The Ultimate Gluten-Free Bagel

Chewy, tender, gluten-free bagels?! OH, yes! They’re here. We’re in love. After a (few) tests, we discovered a perfect balance between wholesomeness and classic bagel goodness. We can’t wait to have you try these undetectably Gluten-Free bagels!

You can enjoy them as sandwiches for breakfast or with cream cheese. Just nine ingredients are required for bagel bliss, friends. We’ll show you exactly how to make them!

Who invented bagels?

Bagels are so popular today that it is hard to imagine life without them. The earliest recipe for bagel-like bread, called Ka’ak, appeared in an Arabic cookbook from the 13th Century. However, the bagels we know today were first popularized by Ashkenazi Jews living in Poland during the 17th Century or even earlier.

It is also a tradition that dates back hundreds of years to put a hole through the middle of the bagels. This helps to ensure a more even baking, and it makes bagels easier to transport and display. This is our gluten-free and vegan version of the concept.

How to make gluten-free bagels

The right flour mix is the first step in making gluten-free bagels. The perfect balance between structure, fluffiness, and chew is created by brown rice flour, sorghum, and tapioca flour. Then, we add ground flax as well as ground Chia seeds to make the dough easy to handle.

Bagels require yeast in addition to the balance of flours for their classic taste. After the yeast proofs (also known as. After the yeast proofs (a.k.a.

The dough can be shaped into bagels after it has risen. Divide the dough evenly and roll each piece before making a hole at the center. The dough will start to resemble bagels.

Then, you’re ready to boil. By boiling, bagels get their classic chewy texture with a shiny exterior. It also helps the toppings stick. It’s not the same if you skip this step.

After the bagels have been boiled and topped with a seasoning (such as everything-bagel seasoning or cinnamon sugar), it is time to bake. The bagels must be baked to ensure that the insides are cooked, and the result is fluffy. Bagels are on their way!


  • Warm water, 1 cup
  • Cane sugar, organic or vegan-friendly: 2 Tbsp
  • Active dry yeast, 2 tsp
  • 1 1/2 cups sorghum flour*
  • Tapioca starch, also known as tapioca powder or flour: 1 1/2 cups
  • 34 cup brown rice flour plus more for dusting
  • Ground chia seeds – 3 Tbsp
  • 3 Tbsp ground flaxseed (ground flaxseed*).
  • 2 tsp of sea salt

Choose one of the following: Optional

  • Every Bagel Seasoning
  • Cinnamon Sugar
  • Poppy seeds


  • Whisk together the sugar and warm water (100 to 110 degrees F/38-43 C). Stir in the yeast, and let it sit on the counter until frothy for 10 minutes. If the mixture doesn’t foam up, try again. Your water could have been too warm, or your yeast packet would have expired.
  • In a separate bowl, while your yeast is blooming, combine the sorghum, tapioca, brown rice, chia, flax, and salt. Mix well.
  • After the yeast has been proofed, create a small “well” and add the water/yeast mix to it. Mix immediately with a wooden spatula. It will be quite liquidy and loose at first, but it should thicken up as you continue to mix. Once the mixture is slightly thickened and there are no lumps (1 min), cover it with a thin towel and allow it to rise at room temperature.
  • As soon as the dough has almost finished rising, bring three quarts (or more) of water to a rolling boil in a Dutch Oven. Preheat the oven to 400 F. (204 C). Line a large baking sheet with parchment paper. Set the nearby.
  • As your water comes to a rolling boil, sprinkle a little brown-rice flour on a clean surface. Divide the dough into eight equal portions (adjust the amount if you want to change the default number of servings). Form each piece into a small ball. If the dough is sticky, add a little more flour to your hands. Shape each ball into a bagel shape by pressing your finger in the middle and moving it around in a circle to widen the hole. The bagel hole should be about 2 1/2 cm in diameter. It will shrink slightly after boiling. Dust the surface of your work area again to make it easier to pick up the bagels.
  • After the water has reached a rolling boil (we used a spoon), carefully pick up each bagel and add it to the boiling water. (We said three at a go). Use a fork to turn each bagel and boil it for 45 seconds on each side. Use a large slotted spoon or skimmer to remove the bagel when ready. Make sure that the excess water is drained off. Place the boiled bagels on the baking sheet. Top the bagels with two teaspoons of the desired topping. Repeat this process with the rest of the bagels.
  • After the bagels have finished boiling, put them in the oven for 25-30 minutes or until they are dry and beginning to brown. Allow the bagels to cool for 10 minutes on the pan before cutting, toasting, and eating. Enjoy with vegan cheese or jam. Also great with peanut butter, avocados, and hummus.
  • Keep in a container that is airtight in the fridge for 3-4 days or the freezer for one month.

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