What is that one thing that has completely revolutionized my mornings?Gluten-free bagelsFor years, I thought I was doomed to a life of sad, crumbly, store-bought gluten-free bread that I can’t eat anymore. Is it true that a bagel is barely I missed that chewy, satisfying bite of a real bagel SO much. I stumbled upon this recipe, tweaked it to perfection, and now? Now, I’m making bagels that are not only gluten-free but honestly BETTER than some of the “real” ones. Think of it as the bagel equivalent of a perfect Sunday morning – cozy, satisfying, and utterly delicious. Is it easier to make pancakes than a traditional pancake? Why wait in line at a bakery?Gluten-free bagelsHow do you cook in your own kitchen?
What is Gluten Free bagel?
Alright, so a Gluten-free bagelIs it possible to make a bagel without wheat flour? What is the best solution for people who can’t tolerate gluten? Think of it as a regular bagel’s adventurous cousin. We use a blend of different gluten-free flours to mimic the texture and chewiness of traditional flour. What’s your favorite bagel topping? Avocado and everything bagel seasoning. Is this a real deal?
Why you’ll love this recipe?
What are some of the ways you will fall head over heels for this.Gluten-free bagels recipe. First, the flavor is incredible. They have that slightly tangy, yeasty taste that you expect from a great bagel, but without any of the weird aftertaste that you sometimes get with gluten-free baked goods. I swear, even my gluten-loving friends can’t get enough of them. Second, they are surprisingly easy to make! I know, bagels seem intimidating, but this recipe is actually very straightforward. Trust me, if I can do it, you can too. What I love most is how cost-effective it is. Buying gluten-free bagels at the store is ridiculously expensive, but making them at Home is much more budget-friendly. You control the quality of ingredients and save money – win-win! The versatility is amazing. You can customize these with different toppings, flavors, and even add-ins to the dough. I’ve made everything bagels, cinnamon raisin bagels, and even jalapeno cheddar bagels using this base recipe. It’s so much fun to experiment! This blows any store-bought gluten free bread out of the water. If you like this recipe, then you will adore my gluten free cinnamon rolls, and my gluten free carrot cake too!
How do I make gluten-free bagels?
Quick Overview
Making these Gluten-free bagels is easier than you think! You’ll start by mixing the dough, letting it rise, shaping the bagels, boiling them briefly (this is key for that chewy texture!), and then baking them to golden-brown perfection. Don’t be intimidated by the boiling step – it’s quick and easy, and it really makes a difference. The best part? The whole process is surprisingly therapeutic. Plus, the aroma of freshly baked bagels filling your kitchen is simply divine!
Ingredients
For the main battery:
* 1 ½ cups warm water (about 105-115°F) – the temperature is crucial for activating the yeast!
* 2 ¼ teaspoons (1 packet) active dry yeast – make sure it’s fresh for the best rise.
* 1 tablespoon honey or maple syrup – adds a touch of sweetness and helps the yeast along.
* 3 cups gluten-free all-purpose Flour Blend (with xanthan gum) – I recommend Bob’s Red Mill 1-to-1 Baking Flour.
* 1 teaspoon salt – enhances the flavor and controls the yeast.
* 1 tablespoon olive oil – adds moisture and elasticity to the dough.
For the Boiling Water:
* 8 cups water * 1 tablespoon honey or maple syrup – for a slightly sweeter flavor and better flavor.
For the Toppings (optional):
* Everything bagel seasoning – a classic! * Sesame seeds – for nutty flavor and pretty look. What are some of the best toppings for poppy seeds? * Shredded cheese – for savory bagels. * Cinnamon and sugar – for sweet bagel.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. I always find lining my baking sheets makes for better results!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour and salt. Set aside. Make sure you whisk it well to distribute the salt evenly. This is important for consistent flavor!
Step 3: Mix Wet Ingredients
In a separate bowl, dissolve the yeast and honey in the warm water. Let it stand for 5-10 minutes, until foamy. How do you know if your yeast is active? If it doesn’t foam, your yeast might be old, and you’ll need to get fresh yeast.
Step 4: Combine
How do you add yeast to dry ingredients? Mix with a wooden spoon or stand mixer until you have rolled out dough. Is the dough sticky? Try not to overmix – just combine until everything is well incorporated.
Step 5: Rise
Cover the bowl with plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled. I usually put mine in the oven with the light on. Is it necessary to rise dough to make it more fluffy?
