Gluten Free Bagels

These gluten free bagels are chewy, golden, and beginner-friendly with a bakery-style texture made from a balanced gluten-free flour blend, psyllium husk, and yeast. Boiling before baking creates the classic crust while simple ingredients keep the recipe approachable for home cooks.

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Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: bagels

Calories: 245kcal

Author: Lucy

Cost: $9

Equipment

Large mixing bowl
Wooden spoon
small mixing bowl
Large pot For boiling bagels
Baking Sheet
Parchment paper
Pastry Brush Optional for egg wash

Ingredients

3 cups gluten-free 1:1 flour blend
1 tbsp psyllium husk powder
2 1/4 tsp instant yeast
1 1/4 cups warm water
2 tbsp honey or maple syrup
1 tsp fine salt
1 tbsp honey for boiling water
1 egg for egg wash (optional)
2 tbsp everything bagel seasoning or sesame seeds (optional topping)

Instructions

In a small bowl, combine the warm water, honey or maple syrup, and instant yeast. Let the mixture sit for 5 minutes until lightly foamy.
In a large mixing bowl, stir together the gluten-free flour blend, psyllium husk powder, and fine salt.
Pour the yeast mixture into the dry ingredients and mix with a wooden spoon until a thick sticky dough forms.
Let the dough rest for 10 minutes so the gluten-free flour and psyllium husk fully hydrate.
Divide the dough into 6 equal pieces. With damp hands, roll each piece into a ball and poke a hole through the center to shape the bagels.
Gently stretch each hole to about 1 1/2 inches wide and place the shaped bagels on a parchment-lined baking sheet.
Preheat the oven to 425°F and bring a large pot of water to a gentle simmer. Add 1 tablespoon honey to the water.
Boil each bagel for 30 seconds per side, then transfer them back to the baking sheet.
Brush the tops with egg wash if desired and sprinkle with everything seasoning, sesame seeds, or other toppings.
Bake for 22 to 25 minutes until the bagels are golden brown, firm, and slightly crisp on the outside.
Cool the bagels for at least 15 minutes before slicing and serving.

Notes

Use warm water instead of hot water so the yeast activates properly. Let the dough rest before shaping to improve texture and handling. Use damp hands to shape sticky dough without adding excess flour. Slice and freeze leftovers for easy breakfasts later.

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