Gluten-Free Bagels

Why This Vegan Gluten-Free Bagel Recipe WORKS

This recipe combines the perfect ingredients to create chewy, flavourful bagels that are both vegan and gluten-free.

• A custom gluten-free flour blend. Using the right gluten-free flour blend is crucial for achieving the proper texture, and I realized that a store-bought blend wouldn’t cut it. I had to make my own! A mix of rice flour, tapioca starch, sorghum flour, and corn starch works best to mimic the elasticity (AKA gluten) of traditional flour. 
• Psyllium husk. This is a game-changer for gluten-free baking. Psyllium husk provides structure and chewiness, acting as a substitute for the gluten typically found in regular bagels as well as helping bind everything together.
• Yeast. To give the bagels their classic rise and subtle tangy flavour, yeast is essential. (Learn more: Is Yeast Vegan?)

Notes on Ingredients

Here’s what you’ll need to make homemade gluten-free bagels. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Dough:

• Water – Warm water helps activate the yeast. Just don’t use hot water, or you’ll kill the yeast instead!
• Whole psyllium husk – A binding agent that improves texture of gluten-free bagels and breads.
• Maple syrup or agave syrup – This adds a touch of sweetness and feeds the yeast.  
• Olive oil 
• Instant yeast 
• Tapioca starch – Adds chewiness and elasticity.
• Cornstarch – Lightens the texture and helps bind the ingredients too.  
• Whole grain rice flour – This is what helps give the bagels structure.
• Corn flour – Contributes a slight sweetness and nice texture.
• Sorghum flour or buckwheat flour – I love the earthy flavour of both of these flours. Feel free to use either!
• Salt

For boiling:

• Water 
• Baking soda – This creates an alkaline environment and gives the bagels that chewy “skin” on the outside.

Toppings:

• Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt

How to Make Gluten-Free Bagels

Making gluten-free bagels at home is easier than you might think—and if you love to bake like I do, you’ll even find it fun!

• Mix the liquid ingredients.. Whisk the water, psyllium husk, maple syrup, and olive oil in a bowl and set aside for 10 minutes to thicken.
• Mix the dry ingredients. In another bowl, whisk the tapioca starch, cornstarch, rice flour, corn flour, sorghum flour, instant yeast, and salt.

• Finish the dough. Mix the dry ingredients into wet ingredients, then cover the bowl and set in a warm place to proof for about 45 minutes.
• Shape the bagels. Divide the dough into 8 portions; roll each into a ball, then poke a hole in the middle and stretch a bit to form bagels. Set the bagels on a parchment-lined baking sheet, cover, and let them rise for 20 to 30 minutes.

• Boil the bagels. Bring a pot of water to a boil and add the baking soda. Boil 2 bagels at a time for 30 seconds per side. Transfer the bagels back to the baking sheet with a slotted spoon.
• Bake. Sprinkle the bagels with toppings and bake at 425ºF for about 30 minutes, or until golden brown. 
• Cool. Line a wire rack with a clean kitchen towel and set the bagels on top to cool completely before serving or storing.

Tips and Variations

• Don’t make any substitutions. With gluten-free baking, it’s important to follow the recipe exactly as written. Any substitutions could significantly alter the texture and taste of your bagels. This recipe is tested and perfected as-is!
• Use a kitchen scale. For the best results, weigh the ingredients with a kitchen scale rather than going by volume. This ensures that the ingredient amounts are all accurate, as even small variations can change how the bagels will turn out.
• Experiment with different toppings. While sesame seeds, poppy seeds, and everything bagel seasoning are classic choices for topping your bagels, don’t be afraid to try something else! Some other options include dried herbs, dried minced garlic or onion, or even grated vegan cheese.
• Add in some mix-ins. You can also add in some mix-ins like dried fruits, nuts, or chocolate chips to the dough before shaping and boiling.

My Favourite Ways to Enjoy These Bagels

First, I always toast these gluten-free bagels by slicing them in half and popping them in the toaster. Then, I love piling on the WORKS: Vegan Cream Cheese, Carrot Lox, some fresh dill, and capers. Plain bagels are also delicious as a PB&J—add my Strawberry Jam and peanut butter (or try it with Homemade Pecan Butter!).

How to Store

• Room temperature: Gluten-free bagels can be stored at room temperature for 1-2 days in an airtight container or plastic bag. 
• Refrigerator: If you want to keep your bagels fresh for longer, you can store them in the refrigerator for up to 5 days. Make sure to wrap them in plastic wrap or seal in an airtight container to prevent them from drying out.
• Freezer: These bagels freeze well and can last for up to 3 months when properly stored. Wrap each bagel individually in plastic wrap and then place them in a freezer-safe bag or container before storing in the freezer. To defrost, simply let them sit at room temperature for a few hours or microwave for a quick thaw.

More Vegan Baking Recipes

• Vegan Cinnamon Rolls
• Gluten-Free Focaccia
• Gluten-Free Dinner Rolls
• No Knead Bread (Dutch Oven Bread)
• Olive Bread