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!

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






Easy Gluten Free Bagel Recipe

Easy Gluten Free Bagel Recipe

Yield: 6 bagels
Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 42 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!


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 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.


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

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

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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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71 thoughts on “Easy Gluten Free Bagel Recipe

  1. Nope…too dense and heavy and lacking on the flavor.
    Also, the missing step: combine the honey/egg mixture with flour before adding warm water. Found this step on the lengthy video.

    I like Jules recipes, but this one is not great. I did not use her flour mix. Maybe that’s the issue.

    • Hi Ann, if you’re using a different gluten free flour blend you’ll always have different results, particularly density and texture. Check out this article on gluten free flours and blends for a more thorough explanation. I do hope you get to try it again with my gfJules Flour or my gfJules Bread Mix because these gluten free bagels are really so delicious! You deserve a great bagel and I know you’ll love them!

  2. Pingback: Preparing for Emergencies Gluten Free

  3. I’m probably not the only one who tries to let the craving pass……Bagels have been on my mind over 2 weeks and I finally gave in. The recipe was not complicating at all but every time I bake using rapid yeast my end result is very dense and not at all fluffy. I made sure it was fresh and in date. How can I improve or resolve this? I hate spending precious time and money and have something I am forced to eat so it doesn’t go to waste.

    • Hi Danielle, did you use my gfJules Bread Mix or did you use my recipe and buy your own yeast? You can always try proofing the yeast first to ensure it really is still very active, and if you feel there is a problem with the quick rise yeast, simply use regular yeast and let it rise longer than this recipe calls for. In terms of the density of the end product, it will be dense for sure if the yeast doesn’t rise, but otherwise, it shouldn’t be any more dense than a traditional bagel. Was the dough very tight or was it loose? If it’s too dry or tight, the dough won’t be able to stretch and rise either, so that might be it. Tell me a bit more about the ingredients and the texture of the dough and I’ll do my best to help!

    • I’m not an expert on fructose malabsorption, but the liquid sweetener options that would work well (other than honey or agave) include coconut nectar, date syrup or maple syrup. I hope one of those works for you!

  4. Can I do a cinnamon crunch like Panera bread? I really miss bagels now that I’m gluten intolerant and these were my favorite. When would you put the cinnamon crunch on ? I use your flour AWESOME. Made snickerdoodles and chocolate chip everyone said they were great. Thank you

    • Hi Cora, so glad everyone loved the cookies you made with my gfJules Flour!! That’s a great win – congrats!!!
      I’m not familiar with a cinnamon crunch bagel. I’m assuming it’s a topping? If so, you’d put sprinkle it on the wet bagels before baking, after they’re boiled. Hope that helps you enjoy them again soon!

  5. I was really excited about this recipe – and am still hopeful for my next attempt – but after a short cooling period, I tried to slice one of these bagels in half. It broke into pieces and sort of crumbled a bit.

    It had a decent chew, which I appreciated very much, but the overall feel was a bit grainy.

    Any ideas about what may have gone wrong?

    Thanks for sharing!

    • Hi Patti, thanks for writing in and I’m happy to help you however I can. Were you using my gfJules Bread Mix or my gfJules Flour and baking from scratch?

    • Hi Tara, no I don’t think so. Almond flour is COMPLETELY different from my gfJules Flour blend, which behaves much more like wheat flour in recipes. Check out this article comparing gluten free flours for more information. Using almond flour instead will just make it dry and heavy — I think you would be very disappointed.

    • I am surprised that this recipe does not allow the dough to rise. I always thought that when yeast is used it has to proof. By the way I love your recipes, thank you,!

      • Hi Esther, so glad you’re loving my recipes!!!
        Regarding the rise on these bagels, you can absolutely let them rise, but using the quick rise yeast and accounting for the fact that the dough should be a bit more dense than regular sandwich bread, there isn’t a rise necessary like there would be with other breads. That being said, I’ve allowed the bagels to rest and rise first and they do turn out quite nicely that way as well. Enjoy!

    • Hi Hope, just put the dough in the bagel pan and smooth the tops with a wet rubber spatula, then bake as directed with the pan, or follow my directions for the bake and let them rise, covered, for about 20-30 minutes first. I might also spray them with some water before baking and if you have a convection setting on your oven, bake at 400 on convection, rather than 425 static. Enjoy!

    • YAY! I love when a bagel lover tries this recipe and reports back that they meet with their approval. We all deserve a great bagel, ya know?

  6. So authentic you’d fool a New Yorker? That’s a big claim! Especially since New York styled bagels are made with High Gluten flour and usually requires 2 hour preferment , not to mention an over night proofing… it’s a process that gives a bagel its flavor ????. I guess it’s different with glutem free process. BUT according to a chef I watched, usually the reason why people are gluten intolerant is because some breads aren’t fermented correctly…. perhaps you can look into this too! And then , you can make REAL bagels! ❤️❤️

    • Hi Sonia, I’ve always heard what makes a NY Bagel so yummy was because of the water! 🙂
      With gluten-free, there is a lot less manipulation of the dough and no need for over-night proofing, but it’s certainly fine to do, if you’d prefer a longer, cold-proofing step. The issue about fermented and sourdough bread being gluten-free is a minefield. It’s not safe for anyone who is celiac to eat gluten containing bread, even if it’s been fermented or made with sourdough, but there are lots of people who will tell you otherwise. Experts agree, however, that it is unsafe and do not recommend anyone with celiac trying to eat regular bread made with sourdough. I hope that helps!

  7. Hi. I love bagels but am now gluten free and low carb — the rules from my doctor who is helping me get my health together.

    So it’s importment for me to know the net carb count if one bagel. Is there any way to figure that out? I see there are no numbers for calories etc. am I looking in the wrong place?

    Thanks so much for any help

    • Hi Diane, I don’t have the nutritionals run for all my recipes. Unfortunately, since I’m the one creating and posting the recipes, it’s just too much for me to also run the nutritionals as well. If you’re using my gfJules Bread Mix, though, you can easily find those nutritional numbers on the product page and then plug that information into a nutritional counter yourself. I hope that helps!

  8. Thanks, Jules! I used your bread mix and despite never having made bagels before, these came out delicious. I made 8 instead of 6 and used one Tbsp of pure maple syrup and one Tbsp of honey. My daughter is GF and she’s pretty picky with breads. She ate a whole one which is a great sign! I have a few improvements to make now that I know what I’m doing. But offhand, this was a perfect start to a Sunday morning. Thank you for all you do.

    • Oh Jodi that makes me SO happy to hear! I know picky bread eaters, and they all seem to love this bagel recipe with my bread mix. I’m so happy you’ve found something that she will be happy to eat! I’d love to know the tweaks you devise as you bake these again, so keep me posted!