Gluten-free Bagels

Name: Gluten-free Bagels
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 Bagels
Ingredients: 1 3/4 c. gluten-free Caputo flour, spooned and leveled (217 g.); 1 Tbsp. brown sugar, packed; 1/2 tsp. salt; 2 Tbsp. Greek yogurt; 1 tsp. instant yeast; 1/2 tsp. sugar; 1/2 c. + 2 Tbsp. water at 110ºF

BreadsBreakfasts

Sep 20

Written By Kali Terry

SEE BOTTOM OF RECIPE CARD FOR CHOCOLATE CHIP OPTION!!!

This bagel recipe is a total game-changer. You’ll get that glorious, golden-brown crust, the chewy center, and the satisfaction of knowing that it’s completely gluten-free (and made in your own kitchen, which is a win all on its own). Ready to make some bagels that could actually rival your local bakery? Let’s dive in!

Jump to Recipe

Gluten-Free Everything Bagels with Cream Cheese

Let’s be real—finding a bagel that’s both gluten-free and delicious can feel like a wild goose chase. You know, the kind of quest that leaves you craving that soft, chewy texture and that perfect crispness around the edges, only to be let down by something that tastes... well, not quite like a bagel. But good news—your search is over! Today, I’m bringing you a gluten-free bagel recipe that will have you wondering why you ever bought store-bought gluten-free bagels in the first place.

If you’ve got celiac disease, gluten intolerance, or just prefer to avoid gluten, you know it’s not always easy to find options that taste as good as they sound. Bagels, in particular, can be tricky since they require that perfect balance of chewiness, density, and fluff. But gluten-free flours don’t always cooperate in the way we need them to.

The good news is that it’s totally possible to create the perfect gluten-free bagel at home, without any weird, rubbery textures or disappointing results. Plus, making them from scratch means you can experiment with flavors (hello, everything bagel seasoning!) and ensure everything is fresh and tasty. So, let’s get started!

Why You’ll Love This Recipe:

Texture: These bagels have the perfect chewy center and crisp exterior.
Customizable: From cinnamon raisin to everything bagels, you can easily adapt this recipe to your favorite flavors.
No Gluten-Free Taste: There’s no weird, gritty aftertaste here—just good, hearty bagels you’ll crave.

Why Gluten-Free Bagels Are Worth the Effort

Let’s get into the reasons why you should absolutely try making gluten-free bagels yourself.

1. Freshness Equals Flavor

One of the biggest perks of making your own bagels is that you’re in control of the freshness. Freshly baked bagels are a completely different beast compared to the stale bagels you might find in the gluten-free section of the store. There’s nothing quite like the aroma of bagels rising in the oven, that golden, crisp exterior combined with the soft, chewy interior. And when they’re still warm? Heaven.

When you make bagels at home, you get that hot, fresh-from-the-oven experience that you can’t buy. And, trust me, it’s worth the little bit of effort it takes.

2. You Can Customize Them!

Think about it: plain bagels are fine, but the possibilities are endless. Want cinnamon raisin bagels? Go ahead! How about an everything bagel, with all the savory toppings? Maybe you’re in the mood for a fun, cheesy twist, or perhaps you want to experiment with a new flavor profile altogether. See the bottom of the recipe card for the chocolate chip option!!!

3. You Can Perfect the Texture

Here’s the thing about gluten-free baking—it’s not about making a “substitute.” It’s about creating something that’s equally as satisfying as the original, if not better. Bagels are known for their chewy texture, and you can achieve this with the right gluten-free flour blend. By using a high-starch flour blend like Caputo, you can replicate the density and chewiness that makes a bagel so beloved.

A common complaint with gluten-free baked goods is that they can be too dry or too crumbly. But when you make them at home, you can adjust the moisture and the ingredients to ensure your bagels stay perfectly soft on the inside with that satisfying bite. No more dry, rubbery bagels here.

4. It’s a Fun (and Rewarding) Process

Baking is like therapy. It’s an escape from the hustle and bustle, a chance to zone out and get your hands into something creative. And making bagels is surprisingly fun! You get to roll out the dough, shape it, boil it (yes, that’s a key step!), and watch them bake to perfection. The sense of accomplishment when you pull those beautiful bagels out of the oven is totally worth it.

And if you’ve got kids or friends who are into baking, this is the perfect opportunity to get them involved in the process. Imagine the fun of kneading the dough and creating your own bagels together. It’s like making memories—and delicious food—at the same time.

Troubleshooting Common Gluten-Free Bagel Issues

Of course, every new baking project has its hiccups. When you’re making gluten-free bagels for the first time, there are a few things you might run into. Here are some tips to avoid common problems:

Too Dry or Crumbly Dough? This can happen if your flour blend doesn’t have enough moisture, or you’re using the wrong type of flour. Make sure you’re using a high-quality gluten-free all-purpose flour that’s designed to mimic traditional bread flour.
Flat Bagels? If your bagels don’t rise as much as you’d like, double-check the yeast. Old or expired yeast is a common culprit. You also want to make sure your water is the right temperature—too hot can kill the yeast, too cold won’t activate it properly. Aim for 110°F (43°C) for the perfect rise.
Weird Texture After Baking? The secret to perfect gluten-free bagels is letting them cool for a few minutes. Gluten-free baked goods often need a little time to firm up after they come out of the oven.

Let the baking begin!

everything bagels stacked getting showered with seasoning

TIPS AND TRICKS:

- Measure or weigh the flour properly. It could make the difference between a delicious bagel and a dry one.

- Always preheat your oven.

- This dough looks a bit different in the mixer compared to regular bagel dough. It doesn't form a ball in the mixer on its own.

- Bagels are best enjoyed the day they are made, but these freeze really well. Slice them in half before freezing. To thaw, microwave for 20 seconds and then toast.

- This recipe is made only for Caputo flour. It will not work with other gluten-free flour blends.

At the end of the day, gluten-free bagels made at home offer the perfect combination of control, flavor, and freshness. Whether you’re making them for yourself or sharing them with friends and family, there’s nothing like biting into a homemade bagel that’s warm from the oven, crispy on the outside, and soft on the inside. So, grab your apron, preheat the oven, and get ready to enjoy a bagel experience that’s both satisfying and fun.