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a stack of 3 gluten free bagels
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5 from 4 votes

Best Homemade Gluten-Free Bagels

These homemade gluten-free bagels are perfectly chewy and dense. Customized with your favourite toppings, these artisan bagels will be the best gluten-free bagels you've ever had. They are also dairy-free and easily vegan.
Prep Time45 mins
Cook Time25 mins
Proofing Time1 hr 30 mins
Total Time2 hrs 40 mins
Course: Breakfast, Snack
Cuisine: American, Canadian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 bagels
Calories: 310kcal



  • teaspoon instant or active dried yeast
  • 3 tablespoon honey separated, see notes for vegan substitution
  • cups warm water
  • cups (440g) Mulino Caputo Fioreglut gluten-free flour this flour is very important
  • 2 teaspoon salt
  • 1 egg for egg wash, see notes for vegan substitution


  • Sesame seeds
  • Flaky salt
  • Everything bagel seasoning
  • Shredded old cheddar cheese


Make the dough

  • To create a slightly warm proofing environment, preheat the oven to 100ºF. Once it reaches 100º, turn the oven off.
  • Place the yeast, 1 tablespoon of honey, and warm water in a large bowl. The water should be warm to the touch, but not hot. Stir together with a fork to dissolve the yeast and sugar. Allow to sit for approximately 10 minutes if using instant yeast, and 15 minutes if using active dried yeast. The yeast should look very foamy and the bowl will be warm to the touch.
  • Next, add the Mulino Caputo Fioreglut flour to the bowl, 1 cup at a time. Use a large fork or wooden spoon to stir. Stir in the salt after the second cup. Once the dough becomes too difficult to stir in the bowl, turn it out onto a lightly floured countertop. Lightly flour your hands and knead the dough, adding a small amount of flour if there are sticky parts. Knead together until you form a smooth dough ball. The ball should be smooth, soft, and slightly bouncy if you press it with your finger. Place the dough ball back in the large bowl. Cover the bowl with a large tea towel and place in the warm oven (turned off) to proof for 1 hour.

Shape the dough

  • After 1 hour, remove the bowl from the oven. You will notice the dough has grown a lot. Turn the dough out onto a lightly floured countertop and divide into 6 equal pieces, approximately 130g each.
  • To shape each bagel, roll and knead the dough until it forms a smooth ball. Dust with flour when necessary. It will take 1-2 minutes of kneading per ball. Once you have a smooth, round ball, gently flatten it into a thick disc. Flour your finger and poke a hole through the centre. Gently stretch the hole until you have a bagel shape. Over-exaggerate the centre hole, as the bagel will rise again. Place the shaped dough on a parchment-lined baking sheet with some room beside it. Repeat with the remaining 5 dough balls.
  • Cover the baking sheet with a large tea towel and place in the oven to rise for 20 minutes. Then place the baking sheet on the counter to continue rising for another 10 minutes while you preheat the oven to 425ºF. At the same time, fill a large pot halfway with water, and place on high heat to come to a boil.

Boil the bagels

  • Once the water has come to a boil, stir in the remaining 2 tablespoon of honey. Swirl with a large spoon to ensure the honey is fully dissolved in the water. Turn the heat down to medium-high.
  • Exaggerate the centre hole of any bagels that need it. One at a time, gently pick up a bagel and place it in the boiling honey water. Boil for 45-60 seconds, then use a spatula or kitchen spider tool to flip the bagel and boil for another 45-60 seconds. Use a slotted spoon or kitchen spider to remove the bagel from the water, and place back on the large parchment-lined baking sheet. Repeat quickly with all the bagels, ensuring space between them on the baking sheet(s).
  • Whisk the egg together and use a pastry brush to brush an egg wash on all of the bagels. Then top with your desired toppings: sesame seeds, flaky sea salt, everything bagel seasoning, poppy seeds, or a healthy handful of old cheddar cheese.

Bake the bagels

  • Bake the bagels at 425ºF for approximately 25 minutes, until golden and round. Remove from the oven and cool on the baking sheet until you are able to handle them, then transfer to a wire rack to cool completely, about 2 hours. Bagels will have the best texture when completely cooled. Slice horizontally and enjoy plain or toasted with your favourite spreads and sandwich fillings. See notes below for storage and freezing instructions.


  • Honey Substitution: Some honey is used to feed the yeast. That honey could be swapped for white granulated sugar if you want to keep these bagels vegan. The rest of the honey is stirred into the boiling water before baking. This honey could be substituted with 1 teaspoon of baking soda. This will give the bagels a dark and chewy crust.
  • Egg Wash: To keep these bagels vegan, omit the egg wash and instead brush with some dairy-free milk.
  • Flour: I recommend using a specific flour in this recipe—Mulino Caputo Fioreglut gluten-free flour. It is amazing for gluten-free breads. I cannot guarantee your results using another flour.
  • Storage: Bagels are best on the day they are made. Bagels can be stored in an airtight container at room temperature for an additional 1-2 days max.
  • Freezing: If you are not going to eat all the bagels within 1-2 days, it is best to freeze them. Before freezing, slice bagels horizontally. Wrap each bagel individually in plastic wrap or aluminum foil. Then place bagels in an airtight, freezer safe container. Freeze for up to 3 months.
    • Remove bagels as you need them. To thaw quickly, place a bagel in the microwave for 20 seconds. Flip it upside down and microwave for another 20 seconds. Toast the bagel for the best texture and top with your favourite spread or sandwich ingredients. Enjoy fresh bagels at any time!
Nutrition facts are an estimation for a plain bagel.


Calories: 310kcal | Carbohydrates: 66.7g | Protein: 6.4g | Fat: 1.7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 27.3mg | Sodium: 789mg | Potassium: 110.7mg | Fiber: 0.02g | Sugar: 8.6g | Vitamin A: 11.2IU | Vitamin C: 0.05mg | Calcium: 16.3mg | Iron: 1mg