Gluten-free Bagels

Gluten-free bagels

Prep time: 40 minutes

Cook time: 15 minutes

Serves: 12

Calories: 215

Perfectly chewy gluten-free bagels easily made at home. These bagels have a delicious outer crust, are perfectly golden brown, and have a great crunch and taste. Top them with your favorite toppings like sunflower, poppy or sesame seeds! Serve with butter butter or cream cheese, or also delicious as an egg sandwich, these bagels are just the best. Great to make a badge and store in the freezer for quick homemade bagels.

For this recipe I used Schär Bread Mix B but you could also use another similar gluten-free flour blend.

If you’ve made these gluten-free bagels, let us know in the comments down below how you liked it!

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  • Prep time: 40 minutes
  • Cook time: 15 minutes
  • Total time: 1 hour 45 minutes
  • Serves: 12
  • Calories 215



  • 450 g gluten-free flour mix, (e.g. Schär Mix B Bread)
  • 50 g white rice flour
  • 1 tsp psyllium husk powder
  • 1/2 tsp xanthan gum
  • 1 1/2 tsp salt
  • 10 g yeast, dried
  • 1 tsp sugar
  • 450 ml milk, lukewarm
  • 1 egg
  • 50 g butter, softened
  • extra gluten-free flour, for dusting


  • 1 egg white
  • sesame seeds
  • sunflower seeds


  • 1)

    Mix the flour with the tapioca starch, psyllium husks, xanthan gum and salt in a mixing bowl. Make a little well in the center and sprinkle in the yeast and sugar. Mix with a little flour and add 150 ml of lukewarm milk to the well. Wait 15 minutes until the yeast forms bubbles.

  • 2)

    Add the egg, butter and 300 ml of lukewarm milk and knead everything for 5 minutes into a smooth dough. This is best done with a food processor or alternatively use a hand mixer with dough hooks. Cover the bowl with a cloth towel and let the dough rise for 15 minutes.

  • 3)

    On a dusted work surface, form the dough into a roll. Divide the roll into 12 equal pieces. Shape each piece into a round about 2 cm thick. Then simply coat a finger with flour and gently press your finger into the center of each dough ball to form a hole about 3 cm in diameter. Place the bagels on a floured baking sheet and dust with a little flour. Cover the bagels with foil and let them rise in a warm place for 20 minutes.

  • 4)

    Bring a large pot of water (about 4 liters) to a boil and add the sugar. Reduce the heat.

  • 5)

    Preheat the oven to 240 degrees Celsius conventional heating (top-bottom heat).

  • 6)

    Use a slotted spoon or skimmer to lower the bagels into the water. Place 4 bagels at a time in the boiling water, making sure they have enough room to float around. After 1 1/2 minutes, turn with a slotted spoon and cook for another 1 1/2 minutes. Extend the boiling times to 2 minutes each side, if you prefer a chewier bagel.

  • 7)

    Remove the bagels from the water with a slotted spoon and place on a baking sheet lined with parchment paper. Brush the surface with egg white, sprinkle with sesame seeds, poppy seeds or sunflower seeds.

  • 8)

    Bake for about 15 to 18 minutes or until lightly golden brown. At the beginning of the baking time, spray water into the oven with the spray bottle.

  • 9)

    Let the bagels cool on a wire rack


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.



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