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Make these big, fluffy Gluten-Free Plain Bagels right in your own kitchen! This is my best recipe for homemade bagels that have the most incredible (and authentic) soft and chewy texture. These are perfect for smearing with cream cheese!
The Best Gluten-Free Bagels You’ll Ever Eat
I often find myself craving New York-style bagels. The texture is light and fluffy, and just so good. That being said, I’m always on a mission to find bagels of this caliber that are also gluten-free. The struggle is real!
Then, I began making my own gluten-free bagels at home. I’ll go ahead and say it: these plain bagels are the best I’ve ever made! This recipe produces big, fluffy bagels that are perfectly soft on the inside, with a slight chew on the outside. You won’t believe they’re gluten-free!
I promise you, once you’ve had these homemade bagels smeared with my Cranberry Orange Cream Cheese, you’ll never go back to store bought.
What You’ll Need
Just a few pantry staples is all you’ll need to make these delicious gluten-free plain bagels:
- Gluten-Free Flour: I use Bob’s Red Mill Gluten-Free All-Purpose Flour with great results.
- Instant Yeast: Be sure to check the expiration date on your instant dry yeast!
- Sugar: Granulated sugar always offers consistent results when it comes to baked goods.
- Baking Soda: This recipe boils the bagels in a water bath with baking soda and brown sugar. The baking soda is what gives these bagels their rich golden color!
- Brown Sugar: Lends extra flavor to the boiling water bath.
- Egg: Beaten, for the egg wash.
- Salt
How to Make Gluten-Free Bagels From Scratch
You’re going to be blown away by how simple it is to make these gluten-free bagels. No fancy techniques or equipment necessary – just your own hands and a couple of common kitchen items. Here’s an overview:
Make the Dough: To make the bagel dough, combine the dry ingredients and slowly add in water, until you have a smooth ball of dough that’s a little sticky. Leave the dough somewhere warm and covered in a dishcloth to rise. It should take about an hour for the dough to double in size.
Roll the Dough: Once the dough is ready, on a clear work surface divide the dough into six equal sized portions. Roll each portion into a ball and use your finger to poke a hole in the center, then stretch the dough into a slightly wider ring. Place the shaped bagels on a baking sheet to rest.
Boil: Bring a large pot of water, along with the baking soda and brown sugar, to a boil and then a simmer. Carefully lower small batches of bagels into the water bath to boil for about a minute per side, and then transfer them back to the baking sheet.
Bake: Brush the tops of the bagels with egg wash, and then bake them in the oven until they’re firm and golden.
Tips for Success
- Measure the Flour Correctly: For best results when measuring your flour, use a spoon to scoop it from the bag into the measuring cup, and then level it off with a knife. This avoids using too much flour, which can result in bagels that are tough and chewy.
- One Batch, Different Flavors: Make up the dough and then divide it into sections that will become different flavors. Add in your choice of toppings to make a variety of bagels from one batch of dough!
- A Note On Gluten-Free Flour: Different gluten-free flours may yield different results! Stick with 1:1 gluten free flour (Bob’s Red Mill is my go-to) for the most consistent outcomes, but the texture of these bagels may vary depending on which brand you use.
Variation Ideas
This gluten-free bagel recipe is the perfect canvas for all kinds of creative variations! Transform this recipe into your favorite kinds of bagels with toppings and add-ins:
- Everything Bagels
- Cinnamon Raisin
- Sesame Seed
- Poppy Seed
- Chocolate Chip
- Asiago Cheese
- Garlic and Herb
- Blueberry
Make it a Meal
Call me old fashioned, but I love the classic combination of a plain bagel and cream cheese at breakfast time. And whenever I’m looking for something a little different, I turn to homemade spreads!
Enjoy these homemade bagels with these easy spread ideas:
- Cranberry Orange Butter
- Carrot Cake Whipped Cream Cheese
- Roasted Broccoli and Cheddar Cheese Hummus
- Smoky Cheddar Roasted Cauliflower Hummus
Beyond breakfast, you can use these bagels for sandwiches, pizza bagels, and more! Up the ante at breakfast and use these bagels to make your own Breakfast Sandwiches with some Baked Eggs.
Easily make your bagel a meal with these other delicious and fun fillings:
- BBQ Pulled Pork
- Waldorf Chicken Salad
- Caprese (tomato, fresh basil, mozzarella slices, and balsamic)
- Roast Beef or Pastrami
- Turkey Breast or Roast Chicken
Storing and Reheating Extra Bagels
Once the bagels have cooled, these will keep fresh for up to 3 days when stored airtight at room temperature.
Reheat the bagels in the toaster oven, spread some cream cheese over top, and enjoy!
Do These Freeze Well?
You can freeze these gluten-free bagels for up to 1 month! I like to slice my bagels before wrapping them in aluminum foil (to help with freezer burn) and then sealing them in a freezer bag. Thaw the bagels either in the fridge or at room temperature and then toast them or reheat them as you’d like!
More of My Favorite Gluten-Free Recipes
- Gluten Free Breadsticks
- Gluten Free Soft Pretzels
- Fluffy Gluten-Free Cinnamon Rolls
- Gluten Free Pecan Pie
- Gluten Free Pumpkin Pancakes
Gluten Free Plain Bagels
Ingredients
- 2 cups gluten-free all-purpose flour (I use Bob’s Red Mill), plus more for work station
- 3/4 teaspoons kosher salt
- 3/4 teaspoons instant yeast
- 3/4 cups warm water + more as needed
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
- 1 egg beaten
Instructions
- In a mixing bowl, combine the flour, salt, yeast, and sugar.
- Pour in the water and mix on medium speed. If necessary, add more water, 1 tablespoon at a time, until the dough comes together in a smooth ball. Mix for 4 minutes to incorporate all of the ingredients. The dough should be smooth and a bit sticky.
- Place the dough in a greased mixing bowl and cover with a dishcloth. Place somewhere warm to rise for 60 minutes, until doubled in size.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the dough on a work surface and divide into 6 portions. Roll each piece of dough into a ball, then use your finger to carefully poke a hole in the center. Stretch the ring slightly to make a wider hole, being careful not to tear the bagel. Place the shaped bagels on the prepared baking sheet and rest for 10 minutes.
- Bring a large pot of water to a boil. Add the baking soda and brown sugar and wait until the foaming subsides. Reduce the heat to a simmer. Gently lower the bagels into the water bath for one minute per side, working in batches to keep track of the bagels and avoid crowding the pot. Transfer the bagels back to the baking sheet.
- Brush the bagels with the beaten egg and sprinkle with Everything bagel seasoning. Bake for 20-25 minutes, until golden brown and firm.
Notes
Did you make this?
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