Bagels - Best Gluten-Free Bagels Recipe

Author: Brian Gardner  

Making bagels from scratch means you can customize with all of your favorites toppings! Store extras in the freezer to have bagels whenever you want.

Easy No Rise Gluten Free Bagels

Easy No Rise Gluten Free Bagels
These no rise gluten free bagels are the fastest, easiest way for you to bring crispy outside, chewy inside, authentic NY-style bagels into your life. Make them fast, since they do all their rising right in the hot oven!
Provided by: Nicole Hunn
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
  • 3 1/2 cups gluten free bread flour blend ((please click thru for details), plus more for sprinkling)
  • 2 teaspoons instant yeast
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1.06 cup warm water ((1 cup + 1 tablespoon) (about 95°F))
  • 6 tablespoons unsalted butter (at room temperature)
  • Molasses bath ((6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt))
  • Egg wash ((1 egg at room temperature beaten with 1 tablespoon milk))
  • Seeds (for sprinkling (optional))
How to cook:
  1. Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  2. In a medium-sized, covered saucepan, bring the water bath (6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt) to a boil over medium-high heat.
  3. Make the dough.
  4. In the bowl of your stand mixer (or a large bowl with a handheld mixer with dough hooks), place the bread flour, yeast and granulated sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well.
  5. Add the water and butter, and mix on low speed with the dough hook(s) until combined. Raise the mixer speed to medium and knead for about 5 minutes.
  6. The dough is a smooth, enriched dough, but it is very thick.
  7. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for 10 minutes to make the dough much easier to handle.
  8. Shape the rolls.
  9. Remove the dough from the refrigerator, and transfer it to a surface lightly sprinkled with bread flour. Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother.
  10. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. Shape the pieces into rounds of dough, and place them on the prepared baking sheet about 2 inches apart from one another.
  11. Place a floured finger in the center of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide.
  12. Boil the bagels.
  13. Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 45 seconds total, turning the bagels over gently to ensure even boiling.
  14. Remove the boiled bagels from the water bath and return to the baking sheet. Brush the tops and sides with the egg wash and sprinkle with seeds if using.
  15. Bake the bagels.
  16. Place the baking sheet in the center of the preheated oven and bake until the bagels are golden brown all over and the internal temperature reaches about 180°F (18 to 20 minutes).
  17. Remove from the oven and allow to cool briefly before serving.
Notes: Bagels & English Muffins, At Udi's®, our gluten free bagels and gluten free English muffins are soft and chewy the way any delicious baked good should be. Like everything we make,

Best Gluten-Free Bagels Recipe

Best Gluten-Free Bagels Recipe
The best gluten-free bagels recipe makes a homemade, big, doughy bagel easy to create from scratch! Choose from everything bagels, cinnamon raisin, or your favorite flavor, with vegan and dairy-free adaptions included!
Provided by: Melissa Erdelac
Total time: 61 minutes
Cook time: 31 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
  • 1 ⅔ cup warm water (110°F)
  • 1 tablespoon instant yeast
  • 1 tablespoon granulated sugar
  • 3 tablespoons melted and cooled unsalted butter ((see recipe notes for dairy-free))
  • 3 cups gluten free all purpose flour, ((I recommend Cup4Cup GF flour))
  • ⅔ cup oat flour, (see recipe notes)
  • 1 ½ tablespoon psyllium husk powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoon salt
  • 1 tablespoon baking soda, (for boiling water bath)
  • Egg wash - 1 egg whisked with 1 tbsp water ((omit for vegan))
  • Optional topping everything bagel seasoning mix, (or see recipe notes for more flavor suggestions)
  • Calories: 323 kcal
  • Carbohydrate: 57 g
  • Protein: 8 g
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 15 mg
  • Sodium: 1137 mg
  • Fiber: 9 g
  • Sugar: 4 g
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Before you begin mixing the bagel dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
  2. Add the yeast and sugar to the warm water. I found it helpful to use an instant read thermometer to get an accurate water temperature reading. Stir to combine and let sit for 5 minutes. Stir in the melted butter.
  3. While the yeast sits, use a stand mixture with a paddle attachment to combine the flour, oat flour, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
  4. Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough with be pretty stiff, so you may want to stop the mixer and scrape down the bowl once or twice.
  5. Scrape the dough into a large ball and then divide up into 6 equal pieces. Using a clean surface or silicone baking mat, roll each piece into a a thick, 9-inch rope. Bring the ends around to make a circle. Press the ends together, both on the top and bottom of the bagel. You will want to make sure the ends are securely pressed together or they will come apart in the water bath and during baking. Finish by shaping into a smooth circle.
  6. Transfer the shaped bagels to the prepared baking sheet. Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes. Preheat oven to 425°F.
  7. While the bagels are rising, boil 4 quarts water with baking soda in large pot. Use a slotted spoon or skimmer to submerge them, one in at a time. Boil for 10 seconds, flipping halfway through. Return the bagels to the baking sheet.
  8. Brush the top, sides, and center with the egg wash, if using. Sprinkle on the everything bagel seasoning mix or other desired toppings. Bake for 15 minutes. Reduce oven to 350°F, rotate baking sheet, and bake for 20 minutes more, or until golden brown.
  9. Remove from the oven and cool for 5 minutes on baking sheet. Transfer to a wire rack and cool for at least 20 minutes before serving. Store in an airtight container up to 2 days or freeze up to 2 months.
Notes: The Best Gluten-Free Bagels You Can Buy, While traditional bagels typically don't contain eggs, they are often used in GF products to help bind ingredients. Odd Bagels are a great

