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A close-up of a golden-brown gluten-free everything bagel topped with sesame seeds, poppy seeds, and seasoning, surrounded by other bagels on a white surface.
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Gluten-Free Bagels

These gluten-free bagels are chewy, dense, and golden with a shiny crust that comes from boiling in a brown sugar water bath before baking. Made with a lean yeast dough using brown rice flour, tapioca starch, and potato starch. Top them with everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt.
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Prep Time 20 minutes
Cook Time 30 minutes
Inactive Time 45 minutes
Total Time 1 hour 35 minutes
Servings 6 bagels

Ingredients

Dry Ingredients:

  • 190 g brown rice flour
  • 115 g tapioca starch
  • 50 g potato starch
  • 25 g granulated sugar
  • 8 g kosher salt
  • 7 g instant yeast
  • 6 g xanthan gum

Psyllium Gel:

  • 16 g whole psyllium husk - do not use powdered psyllium husk
  • 160 g warm water - 100 to 110°F

Wet Ingredients:

  • 140 g warm water - 100 to 110°F
  • 28 g olive oil
  • 5 g apple cider vinegar

For Boiling:

  • 8 cups water
  • 3 tablespoons brown sugar

For Topping:

  • 1 large egg - beaten (egg wash)
  • Everything bagel seasoning - sesame seeds, poppy seeds, or coarse salt (optional)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Mix the dry ingredients:

  • In the bowl of a stand mixer, whisk together 190 g brown rice flour, 115 g tapioca starch, 50 g potato starch, 25 g granulated sugar, 8 g kosher salt, 7 g instant yeast, and 6 g xanthan gum.
    A clear glass mixing bowl containing a mound of gluten-free flour, sugar, and yeast on a white countertop, ready to be mixed for baking.

Make the psyllium gel:

  • In a small bowl, combine 16 g whole psyllium husk and 160 g warm water. Stir well and let sit for 2 to 3 minutes until a thick gel forms.
    A close-up of a thick, psyllium gel mixture in a glass measuring cup with a metal spoon.

Make the wet mixture:

  • Add 140 g warm water, 28 g olive oil, and 5 g apple cider vinegar directly to the psyllium gel. Mix until evenly combined.
    A glass measuring cup containing psyllium husk mixed with water on a white countertop. Measurement markings on the side indicate volumes in milliliters and ounces.

Mix the dough:

  • Add the wet mixture to the dry ingredients. Mix with the paddle attachment on low until combined, then increase to medium and mix for about 5 minutes until you have a smooth, cohesive dough.
    A ball of gluten-free bagel dough sits in a glass mixing bowl. The dough is soft and sticky, and some gluten-free flour is visible on the sides of the bowl.

Divide and shape:

  • Divide the dough into 6 equal portions, about 125g each.
    Six pieces of raw gluten-free dough are scattered on a floured white countertop, with a container of tapioca flour and a baking tray partially visible in the corners.
  • To shape each bagel, take one portion of dough and cup your hand over it and use a circular motion to roll it against the surface until it forms a smooth, tight ball. Use the friction between your hand and the surface to help it come together. You shouldn't really need flour on your surface.
    A ball of raw bagel dough sits on a lightly floured, white marble surface, casting a soft shadow to the right.
  • Lightly dust your thumb with tapioca starch and poke it through the center of the ball.
    A hand presses a finger into a round ball of gluten-free bagel dough on a light-colored surface, testing its texture.
  • Gently stretch the opening with both hands, rotating as you go, until the hole is about 1.5 to 2 inches wide.
    Two hands shape a piece of dough into a ring on a lightly floured surface, preparing to form a bagel.
  • Place on a parchment-lined baking sheet and repeat with remaining portions.
    Six unproofed unbaked gluten-free bagels are arranged on a parchment-lined baking sheet. Each bagel has a hole in the middle and appears to be made from raw dough.

Proof:

  • Cover loosely and let rise for about 45 minutes until noticeably puffy but not completely doubled in size.
    Six proofed unbaked bagels made from gluten-free dough are arranged in two rows of three on a parchment-lined baking sheet, ready for baking.
  • About 30 minutes before the proof is done, preheat the oven to 425°F.

Boil:

  • Bring 8 cups water and 3 tablespoons brown sugar to a gentle boil in a wide pot.
  • Gently lower 2 to 3 bagels at a time into the boiling water. Boil for 45 seconds, flip, then boil for another 45 seconds. Remove with a slotted spoon and place on a wire rack. Let sit for a few minutes to let excess water drip off.
    Three proofed bagels are boiling in a pot of water mixed with brown sugar, shown from above.

Top and bake:

  • Transfer the bagels back to the parchment-lined baking sheet. Brush each bagel with beaten egg wash (1 large egg beaten). Add toppings immediately while the egg wash is still wet.
    Six unbaked bagels on a parchment-lined baking sheet, three topped with seasoning and three plain, arranged in two rows of three.
  • Bake at 425°F for 27 to 30 minutes until deep golden brown and firm on the outside. The internal temperature should reach 205°F.
    Six golden brown gluten-free bagels, three topped with everything bagel seasoning and three plain, are arranged on a parchment-lined baking sheet.

Cool:

  • Let cool on a wire rack for at least 45 minutes before slicing so the crumb can set.
    A close-up of golden brown gluten-free bagels, some topped with a mix of sesame and poppy seeds, arranged on a parchment-lined surface.

Notes

  • Flour blend: Do not substitute with a pre-made gluten-free flour blend. This recipe is built around a specific ratio of brown rice flour, tapioca starch, and potato starch. Each flour plays a specific role in the structure and chew of the bagel.
  • Psyllium husk: Use whole psyllium husk, not powder. I use Anthony's Whole Psyllium Husk (affiliate link). Mix it with the warm water first to form a gel before adding the remaining wet ingredients.
  • Storage: Bagels are best the day they're made. Store in an airtight container at room temperature for up to 2 days or freeze sliced for up to 3 months.

Nutrition

Calories: 317kcal | Carbohydrates: 62g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 584mg | Potassium: 212mg | Fiber: 5g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg
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