The ONLY New York Style Gluten Free Bagel Recipe You Need
Authentic New York-style bagels without the gluten! These chewy, golden bagels feature a dense interior and shiny crust that rivals any bakery. Made with a special flour blend and traditional boiling method, they're perfect for cream cheese schmears, breakfast sandwiches, or toasting. Finally, a gluten-free bagel that doesn't compromise on texture or taste.
Ingredients
- 300 g gluten-free all-purpose flour blend Bob's Red Mill 1-to-1 or King Arthur Measure for Measure
- 100 g sweet rice flour mochiko
- 2 tablespoons psyllium husk powder
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 2 teaspoons fine sea salt
- 360 ml warm water 105-110°F
- 2 tablespoons neutral oil avocado or grapeseed
- 1 large egg white beaten, for brushing
- 2 quarts water for boiling
- 2 tablespoons baking soda
- 1 tablespoon honey optional
- Everything bagel seasoning or toppings of choice optional
Instructions
- Whisk together both flours, psyllium husk powder, yeast, sugar, and salt in a large bowl. Add warm water and oil to the center. Stir until a shaggy dough forms. Let rest 5 minutes.
- Knead dough in the bowl for 3-4 minutes until it comes together (tacky but not sticky). Cover with a damp towel and let rise in a warm spot for 45 minutes until doubled.
- Divide dough into 8 equal pieces. Roll each into a smooth ball. Press your thumb through the center and stretch the hole to 2 inches wide. Place on oiled parchment paper. Cover and rest 20 minutes.
- Preheat oven to 425°F. Bring water and baking soda to a boil, then reduce to simmer. Boil bagels 2-3 at a time for 45 seconds per side. Return to baking sheet.
- Brush bagels with beaten egg white and add toppings. Bake 22-25 minutes until deep golden brown, rotating pan halfway through. Cool on pan 5 minutes, then transfer to wire rack.
Notes
Storage: Store at room temperature in a paper bag for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Toast directly from frozen.
Substitutions: Sweet rice flour is essential for texture—tapioca starch can work in a pinch but won't be as chewy. Avoid flour blends containing bean flours as they create bitter flavors.
Make Ahead: Shape bagels and refrigerate overnight on the baking sheet (covered). Let come to room temperature 20 minutes before boiling.
Topping Ideas: Everything seasoning, sesame seeds, poppy seeds, dried minced onion, coarse salt, cinnamon-sugar, or leave plain.