Your breakfast just got a whole lot better with this gluten free bagel recipe! These bagels are soft and fluffy and packed with savory flavor. Made gluten free and paleo and they taste just like the real deal!
Few things give me more joy than fresh bagels on a lazy weekend morning. These homemade gluten-free bagels have it all - a fluffy inside, crispy outside, and a generous dusting of your favorite everything seasoning. They're chewy on the inside with that signature crusty outer layer just like real bagels. If you ask me, they're the perfect bagel for your Saturday morning.
Ingredients and notes
You don't need much to make these gluten free bagels. Here is what you need in addition to some substitution recommendations:
- Cassava flour - This is the best gluten free flour for these bagels. They provide a soft and tender texture to the bagels without drying them out. You can substitute with oat flour if needed, see section below for the oat flour version.
- Tapioca flour - Used to add some fluffiness to the bagels. Swap with arrow root starch if desired.
- Coconut sugar - Used to provide a little sweetness to the bagels. If needed, substitute with light brown sugar or cane sugar.
- Olive oil - This is the fat source used in these gluten free everything bagels. If needed, melted coconut oil will work as well.
Step by step directions
All you need to whip up a batch of these bagels is a mixing bowl, a pot of water, and a baking sheet.
Step 1 : Mix together the dry ingredients
First, in a mixer add the cassava flour, tapioca flour, coconut sugar, and baking powder. Whisk well to mix it all together.
If using a hand mixer, you can use the paddle attachment here or a dough hook if you have one.
If using a large bowl, use a large wooden spoon.
Step 2 : Add the wet ingredients
Add the eggs, almond milk, olive oil, and apple cider vinegar to the bowl while continuing to mix. Mix until a large ball of dough begins to form in the bowl of your stand mixer. The dough will be slightly sticky, this is okay.
Step 3 : Slice the dough into sections
Place the bagel dough on a flat surface with parchment paper and slice it into 4 equal pieces. If you are doubling the recipe, you will want to slice it into 8 sections.
Step 4 : Form into a bagel shape
Now for the fun part! Roll each section into a ball. Then gently press your finger into the center to create a hole - like a bagel! These don't have to be perfect.
As you poke a hole into the ball of dough, twist the dough around your finger to make the hole a little bigger and circular.
Step 5 : Boil
I know this part sounds weird, but it really is necessary. To give the bagel that crispy crust we know and love, you need to boil them before baking. I use a similar method for my gluten free soft pretzels.
Fill a large pot of water a little over halfway full with water and bring to a rolling boil. Reduce the heat to medium-high and slowly lower a bagel into the warm water with a slotted spoon (I did 2 at a time) and allow it to boil until it floats to the top. This can take about 20 - 40 seconds. The longer it's in the water, the chewier the bagel will be.
Step 6 : Sprinkle with seasoning
Once the bagels float in the pot of boiling water, transfer them to a baking sheet, brush with a quick egg wash (optional), and sprinkle with everything seasoning. Bake in the oven until golden brown.
Oat flour version
For those that don't have or want to use cassava flour, I'm happy to announce that this gluten free bagel recipe does work with oat flour! Here are the swaps you will need to make:
- 1 ⅓ cup gluten free oat flour
- 1 cup tapioca starch
Those two are the only ingredients and measurements you will need to change to make these with oat flour. All other ingredients and directions remain the same.
Spreads and toppings
There are countless ways to level up this gluten free bagel recipe with toppings and spreads! Here are a few of my recommendations:
- Dairy-free cream cheese - Of course, if you like the classic cream cheese bagel this is a great choice. I love Kite Hill's chive cream cheese for an extra savory flavor.
- Honey - For a lighter and sweeter spread.
- Eggs and bacon - If you're looking for more of a breakfast sandwich vibe.
- Sesame seeds or poppy seeds - Because a classic sesame bagel and poppy seed bagel is always a good idea! Sprinkle the seeds over top of the bagel right before baking in the oven.
- Hummus - Another great spread option is hummus for an added creamy texture.
- Avocados - Mash them up on the inside of the bagel like guacamole for some added healthy fats.
- Grass-fed butter - If you prefer more of a plain bagel, spread some soft butter on top of a warm bagel and it's sure to be delicious!
I developed this gluten free bagel recipe to make 4 bakery-style bagels for a reason - I found that they don't keep well for more than 3 days. They are best enjoyed at room temperature they day they are baked or the next day for best results.
If you have some left over though, the best way to store these gluten free everything bagels is in an airtight container on the counter where they will keep for about 3 days. When ready to enjoy, toast them in the toaster or warm them up in the microwave for 20 seconds. The heat will help soften the bagel.
- Make sure to measure the flours in a measuring cup and use a knife to scrape off the excess. Don't pack in the flours.
- Continue to mix while you add the "liquid" ingredients. If you're using a stand mixer, keep it on low speed while you add them to the bowl. If mixing by hand, stir well as you add the ingredients to the bowl.
- Don't skip the boil. This is the key to a chewy bagel.
- Use the egg wash to help the everything seasoning stick to the bagel. If you want to omit the egg wash, then sprinkle the seasoning over the bagels while they are still damp from the boiling water.
Frequently asked questions
This recipe is paleo friendly when cassava flour is used. To make paleo bagels, simply follow the recipe as directed below.
Yes, you can use oat flour in place of the cassava flour. Refer to the section above, titled oat flour version, for measurements.
If you don't have this particular seasoning, you can either use some dried garlic, poppyseeds, and sea salt or you can check out this everything bagel seasoning recipe.
Yes, this recipe is easily doubled or tripled. Simply click the 2x or 3x button in the recipe card below.
Yes, instead of forming the dough into 4 bagels, form 8 mini bagels. They will take less time in the oven to bake so check them at 15 minutes.
For more breakfast recipes, check out my:
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Gluten free Everything Bagels
- 1 cup cassava flour
- ⅔ cup tapioca flour
- 2 tablespoon coconut sugar
- 2 teaspoon baking powder
- 2 eggs - plus one more for egg wash (optional)
- 2 tablespoon almond milk
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 3 tablespoon everything seasoning
- Preheat oven to 350 F. In a mixing bowl, whisk together the cassava flour, tapioca flour, coconut sugar, and baking powder until well mixed.
- Add the eggs, almond milk, olive oil, and apple cider vinegar to the bowl and continue to mix until a large ball of sticky dough begins to form.
- Go ahead and fill a pot a little over halfway full with water and place it over high heat on the stove. Meanwhile, transfer the dough to a flat surface. Divide the dough into 4 equal sections.
- Roll each into a smooth ball. Use one of your fingers to gently poke a hole into the center of the ball of dough. Continue to turn the bagel while poking the hole to make it bigger the circular. Set each bagel aside on a baking sheet.
- When the pot of water begin to boil, slowly lower each bagel into the pot (try not to crowd the pot). The bagel will initially sink to the bottom. Once it floats to the top of the pot, remove it and place it on a baking sheet.
- Brush the bagel with a quick egg wash (if desired) and sprinkle everything seasoning over top of each. Bake in the oven for 20 - 22 minutes until golden brown. Let cool slightly before slicing.