How to Make Gluten-Free Bagels: The Best Recipe for 2025!

Who says gluten-free bagels have to be dense, dry, or flavorless? If you’ve struggled to find a soft, chewy, and golden-brown gluten-free bagel, you’re in the right place! In this guide, I’ll show you how to make perfect gluten-free bagels at home, step by step. Get ready to enjoy bakery-quality bagels—without the wheat! 🥯

Introduction to Gluten-Free Bagels

What Are Gluten-Free Bagels?

A gluten-free bagel is simply a bagel made without wheat, rye, or barley, using alternative flours like almond, rice, or tapioca flour. Despite the lack of gluten, these bagels can still have the same chewy texture and delicious taste as traditional ones—if you follow the right techniques.

Why Go Gluten-Free? Health Benefits and Dietary Needs

Why are so many people switching to gluten-free diets? Here are some common reasons:

Celiac Disease & Gluten Sensitivity – Some people must avoid gluten completely for health reasons.
Better Digestion – Even those without an allergy may feel less bloated when reducing gluten.
Weight Management – Gluten-free diets often lead to healthier eating habits with fewer processed carbs.

“Eating gluten-free doesn’t mean sacrificing taste—it means learning new ways to make food just as delicious!”

Key Differences Between Traditional and Gluten-Free Bagels

So, what makes gluten-free bagels different? Here’s a quick comparison:

Gluten-free bagels need extra care in preparation, but when done right, they’re just as good!

Essential Ingredients for Gluten-Free Bagels

A great gluten-free bagel starts with the right ingredients. Let’s break them down!

Choosing the Right Gluten-Free Flours

Flour is the backbone of any bagel, and for gluten-free versions, a blend of flours works best. Here are some top choices:

• 💛 Rice Flour – Light and neutral, great for structure.
• 🥜 Almond Flour – Adds richness and moisture.
• 🌿 Tapioca Starch – Essential for chewiness!
• 🥥 Coconut Flour – Adds fiber but can be drying (use sparingly).

Want the best texture? Mix 2–3 of these flours together for a balanced result!

Binding Agents: Xanthan Gum vs. Psyllium Husk

Gluten is what gives bagels their signature chew—so how do we replace it?

Xanthan Gum – Creates elasticity and structure.
Psyllium Husk – Absorbs water and improves dough texture.
Ground Flaxseeds – A natural binder, great for extra fiber.

Many store-bought gluten-free flour blends already contain xanthan gum, so check before adding extra!

Dairy-Free and Vegan Substitutes

Want a vegan-friendly bagel? Here’s what to use instead:

• Egg Substitute: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water = 1 egg).
• Milk Substitute: Almond or oat milk work best.
• Butter Substitute: Coconut oil adds richness without dairy.

Step-by-Step Guide to Making Gluten-Free Bagels

Time to get baking! Here’s the foolproof way to make soft, chewy gluten-free bagels at home.

Preparing the Dough: Mixing and Kneading Tips

1️⃣ Mix Dry Ingredients – Combine your gluten-free flour mix, yeast, salt, and binder in a bowl.
2️⃣ Add Warm Water & Sweetener – This activates the yeast and adds slight sweetness.
3️⃣ Knead the Dough – Unlike regular dough, gluten-free dough is stickier. Use oiled hands to knead!
4️⃣ Let It Rest – Cover and let the dough sit for an hour to rise.

Pro Tip: The dough won’t stretch like wheat dough—it’s more like cookie dough in texture. That’s normal!

Proofing: How to Get the Right Texture

After kneading, let the dough rest in a warm spot. Why?

• Helps the yeast create air pockets for fluffiness.
• Makes bagels less dense and heavy.
• Gives them a better rise in the oven.

Don’t rush this step! A slow rise = better texture.

Boiling vs. Baking: The Secret to Chewy Bagels

Ever wonder why bagels are boiled before baking?

Boiling – Locks in moisture, keeps them chewy, and creates a crust.
Baking – Gives them that perfect golden-brown finish.

How to do it:
1️⃣ Boil in honey water for 30-45 seconds per side.
2️⃣ Remove and place on a baking tray lined with parchment paper.