Gluten-Free Bagels

Gluten-Free Bagels
These Gluten-Free Bagels taste just like the ones from the bagel shop! These homemade gluten-free bagels are fluffy, tender, and perfectly chewy. Making bagels from scratch means you can customize with all of your favorites toppings! Store extras in the freezer to have bagels whenever you want. They're vegan, too! Note: I provide volume measurements for this recipe, but I really recommend using a kitchen scale if you have one. It makes gluten-free bread making so much easier and more accurate!
Provided by: Rachel Conners
Total time: 180 minutes
Cook time: 30 minutes
Prep time: 150 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15
  • 7g (2.5 tsp) active dry yeast
  • ¼ cup + 3 tablespoons (100g) warm filtered water
  • 1 tablespoon (20g) maple syrup, honey or cane sugar
  • ¼ cup (20g) whole psyllium husk
  • 1⅔ cup (375g) filtered water
  • 1 tablespoons (15g) olive oil
  • ½ cup (80g) potato starch
  • ¼ cup + 2 tablespoons (60g) tapioca flour or arrowroot flour
  • 1 cup (150g) sorghum flour
  • 1 cup + 3 tablespoons (190g) brown rice flour
  • 2 teaspoons (12g) sea salt
  • ¼ cup (45g) coconut sugar
  • 1 teaspoon (3g) cinnamon
  • 1½ tablespoons baking soda
  • 6 cups water
How to cook:
  1. In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.
  2. In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.
  3. In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine. Also mix in the coconut sugar & cinnamon if you’ll be doing a sweet batch of bagels.
  4. Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in.
  5. If you’re adding in any mix-ins, like blueberries or chocolate chips, gently knead them into the dough now.
  6. Bulk ferment the dough for 1 hour. I simply leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour in a warm place. You should notice that the dough will just about double in size during the hour, and become nice and puffy.
  7. Punch down the dough to release the air bubbles, and then divide the dough into 8 equal pieces (approximately 122g each) and shape each piece into a bagel. I like to do this by rolling into a ball and then using my thumb to press a hole in the center, and then open the hole a bit more with my fingers. You can also roll the dough into a long piece and then seal the ends together.
  8. Place the bagels on a lined baking sheet and cover with a clean tea towel; let rise for 30 minutes to 1 hour or until slightly more puffy – you don’t want these to overproof so watch them carefully.
  9. While the bagels rise, preheat the oven to 425℉ and get a big pot of water boiling.
  10. When the bagels have puffed up, add the baking soda to the boiling water and boil the bagels 1 or 2 at a time, depending on the size of your pot, for 30 seconds on each side. I use a spider to place the bagels in the water and remove them, as it allows excess water to drip off easily. Remove from the pot, letting the excess water drip off as much as possible, and place back down gently on the baking sheet.
  11. Repeat for all bagels and add any toppings, like everything bagel seasoning, cinnamon sugar, or other seeds of your choice. Immediately place into the preheated oven.
  12. Bake for 30 minutes or until golden brown on top and crisp on the bottom.
  13. To store, keep in an airtight bag or container for up to 3 days at room temperature. You can also slice them in half and store them in an airtight container in the freezer for up to 6 months.
Notes: Gluten-Free Bagels, We didn't invent the bagel, but we did invent Pagels. If you are gluten-free, Pagels are the bagel for you. After years of testing and perfecting our recipe
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