Easy Gluten Free Bagel Recipe

Easy Gluten Free Bagel Recipe

Easy, gluten free bagel and recipe aren’t things most of us would think belong in the same sentence. But with this recipe, I promise you’ll be thinking about gluten free bagels in a whole new light!

Real Bagels are Boiled, Even Gluten Free gfJules.com

It’s been a while since I’ve had a really great bagel. The gluten free bagel varieties I’ve tasted have been ok when toasted, but they’re nearly all frozen so they lack that bagel texture — that reach out and squeeze it and watch it bounce back quality (what do you call that??). You know what I mean: if you have to toast it from the get-go, there’s just not a lot to get excited about with pre-made, frozen gluten free bagels.

Gluten Free Bagels on Rack with knife resized

This recipe puts the power to make incredible fresh bagels in your hands.

YOU can make bagels anytime YOU want them! And since it uses my easy gfJules Bread Mix, there’s hardly even anything to add – just dump the mix in with the liquids and yeast, mix, roll ’em up, boil ’em and bake ’em. (Or you can use my bagels from-scratch recipe using my pre-blended gfJules Flour.)

It’s important to use my award-winning gfJules pre-mixed All Purpose Flour Blend or gluten-free Bread Mix though, as recipes like this one will not turn out with the chewy/springy-ness you’ll want from your bagel without it. In fact, as if we needed any reminder just how B.A.D. a gluten-free bagel can be, a restaurant sent along a side order of gluten-free bagels with our meal delivery the other night and they were a cross between so rubbery you could bounce them off the walls and so hard they could break your teeth — kindof like a lacrosse ball in bagel form. Definitely gives gluten free a bad name.

But back to truly great gluten free bagels …

gluten free bagels with basket | gfJules

I often hear people talk about interchanging gluten free flour blends in recipes; coming from regular gluten baking like we all were, it’s natural to think flours are all the same (like Gold Medal Flour is no different from the Safeway Brand of flour …) but in the gluten free world, nothing could be further from the truth!

Even if you think you want to make your own gluten free flour blend, it will turn out differently from someone else making it because the individual RAW ingredients that combine to make the blend are all different! It’s true!

Gluten Free Bagel in Bag resized

When I choose the raw ingredients for my blend, I have access to tons of choices; when you go to the store, you may have access to one or two, if you’re super lucky. And they all behave and interact differently. The ingredients may LOOK the same on the ingredient label, but they are actually highly specialized. So go with the blend recommended for each gluten free recipe you try — mine or someone else’s on their site.

Trust me when I say that in this gluten free bagel recipe, if you use my gfJules Flour, you will have more fun rolling this dough because it will be stretchy, and you will get much more joy from the end results, too!

Real bagels are boiled

And don’t worry if you’ve never made a bagel before; there’s no magic to it, but the boiling step is key to getting that bagel-y sheen and dense bagel-y texture.

So start thinking differently about bagels. What’s your favorite way to eat them? You can do that again! Cream cheese, lox, peanut butter, plain, sammie, toasted (or not!) … have it your way!

gluten free bagel sandwich

 

Roberta T's bagels

Roberta T’s gluten free bagels.

Have you used one of my mixes or flour to make something exciting? Write to me and let me know! [email protected]

P.S. Many thanks to Roberta T. for sending me her picture and basic recipe for making gluten-free bagels using my gfJules Bread Mix. She certainly inspired this recipe!

 

Here are some videos showing the recipe in action

 

 

 

 

 

Gluten Free Bagels

Easy Gluten Free Bagel Recipe

Yield: 6 bagels
Prep Time: 25 minutes
Cook Time: 17 minutes
Additional Time: 20 minutes
Total Time: 1 hour 2 minutes

These gluten free bagels are REAL bagels! Real bagel texture, real bagel flavor and they're really not so hard to make. This recipe will become your new favorite gluten free bread recipe; you may want to double it and be sure to always have some of these gluten free bagels on hand in the freezer at all times!

Ingredients

Dry Ingredients:

OR

Liquid Ingredients & Extras:

  • 2 egg whites, room temperature
  • 2 Tbs. honey OR agave syrup
  • 3/4 cup + 2 Tbs. warm water
  • salt (for the boil)
  • toppings like sesame seeds, coarse sea salt, etc.