Fun Fact: Traditional bagels use malt syrup, but honey works just as well for gluten-free versions! 🍯

Common Problems and How to Fix Them

Making gluten-free bagels can sometimes be tricky. If your bagels don’t turn out as expected, don’t worry! Here’s how to fix the most common issues.

Why Did My Bagels Turn Out Too Dense?

Nobody likes a heavy, brick-like bagel! If yours are too dense, here’s what might have gone wrong:

Not enough yeast or rising time – Let your dough proof for at least an hour in a warm place.
Too much flour – Gluten-free dough is naturally stickier than wheat dough. If you add too much flour, the bagels won’t rise well.
Skipping the boiling step – Boiling helps the bagels puff up before baking. Don’t skip it!

Fix it next time: Use room-temperature ingredients, let the dough rise fully, and don’t overwork it.

How to Prevent Cracking or Dry Texture

Cracked bagels = dry, crumbly bites. Why does this happen?

Too much flour and not enough moisture – Always measure carefully!
Overbaking – Check your bagels around the 20-minute mark and remove them as soon as they’re golden brown.
No binder – If you didn’t use xanthan gum or psyllium husk, the dough won’t hold together well.

Fix it next time: Try adding an extra tablespoon of water or oil to the dough for more elasticity!

Solutions for Bagels That Don’t Hold Their Shape

Bagels that spread too much or lose their roundness might be caused by:

Dough that’s too wet – Make sure the dough isn’t overly sticky before shaping.
Not boiling long enough – The quick boiling process sets the outer crust, keeping the shape intact.
Not chilling the shaped bagels – If your dough is too soft, try chilling the shaped bagels in the fridge for 10 minutes before boiling.

Fix it next time: If your dough is too soft, add 1–2 tablespoons of extra flour until it holds its shape better.

Gluten-Free Bagel Variations and Flavors

Now for the fun part—customizing your bagels! Why settle for plain when you can mix up the flavors? Here are some tasty variations to try.

Classic Everything Bagels 🧄🧅

The most iconic bagel flavor! Here’s how to make it:

Before baking, brush your bagels with an egg wash or melted butter.
Sprinkle on a mix of sesame seeds, poppy seeds, garlic flakes, onion flakes, and sea salt.
Bake as usual!

Pro Tip: Store-bought everything bagel seasoning is a quick and easy way to add flavor!

Cinnamon Raisin Bagels 🍇

For a sweet, chewy twist, try cinnamon raisin bagels!

Add 1 tsp cinnamon and 2 tbsp coconut sugar to your dry ingredients.
Fold in ¼ cup of raisins before shaping the bagels.
Bake and enjoy with honey butter or cream cheese!

High-Protein & Low-Carb Bagels 💪

Want a healthier option? Swap some ingredients:

Use almond flour and coconut flour for a lower-carb dough.
Add 1 tbsp flaxseed or chia seeds for extra fiber.
Boost protein with 1 scoop of unflavored protein powder mixed into the dry ingredients.

Serving Suggestions and Pairings

What’s a bagel without the perfect topping? Whether you like it sweet or savory, here’s how to take your bagel game to the next level.

Best Toppings for Gluten-Free Bagels

🔥 Classic Cream Cheese – You can never go wrong with plain, chive, or honey cream cheese.
🥑 Avocado & Tomato – A fresh, healthy combo that’s full of flavor!
🥚 Egg & Cheese – Turn your bagel into the ultimate breakfast sandwich.
🍓 Nut Butter & Berries – A sweet option that’s packed with nutrients.

Fun Fact: Want a dairy-free option? Try cashew or almond cream cheese—just as creamy and delicious!

Pairing Bagels with Beverages & Sides

🥯 Morning Coffee or Tea – Nothing beats a warm bagel with a cup of coffee or chai.
🥗 Fresh Greens & Salad – A side of arugula or spinach balances out the carbs.
🍲 Soup & Bagel Combo – Dunk your bagel in a bowl of hot soup for ultimate comfort.