Step 6: Shape Bagels
What is the best way to turn dough out on a floured surface? ). Divide the dough into 8 equal pieces. Roll each piece into a rope about 6-8 inches long. Bring the ends together to form a ring, pinching the seam to seal. I always make sure the seal is nice and tight, so the bagels don’t come apart during boiling.
Step 7: Boil Bagels
Bring 8 cups of water to a boil in large pot. Add the tablespoon of honey. How do you drop bagels into boiling water? How do I get that chewy bagel texture? Is it safe to remove bagels from a baking sheet?
Step 8: Add Toppings & Bake
What are some good toppings for bagels? Brush them with egg wash or olive oil. Bake for 20-25 minutes, or until golden brown. I always rotate the baking sheet halfway through to ensure even browning.
Step 9: Cool & Enjoy
Let the Gluten-free bagelsLet cool on wire rack before serving. I know it’s tempting to dig in right away, but trust me, they’re even better when they have had a good time. Can I get a chance to cool down?
What should I serve it with?
Oh, the possibilities are endless when it comes to serving these.Gluten-free bagels!
For Breakfast:Toasted with cream cheese and smoked salmon, alongside a steaming cup of coffee. I love adding a squeeze of lemon and dill for extra flavor!For Brunch:As part of a bagel bar with different cream cheeses, veggies, and toppings. What is the best brunch beverage to serve? Mimosas or bellini?As Dessert:Sliced and toasted with butter and cinnamon sugar, alongside a scoop of vanilla Ice Cream. What is a bagel sundae?For Cozy Snacks:Is it good with a smear of peanut butter and sliced bananas, or with soup? My kids love this!
How do I make gluten-free bagels?
Want to take your gluten-free bagel game to the next level? Here are a few tips I’ve learned over the years:
Yeast Activation: Always make sure your yeast is fresh and active before you start. If it doesn’t foam in the warm water, it’s time for a new packet.
Dough Consistency: Gluten-free dough can be a bit sticky, so don’t be afraid to use a little extra Gluten-Free Flour when shaping the bagels.
Boiling Time: Don’t skip the boiling step! It’s what gives the bagels that characteristic chewy texture. Boiling ensures a delicious texture.
Topping Application: Apply your toppings immediately after boiling the bagels, while they’re still wet. This helps the toppings adhere better.
Oven Temperature: Keep an eye on the bagels while they’re baking. Every oven is different, so you might need to adjust the baking time slightly.
Cooling Time: Let the bagels cool completely before slicing and serving. This allows the texture to set properly.
Storing and Reheating Tips
Here’s how to keep your gluten-free bagels fresh and delicious:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator Storage: Store in an airtight container for up to 1 week.
Freezer Instructions: Wrap individually in plastic wrap and then place in a freezer bag for up to 2 months.
Reheating: Toast in a toaster or toaster oven until heated through. You can also microwave for a few seconds, but be careful not to overdo it, or they’ll get rubbery.
Frequently Asked Questions
Final Thoughts
Seriously, friends, these gluten-free bagels are a game-changer. They’re easy to make, incredibly delicious, and perfect for anyone who loves bagels but can’t eat gluten. If you’re looking for a way to enjoy a satisfying breakfast or snack without sacrificing flavor or texture, you absolutely have to try this recipe. If you like this you need to try my gluten free bread and my gluten free Chocolate Chip Cookies! I can’t wait to hear how yours turn out! Be sure to leave a comment below and let me know your favorite toppings and variations. Happy baking!
Gluten-Free Bagels
Ingredients
Bagel Dough
- 1.5 cups Gluten-Free All-Purpose Flour Blend with xanthan gum
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 1 tbsp Sugar
- 1 cup Warm Water
- 1 tbsp Olive Oil
For Boiling
- 8 cups Water
- 2 tbsp Honey
Topping (Optional)
- 2 tbsp Everything Bagel Seasoning
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together gluten-free flour, baking powder, salt, and sugar.
- Add warm water and olive oil and mix until a dough forms. It will be sticky.
- Divide the dough into 6 equal portions. Roll each portion into a rope and shape into a bagel.
- Bring 8 cups of water and honey to a boil in a large pot. Gently drop the bagels into the boiling water, 2 at a time. Boil for 1 minute per side.
- Remove bagels from the water with a slotted spoon and place them on the prepared baking sheet.
- If desired, sprinkle with everything bagel seasoning.
- Bake for 25-30 minutes, or until golden brown.
- Let cool slightly before serving.
