Gluten-Free Vegan Bagels (Chewy and Tender!)

Ingredients

• 360 g (3 cups)gluten-free 1:1 baking flour
• 4.5 g (1½ teaspoons)xanthan gum, in addition to what is in your blend
• 25 g (2 tablespoons)light brown sugar
• 1 teaspoonsalt
• 7 g (2¼ teaspoons)instant dried yeast
• 300 ml (1¼ cups), warm to 40–46°C (105–115°F)water
• 28 g (2 tablespoons), melteddairy-free butter (vegan butter)
• 946 ml (4 cups)water
• 30 g (2 tablespoons)bicarbonate of soda
• 20 g (1 tablespoon)molasses
• 18 g (2 tablespoons), for toppingeverything bagel seasoning

Instructions

1. 1

   Whisk dry ingredients

   Add the gluten-free flour, xanthan gum, salt, instant yeast and brown sugar to a stand-mixer bowl and whisk them together.

2. 2

   Mix and knead

   Pour in the melted dairy-free butter and warm water. Mix on low with the dough hook until the butter is incorporated, then raise the speed to medium and knead for 5 minutes.

3. 3

   Let dough rise

   Cover the bowl with plastic wrap and leave it somewhere warm for 1–2 hours, until the dough has risen but has not doubled.

4. 4

   Chill the dough

   Refrigerate the dough for at least 2–3 hours to cold-proof it.

5. 5

   Heat oven

   Once the dough has chilled, line a baking sheet with parchment paper and preheat the oven to 230°C (450°F).

6. 6

   Shape the portions

   Turn the dough out onto a lightly floured surface and knead by hand for 1 minute, until smooth. Divide it into 9 equal portions and shape each into a smooth ball.

7. 7

   Make bagel rings

   With floured hands, press your thumb into each ball to make a hole about 4–5 cm (1½–2 inches) wide. Smooth the dough around the hole to form a bagel about 10–11 cm (4–4½ inches) across. Repeat with the remaining balls, place them on the parchment, cover with plastic wrap and set aside.

8. 8

   Make soda bath

   Bring about 710–946 ml (3–4 cups) of water to a boil in a medium pot, then stir in the molasses and bicarbonate of soda.

9. 9

   Boil the bagels

   Boil two bagels at a time, or more if your pot allows, for about 30 seconds. Flip and boil for another 30 seconds, then lift them out with a slotted spoon and return them to the parchment-lined sheet. Repeat with the remaining bagels.

10. 10

    Add seasoning

    Sprinkle each boiled bagel generously with everything bagel seasoning.

11. 11

    Bake until golden

    Bake in the preheated oven for 12–15 minutes, until golden brown.

12. 12

    Cool before serving

    Transfer the bagels to a wire rack and let them cool before slicing and serving.

What are gluten-free vegan bagels?

Bagels are ring-shaped bread with a distinctive chewy crust and centre, traditionally made by boiling the shaped dough before baking. This version adapts that method with gluten-free flour and no eggs or dairy.

The yeast gives the dough its lift, while xanthan gum helps hold together a mixture without gluten. A short soda bath and everything seasoning add the characteristic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 3g protein, 45g carbs, 2g fat.

The main carbohydrate sources are the gluten-free flour and the brown sugar, while the vegan butter contributes most of the fat. The flour provides some protein, though these bagels are not especially protein-rich; serve one with a protein-rich filling and vegetables to balance the plate.

Choosing the flour and binder

Flour blend: Use a gluten-free 1:1 baking flour intended to replace wheat flour. Blends vary, so the dough may feel different from wheat dough; follow the recipe’s timings and use lightly floured hands when shaping.

Xanthan gum: The recipe calls for extra xanthan gum in addition to any already in the blend. It helps the dough hold its shape, so check your flour blend’s ingredients before measuring.

Build in time for the dough

Warm rise: Leave the covered dough somewhere warm for 1–2 hours, stopping when it has risen but not doubled. The recipe then calls for at least 2–3 hours in the fridge, so allow time for both stages.

After chilling: Knead the dough briefly until smooth, then divide it into 9 equal portions. Keeping the pieces similar in size helps them bake at a similar rate.

Shape without tearing

Form the rings: Press a floured thumb through the centre of each ball and gently smooth the dough around it. Aim for a 4–5 cm hole and a bagel about 10–11 cm across.

Handle gently: Gluten-free dough can be more delicate than wheat dough. If a ring develops a rough edge, smooth it with lightly floured fingers before the brief rest.

The brief boil matters

Soda bath: Stir the bicarbonate of soda and molasses into the boiling water before adding the bagels. The bath is brief: boil each one for about 30 seconds on each side, then lift it out with a slotted spoon.

Work in batches: Leave space around each bagel in the pot so they can be turned and removed easily. Return them to the lined tray after boiling, ready for the seasoning.

Watch the bake

Colour cue: Bake at 230°C (450°F) for 12–15 minutes, looking for a golden-brown exterior. The exact time can vary with your oven, so check the bagels towards the earlier end of the range.

Cool first: Let them rest on a wire rack before slicing. Cooling helps the interior settle and makes the bagels easier to cut.

Serving ideas

Simple topping: Serve warm or toasted with a dairy-free spread, or use the bagels for a sandwich with vegetables and a protein-rich filling.

On the side: Pair one with soup or a salad for a more complete meal. The savoury seasoning also works well alongside sliced tomato, cucumber or avocado.

Recipe notes & tips

• Check that your flour blend is suitable for 1:1 baking and measure the additional xanthan gum as directed.
• Use a thermometer to bring the warm water to 40–46°C before adding it to the dough.
• Keep a light coating of flour on your hands when shaping the rings.
• Boil the bagels in batches that fit comfortably in your pot.
• Use a slotted spoon to remove the bagels and let excess water drain before returning them to the tray.
• Start checking for a golden colour at 12 minutes.

Variations

• Seeded topping: Replace the everything seasoning with sesame or poppy seeds.
• Plain finish: Leave off the seasoning for bagels with a simpler crust.
• Herb topping: Sprinkle dried herbs over the bagels before baking.
• Sweet serving: Pair a plain bagel with jam or a sweet dairy-free spread.
• Sandwich filling: Add sliced vegetables and your preferred protein-rich filling after the bagels have cooled.

Common mistakes to avoid

• Skipping the cold proof: Chilling is part of the method, so allow at least 2–3 hours in the fridge.
• Over-rising: The dough should rise but not double during its warm rest; check it within the 1–2 hour window.
• Oversized holes: Keep the centre opening around 4–5 cm, as it may close in as the bagels bake.
• Crowding the pot: Boil only as many bagels as fit with room to turn them easily.
• Over-boiling: Keep to about 30 seconds per side so the bagels can finish baking properly.
• Slicing while hot: Cool the bagels on a rack before cutting to help the centres settle.

How to store

Once completely cool, store the bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and thaw as needed; refresh in a toaster or a warm oven.

Frequently asked questions