Savour the classic taste of everything bagels with a gluten free twist. These gluten free everything bagels are packed with flavour, topped with a delicious blend of sesame seeds, poppy seeds, garlic, and onion. Perfectly chewy on the inside with a golden, crisp exterior, they’re the ideal way to enjoy a savoury breakfast or snack without the gluten. Whether toasted with cream cheese or piled high with your favourite toppings, these bagels are sure to satisfy.
Gluten free bagels
When I was on the hunt for the best gluten free bagels, I wanted them to be authentic and how I remember regular bagels. It took a lot of trial and error, but I developed a recipe that is delicious and easy to make!
Ingredients
These gluten free bagels only require a couple of ingredients that many of us have in our pantries.
- Cassava Flour: Cassava flour is a gluten free, grain-free flour made from the root of the cassava plant, known for its neutral taste, and very similar qualities to traditional flour which makes bread making a breeze!
- Tapioca Flour
- Yeast – Fresh yeast or dry active yeast will work. If you are using fresh yeast, triple the amount of yeast in grams.
- Sugar: This will help the yeast bloom
- Warm Water: The water helps the yeast bloom and re-hydrate. If you are using fresh yeast, you will want to use a little bit more, but I would start by the recommended amount below and go from there.
- Eggs
- Salt
- Seasonings: I added seasonings inside the bagels, along with everything bagel seasoning on top of the bagels. You can switch out the seasonings to make any flavour of bagel you would like.
- Milk: Just a splash! It helps brown the bagels and stick the seasonings to the top of the bagels
- Water bath with molasses: This gives the bagels the chewy texture that I miss with store bought gluten free bagels! It is the traditional way of making bagels, and makes them so delicious!
Tools
How to make these bagels
Like anything, when you have a craving for gluten free bagels, you think…. They are going to take forever to make! Well these bagels are easy to make, and will be ready just in time for your next bunch. Start by pre-heating the oven to 400F before you do anything. Next you bloom your yeast by adding the yeast, sugar and warm water to a bowl and set aside until it has bloomed.
Next you will combine all of the dry ingredients together in a large bowl. I typically add granulated garlic and dehydrated onions to the inside of the bagels for added flavour, so I would add them to the dry ingredients. After, you will put the olive oil in a bowl and add in the four eggs. Mix it up until well combined. Once the yeast is bloomed, you will combine all the ingredients together and stir until they are combined.
Set aside the bowl, and fill a pot up with water and a bit of molasses. Put the pot on the stove, and being heating the water until you have a rolling boil. Once you do, separate the dough from the bowl in four. You will roll them into a ball and then press down so you have a flattened disc. Poke a hole in the middle of the bagel with your finger.
Put two bagels into the boiling water and ensure they do not stick to the bottom of the pot. Once they float to the top, they are down. Pull them out of the boiling water and place them on a baking sheet lined with parchment paper. You will egg wash them and sprinkle them with the everything bagel toppings.
Bake for 20-25 minutes, and then let cool on the baking sheet.
That’s it! A couple easy steps that anyone can follow to create delicious bagels!
Storing
These bagels are best eaten the day they are made, even when they are still a little bit warm! If you will not eat all of the bagels, I would put them in an air tight container for 2 days.
If you cannot eat all the bagels within a day or two, I would slice them, and put them into a freezer bag before putting them into the freezer. When I wanted to eat a bagel, I would remove one from the freezer and toast it before eating.
Gluten Free Everything Bagels
Ingredients
- 14 grams sugar
- 10 grams yeast (if you are using fresh yeast, triple the amount)
- 55 grams warm water
- 150 grams cassava flour
- 140 grams tapioca flour
- 2 grams salt
- 3 grams garlic powder
- 8 grams dehydrated onion flakes
- 52 grams olive oil
- 4 eggs
- 1 egg
- 20 grams milk
- 25 grams molasses
- 50 grams everything bagel seasoning
Instructions
- Preheat your oven to 400F
- Mix sugar, yeast and warm water together and set aside for 5-10 minutes until the yeast has bloomed.14 grams sugar, 10 grams yeast, 55 grams warm water
- In a large bowl, mix all dry ingredients together until well combined.150 grams cassava flour, 140 grams tapioca flour, 2 grams salt, 3 grams garlic powder, 8 grams dehydrated onion flakes
- In a new bowl, mix olive oil and eggs together until they are fully mixed together.52 grams olive oil, 4 eggs
- Once the yeast has bloomed, add the yeast mixture and egg mixture to the dry mixture.
- Mix until fully combined. The dough will be sticky! Set aside.
- In a large pot, add enough water so the bagels can be submerged along with molasses. Turn the water up to have a rolling boil.25 grams molasses
- Once the pot of water has come to a rolling boil you are ready to begin the next step.
- Take the bagel dough and separate it into 4 equal pieces. The dough should be hydrated and not very sticky now. Roll the dough into a ball, and slightly squish it into a disc. The disc should be a little bit bigger than your palm. This will be the size the bagel bakes, but it will increase in height so do not worry about that. With your finger, poke a hole in the middle of the dough. Complete this step for all of the bagels.
- Drop 1-2 bagels into the water at a time. Make sure they do not stick to the bottom of the pot. You will know when they are done, when they float to the top of the water.
- Take the bagel out of the pot of water and place it on a baking sheet covered in parchment paper.
- Whisk egg and milk together to create an egg wash.1 egg, 20 grams milk
- Bush the top of the bagels with the egg wash. Sprinkle on everything bagel seasoning to your liking.50 grams everything bagel seasoning
- Complete this for all the bagels.
- Put the baking sheet into the oven for 20-25 minutes until they are nice and golden brown.
- Let the bagels cool before slicing into them.
- Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
2 Comments
Just made these bagels for breakfast and they were easy and delicious.
So glad you loved them.