Finally, Gluten Free Bagels that are true New York style boiled and baked just like they should be! These chewy, moist bagels are the stuff dreams are made of. These are perfect all on their own or made into a delicious deli style NYC sandwich. Or make it a breakfast luxury with cream cheese, lox and fried capers.
Why I love these bagels:
- Deliciously chewy: These gluten free bagels are the real deal, my friends! They are chewy and moist and so tasty.
- Better than store-bought: I’m sure you’ve tried the gluten free bagels you can get at the store. They’re basically just round bagel-shaped bread, right? These are so much better, much like these gluten free crescent rolls (the BEST ever).
- Simple: While this recipe may look a bit daunting with the number of steps and ingredients, they’re actually quite simple! Much like this gluten free sourdough bread (honey whole grain).
How to make bagels
Mix: Mix all the bagel ingredients together in your stand mixer to get a smooth batter. Be careful not to overmix, just get it nice and smooth.
Form the bagels: I like to form bagels the easy way by rolling the dough into balls and then poking a hole in the middle to give it that classic bagel shape. You can certainly form them by creating a rope of dough and pressing the ends together, but sometimes the ends come apart when you boil. Be sure to wet your hands so the dough doesn’t stick to you.
Rise: Place the newly-shaped bagels on a lined baking sheet. Wet a paper towel and cover the bagel dough. Allow them to rise for about an hour. Because of the nature of bagels, these little babies won’t double in size like your average glutinous bread recipe. So, don’t expect them to get too much bigger, just a little.
Boil: Add 1 teaspoon of baking soda, and 1 teaspoon of sugar to a large pot of boiling water. Then add one or two bagels to the water and cook for one to two minutes on each side. Boiling the dough before baking will allow the moisture to stay inside the bagel and give it that classic chewiness you’re looking for. Remove with a slotted spoon and dry them off on a paper towel before placing back on your baking sheet.
Bake: While the bagels are boiling, preheat your oven to 425°. Brush the tops of the boiled bagels with egg whites or an egg wash to give them that gorgeous golden-brown color. Then bake for 15 minutes. Increase your oven temperature to 450° and bake for another 5 minutes.
Broil: When you’re ready to serve, cut the bagel in half and broil them for 2-3 minutes. This will make them toasty and deliciously ready to eat. Watch them closely as burning can happen fast if you’re not paying attention.
Serve: Now you’re ready to serve these delicious bagels with your favorite cream cheese, make a bagel breakfast sandwich, or just eat them plain! You do whatever calls to you.
Make Ahead, Freezing, and Reheating Instructions
Make ahead: I recommend making the full recipe through the baking before you need them. You can store them in the refrigerator or freezer. That way you also have them ready whenever you need a bagel.
Freezing: You can freeze this recipe very easily. Once these gorgeous bagels are baked, store them in a freezer bag for up to 3 months.
Reheating: If your bagel is frozen, wrap it up in a paper towel and thaw in the microwave for 20-30 seconds. Then toast in a toaster or under a broiler and eat it however you wish.
Recipe Variations
- Vegan: You can make this recipe vegan, simply by replacing the gelatin with agar agar or your favorite vegan substitute.
- Cheese: You can add a little dry cheese to the dough during mixing. Or you can even sprinkle the bagel with your favorite grated cheese, just before baking.
- Spices: If you like a more flavorful bagel (everything?) then add your favorite seasonings or poppy seeds/sesame seeds to the dough while mixing.
- Color: If you like a more colorful variation, add a little gel coloring at the end of mixing.
- Fresh ingredients: You can add a little fresh or frozen fruit to this mix and it’s delicious. I even love adding dry (not packed in oil) sun-dried tomatoes and some fresh basil!
Do you love delicious gluten free breakfast breads? Try these fluffy gluten free biscuits, banana protein muffins, gluten free cinnamon rolls (the best and the fluffiest), easy cinnamon roll muffins, and gluten free zucchini bread (extra moist).
Need more gluten free recipes? Try these:
- Gluten free garlic bread
- Easy Hawaiian roll sliders
- Gluten free pecan pie bread pudding
- Gluten free croutons (in minutes)
- Easy gluten free dumplings
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Homemade Gluten Free Bagels (Chewy NYC Style)
Ingredients
- 1/2 cup sorghum flour
- 1 cup white rice flour
- 1 cup tapioca starch
- 1/2 cup arrowroot starch
- 2 tsp gelatin
- 1 tsp xanthan gum
- 1 tbsp buttermilk powder
- 1 tsp salt
- 2 tbsp sugar
- 1 pkg yeast
- 1 1/2 cup warm water about 110 degrees
- 1 tsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp psylium husk powder
- 1 tsp baking powder
Instructions
- Mix all ingredients together in a stand mixer.
- Roll bagel dough into balls with wet hands and press a hole in the middle of each one.
- Cover bagel dough with a wet paper towel and allow to rise for about 1 hour.
- Preheat oven to 425*
- In a large pot, bring water to a boil with 1 tsp baking soda and 1 tbsp of sugar.
- Drop bagels into the boiling water for 1-2 minutes per side. They will float.
- Place boiled bagels onto a baking sheet, brush with egg whites, and bake for 15 min.
- Increase oven temperature to 450* and bake for 5 more min.
- Broil for 2-3 minutes and serve!
Lisa Guillory says
What do you recommend as a substitute for the buttermilk powder? I’m allergic to dairy.
Chandice says
You can simply leave it out. Enjoy!
Chandice Probst says
These bagels are chewy and delicious just like the best gluten free bagels I’ve had in New York City!