Nutritional Breakdown of Gluten-Free Bagels

Ever wondered how nutritious gluten-free bagels are compared to regular ones? Here’s a look at the key nutrients per one medium gluten-free bagel (approx. 100g):

How Gluten-Free Bagels Compare to Regular Bagels

Lower in gluten (obviously!) but similar in calories.
Higher fiber if using whole grain or nut-based flours.
Can be lower in protein, but you can boost it with eggs or protein powder.

Pro Tip: Add chia seeds or flaxseeds to boost fiber and omega-3s! 💪

Storage and Reheating Tips

Homemade gluten-free bagels don’t have preservatives, so they need proper storage to stay fresh! Here’s how to keep them tasting amazing for days.

How to Keep Gluten-Free Bagels Fresh

At Room Temperature (1-2 Days): Store in an airtight container or zip-top bag.
In the Fridge (Up to 5 Days): Wrap in plastic wrap to prevent drying out.
In the Freezer (Up to 3 Months): Slice the bagels before freezing for easy toasting later!

Fun Fact: Gluten-free bagels tend to dry out faster than wheat bagels, so storing them properly is key!

The Best Way to Reheat Without Losing Texture

Want to make your leftover bagels taste freshly baked? Here’s the best method for reheating in the :

Toaster (Best for Crispy Texture) – Toast on medium for 1-2 minutes.
Oven (Best for Large Batches) – Wrap in foil and bake at 350°F (175°C) for 5-7 minutes.
Microwave (Quickest Method) – Wrap in a damp paper towel and heat for 20-30 seconds.

Pro Tip: NEVER microwave a gluten-free bagel without moisture—it’ll turn rock-hard!

Conclusion :

Making gluten-free bagels at home is easier than you think! With the right ingredients, techniques, and a little patience, you can create bagels that are just as chewy, flavorful, and satisfying as traditional ones. Whether you prefer a classic everything bagel, a sweet cinnamon raisin, or a high-protein option, this guide gives you everything you need to bake with confidence.

The key to success? Experiment, adjust, and have fun with your flavors! Gluten-free baking is all about finding the right balance of ingredients to get that perfect texture. Don’t be afraid to try different flour blends, tweak the recipe, or get creative with toppings.

Now it’s your turn! Have you tried making gluten-free bagels? What’s your favorite variation? Drop a comment below and let’s talk all things bagels! 🥯🔥

🥯 Looking for more gluten-free baked goods? Try these delicious recipes:

• Gluten-Free English Muffins – How to Make the Best Recipe Ever – Soft, fluffy, and perfect for a gluten-free breakfast.
• Yogurt Bread Recipe – The Best Moist Bread You’ll Ever Make – A light and airy bread with a touch of tangy flavor.
• Gluten-Free Sourdough Bread – How to Bake the Best One – A hearty and flavorful gluten-free alternative to classic sourdough.

FAQs – Answering Common Questions on Gluten-Free Bagels

What kind of bagels are gluten-free?

Gluten-free bagels are made without wheat, rye, or barley. Instead, they use gluten-free flours like rice flour, almond flour, tapioca starch, or oat flour. Many bakeries and brands now offer certified gluten-free bagels, but you can also make them at home for the best texture and flavor!

Are Dave’s Killer Bagels gluten-free?

No, Dave’s Killer Bread does not offer gluten-free bagels. Their products contain organic wheat, which means they are not safe for people with celiac disease or gluten sensitivity. If you need a gluten-free option, check brands like Canyon Bakehouse or Udi’s instead.

Can you eat bagels on a gluten-free diet?

Yes, you can absolutely eat bagels on a gluten-free diet—as long as they are made with gluten-free ingredients! Many grocery stores carry pre-made gluten-free bagels, or you can bake your own at home to control the ingredients and ensure they are safe.

Does Dunkin’ have gluten-free bagels?

Unfortunately, Dunkin’ Donuts does not currently offer gluten-free bagels. While they used to have a gluten-free brownie, their bagel selection contains wheat. If you’re looking for gluten-free bagels from a coffee shop, try checking local bakeries or specialty cafes that cater to gluten-free diets.

Pro Tip: Always check with restaurants and bakeries before ordering, as ingredients and menu options can change over time! 😊