Gluten Free Bagels

Making bagels at home sounds harder than it actually is. And yes, you can absolutely make great ones that are 100% gluten free.

I worked on this recipe to get the texture just right. The outside is firm and golden with a nice chew, and the inside is soft and satisfying. No gummy or crumbly results here.

The trick is boiling them in honey water before they go into the oven. It only takes about a minute per bagel, and it makes a huge difference in both flavor and texture.

The ingredient list is simple and easy to find at most grocery stores. Nothing weird or hard to track down, which I always appreciate in a gluten free recipe.

Once you try these, you’ll probably start making them on a regular basis. They’re that good, and they freeze really well too.

Why You’ll Love This Recipe

Perfectly Chewy Crust – The honey-water boiling step gives these bagels that classic dense and chewy outer crust that most gluten free versions lack.

Soft and Tender Inside – Thanks to the tapioca starch and psyllium husk the inside stays pillowy soft instead of dry and crumbly.

They Look Like Real Bagels – The egg wash creates a gorgeous deep golden shine that makes these look just like bakery-style bagels.

Ingredients

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/3 cup Tapioca Starch
• 2 tsp Psyllium Husk Powder
• 1 1/4 tsp Salt
• 1 packet (2 1/4 tsp) Active Dry Yeast
• 1 tbsp Granulated Sugar
• 3/4 cup Warm Water (110 F)
• 2 Large Eggs (room temperature)
• 2 tbsp Olive Oil
• 1 tsp Apple Cider Vinegar

For Boiling

• 8 cups Water
• 2 tbsp Honey

For the Egg Wash

• 1 Large Egg
• 1 tbsp Water
• Desired Toppings (sesame seeds, poppy seeds, everything bagel seasoning, flaky sea salt)

How to Make

Step 1

In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy.

Step 2

In a large bowl, whisk together the gluten free flour, tapioca starch, psyllium husk powder, and salt. Add the eggs, olive oil, and apple cider vinegar to the yeast mixture and stir to combine.

Step 3

Pour the wet ingredients into the dry and mix vigorously for about 2 to 3 minutes until a thick, workable dough forms. Cover and refrigerate for 20 minutes to firm up.

Step 4

Line a baking sheet with parchment paper and lightly grease it. Divide the chilled dough into 6 equal portions. With well-oiled hands, roll each piece into a smooth ball, then poke a hole through the center with your thumb and gently stretch it to about 2 inches wide.

Step 5

Place the shaped bagels on the prepared baking sheet. Cover loosely with greased plastic wrap and let rise for 25 to 30 minutes until slightly puffy.

Step 6

Preheat the oven to 400 F. Bring the 8 cups of water and honey to a gentle boil in a large wide pot. Carefully lower 2 to 3 bagels at a time into the boiling water. Boil for 45 seconds per side, then lift out with a slotted spoon and return to the parchment-lined baking sheet.

Step 7

Whisk together the egg and water for the egg wash. Brush each boiled bagel generously with the egg wash, then sprinkle with your desired toppings.

Step 8

Bake for 22 to 26 minutes, until the bagels are deep golden brown and firm on the outside. Let them cool on a wire rack for at least 15 minutes before slicing. The boiling step is what gives these bagels their signature chewy crust.

My Tips

Keep the Boil Gentle

When you’re boiling the bagels, you want a gentle boil, not a rolling, aggressive one. Big, violent bubbles will knock your gluten free bagels around and can cause them to lose their shape or even fall apart since there’s no gluten to hold them together.

Lower the heat a bit once the water is boiling so it’s just lightly bubbling. Use a slotted spoon to lower and lift the bagels carefully. Stick to 2 bagels at a time if your pot isn’t very wide so they don’t bump into each other.

Timing matters here too. Set a timer for 45 seconds per side. Over-boiling makes them dense and gummy, and under-boiling means you won’t get that classic chewy crust.

Make Sure Your Yeast Is Actually Active

After you mix the warm water, sugar, and yeast together, wait the full 8 to 10 minutes. You should see a thick layer of foam on top. If it just sits there with no foam or bubbles, your yeast is dead and your bagels won’t rise.

The most common reason yeast fails is that the water is too hot. It should be around 110 F, which feels warm but not hot on your wrist. If you don’t have a thermometer, think of it as slightly warmer than body temperature.

Don’t Skip the Refrigerator Step

That 20 minutes in the fridge after mixing isn’t optional. Gluten free dough relies on the psyllium husk and tapioca starch to hold things together, and chilling gives them time to fully hydrate and bind.

If you skip this, the dough will be too soft and sticky to shape into bagels. It’ll spread out flat on the baking sheet instead of holding a nice round shape. The cold also makes the dough much easier to handle and roll into balls.

More Tasty Recipes

• Gluten Free Everything Bagel Crackers
• Gluten Free Soft Pretzels
• Gluten Free Brioche Style Burger Buns
• Gluten Free Sesame Seed Buns
• Gluten Free Fluffy Cinnamon Rolls

FAQ

Can I skip the boiling step?

You technically can, but the boiling step is really what makes these taste like actual bagels rather than round bread rolls. It creates that signature chewy, slightly shiny crust on the outside that bagels are known for.

The honey in the boiling water also helps with browning and adds a subtle hint of sweetness to the surface. If you skip it, you’ll end up with a much softer, more bread-like texture that won’t feel quite right.