Gluten-Free Bagels
Plain homemade bagels with a chewy crumb and glossy crust, made from a psyllium-based gluten-free yeast dough that is boiled and then baked. Top them with sesame seeds or leave them plain for breakfast sandwiches.
At a glance: This medium breakfast recipe yields 8 servings in about 2h 40m (40 min prep, 35 min cook). It uses 12 ingredients — including warm water, instant yeast, granulated sugar — and walks through 7 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Bagels: When preparing this breakfast recipe, toasters used for standard bread hold crumbs, so toast these in a dedicated toaster or on a clean sheet in the oven. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Bagels: The dough uses a gluten-free all-purpose flour blend, psyllium husk and xanthan gum instead of flour that contains gluten. Use yeast, psyllium, sesame seeds and a flour blend labeled gluten-free.
Ingredients
Shop links on this page are for instant yeast, granulated sugar, psyllium husk powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Check the dough before shaping the bagels: it should feel firm and smooth, like modeling clay. If it is sticky, mix in a tablespoon of flour blend; if it cracks, add a teaspoon of water.
- Use an instant-read thermometer. Gluten-free bagels can look brown before the inside is done, and 205-210°F means the crumb has set.
- Slice the bagels once cool and freeze them. Gluten-free bread stales quickly, and toasted frozen bagels taste freshly baked.
Common questions
What cross-contamination risk is specific to Gluten-Free Bagels?
Check warm water, about 110°F, instant yeast, granulated sugar before they go into Gluten-Free Bagels. Toasters used for standard bread hold crumbs, so toast these in a dedicated toaster or on a clean sheet in the oven. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Bagels use?
Gluten-Free Bagels relies on 2 tbsp psyllium husk powder, 3 cups gluten-free all-purpose flour blend and 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
How should leftover Gluten-Free Bagels be stored?
Slice the bagels once cool and freeze them. Gluten-free bread stales quickly, and toasted frozen bagels taste freshly baked.
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