This post may contain affiliate links. Please read our disclosure policy.
Making gluten-free bagels at home has never been easier! This simple recipe uses just a few ingredients to create chewy, golden bagels that rival traditional ones. Perfect for a quick breakfast or a satisfying snack, these bagels are customizable with your favorite toppings, from classic everything bagel seasoning to za’atar or poppy seeds.
There’s something truly special about making homemade bagels, especially when they’re this easy and delicious! If you’re following a gluten-free lifestyle, you know how challenging it can be to find bagels that have the perfect chewy texture without being dry or dense. This recipe delivers just that!
Whether you enjoy them with a smear of labneh, a drizzle of honey, or as part of a Mediterranean-style breakfast with olives and cheese, they pair wonderfully with so many flavors. If you love simple, wholesome recipes like this, be sure to check out my Easy Low-Carb Bagels, Gluten-Free Zaatar Flat Bread (No Yeast) ,and Perfect Gluten-Free French Toast—both are perfect for starting your day on a delicious note!
Recipe Overview
- Cuisine: American
- Cooking Method: Baked
- Skill Required: Beginner to Intermediate
- Signature Taste: Chewy, slightly tangy, and perfectly golden
- Diet Info: Gluten-free, with dairy-free and vegan options available
Why You’ll Love This Recipe
- Gluten-Free & Delicious: No wheat, no problem! These bagels have a soft yet chewy texture with a crisp exterior.
- Easy & Quick: No yeast or rising time is needed, making this the perfect fuss-free bagel recipe.
- Customizable: Add your favorite flavors, whether sweet or savory.
Gluten-Free Bagels Ingredients
- Gluten-free flour: Use a high-quality gluten-free flour blend with xanthan gum for the best texture.
- Greek yogurt: Adds moisture and a tender texture. Use plant-based, Greek-style yogurt for a dairy-free version.
- Baking powder: Helps the bagels rise and stay light.
- Optional toppings: Everything bagel seasoning, poppy seeds, sesame seeds, or za’atar.
(Scroll down for recipe details.)
Substitutions
- Gluten-Free flour blend substitute: While I recommend using the specified flour blend, you can also try an all-purpose gluten-free blend containing ingredients like garbanzo bean flour, tapioca flour, and potato starch as an alternative.
- Baking powder substitute: If you’re out of baking powder, a combination of cream of tartar and baking soda can work as a replacement.
- Everything bagel topping: Get creative with your bagel toppings! Try a mix of sesame seeds, poppy seeds, dried garlic, onion, and sea salt, or keep it simple and enjoy them plain.
Pro Tip
Gluten-free dough tends to be stickier than regular dough, so try to avoid adding extra flour if possible. However, if your dough becomes too sticky, you can gradually add 2 tablespoons of flour at a time—just be careful not to overdo it, as too much flour can make the bagels dry.
Serving Suggestions
- Classic Bagel with Cream Cheese: Spread with cream cheese and enjoy!
- Breakfast Sandwich: Layer with eggs, cheese, and avocado.
- Pizza Bagel: Top with marinara, mozzarella, and pepperoni, then broil until bubbly.
Recipe Tips
Choose the right flour. A self-rising gluten-free flour blend works best for convenience and texture.
Check the dough. If it feels too dry, add a little more yogurt, one tablespoon at a time.
For extra chewiness, try boiling the bagels in water for 1 minute per side before baking.
Storing and Reheating
- Store: Keep bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze: Freeze in a sealed bag for up to 3 months.
- Reheat: Toast or warm in the oven for a few minutes.
Shaping Tip
Roll each portion of dough into a log, then carefully connect the ends to form a bagel shape. Place the shaped bagels on the prepared baking sheet, making sure to leave enough space between each one for even baking.
Frequently Asked Questions (FAQs)
Yes! Use plant-based, Greek-style yogurt for a dairy-free version.
Nope! This recipe is quick and doesn’t require yeast or rising time.
This recipe is designed for gluten-free flour. If using regular flour, you may need to adjust ingredient amounts.
For extra chewiness, boil the shaped bagels for 1 minute on each side before baking.
More Recipes You Must Try:
Bread
Easy Low-Carb Bagels
Desserts
Date Stuffed Brioche Bread
Desserts
Cream Filled Brioche Buns
Bread
Easy Olive Bread
Best Gluten-Free Bagel Recipe
Ingredients
- 1 cup Gluten free flour,
or self raising gluten free flour
- ½ cup+ 1 tablespoon Greek yogurt, or vegan Greek yogurt for vegans
- 1½ teaspoons baking powder
- Everything but the bagel seasoning
- Poppy seeds
- Zaatar
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix 1 cup gluten-free flour, 2 teaspoons baking powder, and 1 cup Greek yogurt until combined.
- Using your hands, squeeze the mixture together until it forms a dough. It may seem crumbly at first, but pressing it together will help.
- Divide the dough into four equal parts (so this makes four bagels).
- Roll each portion into a log, then connect the ends to form a bagel shape. Place them on the prepared baking sheet.
- Optional: Brush with an egg wash (1 beaten egg) for a golden crust and sprinkle with sesame seeds or everything bagel seasoning, poppy seeds, or zaatar.
- Bake for 20–25 minutes, or until they are firm and lightly golden brown.
- Let them cool for at least 10 minutes before slicing.
Notes
- Choose the Right Flour: A self-raising gluten-free flour blend works best for convenience and texture.
- Check the Dough: If it feels too dry, add a little more yogurt, one tablespoon at a time.
- For Extra Chewiness: Try boiling the bagels in water for 1 minute per side before baking.
