Quick Gluten-Free Bagels: Easy Recipe for Delicious Homemade Bagels

These quick gluten-free bagels give you a chewy, golden-topped breakfast without hours of rising or complicated ingredients. I developed this faster method after testing many gluten-free flours until I found a mix that gives a true bagel texture—see my easy gluten-free bagel guide for a similar approach. The result is reliable, flavorful bagels you can make on a weeknight.

Why Make This Recipe

• Fast: ready in about 1.5 hours from start to finish, so you get fresh bagels without an all-day commitment.
• Great texture: a brief boil plus a hot oven gives a chewy interior and crisp crust similar to wheat bagels.
• Customizable: top with sesame, everything seasoning, or bake plain to suit picky eaters.
• Allergy-friendly: made without wheat; easy to adapt to dairy-free toppings and egg-free glazes.
• Personal note: I love this recipe because it turned my skeptical gluten-free friends into converts at brunch—simple tweaks made it consistently successful, which is why I keep it in my regular rotation alongside other quick bakes like my gluten-free oat quick bread.

Recipe Overview

• Prep time: 30 minutes (including quick rise)
• Cook time: 20–25 minutes (plus 1–2 minutes boiling per bagel)
• Total time: 1 hour 15 minutes–1 hour 30 minutes
• Servings: 6 medium bagels
• Difficulty: Easy–Medium (basic shaping and a short boil required)
• Method: Mix a gluten-free all-purpose flour blend with instant yeast, quick proof in warm water, shape, blanch in a baking soda bath, then bake at 425°F (220°C). For a related savory loaf technique, check this gluten-free rosemary bread method.

My Experience Making This Recipe

I tested this version several times using different GF blends and settled on an all-purpose mix with xanthan gum for the best chew. The main discovery: a short gentle boil with baking soda is the trick that moves the crumb from crumbly to bagel-like. Using an instant yeast and warm water keeps the rise quick without compromising flavor.

How to Make Quick Gluten-Free Bagels: Easy Recipe for Delicious Homemade Bagels

Start by mixing 3 cups (360 g) gluten-free all-purpose flour (with xanthan gum), 2 1/4 tsp instant yeast (1 packet), 1 tbsp sugar, and 1 tsp salt. Whisk wet ingredients—1 cup (240 ml) warm water at about 110°F (43°C) and 1 tbsp olive oil—into the dry mixture to form a soft, slightly sticky dough. Let the dough rest 20–25 minutes for a short rise, divide into six pieces, shape into rings, briefly boil each bagel in 4–6 quarts (4–6 L) of boiling water with 2 tbsp baking soda (about 1–2 minutes per side), then transfer to a parchment-lined sheet and bake at 425°F (220°C) for 18–22 minutes until deep golden.

Expert Tips for Success

• Measure flour by weight when possible: 3 cups ≈ 360 g for consistent results; scales remove guesswork. Also see this 5-ingredient flatbread for simple flour ratios.
• Use a stand mixer with a paddle or dough hook on low to evenly hydrate the gluten-free flour; hand-mixing works if you scrape sides well.
• Don’t overboil: 1–2 minutes per side is enough—longer boiling will make the crust too tough. Use a slotted spoon to handle bagels gently.
• Bake on a preheated sheet or pizza stone to get an immediate oven spring and crisper bottoms. A thermometer ensures your oven is truly at 425°F (220°C).
• For a shiny finish without eggs, brush with aquafaba (chickpea liquid) or a 1:1 mix of water and maple syrup before topping.

How to Serve Quick Gluten-Free Bagels: Easy Recipe for Delicious Homemade Bagels

• Classic: split, toast, spread with cream cheese and a schmear of smoked salmon, capers, and thin red onion slices.
• Sandwich: layer with avocado, tomato, arugula, and a fried egg for a portable brunch.
• Sweet: toast and top with butter and jam or peanut butter and banana for a kid-friendly option.
• Presentation tip: warm bagels for 3–5 minutes at 350°F (175°C) before serving and slice with a serrated knife for clean halves.

Storage and Reheating Guide

Store cooled bagels in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, slice and freeze in a single layer on a baking sheet, then move to a freezer bag for up to 3 months—this method mirrors how I freeze small bakes like my skillet cornbread. Reheat from frozen by toasting directly in a toaster (2–4 cycles depending on thickness) or bake at 350°F (175°C) for 8–12 minutes; thawing first gives a slightly softer crumb.

Recipe Variations

• Dairy-free: replace egg wash with aquafaba and use plant-based cream cheese for serving.
• Egg-free: skip the egg in the dough (not required for structure) and use aquafaba for shine.
• Whole-grain boost: replace up to 25% of the flour with sorghum or buckwheat flour—expect a denser crumb and adjust hydration by 1–2 tbsp.
• Flavor twists: fold in 1–2 tbsp chopped fresh rosemary and 1 tsp garlic powder for herb bagels, or add 1 tbsp molasses to the dough for a richer color and mild sweetness.

Nutritional Highlights

• Lower in wheat-based gluten, making these suitable for people with celiac disease or non-celiac gluten sensitivity when using certified gluten-free flour.
• Depending on your flour blend, bagels can be moderate in protein when using blends with chickpea or sorghum flour; add seeds or smoked salmon to increase protein at serving.
• Allergen notes: contains egg if using egg wash and may contain soy, nuts, or dairy depending on flour blend—always check labels and adjust for nut-free or dairy-free needs.

Troubleshooting Common Issues

• Dense, gummy center: likely underbaked or too much liquid—measure by weight and extend baking by 3–5 minutes. Also ensure a quick but adequate boil before baking.
• Crumbly, falling apart: insufficient binders—use a gluten-free blend that contains xanthan gum or add 1 tsp xanthan gum per 3 cups flour.
• Flat bagels that don’t puff: oven too cool or sheet not preheated—use an oven thermometer and a preheated baking surface for better spring.

Frequently Asked Questions

Q: Can I make the dough ahead and refrigerate overnight?
A: Yes. After the initial mix, cover and refrigerate for up to 12 hours; bring to room temperature for 30 minutes before shaping, then proceed with boiling and baking. Cold dough will be firmer and easier to shape but may need an extra minute in the oven.

Q: Can I skip the boiling step to save time?
A: You can, but boiling is what creates the shiny, chewy crust typical of bagels. Skipping it yields a softer, more roll-like result—still tasty but not a true bagel texture.

Q: What’s the best flour blend to use?
A: Use a good-quality gluten-free all-purpose blend that includes rice flour, tapioca or potato starch, and xanthan gum. If your blend lacks xanthan gum, add 1 tsp per 3 cups. Blends with higher starch content give a chewier result.

Q: How do I get seeds and toppings to stick?
A: Brush warm, still-damp bagels with beaten egg or aquafaba right after they come out of the boiling bath and before baking, then sprinkle toppings immediately and press lightly so they adhere through baking.

Conclusion

If you want another tested simple take on gluten-free bagels, this 5-Ingredient Gluten-Free Bagel Recipe – Good For You Gluten Free offers a minimalist approach that pairs well with the techniques described here.

Print