This gluten-free bagels recipe gives you that classic bagel bite at home, chewy inside, shiny on the outside, and perfectly golden. The secret? A sturdy gluten-free bread flour, a quick molasses boil for that signature crust, and a short chill that makes shaping surprisingly easy. If you’ve missed real bagels since going gluten-free, this recipe delivers.
Why Make This Gluten-Free Bagels Recipe
Making this gluten-free bagels recipe at home is worth it because you get the real bagel experience, crisp, chewy crust and a bready, yeasty center, without settling for dry, crumbly store-bought texture.
It also gives you full control over ingredients (especially helpful if you avoid certain additives or need consistent gluten-free handling), and you can customize flavors and toppings any way you like.
Finally, the classic boil-then-bake method is the key move that helps set the exterior for that glossy, chewy “bagel bite,” which is exactly what many gluten-free bagels miss.
Ingredient Notes (Why They Matter)
Gluten-free bread flour blend is essential here. Bagels need structure and chew, not a soft cake-style crumb. Look for a blend made for yeast baking, usually containing starches plus binders like xanthan gum and sometimes whey protein.
Xanthan gum is a must if your flour blend doesn’t already include it. It traps air, adds elasticity, and keeps the bagels from crumbling.
Instant yeast is the quickest and most reliable option. Active dry yeast works too, just expect a slightly longer rise.
Sugar feeds the yeast and helps the bagels brown beautifully.
Butter enriches the dough so the inside stays tender instead of dry.
Molasses in the water bath is the trick to that classic bagel “skin.” It sets the outside, creating chew and shine once baked.
Egg wash deepens color and helps toppings stick, but it’s optional if needed.
How to Make Gluten-Free Bagels
Preheat your oven to 400°F (200°C). Line your large rimmed baking sheet with unbleached parchment paper and set it aside.
In a medium saucepan with a lid, combine 6 cups of water, the molasses, and kosher salt. Bring the mixture to a full, rolling boil over medium-high heat.
Prepare the Dough
In the bowl of a stand mixer fitted with a dough hook (or a large bowl using a hand mixer with dough hooks), add the bread flour, yeast, and sugar. Whisk briefly to blend. Add the salt and whisk again until evenly combined.
Pour in the water and melted butter. Mix the ingredients at a low speed until they are all combined. Increase the speed to medium and knead for about 5 minutes, until the dough becomes smooth and cohesive. It should be thick and sturdy, not sticky.
Lightly spray a silicone spatula with cooking spray and scrape down the sides of the bowl. Cover the bowl with plastic wrap and refrigerate the dough for 10 minutes. This short chill makes it much easier to work with.
Shape the Bagels
Remove the chilled dough from the fridge and set it on a lightly floured work surface. Dust the top lightly with flour and gently fold the dough over itself a few times until smooth.
Using a sharp knife or bench scraper, divide the dough into 8 equal portions. Roll each piece into a smooth ball and arrange them on the prepared baking sheet, spacing them about 2 inches apart.
Dip a floured finger into the center of each dough ball and press straight down. Gently rotate your finger to widen the hole until it measures at least 1½ inches across.
Boil the Bagels
Carefully lower the shaped bagels into the boiling water bath, working in batches so they aren’t crowded. Boil for about 45 seconds total, flipping them once so both sides cook evenly.
Lift the bagels out of the water and place them back onto the baking sheet. Brush the tops and sides with egg wash, then sprinkle with seeds if desired.
Bake
Transfer the baking sheet to the center rack of the oven and bake for 18–20 minutes, or until the bagels are evenly golden brown and the internal temperature reaches about 180°F.
Take the bagels out of the oven and let them cool for a few minutes before serving. Enjoy warm or toasted!
Looking for more gluten-free recipes? Be sure to check these recipes out:
- Gluten Free Bagel Bites
- Gluten-Free Pita Bread
- Gluten-Free Star Bread
- Gluten-Free Focaccia Bread
- Gluten Free Naan Bread Recipe
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Gluten-Free Bagels Recipe
Make chewy gluten-free bagels at home! This Gluten Free Bagels Recipe uses a molasses bath + egg wash for real bagel texture.
Ingredients
- 3 ½ cups (490 g) gluten-free bread flour blend
- 2 teaspoons (6 g) instant yeast
- 2 tablespoons (25 g) granulated sugar
- 1 ½ teaspoons (9 g) kosher salt
- 1.06 cups (8.5 fl oz / 1 cup + 1 tbsp) warm water (about 95°F / 35°C)
- 6 tablespoons (about 84 g) unsalted butter, at room temperature
- Molasses bath: 6 cups water, 1 tablespoon molasses, 1 teaspoon kosher salt
- Egg wash: 1 egg at room temperature, beaten with 1 tablespoon milk
- Seeds for topping
Instructions
- Preheat your oven to 400°F (200°C). Line your large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a medium saucepan with a lid, combine 6 cups of water, the molasses, and kosher salt. Bring the mixture to a full, rolling boil over medium-high heat.
Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook (or a large bowl using a hand mixer with dough hooks), add the bread flour, yeast, and sugar. Whisk briefly to blend. Add the salt and whisk again until evenly combined.
- Pour in the water and melted butter. Mix the ingredients at a low speed until they are all combined. Increase the speed to medium and knead for about 5 minutes, until the dough becomes smooth and cohesive. It should be thick and sturdy, not sticky.
- Lightly spray a silicone spatula with cooking spray and scrape down the sides of the bowl. Cover the bowl with plastic wrap and refrigerate the dough for 10 minutes. This short chill makes it much easier to work with.
Shape the Bagels
- Remove the chilled dough from the fridge and set it on a lightly floured work surface. Dust the top lightly with flour and gently fold the dough over itself a few times until smooth.
- Using a sharp knife or bench scraper, divide the dough into 8 equal portions. Roll each piece into a smooth ball and arrange them on the prepared baking sheet, spacing them about 2 inches apart.
- Dip a floured finger into the center of each dough ball and press straight down. Gently rotate your finger to widen the hole until it measures at least 1½ inches across.
Boil the Bagels
- Carefully lower the shaped bagels into the boiling water bath, working in batches so they aren’t crowded. Boil for about 45 seconds total, flipping them once so both sides cook evenly.
- Lift the bagels out of the water and place them back onto the baking sheet. Brush the tops and sides with egg wash, then sprinkle with seeds if desired.
Bake
- Transfer the baking sheet to the center rack of the oven and bake for 18–20 minutes, or until the bagels are evenly golden brown and the internal temperature reaches about 180°F.
- Take the bagels out of the oven and let them cool for a few minutes before serving. Enjoy warm or toasted!
