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 gfJules pre-made blend or mix though, as recipes like this one will not turn out with the springy-ness you’ll want from your bagel without it.

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!

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.

Gluten Free Bagel in Bag resized

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!

Click the photo below to watch Jules demonstrate how to make these yummy bagels!

Jules shows how to make gluten free bagels

Roberta T's bagels

Roberta T’s gluten free bagels.

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!

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



Here’s some videos showing the recipe in action






Easy Gluten Free Bagel Recipe

Easy Gluten Free Bagel Recipe

Yield: 6 bagels
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes


Dry Ingredients:


Liquid Ingredients & Extras:

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


Whisk egg whites and honey together in a large mixing bowl. If baking from scratch, whisk all dry ingredients together in a large bowl. Add either mixed dry ingredients or gfJules Gluten Free Bread Mix and yeast into the large bowl together with warm water, beating on low speed of 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, 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.

Bring a large pot of water to a boil with 1 teaspoon salt and preheat oven to 425° F.

Time Lapse Video Making Gluten Free Bagels

Click to watch the time lapse video of shaping gluten free bagels dough.

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. Click here for video how-to.

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.

I hope you love this recipe as much as we do!

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


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69 thoughts on “Easy Gluten Free Bagel Recipe

  1. These are BOMB! My daughter has to eat gluten-free and she has missed bagels terribly. Everything we’ve tried has tasted like dog biscuits. This recipe is SO GOOD! We omitted the flaxseed on this latest batch and we both prefer it that way. Thanks so much for sharing this recipe.

    • I’m thrilled you both are loving this recipe, Suzie! Ever since I started making it, I never am without some of these in my freezer. They make the best sandwiches, too!

  2. Just made these this morning. They were relatively easy to make, and look like bagels I used to love in Montreal. They are dense and chewy, just like a bagel should be. My only minus is that they taste like a whole wheat bagel, really flax heavy. Is there some substitution I can make in the ingredients to have less of a flax flavor? Other than that, this recipe is definitely a keeper!!!!

    • Hi Gayle, I’m so happy you loved the bagels!! There’s nothing like having them back in your life (I didn’t realize how much I’d missed them!). Another reader just noted that they took out the flax ingredient altogether and preferred it that way. Maybe try her trick and see? I’d love to know what you think!

    • Wonderful to hear, Heather! I need to make some more because I’m out of the ones I had frozen from my last batch. I might try craisins this time too!!

    • Heather, I’ve been in love with cranberry-orange muffins since childhood, and you’ve got me thinking about cranberry-orange bagels. I need to see if I’ve got a handy orange to zest and juice. 😀

      Jules, any idea how these would bake up with some acidic juice in place of the milk?

      • Hi Susan, there’s no liquid milk in this recipe, but you could replace some portion of water with orange juice and add orange zest. I wouldn’t go all-in with the OJ though. Let me know how they turn out!

  3. Great recipe! Granted I was working with my own flour blend since it’s too costly to order your flour blend all the way from sunny Singapore, but the additions in the “from scratch” recipe really helped in giving a chewy bagel! I halved the recipe and made 4 bagels, 2 of which I boiled and baked immediately, and the other two I allowed to proof for 30 min before boiling and baking, just for comparison sake. I actually ended up preferring the proofed version – slightly fluffier but still chewy. Best GF bagel recipe out of a few I’ve tried. Thanks for the share!

    • Hi Bree, because I use quick rise yeast in my gluten free breads like these, I generally do not proof the yeast, but just add it in with the dry. You can certainly still proof the yeast if you’re more comfortable with that process or if you’re worried about whether your yeast is active.

    • Hi Courtney, I’m never heard of a French Toast bagel! How interesting! Maybe adding some cinnamon-sugar swirls to the dough? And maple syrup in place of the agave/honey? Let me know what you try!

  4. Pingback: Gluten Free Holiday Breakfast Recipe Round Up - Gluten free recipes - gfJules - with the REAL Jules

  5. I made a triple batch of these bagels. Poppyseed, sesame seed and sea salt on top. What a great recipe. I didn’t read the boiling part properly, but it didn’t matter as they turned out perfectly. Thanks for the recipe.

    • Wonderful to hear, JoAnn. I love that you made all different kinds so you have fun options. So glad to hear you’re enjoying a great bagel again!!!

  6. Just made your bagels. They look great. I got 9 bagels as I made a couple mini bagels. Can’t wait to spread some cream cheese and add lox and onions. Yum!

    • Oh yum! I’m jealous – I need to go make that recipe again for our travels this weekend. ENJOY those fresh bagels!!!!

  7. Sounds great, can’t wait to try them but I am slightly confused! The recipe says to whisk together the egg white and honey, but it doesn’t say what to do with it after that ???? Does it get added in to the dry ingredients along with the yeast and water?”

    • Hi Alma, sorry for any confusion in the recipe. The egg white and honey are mixed together in a large bowl, then the dry ingredients and water are added to that bowl and mixed. I hope that clears it up! Enjoy the recipe!

  8. For all you bagel lovers. This recipe is really worth trying. It’s very easy to follow. I did add a little extra water but other than that it’s perfect. I sprinkled sesame seed, poppy seed and onion flakes on the top to make everything bagels. They are not heavy at all. I also baked mine on parchment paper in stead of putting them on a rack in the oven. Mine came out very golden brown. Cut in half and put them in the freezer for later toasting. You will not be disappointed

  9. Could you please post a video making this recipe. Mine tasted good but looked terrible. I think I did not mix it enough and I was unclear on how much water to add to get the correct consistency. Also, when do you add the honey/egg mixture? Is it at the same time that you add the water? I did not have your bread mix but am ordering it and will try these again. Thanks!

      • I put them individually in sandwich bags and put 6 in a larger bag and put in the freezer. Then take one out as needed and then slice them in half when thawed. This is such a great recipe and you will not be disappointed.

        • I’m so glad you love it too, JoAnn! It’s worlds better than buying frozen gluten free bagels. I don’t know why it took me so long to make them!!

  10. I made these this morning and they were great! I found them a little dense and think I might have been able to make them smaller and more of them. I was unsure about boiling them. How exactly do you know when to flip them over? Is it 30 seconds from when they are first inserted into the water or thirty seconds from when they float to the top?

    • Hi Erica, I’m glad you loved them! If they are on the dense side, next time you make them add a bit more liquid to loosen up the dough some — not so much that the dough is sticky or difficult to work with, but just a little so that the yeast has an easier time of opening up more air pockets. As for boiling them, it’s 30 seconds per side total. Enjoy the recipe!

      • 30 seconds or 30 minutes re GF BAGEL boiling. Instructions & 2-22-17 reply a bit confusing 🙂

        Do you have a GF YEAST FREE bagel recipe? Either omitting the yeast resulting in flatter bagel, OR, is there a YEAST SUBSTITUTE?

        TASTE more important than looks.

        BIG thx!

        • Hi Gloria – I haven’t tried it yet, but based upon success I’ve had in my No Yeast Gluten Free Bread recipe, I would think you could skip the yeast and add 2 1/2 tsp. additional baking soda plus 1 Tbs. lemon juice, and use club soda in place of the water in this bagel recipe. Let me know if you get to try it before I do!