with this recipe. I imagine it will be a staple in your home as it is in mine.
Here’s why I love this gluten-free bagel recipe so much:
It’s easy. It requires no boiling and it only calls for five pantry-staple ingredients. Thanks to Bob’s Red Mill 1:1 Gluten-Free Flour Blend, there’s no fussing with different flours. Just one and done!
It’s fun. You get to play with dough! I know my gluten-free friends will love playing with this bagel dough because we don’t get to play with dough often.
It tastes amazing. You won’t believe how delicious these bagels taste. They have a crunchy outside and doughy inside. Perfection.
They require little fuss. Simply slice, toast, smear and eat!
How do you store these bagels? This recipe makes four bagels, which is perfect for my family to enjoy for Sunday brunch.
However, if you have leftover bagels, or want to make a big batch to eat all week long, simply store them in a zip top bag in your freezer. When you’re ready to eat one, take it out of the freezer, zap it in your microwave for 20 seconds, slice and toast.
Can you make them dairy-free? I have not tested this recipe (yet) with a dairy-free yogurt alternative. Once I test it, I will update this post.
If you love this recipe, you’ll love these recipes made with Bob’s Red Mill 1:1 Gluten-Free Flour. This flour is so versatile and works well in an insane number of gluten-free recipes:
- 42+ Gluten-Free Breakfast Recipes and Ideas
- How to Make Gluten-Free Self-Rising Flour
- Easy Gluten-Free Sandwich Bread Made with 1:1 Flour
- Two-Ingredient Gluten-Free Pasta
- No-Fail Gluten-Free Pancake Recipe
5-Ingredient Gluten-Free Bagels
- 1 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend more if needed
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 2 egg whites divided
- 1 cup nonfat Greek yogurt
- Everything bagel seasoning topping or sesame seeds, poppy seeds, garlic powder, dried onion flakes – optional
- Preheat the oven to 400º F. Place a silpat on your baking sheet and set aside (alternatively, you could use parchment paper sprayed lightly with cooking spray).
- Combine flour, baking powder and salt in a bowl. Whisk together and set aside.
- In a separate bowl, whisk 1 egg white until frothy, then add yogurt and mix well.
- Add yogurt mixture to the flour mixture and mix well. If the dough is too sticky, add a bit more flour until you can handle the dough without it sticking to your hands.
- Using your hands, form the dough into a large dough ball, then divide it into four sections.
- Roll each section into thick ropes and then attach the ends to form a bagel shape.
- Lightly brush the other egg white over the top of each bagel and sprinkle with topping of choice.
- Bake for 20 minutes until tops are lightly browned. Enjoy!