This easy recipe for gluten free bagels are boiled and then baked to get the perfect texture. These homemade bagels are made with yeast and I used everything seasoning on top. They are perfect for breakfast or a snack with cream cheese spread on them.
Buying gluten free bagels can get expensive! I found some of the brands upset my gut and others were too dry for me. So I started testing making my own. I think what is key for this gluten free version is boiling them in molasses water.
Since gluten free breads and bagels don't rise as much as ones made with wheat it's important to use the boiling process. The bagels really puff up in the water and then continue to rise a little when they are baked. It really helps you to get a fluffier bagel that doesn't have a dry texture.
What can I make with gluten free bagels?
I'm a big fan of eating my gluten free bagels with whipped cream cheese on them. But, I also love a good bagel sandwich with mayonnaise, lettuce, tomatoes, cheddar cheese and turkey. For a breakfast version I fry eggs, melt cheese on them and spread mayonnaise on my bagel for a breakfast sandwich.
What You Will Need:
Can I freeze my gluten free bagels?
Yes! Bagels can be frozen in a freezer safe container or bags. I like to freeze them individually so I can get one out at a time as I want them. Although, this recipe makes 5 bagels and they go pretty quickly at our house. You may want to double this recipe so you have bagels to freeze for later.
Do I need to use eggs on my bagels?
In my opinion, yes you should use an egg or egg substitute on your gluten free bagels. The egg will help brown and have a nice outer layer like a bagel you would purchase in the store.
Eggs also add moisture to the outside of the bagel, if you can't use eggs you need to substitute with either flax seed meal and water or applesauce. You could use a combination of the two, but it will alter the flavor and texture some.
Gluten Free Bagels Ingredients
Warm Water
Active Dry Yeast
Honey
Gluten Free Flour
Sea Salt
Unsalted Butter
Baking Soda
Molasses
Egg
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Gluten Free Bagels
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 5 bagels 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free bagels are boiled and then baked to get the perfect texture. These homemade bagels are made with yeast and I used everything seasoning on top. They are perfect for breakfast or a snack with cream cheese spread on them.
Ingredients
1 cup Warm Water
1 ¼ tsp. Active Dry Yeast
2 tsp. Honey
3 cups Gluten Free Flour
½ tsp. Sea Salt
4 Tbsp. Unsalted Butter, at room temperature
¼ cup Baking Soda
1 Tbsp. Molasses
1 large Egg
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In a small bowl add the warm water and honey. Sprinkle the yeast on top and let stand for 5-10 minutes until the mixture starts to get foamy on top.
In the bowl of your mixer beat together the gluten free flour, salt and butter. You can use your dough hook or the beater at this point. Add the yeast mixture and blend until a dough forms.
Divide the dough into five even balls. Form each ball into a bagel shape and place on the baking sheet.
Bring a large pot of water to a boil. Add the baking soda and molasses to the boiling water.
Carefully lower 1-2 bagels at a time into the boiling water. Boil on one side for 3 minutes and then flip and boil on the other side for 1 minute. Carefully remove them from the pot and place them on the baking sheet.
In a small bowl beat the egg until frothy. Brush each bagel with egg and then sprinkle with salt or everything bagel seasoning.
Bake at 425 degrees for 20-25 minutes. The bagels will be golden brown when they are done.
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, breakfast, brunch, snacks, baking
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