How to Make Soft, Chewy Gluten‑Free Bagels at Home

Imagine biting into a chewy, golden bagel that’s entirely gluten‑free, with no gritty texture, no weird aftertaste, and no xanthan gum needed.

These gluten‑free, gum‑free bagels are a game‑changer, whether you’re new to gluten‑free baking or a seasoned pro. Lightly crisp outside, soft inside, and fully customizable with your favorite toppings, ranging from everything seasoning to cinnamon sugar.

Best of all? This recipe uses simple ingredients you likely already have in your pantry and gives reliable results every time.

Why This Recipe Is a Must-Make!

More and more people are making food items at home these days because they don’t want all the unnecessary additives that are in processed food. This includes plant milk, nut butter, and bread. These bagels are a win-win situation: you’ll have delicious bagels, and you’ll have the peace of mind that comes from knowing the exact ingredients you’re consuming.

Here are a few more reasons you’ll love these bagels:

• These bagels don’t contain xanthan gum, which can sometimes cause digestive issues. Instead, it uses flaxseed meal.
• There are lots of topping and filling options to customize these bagels with.
• Since these bagels freeze well, this is a great make-ahead recipe!

Ingredients for This Gluten-Free Bagel Recipe

• Gluten-free flour mix
• Dairy-Free Yogurt
• Baking Powder
• Flax seeds
• Salt
• Egg whites

About These Ingredients

Why these ingredients? Each of these ingredients adds something to this recipe without adding gluten or dairy! Here’s a rundown:

Gluten-Free Bread Flour Mix

320 Grams Gluten-Free Bread Flour Mix

This gluten-free bread flour mix takes the wheat and gluten out of the flour by replacing it with two types of rice flour, tapioca, cornstarch, and potato flour.

Dairy-Free Yogurt

1 1/2 cups dairy-free yogurt

I tested this recipe with the OATLY Plain Oatgurt brand dairy-free yogurt. It basically adds necessary liquid without needing the dairy.

Baking Powder

4 teaspoons baking powder

You may have noticed that we aren’t using yeast for this recipe. The baking powder takes its place as an important leavening agent. I used Clabber Girl brand baking powder for this recipe. Nearly any brand of baking powder should work, though.

Flax Seeds

3 tablespoons flaxseed meal

Commonly used as a substitute for eggs or Xanthan gum when mixed with a little water. I haven’t tested Xanthan gum for this recipe, though. Mixing 1 tablespoon of flax seeds with 2-3 tablespoons of hot water to get a slurry should give you about the right consistency.

Salt

1/2 teaspoon salt

Salt is mostly important for some chemical reactions that add flavor.

Egg Whites

3 egg whites

Two of these egg whites are frothed and added to the dough to serve as a binder. The third is brushed on top of each bagel before you sprinkle the bagel seasoning on.

How to separate egg whites from the yolk: Carefully crack the eggshell. Remember, you don’t want the yolk to break while separating the white from the yolk! Then use a slotted spoon or egg separator to catch the yolk and let the white fall through to the bowl.

Everything Bagel Mix

Enough Everything Bagel mix to sprinkle on top of bagels

Everything Bagel seasoning is a popular bagel seasoning made of poppy seeds, white sesame seeds, black sesame seeds, dried garlic, dried onion, and salt. You can buy a bottle of this seasoning or make your own at home by combining the ingredients!

Nutrition Information for This Gluten-Free Bagel Recipe

Nutritional value varies based on ingredients. You can explore accurate, science-backed data for individual ingredients using the USDA FoodData Central database.

Step-By-Step Method for Gluten-Free Bagels

Making gluten-free bagels can sound intimidating at first. However, it’s easier than you might think! Here’s a step-by-step process to follow.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour mix, flaxseed meal, baking powder, and salt.

Step Two: Beat Two Egg Whites

Place two egg whites in a medium bowl and beat until they start looking frothy. This time, you don’t have to beat them until you get stiff white peaks like you would with meringue, which should make it easier. This should take about two minutes.

Step Three: Add Egg Whites and Yogurt to Dry Ingredients

Add the frothy egg whites and the dairy-free yogurt to the dry ingredient mixture. Mix with a sturdy spoon until it resembles an evenly mixed dough.

Step Four: Place Dough on Lightly Floured Surface

Lightly flour your work surface (and, of course, make sure it’s clean and dry). Alternatively, you can put a piece of parchment paper over your work surface. Place the dough on your work surface.

Step Five: Knead the Dough

Knead the dough gently a few times.

Step Six: Let the Dough Rest

Let the dough rest for about 30 minutes. This will give the ingredients time to settle.

Step 7: Preheat Oven

While the dough is resting, preheat the oven to 400 degrees F (204 C). Move the oven rack to the top spot in the oven. Place a piece of parchment paper on a large baking sheet. Set aside.

Step 8: Form Dough Into Bagels

Form the dough into a large, rounded disk. Using a sharp knife, divide the dough into 6 equal parts.

Then form each dough section into a 1-inch-thick tube, using a rolling pin as appropriate. Resist the temptation to make it much thinner than 1 inch thick. Remember, you’re making bagels, not pie crust!

Then bring the ends of each tube together to form a rough circle. (The circles don’t have to look perfect. They just have to start resembling unbaked bagels.)

Step 9: Bake Bagels

Place the bagels on the baking sheet. Place in the oven and bake for about 25 minutes until they are golden brown.

Step 10: Cool, Then Slice

Cool bagels completely, and then serve with your favorite bagel toppings. I like a little cream cheese and a little smoked salmon. They also make good breakfast sandwiches.

Substitutions for This Gluten-Free Bagel Recipe

Can I use yeast for this instead? You can, you’ll just have to adjust the amount of liquid ingredients because it will need water.

Also, be prepared for the dough to rise more dramatically! Combine about 2 grams of active yeast with 1 cup of warm water and about 7 grams of sugar. Then, once you add it to the dough, make sure it stays at room temperature.

You can use your favorite bagel seasoning instead of Everything Bagel. Poppyseeds and sesame seeds work well. For a sweeter taste, I sometimes like to sprinkle a little cinnamon and a little sugar over them.

You could try using store-bought gluten-free flour. You may just have to adjust the amounts to suit.

Storage

Store these gluten-free bagels in an air-tight container for up to 2 days. A large plastic bag works great for this.

Any longer than that and you’ll want to freeze them. Slice each bagel first, then place it in a freezer-safe plastic bag. Use within 1 month of freezing.

Gluten-Free Bagels FAQs

These are questions we get asked frequently by people who have tried making these gluten-free bagels. Have a question we didn’t think of? Feel free to ask in the comments section!

How can I store these bagels?

Bagels can be stored in the fridge for up to 2 days or in an airtight container in the freezer for up to 1 month.

Can I use a different flour mix?

If I’m going to buy gluten-free flour instead of making my own, I like to use the King Arthur Measure for Measure Gluten Free Flour. I did test this recipe using my personal recipe for gluten-free flour, though, so your results may vary.

I’m having trouble shaping the dough without it crumbling.

The most likely explanation is that the dough is too dry. Gradually sprinkle a little water over it while working with it until it stops crumbling.

Why are my bagels too dense?

The amounts of flour and liquids can affect a bagel’s density. That’s why we like to use a good kitchen scale to measure the flour by grams. Too much flour or not enough liquid can cause it to be too dense.

Not enough leavening can make it too dense, as well. That’s why we need extra baking powder if we’re not using yeast.

Did You Make the Bagels?

Did you like them? Do you have some feedback? Or did you come up with a variation that you like? If so, be sure to let us know in the comments!