Gluten free bagels don’t have to be dense, crumbly disappointments that fall apart at first bite. With the right technique and ingredient ratios, homemade versions can rival any bakery bagel, achieving that perfect chewy exterior and tender interior that makes breakfast worth waking up for.
This recipe solves the biggest challenge gluten-free bakers face: creating structure without wheat protein. The secret lies in combining multiple gluten-free flours, proper hydration, and a technique borrowed from traditional bagel makers. Whether you’re newly gluten-free or have been searching for years for a bagel that doesn’t taste like cardboard, this method delivers consistent, satisfying results.
What Makes These Bagels Worth Your Time
❀ Authentically chewy texture: no more crumbly, cake-like disappointments
❀ Simple pantry ingredients: uses common gluten-free flours you likely already have
❀ Freezer-friendly: make ahead and toast straight from frozen for quick breakfasts
❀ Customizable flavors: easily adapt with seeds, herbs, or dried fruits
❀ Beginner-proof technique: step-by-step guidance eliminates guesswork
❀ Ready in 2 hours: including rise time, faster than most bread recipes
Gather These Before You Start Mixing
For the Bagels:
• 2 cups brown rice flour: provides structure and mild flavor
• 1 cup tapioca starch: adds chewiness and helps bind ingredients
• ½ cup potato starch: creates tender interior texture
• 2 tablespoons psyllium husk powder: essential for elasticity and rise
• 1 tablespoon active dry yeast: use fresh yeast for best results
• 1 tablespoon sugar: feeds the yeast and adds subtle sweetness
• 2 teaspoons salt: enhances flavor and strengthens dough structure
• 1¼ cups warm water: temperature should feel like a warm bath (110°F)
• 2 tablespoons olive oil: keeps bagels tender and adds richness
For Boiling:
• 8 cups water
• 2 tablespoons honey or maple syrup: creates glossy, golden crust
Optional Toppings:
• Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
Quick Notes: Brown rice flour works best here, white rice flour can make bagels gummy. Find psyllium husk powder at health food stores or online; whole psyllium husks won’t work the same way. If your water is too hot, it will kill the yeast, so test with your wrist.
From Flour to Fresh Bagels: The Process Unpacked
⤷ Activate the yeast.
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-8 minutes until foamy and bubbling. If mixture doesn’t foam, your yeast is dead or water was too hot—start over with fresh yeast.
⤷ Mix dry ingredients.
In a separate bowl, whisk together brown rice flour, tapioca starch, potato starch, psyllium husk powder, and salt. This prevents clumping and ensures even distribution of the binding agent.
⤷ Form the dough.
Add the flour mixture and olive oil to the activated yeast mixture. Stir with a wooden spoon until a sticky dough forms. The texture will be more like thick cookie dough than traditional bread dough—this is normal for gluten-free baking.
⤷ First rise.
Cover bowl with damp towel and let rise in a warm, draft-free spot for 45-60 minutes until doubled in size. The dough should look puffy and slightly jiggly when gently shaken.
⤷ Shape the bagels.
Divide dough into 8 equal portions using a kitchen scale for best results (about 3.5 oz each). Roll each portion into a rope about 8 inches long, then connect ends firmly to form bagel shape. Place on parchment-lined baking sheets, cover with damp towel, and rise for 30 minutes.
⤷ Prepare for boiling.
Bring 8 cups water and honey to a rolling boil in a large pot. Preheat oven to 425°F. The honey creates that signature glossy, golden crust you see on bakery bagels.
⤷ Boil the bagels.
Carefully drop 2-3 bagels into boiling water. Boil for 90 seconds per side, flipping with a slotted spoon. This step is crucial—it sets the exterior and creates the characteristic chewy texture.
⤷ Bake to perfection.
Return boiled bagels to parchment-lined baking sheets. Sprinkle with desired toppings while still wet from boiling. Bake for 20-25 minutes until golden brown and firm to the touch. Internal temperature should reach 200°F for fully cooked centers.
Small Tweaks, Big Payoff: Bagel Wisdom to Keep Handy
❀ Use a kitchen scale for consistency. Gluten-free flours vary significantly in weight per cup. Weighing ingredients ensures the same results every time and prevents dense, heavy bagels.
