Table of Contents

Spread the love

Soft, chewy gluten-free bagels that actually taste like the real thing are possible — and surprisingly simple. I’ve made these repeatedly until the texture and flavor matched my expectations, and they hold up for sandwiches, toasting, or enjoying plain. If you love soft, chewy baked goods, you might also enjoy a batch of soft and chewy pumpkin cookies as a sweet companion to your mornings.

Why Make This Recipe

They deliver the classic bagel chew without gluten, so you don’t sacrifice texture.
Quick enough for a weekend bake and versatile for sandwiches, breakfasts, or brunch.
Uses pantry-friendly gluten-free flour blends and common ingredients — no specialty labs needed.
Freezable and travel-friendly, great for meal prep or feeding a crowd.
Personal note: I love this recipe because a light boiling step transforms an otherwise crumbly GF dough into a satisfying, glossy bagel I can slice and load without tearing.

I also turn to seasonal baking like Irresistible Maple Pumpkin Cookies when I want a cozy spread alongside bagels for holiday brunches.

Recipe Overview

Prep time: 20 minutes (plus 60–75 minutes for rising)
Cook time: 20–25 minutes (boil + bake)
Total time: ~1 hour 45 minutes (active time ~40 minutes)
Servings: 6 medium bagels
Difficulty: Medium — requires a yeast rise and a short poach before baking
Method: Mix dough, let rise, shape into rings, briefly boil in an alkaline bath, then bake at 425°F (220°C) until golden.

My Experience Making This Recipe

I tested variations with different GF flour blends and adjusted hydration until the dough was tacky but manageable. The biggest discovery was the boiling step — even a 60–90 second poach on each side makes a huge difference in chew and crust. Using a kitchen scale improved consistency across batches.

How to Make Soft & Chewy Gluten-Free Bagels

Start by proofing 2 tsp instant yeast with 1 tbsp sugar in 1 cup (240 ml) warm water at about 105–110°F (40–43°C) for 5 minutes until bubbly. In a large bowl or stand mixer, combine 3 cups (420 g) gluten-free all-purpose flour blend (make sure it contains xanthan gum or add 1 tsp), 1 tsp salt, and 1–2 tbsp tapioca starch for stretch. Mix wet and dry, add 1 tbsp olive oil and the proofed yeast, then knead briefly until the dough holds together but remains slightly sticky. Let rise in an oiled bowl for 45–60 minutes until noticeably puffed. Divide into 6 pieces, shape into rings (poke a hole and stretch to ~2–3 inches), rest 10 minutes, then boil in 8 cups (2 liters) water with 2 tbsp baking soda — 45–60 seconds per side — using a slotted spoon. Transfer to a parchment-lined sheet, brush with beaten egg or aquafaba for shine, sprinkle seeds if desired, and bake at 425°F (220°C) for 18–22 minutes until golden. Cool on a rack before slicing.

For flavor inspiration and to compare gluten-free textures, try pairing techniques used in an apple cinnamon cookie recipe I tested for chew and moisture balance: soft chewy apple cinnamon cookies.

Expert Tips for Success

Weigh your flour: 3 cups GF blend ≈ 420 g, which gives consistent hydration and prevents dry or gummy loaves.
Temperature matters: yeast prefers 105–110°F (40–43°C); hotter water can kill it, colder slows activity. Use an instant-read thermometer when possible.
Alkaline bath trick: adding baking soda to the boiling water (about 2 tbsp per 8 cups) helps set the crust and adds that classic bagel sheen — techniques similar to pretzel baths produce great results, as discussed in this gluten-free pretzel recipe.
Use a stand mixer or large bowl with a sturdy spoon; the dough is sticky but should pull away from the bowl. A silicone spatula and wet hands help shape rings cleanly.
If you need an egg-free glaze, brush with aquafaba (chickpea liquid) and bake the same; it gives shine and helps seeds stick.

How to Serve Soft & Chewy Gluten-Free Bagels

Classic breakfast: split, toast, and top with cream cheese and smoked salmon or cucumber slices.
Sandwiches: load with deli meats, greens, and mustard for portable lunches.
Sweet treat: spread with almond butter and sliced bananas, then drizzle honey.
Presentation tip: warm briefly under the broiler (1–2 minutes) for extra gloss and a light crust before serving.

Storage and Reheating Guide

Store cooled bagels in an airtight container or zip-top bag at room temperature for up to 48 hours. For longer storage, refrigerate up to 5 days or freeze flat in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 3 months. To reheat from frozen, slice (if you can) and toast directly from frozen for 3–5 minutes, or thaw at room temperature and warm in a 350°F (175°C) oven for 6–8 minutes. For a quick soft refresh, wrap a bagel in a damp paper towel and microwave on medium for 15–20 seconds, then toast to add texture. If you’re unsure about eggs in gluten-free preparations and storage handling, I found a useful explainer about eggs in gluten-free dishes that addresses safety and function.

Recipe Variations

Dairy-free: replace egg wash with aquafaba and use olive oil instead of butter for dough; yields a glossy, vegan-friendly bagel.
Egg-free (vegan): use 2 tbsp aquafaba in the dough for binding and aquafaba as the glaze.
Whole-grain GF: swap 1 cup of the all-purpose blend for certified GF oat flour and increase water by 1–2 tbsp to maintain hydration.
Chewy sesame or everything bagels: sprinkle sesame, poppy seeds, or an everything blend after the egg/aquafaba wash for classic bakery flavor.

Nutritional Highlights

These bagels are gluten-free, making them suitable for people with celiac disease or gluten sensitivity when using certified GF ingredients.
Using olive oil and minimal sugar keeps them moderate in fat and lower in added sugars compared with some commercial options.
Allergen note: recipe typically uses eggs (or aquafaba), and often contains soy or dairy depending on your GF flour blend—always check labels. Aim for 1 bagel per serving for portion control; calorie count will vary with flour and toppings.

Troubleshooting Common Issues

Dense or gummy crumb: likely too much flour or not enough hydration; weigh ingredients and add water 1 tbsp at a time until dough is tacky.
Bagels fall flat after boiling: under-proofing or over-handling can cause collapse; let the dough rest and handle gently when shaping.
No crust shine: skip the baking soda bath or the egg/aquafaba wash and you’ll miss the glossy exterior—don’t omit both steps.

Frequently Asked Questions

Q: Can I make the dough ahead and refrigerate it overnight?
A: Yes — after the first brief rise, cover and refrigerate the dough for up to 24 hours. Bring it back to room temperature and let it puff slightly (30–45 minutes) before shaping and continuing with the boil and bake.

Q: My bagels are crumbly — do I need xanthan gum?
A: If your GF flour blend doesn’t contain xanthan or guar gum, add 1 tsp per 3 cups of flour to improve elasticity and structure. Alternatively, use blends labeled for yeast baking, which often include these binders.

Q: Can I skip the boiling step and just bake?
A: You can, but the bagels will lack the characteristic chewy crust and glossy finish. Boiling for 45–60 seconds per side sets the crust and improves chew dramatically.

Q: How do I get consistent size and shape?
A: Weigh each portion to about 110–125 g for medium bagels, roll into a tight ball, then form the hole by poking with your thumb and stretching evenly to about 2–3 inches. Use a scale and consistent resting times for the most repeatable results.

Enjoy baking these soft, chewy gluten-free bagels — with the right technique and a good flour blend, you’ll have bakery-quality results at home.