Gluten-Free Bagels
If you’re craving the chewy goodness of New York-style bagels but need a gluten-free option, this recipe is for you. These gluten-free bagels are incredibly chewy, perfectly golden, and bursting with flavor. Whether you’re avoiding gluten due to celiac disease or just want to try something new, these bagels will not disappoint.
Why Gluten-Free Bagels?
Finding a good gluten-free bagel can be challenging, as many store-bought options lack the chewy texture and flavor that make bagels so beloved. This recipe uses high-quality ingredients and a few simple techniques to recreate the classic bagel experience, minus the gluten.
Gluten-Free Bagels
Making gluten-free bagels at home may seem daunting, but this recipe breaks it down into simple steps that anyone can follow. With the right ingredients and a bit of patience, you can enjoy delicious, chewy bagels that are just as good—if not better—than their gluten-filled counterparts.
Equipment
- 1 Large Mixing Bowl For mixing the dough
- 1 Wooden Spoon For mixing ingredients
- 1 Kitchen Scale For weighing dough portions
- 1 Pot For boiling the bagels
- 1 Slotted Spoon For removing bagels from water
- 1 Baking Sheet Lined , for baking bagels
- 1 Pastry Brush For brushing bagels with egg wash
Ingredients
500 g Gluten-free white bread flour Doves Farm Freee flour
2 tsp Xanthan gum
14 g Quick yeast Certified gluten-free, Dove’s Farm
1 tbsp Caster sugar
300 ml Warm water
4 tbsp Vegetable oil Or olive oil for a different flavor
2 tsp Salt
2 tsp Baking powder
2 tbsp Poppy seeds For topping
2 tbsp Sesame seeds For topping
1 tsp Onion salt For topping
1 tsp Garlic powder For topping
1 Beaten egg or dairy-free milk For egg wash
Instructions
Activate the yeast by mixing warm water with caster sugar, then stir in the quick yeast. Cover and let sit for 5-10 minutes until frothy.
Combine dry ingredients in a large mixing bowl: gluten-free white bread flour, xanthan gum, salt, and baking powder. Mix well.
Mix the dough by creating a well in the dry ingredients, pouring in the yeast mixture and vegetable oil, and stirring with a wooden spoon until a thick dough forms.
Let the dough rise by covering the bowl with cling film and placing it in a warm spot for about 1 hour until the dough doubles in size.
Shape the bagels by weighing out 125g portions of dough, forming them into flat circles, and poking a hole in the center.
Boil the bagels by dropping 2-3 bagels into a pot of salted boiling water, boiling for 1 minute, flipping, and boiling for another 40 seconds to 1 minute. Remove and place on a lined baking sheet.
Brush and top the bagels with beaten egg or dairy-free milk, then sprinkle with the poppy seed, sesame seed, onion salt, and garlic powder mixture.
Bake the bagels in a preheated oven at 220°C (430°F) for 20-25 minutes until golden brown.
Cool and serve the bagels, allowing them to cool slightly before enjoying with your favorite toppings.
Video
Notes
These bagels are best enjoyed fresh but can be reheated by toasting or briefly baking with a sprinkle of water. Adjust the toppings to suit your taste, and feel free to experiment with different flavors.