❀ Don’t skip the boiling step. This traditional technique isn’t just for show—boiling sets the exterior proteins and creates that signature chewy crust. Bagels baked without boiling will taste more like bread rolls.
❀ Test your water temperature. Too-hot water kills yeast; too-cool water won’t activate it properly. The ideal temperature feels like a comfortable bath—around 110°F if you have a thermometer.
❀ Shape with confidence. Gluten-free dough won’t stretch like wheat dough, so form your bagel shapes decisively. If dough cracks slightly, wet your fingers and smooth the surface.
❀ Freeze for convenience. Cool completely, then freeze in airtight containers for up to 3 months. Toast straight from frozen—no thawing needed.
Bagel Questions You’re Probably Asking Right Now
➲ Can I substitute different gluten-free flours?
The three-flour blend creates the best texture, but you can replace brown rice flour with an equal amount of gluten-free all-purpose flour blend. Avoid single-flour substitutions, as each flour serves a specific purpose in the recipe.
➲ Why are my bagels dense and heavy?
Most likely, the yeast wasn’t properly activated or the dough didn’t rise long enough. Ensure your water temperature is correct and give the dough adequate time to double in size. Cold kitchens may need longer rising times.
➲ How do I store leftover bagels?
Store at room temperature for 2 days in an airtight container, or freeze for longer storage. Reheat by toasting or warming in a 350°F oven for 5 minutes to restore crispness.
➲ Can I make these dairy-free?
Yes, this recipe is naturally dairy-free when using olive oil. For richer flavor, substitute the olive oil with melted vegan butter, but the texture will be slightly more tender.
The Takeaway: Gluten-Free Doesn’t Mean Flavor-Free
These gluten free bagels prove that dietary restrictions don’t mean sacrificing the foods you love. The combination of proper flour ratios, traditional boiling technique, and patient rising creates bagels with authentic texture and flavor that satisfy any craving.
You may also like:
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❀ Super Moist Vegan Banana Bread Recipe (Ready in 1 Hour!)
Have you tried this recipe? Leave a comment below with your favorite bagel toppings or tag us on Instagram @hdrecipe.co, we love seeing your homemade creations and hearing how these bagels fit into your morning routine.
List Of Sections
Homemade Gluten Free Bagels in 2 Hours (Finally!)
Master homemade gluten free bagels with this foolproof recipe. Get chewy, authentic bagels every time using simple ingredients and pro techniques.
Type: Breakfast
Cuisine: American
Keywords: gluten free bagels, homemade bagels, celiac friendly, gluten free breakfast
Recipe Yield: 8 bagels
Calories: 185 per bagel
Preparation Time: PT30M
Cooking Time: PT25M
Total Time: PT2H45M
Recipe Ingredients:
- 2 cups brown rice flour, 1 cup tapioca starch, ½ cup potato starch
- 2 tbsp psyllium husk powder, 1 tbsp active dry yeast, 1 tbsp sugar
- 2 tsp salt, 1¼ cups warm water, 2 tbsp olive oil
- 8 cups water (for boiling), 2 tbsp honey or maple syrup (for boiling)
Recipe Instructions: Step 1: In a large bowl, mix warm water, sugar, and yeast. Stir gently and let sit for 5–8 minutes until foamy. Step 2: In a separate bowl, whisk together the brown rice flour, tapioca starch, potato starch, psyllium husk powder, and salt. Step 3: Add the dry ingredients and olive oil to the yeast mixture. Stir until a thick, sticky dough forms. Step 4: Cover the bowl with a damp towel and let the dough rise in a warm place for 45–60 minutes until doubled. Step 5: Divide the dough into 8 pieces, roll each into an 8-inch rope, and shape into bagels. Let rise again for 30 minutes. Step 6: Bring 8 cups of water and honey to a boil in a large pot. Preheat your oven to 425°F. Step 7: Boil 2–3 bagels at a time for 90 seconds per side. Use a slotted spoon to remove them. Step 8: Place boiled bagels on parchment-lined sheets, add toppings, and bake for 20–25 minutes until golden brown.
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