5-Ingredient Gluten-Free Bagel Recipe (2024)

5-Ingredient Gluten-Free Bagel Recipe (1)

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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 must 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. (UPDATE: I have since decided it was worth my time to make New York-Style Gluten-Free Bagels. They are yummy, and you can find the recipe here.)

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.

5-Ingredient Gluten-Free Bagel Recipe (2)

Homemade Bagel Ingredients

You’ll need the following ingredients to make these tasty bagels:

  • 1cupBob’s Red Mill 1:1 Gluten-Free Flour Blend,more if needed
  • 2teaspoonsbaking powder
  • 3/4teaspoonkosher salt
  • 2egg whites,divided
  • 1cupnonfat Greek yogurt
  • Everything bagel seasoning toppingor 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, but you could use another gluten-free flour blend.

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How to Make Gluten-Free Bagels

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 the 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.

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Step #5: Using your hands, squeeze the dough together and roll it into a large dough ball, then divide it into four sections.

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Step #6: Roll each section into thick ropes and then attach the ends to form a bagel shape. Then loop the dough into a bagel shape, as pictured below.

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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.

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Step #8: Bake the bagels for 20 minutes until the tops are lightly browned. Look how beautiful these bagels look right out of the oven!

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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!

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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!

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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!

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FAQs

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, 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.

More Recipes

Here are my New York-style gluten-free bagels – they are delicious but a little more work.

5-Ingredient Gluten-Free Bagel Recipe (14)

Enjoy these breakfast recipes, too:

  • 51+ Easy Gluten-Free Breakfast Recipes and Ideas
  • Easy Gluten-Free French Toast Casserole
  • No-Fail Gluten-Free Pancake Recipe
  • Gluten-Free Blueberry Pancakes Make with Dairy-Free Yogurt
  • The BEST Gluten-Free Monkey Bread (Dairy Free Option)
  • Gluten-Free Cinnamon Coffee Cake
  • Gooey Gluten-Free Cinnamon Rolls

5-Ingredient Gluten-Free Bagel Recipe (15)

5-Ingredient Gluten-Free Bagels

These homemade bagels are as delicious as they are easy to make. You'll only need 5 simple ingredients and little effort to put these bagels together. You'll never go back to store bought bagels after eating these! Each bagel is only 155 calories (compared to 250 calories for store-bought gluten-free bagels).

3.89 from 208 votes

Print Pin Rate

Course: Breads, Breakfast

Cuisine: American

Keyword: bagel, gluten-free bagel recipe

Prep Time: 6 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 bagels

Calories: 155kcal

Author: Jenny Levine Finke

Ingredients

  • 1 cup Bob's Red Mill 1:1 Gluten-Free Flour Blend (more if needed) or another 1-to-1 gluten-free flour blend with xanthan gum
  • 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

Instructions

  • 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!

Notes

Store leftover bagels in a zip-top bag in your fridge for two days or freeze. These bagels freeze extremely well, so feel free to make a big batch to enjoy for the week (or month). When you’re ready to enjoy one, zap it for 20 seconds in the microwave, cut it in half with a serrated knife, and lightly toast it in your toaster.

This recipe is inspired by SkinnyTaste.

Nutrition

Calories: 155kcal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 480mg | Potassium: 278mg | Fiber: 3g | Sugar: 8g | Calcium: 107mg | Iron: 1mg

Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

5-Ingredient Gluten-Free Bagel Recipe (2024)

FAQs

Can you make bagels without bread flour? ›

Bagel Recipe Ingredients

This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness. Warm water – Along with the maple syrup, it gets the yeast going, and it brings the dough together.

What is the secret to making bagels? ›

10 Tips for Making Schmear-Worthy Homemade Bagels
  • Moisture: Wetter dough means crispier bagels. ...
  • Water temp: The colder the better. ...
  • Dry active yeast: Let it chill. ...
  • Flour: Embrace the gluten. ...
  • Mixing: Low and slow is the way to go. ...
  • The rise: Your kitchen climate is A-okay. ...
  • Flavor kick: After the proof.
Jan 13, 2023

What has more gluten bread or bagel? ›

So yes, bagels have a lot of gluten, even compared to many other breads.

Does anyone make gluten-free bagels? ›

Canyon Bakehouse offers five varieties of gluten-free bagels: plain, blueberry, cinnamon-raisin, "Stay Fresh" deli white bagels, and "everything," which contain garlic, onion, poppy seeds and sunflower seeds. They're made from a blend of tapioca flour, brown rice flour, and potato starch, and contain eggs.

Do good gluten-free bagels exist? ›

Best Overall: Modern Bread & Bagel

Modern Bread & Bagel is hands down the best gluten free bagel on the market. The taste and texture most closely resembles a gluten-based bagel. We're not the only ones who think so.

What is a substitute for bread flour in bagels? ›

Ingredient Notes

All-Purpose Flour - Bagels are traditionally made with a higher protein bread flour which gives them that chewy texture, but I use King Arthur Baking's all-purpose flour which has a relatively high protein content for an all-purpose flour.

What happens if you don't use bread flour? ›

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

What can be substituted for bread flour? ›

You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.

What is the best flour for bagels? ›

Ingredients for Homemade Bagels:
  • Bread flour – The higher protein level in bread flour helps to create that chewy texture that makes bagels so delightful. ...
  • Instant yeast – You can also use active dry yeast, just note your dough may take longer to rise. ...
  • Fine sea salt – You can also use table salt.
May 1, 2023

Can you make bagels with pizza dough? ›

but we have figured out a really easy way to make a really comparable delicious bagel. From pizza dough. you want to divide this up into balls about two to three ounces each. you want to form these into a rough ball shape and set them on a greased baking sheet.

Why is gluten bad for your gut? ›

The assumption of gluten activates a T-cell mediated immune response against tissue transglutaminase, which leads to an inflammation of the intestinal mucosa, resulting in small intestine villous atrophy, increased intestinal permeability, and consequent malabsorption of micro and macronutrients [3,4,6,8,17].

Why are gluten free bagels so expensive? ›

The production of high-quality and reliably gluten-free food is fully automated and relies on the most modern technology. Rice and corn, the primary ingredients mainly used instead of wheat in gluten-free food, are also more expensive than wheat.

What are bagels without holes called? ›

Bialys (without holes) and bagels (with) A chewy yeast roll bearing similarity to the bagel, the bialy has a diameter of up to 15 centimetres (6 in). Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression.

What is gluten free bread made out of? ›

Gluten-free breads are made using all sorts of grain and legume flours which are naturally free of gluten, including rice, almond, buckwheat, chickpea, sorghum, quinoa, and millet. If you were to toss any of these flours with water, yeast, and salt, you'd end up with one lovely mess that wouldn't go anywhere…

Are gluten free bagels high in carbs? ›

Trader Joe's Gluten Free Bagels (1 bagel) contains 46g total carbs, 43g net carbs, 7g fat, 5g protein, and 270 calories.

What kind of bagels are gluten-free? ›

The best gluten free bagel in my opinion is the ODoughs Sprouted Whole Grain Flax Gluten-Free Bagels for all aspects really. They taste really good and have a great texture. While they are thin, you get 6 instead of the 4 that are usually in other brands. They are still filling, so I don't mind them being 'thin.

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