Authentic Gluten-Free and Dairy-Free Bagel Recipe

You know when you’re craving chewy, crusty bagels but the gluten and dairy situation tries to rain on your parade? I’ve so been there. My Authentic Gluten-Free and Dairy-Free Bagel Recipe swooped in and honestly, it’s been a life-saver. These are the kind you boil then bake—not just baked bread pretending to be bagels. It’s simple, anybody can do it (promise), and the flavor? Wow. You might wanna peek at my favorite gluten-free sandwich bread options too if you want to keep winning in the bread department. check out my gluten-free dairy-free sandwich bread guide too.

Why you’ll love this recipe

If you thought gluten-free baking was destined for dense disappointment, hold the phone. This Authentic Gluten-Free and Dairy-Free Bagel Recipe has got the chew and flavor of a real bagel. No, really. Not the “oh, this is okay for gluten-free” sort. I’m talking about those five-star bakery vibes, right from your kitchen. After too many meh experiments, I wanted a recipe that didn’t make my tastebuds cry.

Other recipes out there skip the boiling step and just bake. That’s just bread with a hole, let’s be honest. The magic here? You get that shiny, golden-brown crust. And They freeze beautifully—pair them with the storing gluten-free bread tips to keep them fresh, making breakfast-on-the-go super possible. My friend Jenny tried them and texted, “Holy bagel, these are actually GOOD!” Guess what? She’s not easily impressed.

“I never thought I’d eat a gluten and dairy free bagel that actually tastes like the real thing. My husband had two before I could get a picture!” — Jess, Brooklyn

A New York gluten free bagel, of a kind

So, these are about as New York-style as you can get without grabbing one from a deli on Ninth Avenue. I did a taste test with an actual Brooklyn friend—she nodded, which says a lot. That shiny crust? It’s iconic. Dense, a little sweet, slightly salty, and the inside is kind of doughy magic. No cardboard texture here.

Do they taste exactly like the wheat kind? Almost scarily close. If you grew up eating the gluten ones, you’ll hardly miss them. If you didn’t, well, now you know how a proper bagel should be. I’ll shout about that from the rooftops. It just matters to me, you know? Texture is everything. Eat it warm with a schmear of your favorite dairy-free spread and—man, this bagel is living its best life.

These are as close to a Ninth-Avenue deli as you can get at home. Dense, slightly sweet, salty, and perfectly chewy. According to the FDA’s gluten-free labeling standards, foods labeled “gluten-free” must contain less than 20 parts per million of gluten—the lowest level that can be reliably detected using scientifically validated methods. This recipe easily meets those strict requirements while delivering authentic bagel texture.

How to make gluten free bagels

Alright, ready for the fun? Here’s what you do. You’ll mix a sticky dough with an all-purpose GF blend that already contains xanthan gum (see our best guide on gluten-free flour blends explainer). Add water, a bit of sugar, instant yeast, tiny bit of salt. It will feel softer than regular bagel dough, but that’s okay. Shape ‘em into rings with floured hands. Don’t sweat if they’re a little lumpy—nobody’s judging.

Next, let them rise somewhere warm about an hour. Boil a giant pot of water, toss in some honey for good vibes and extra shine. Drop each bagel in (carefully, not a cannonball situation), boil for a minute on each side. (This is magic. Don’t skip this bit, trust me.) Then line them up on a baking sheet. Add your toppings—poppy seeds, sesame, or everything spice for rebels. Bake until golden, about 22 minutes.

Bagel time! They’ll look like something from a real bakery, not a sad test kitchen project. I love when science meets snack. If you want more bread tricks, my gluten free dairy free sandwich bread guide is pretty useful too.

Why these gluten free bagels must be boiled and then baked

Honestly, I used to be so tempted to skip the boiling. It feels like such an extra step, right? Nope. That quick bath in boiling water gives your bagels their unmistakable, shiny crust. Boiling sets the exterior so the interior stays soft and chewy. Skip it and you’ll get rolls, not bagels. For the science behind this magic, see our troubleshooting gluten-free dairy-free bread guide.

If you only bake? They just become regular gluten-free rolls—bagel-shaped, sure, but your tastebuds will revolt. The boiling bit is how you get that classic New York style, plus it’s kinda fun watching dough blobs get glossy. Don’t let anyone tell you otherwise. Give it a try and see the difference for yourself. It’s the secret handshake of real bagel-makers.

Ingredient substitutions

Alright, here’s where things get flexible. You’re dairy-free and gluten-free already, but maybe you’re out of something or want to tweak it. No problem. Swap maple syrup for honey if you like it sweeter. All-purpose gluten-free flour blend works best, but if you’re a fan of sorghum or oat-based blends, give ‘em a whirl. For yeast-free (some folks just can’t with yeast), use baking powder and double the rise time, but expect a different texture.

If you want ‘em egg-free, skip the egg wash and brush with non-dairy milk for the crust. Don’t stress if the dough looks sticky; gluten-free stuff just rolls that way. If you’re craving variety, throw in chopped onions, jalapenos, or sunflower seeds. (Sunflower seeds are a top pick in my house. Sunflower crush forever.)

No need to panic if you’re missing one topping. Just get creative and toss whatever you love on top before baking.

Serving Suggestions

I’ll end with a couple of ways to make these bagels the star of your snack table:

• Fresh out of the oven, slice and toast with a thick smear of dairy-free cream cheese.
• Pile high with veggie-packed egg salad—trust me, it’ll be your new obsession.
• Try one as the base for an open-faced breakfast sandwich.
• Or, just eat one plain in your pajamas. No judgment here.

Wrapping Up: Your Best Bagel Days Are About To Begin

Alright, I genuinely believe these are a bagel breakthrough! If I can make chewy Authentic Gluten-Free and Dairy-Free Bagels anyone can. The best part? You don’t have to miss out, not even a bit. Hungry for more kitchen inspiration? Browse gluten-free bread recipes all in one spot to keep rolling on your journey. Just give these a whirl and tell me you’re not grinning at your own baking superpowers.

Print