Instructions

Whisk egg whites and honey together in a large mixing bowl.

If baking from scratch, whisk all dry ingredients together in another bowl. Add either whisked dry ingredients or gfJules Gluten Free Bread Mix and yeast into the large bowl with egg whites and honey together with warm water, beating on low speed of your mixer using paddle attachment, or mix with a wooden spoon, by hand.

Continue to mix until dough comes together easily and is firm but not tough. If you find that the dough is tough or too firm and very resistant when pulled apart, mix in more water, one or two tablespoons at a time until the dough is able to be shaped easily but is not too sticky or wet.

Prepare a clean counter or pastry mat by lightly dusting with gfJules Gluten Free All Purpose Flour or gluten-free cornstarch. Separate dough into 6 equal pieces. The dough should weigh approximately 800 grams once mixed, so each portion of dough should weigh approximately 130 grams.

Roll each piece out gently into a log 9 inches long and bring the ends together by scoring with a fork and wetting the ends with your finger before pressing together and smoothing. 

Cover with parchment or wax paper and set aside to rise in a warm place while bringing water to a boil.

Prepare a large pot of water by adding 1 teaspoon salt and turning onto high flame/heat.

Preheat oven to 425° F.

Once water is at a full boil, gently drop bagels in, only boiling as many at one time as can boil without touching. Boil on each side for 30 seconds, then flip. Remove with a skimmer or slotted spatula and place on a parchment-lined baking sheet. Repeat with remaining bagels.

If this process takes more than a few minutes, mist the bagels with water while waiting to boil or waiting to bake so that the dough doesn’t dry out or harden.

Sprinkle tops of bagels with any desired toppings and lightly spray with cooking oil. Bake on an oven rack that is in the upper portion of the oven.

Bake for approximately 8 minutes, then flip and bake for another 8 minutes. Bagels are done when lightly browned and a toothpick inserted into the bread comes out dry or with dry crumbs attached.

Makes 6 bagels. These are soft on day one and are better toasted or warmed thereafter.

Notes

Once cooled, slice and freeze (store in freezer bags) to have on hand any time you'd like to have a bagel!

Recommended Products

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 86Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 716mgCarbohydrates 13gFiber 2gSugar 9gProtein 4g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

I know you’ll love this recipe! So you just might want to double it!

And pin it for later!

Easy, gluten free bagel recipe. With #1-rated gfJules Flour, BOTH belong in the same sentence. Get the flour, follow the easy instructions. Bagel Bliss!

Homemade Gluten Free Bagels | gfJules.com

Easy Gluten Free Bagel Recipe

Gluten Free Bagels

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91 thoughts on “Easy Gluten Free Bagel Recipe

  1. I just tried your bagel recipe. It is beyond amazing!
    I used an egg wash to help the “everything” goodies to stick. Otherwise, followed the recipe to the letter. The dough was wonderful to work. I used the stand mixer with the paddle…perfect texture. No gooey, sticky GF batter. It came off the paddle and bowl like “real” flour. Making the bagels was fun, and the results are awesome.
    But… I live in Canada, and six bagels just cost me $18CAD…ouch.

  2. Wow! They are just wonderful, tasty bagels! 😋 I’ve made them with your g.f.jules flour by scratch ( this time and the batch was huge!) or I’ve made them with your g.f. sandwich bread mix. I double up my baking sheets in the final baking process ,no need to flip to them after 8 minutes.
    Barbra Forbes,I think you can replace egg whites with chia seeds, soaked in water(?).👍

  3. Hi, Jules,

    I love your flour. All your recipes are a delight to make.
    My daughter is both gluten and egg intolerant. Can the bagels be made with any egg substitute?
    Thanks
    Barbara

    • Hi Barbara, so happy to hear that, Barbara!! And yes, you can absolutely make these gluten free bagels with an egg substitute. My favorite one to use with my gluten free yeast bread recipes like this one is flaxseed meal and water. It works well with yeast bread recipes – check out the article I’ve linked for you, as it has other egg substitutes for other kinds of recipes as well. ENJOY!
      ~jules