These gluten-free bagels use baking powder, not yeast. The printable card below contains the ingredient quantities and method.
Recipe under review: An earlier version of this article described a different yeast-based recipe. That conflicting method has been removed. The flour blend and water ratio in the current card still need kitchen testing, so reliable shaping and texture cannot yet be confirmed.
Before You Begin
The current recipe makes six bagels, boils them briefly in honey-sweetened water, and bakes them at 400°F (200°C). It does not include a yeast-rising step. Baking powder and baking soda are different ingredients; the card calls for baking powder.
Gluten-free flour blends absorb water differently. No specific brand has been validated for this recipe. Check that your flour blend contains xanthan gum and that all ingredients meet your dietary needs.
Ingredients and Instructions
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.
I finally tried making gluten-free bagels at home and these tips are a game-changer—my morning routine feels so much better now!
I’ve been making these bagels for months and they’re seriously life-changing—soft, chewy, and totally worth the effort.
Love these bagels. The taste and texture is spot on. My one critique is the instructions are different at the top of instructions compared to recipe instructions at bottom. The top one includes yeast and the bottom one omits. Also same with baking soda. Its a little confusing and i had to figure out on my own ingredients. I included 2 tsp of baking soda for the 3 cup ratio of gf flour, and 1 used 1 pkt of yeast. The editing to make directions shoukd be in sync.
What kind of flour do you use for the bagels? When I click the link for the gluten free flour in the recipe it takes me to a recipe to make your own but the recipe doesn’t make sense. Has different ingredients in the 2 places on the page as well as in the instructions. A bit confusing