How To Make Gluten Free Bagels From Scratch

You can absolutely make gluten free bagels from scratch.

It’s totally doable and the results are way better than anything you’ll find in the frozen aisle.
 
If you’ve been missing that chewy, shiny, boiled-then-baked bagel texture, this recipe is about to change your breakfast game.
 
You don’t need a fancy stand mixer or a bag of special flour blends to make gluten free bagels from scratch.
 
In this post, I’ll walk you through the entire process of making gluten free bagels from scratch, from mixing the dough to boiling and baking your perfect batch.
 
Let’s get into the flour-covered details.

Why You Can Make Gluten Free Bagels From Scratch

You can make gluten free bagels from scratch because the process relies on structure from gums and starches instead of gluten proteins.
 
Traditional bagels get their chew from wheat gluten, which gives the dough elasticity and that signature bite.
 
But with gluten free bagels from scratch, we swap in a blend of flours and a binding agent like xanthan gum to mimic that same stretchy dough.
 
This means you have complete control over the ingredients, so you can avoid any hidden gluten or weird preservatives.
 
And honestly, the texture you can achieve at home is incredible once you know the right tricks.

1. The Right Flour Blend Makes All the Difference

When you make gluten free bagels from scratch, your flour blend is the backbone of the whole operation.
 
A mix of white rice flour, tapioca starch, and potato starch provides the ideal balance of structure and tenderness.
 
You can use a store-bought 1:1 gluten free flour blend, but make sure it already contains xanthan gum.
 
If your blend doesn’t have it, you’ll need to add about a teaspoon of xanthan gum separately.
 
Without that binder, your gluten free bagels will crumble instead of holding that chewy, cohesive crumb.

2. Psyllium Husk Is Your Secret Weapon

Here’s the insider tip for making gluten free bagels from scratch that actually have that classic bagel bite.
 
Psyllium husk powder adds elasticity that no other ingredient can replicate in gluten free baking.
 
It creates a gel-like structure when mixed with water, which traps steam and gives the bagels a satisfying chew.
 
Just two teaspoons of psyllium husk powder in your dough will transform your gluten free bagels from dense bricks into light, airy, and chewy perfection.
 

3. Yeast Needs Time to Work Without Gluten

Yeast is what gives these bagels their rise and those beautiful air pockets inside.
 
When you make gluten free bagels from scratch, you need to give the dough a longer rise time than regular wheat dough.
 
Because gluten free flours absorb liquid differently, the yeast works a bit slower.
 
Plan for a first rise of about 60 to 90 minutes, or until the dough has visibly puffed up.
 
You can even do a slow rise in the fridge overnight for even more flavor development.
 

The Best Steps to Make Gluten Free Bagels From Scratch

Now that you understand the science, let’s get straight into the actual steps for making gluten free bagels from scratch.
 
This process is straightforward but does require a little patience and gentle hands.

Step 1: Mix and Knead the Dough

Start by whisking together your dry ingredients, including the flour blend, psyllium husk, yeast, sugar, and salt.
 
In a separate bowl, combine warm water (about 110°F) with a little olive oil and an egg.
 
Pour the wet ingredients into the dry and stir until a shaggy dough forms.
 
You’ll want to knead this dough for about 5 minutes by hand or in a stand mixer with a paddle attachment.
 
The dough will be stickier than traditional bagel dough, but that’s totally normal for gluten free bagels from scratch.

Step 2: Shape Your Bagels

Lightly wet your hands with water so the dough doesn’t stick to you.
 
Divide the dough into 6 equal portions and roll each one into a smooth ball.
 
Then, poke your thumb through the center of each ball and gently stretch the hole to about 1.5 inches wide.
 
Place the shaped bagels on a parchment-lined baking sheet.
 
And remember, the holes will shrink slightly as the bagels rise, so make them bigger than you think you need.

Step 3: Boil, Don’t Skip This Or You’ll Regret It

This is the most important step that separates bagels from bread rolls.
 
Bring a large pot of water to a rolling boil and add a tablespoon of honey or barley malt syrup.
 
Gently drop 1 or 2 bagels into the boiling water at a time.
 
Boil each bagel for 30 seconds per side.
 
This quick boil sets the crust, giving your gluten free bagels that shiny, chewy exterior.
 
The honey in the water also adds a subtle sweetness and helps with browning in the oven.

Step 4: Bake and Finish

After boiling, place the bagels back on the baking sheet and brush them with an egg wash.
 
This egg wash is what gives them that glorious golden shine.
 
Bake at 400°F for 20 to 25 minutes, or until the tops are deep golden brown and the bagels sound hollow when tapped.
 
Let them cool on a wire rack for at least 15 minutes before slicing.
 
This resting period allows the interior crumb to set, so resist the urge to cut into them right away.

How to Make Gluten Free Bagels From Scratch Taste Even Better

Once you master the basic recipe, you can easily customize your gluten free bagels from scratch to suit your cravings.
 
The dough is a blank canvas, so have fun with different add-ins and toppings.

1. Add Flavor to the Dough Itself

You can mix in everything from shredded cheddar and jalapeños to cinnamon and raisins.
 
Just fold these into the dough after kneading, right before shaping.
 
For a savory option, try adding a teaspoon of garlic powder and dried rosemary.
 
For a sweet version, throw in a teaspoon of cinnamon and a handful of dried cranberries.

2. Don’t Skimp on Toppings

Right after you egg-wash the boiled bagels, sprinkle on your favorite toppings.
 
Everything bagel seasoning is always a crowd-pleaser.
 
You can also use sesame seeds, poppy seeds, flaky sea salt, or even minced dried onion.
 
Press the toppings on gently so they stick during baking.

3. Storage and Reheating Tips

Homemade gluten free bagels from scratch will stay fresh in an airtight container at room temperature for about 2 days.
 
For longer storage, slice them in half and pop them in the freezer.
 
To reheat, toast them directly from frozen until crisp on the outside and soft in the middle.

So, How to Make Gluten Free Bagels From Scratch?

You can make gluten free bagels from scratch by following a few simple steps that focus on the right flour blend, psyllium husk for chewiness, and a proper boiling technique.
 
The dough does need a little more care than regular bread dough, but the payoff is absolutely worth it.
 
You get fresh, warm, chewy bagels that are safe for your gluten free lifestyle.
 
Now you know exactly how to make gluten free bagels from scratch, so get your apron on and start baking.
 
Your breakfast will never be boring again.