Learn how to craft delicious gluten-free bagels with this quick and easy recipe. These bagels feature a unique blend of alternative flours and grains, delivering a hearty and nutty flavor that can be complimented with a range of different toppings and spreads!
If you’re in need of more gluten-free inspiration, you should also try my gluten-free cupcakes!
Why you’ll love this recipe
- Versatile toppings. Gluten-free vegan bagels provide a blank canvas for a wide range of delicious toppings, from classic vegan cream cheese to creative spreads and fresh vegetables.
- Dietary inclusivity. Ideal for those with gluten sensitivities or dietary restrictions.
- Unique flavor profile. The blend of alternative flours and grains in these bagels offers a distinct nutty and hearty flavor that sets them apart from traditional bagels.
- Budget friendly. Buying bagels these days can be quite a burden on the money belt. Save some cash by making them with simple pantry ingredients.
- Gluten-Free All-Purpose Flour: Provides structure and bulk without the need for gluten.
- Almond Flour: Adds moisture, nuttiness, and a rich flavor to the bagels, enhancing their texture and taste.
- Ground Flaxseeds: Acts as a binding agent, creating a flax “egg” when mixed with water to help hold the bagels together.
- Active Dry Yeast: Provides the leavening agent necessary for the bagels to rise and develop.
- Warm Water: Activates yeast and aids in rising.
- Maple Syrup: Adds sweetness and feeds the yeast.
- Salt: Enhances flavor and regulates fermentation.
- Olive Oil: Used for brushing and flavor.
- Sesame Seeds, Poppy Seeds, or Toppings (optional): Enhance flavor and appearance.
How to make gluten-free bagels
Step 1 – Activate the yeast. In a small bowl, combine the warm water and maple syrup. Sprinkle the yeast over the liquid and let it sit for about 5 minutes.
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Step 2 – Prepare the flax egg. In another small bowl, mix the ground flaxseeds with warm water. Allow it to thicken for about 5 minutes, or until a gel-like texture forms.
Step 3 – Make the dough. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt. Pour the yeast mixture and flax egg into the dry ingredients and stir until a dough forms. It will be slightly sticky.
Step 4 – Knead the dough. Turn the dough out onto a surface dusted with gluten-free flour. Knead it for a few minutes until it becomes elastic and smooth. Divide the dough into 6 portions. Roll each portion into a ball and then use your fingers to create a hole in the middle, shaping them into rings.
Step 5 – Rise. Place the bagels on a lined baking sheet. Cover them with a clean kitchen towel and let them rise in a warm place for up to 45 minutes. They should double in size.
Step 6 – Preheat and boil. Preheat your oven to 375°F (190°C). In a large pot, bring water to a boil. Carefully drop the bagels into the water. Boil them for about 1-2 minutes on each side. This helps them develop that famous bagel chewy texture.
Step 7 – Toppings and baking. If desired, sprinkle sesame seeds or other toppings onto the bagels while they are still wet from boiling. Transfer the boiled bagels back to the baking sheet and bake in the oven for about 25-30 minutes, or until they are golden brown.
Step 8 – Cool and enjoy. Let the bagels cool on a wire rack. Once cooled, enjoy them your way!
Tips to make the best recipe
- Use quality gluten-free flour. Invest in high-quality gluten-free all-purpose flour and almond flour. The quality of your flour can significantly impact the texture and taste of your bagels.
- Knead and rest the dough properly. Gluten-free dough can be sticky, so be patient when kneading and shaping the bagels. Ensure the dough is well-kneaded and smooth to achieve the desired texture. Also, allow the dough to rise adequately, as this contributes to the bagels’ structure and chewiness.
- Boil before baking: Boiling the bagels briefly before baking is a crucial step in achieving the classic bagel texture. It helps set the crust and gives the bagels that chewy interior. Don’t skip this step!
- Experiment with toppings: Get creative with toppings like sesame seeds, poppy seeds, or even a sprinkle of coarse salt to add flavor and visual appeal to your bagels.
To store: To extend their shelf life, place the bagels in an airtight container or sealable plastic bag and refrigerate them for up to 3-4 days.
To freeze: First, allow the bagels to cool completely. Then, individually wrap each bagel tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bagels in a sealable freezer bag or airtight container. Frozen bagels can be stored for up to 3 months.
To thaw: When you’re ready to enjoy a frozen bagel, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. You can also reheat the thawed bagel in an oven or toaster to restore its freshness and texture.
More gluten-free favorites to try
Frequently asked questions
Yes, you can experiment with different gluten-free flour blends, but be mindful of their composition and how they may affect the texture and flavor of the bagels.
Achieving a good rise can be challenging with gluten-free dough. Ensure that you’ve used fresh yeast, followed the recommended rising times, and allowed the dough to double in size during proofing. Additionally, avoid overmixing the dough, which can lead to denser bagels.
Yes, you can substitute almond flour with another nut-free flour, such as sunflower seed flour or pumpkin seed flour, to accommodate nut allergies. Keep in mind that the flavor and texture may vary slightly.
Absolutely! Feel free to customize your bagels with additional ingredients like raisins, cinnamon, or seeds to enhance the flavor. Incorporate them into the dough during the mixing process or use them as toppings before baking for a unique twist.
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 cups almond flour
- 1 tablespoon ground flaxseeds
- 2 teaspoons active dry yeast
- 1 1/2 cups water warm
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1 tablespoon olive oil for brushing
- 2 tablespoons sesame seeds optional topping
- In a small bowl, combine the warm water and maple syrup. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until it becomes frothy.
- In another small bowl, mix the ground flaxseeds with 2 1/2 tablespoons of water. Allow it to thicken for about 5 minutes. This will act as your egg replacement.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt. Pour the yeast mixture and flax egg into the dry ingredients. Stir until a dough forms. It may be slightly sticky.
- Turn the dough out onto a surface dusted with gluten-free flour. Knead it for a few minutes until it becomes smooth and elastic. If it's too sticky, you can add a bit more gluten-free flour. Divide the dough into 6 equal portions. Roll each portion into a ball and then use your fingers to create a hole in the center, shaping them into bagel-like rings.
- Place the bagels on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise in a warm place for about 30-45 minutes, or until they have doubled in size.
- Preheat your oven to 375°F (190°C). In a large pot, bring water to a boil. Once boiling, carefully drop the bagels into the water, one or two at a time. Boil them for about 1-2 minutes on each side. This helps them develop a chewy texture.
- If desired, sprinkle sesame seeds, poppy seeds, or other toppings onto the bagels while they are still wet from boiling. Transfer the boiled bagels back to the baking sheet and bake in the preheated oven for about 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Let the bagels cool on a wire rack. Once cooled, you can slice, toast, and enjoy them with your favorite spreads or toppings.