Soft Gluten-Free Bagels
These gluten-free bagels are soft on the inside, perfectly chewy on the outside, and 100% bakery-worthy. Made with a simple blend of gluten-free flours and a classic boiling step, they deliver that authentic bagel texture—without the gluten. Ideal for breakfast, brunch, or meal prep, they freeze beautifully and toast up like fresh every time.
Ingredients
- 2 cups brown rice flour
- 1 cup tapioca starch
- ½ cup potato starch
- 2 tablespoons psyllium husk powder
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1¼ cups warm water 110°F
- 2 tablespoons olive oil
- 8 cups water for boiling
- 2 tablespoons honey or maple syrup
- Optional: sesame seeds poppy seeds, everything seasoning, or coarse salt
Instructions
- Activate yeast in warm water with sugar until foamy.
- Mix all dry ingredients separately, then combine with yeast mixture and olive oil to form sticky dough.
- Let rise 45–60 minutes. Shape into 8 bagels and let rise 30 more minutes.
- Boil each bagel 90 seconds per side in honey water, then bake at 425°F for 20–25 minutes until golden brown.
- Cool slightly before slicing or freezing.
Notes
Store at room temperature for 2 days or freeze for up to 3 months. Toast straight from frozen for a fresh-baked texture. Swap olive oil for vegan butter if preferred. Add toppings before baking for variety.