Tulo

Gluten-Free Bagels Recipe

Psyllium husk powder stands in for the gluten strands that normally trap gas and hold a bagel's chewy structure, so the dough can be shaped and boiled without collapsing. A short boil in baking-soda water sets the crust before baking, giving these the same shiny, chewy exterior as a wheat-flour bagel.

Prep
45 min
Cook
25 min
Total
70 min
Servings
6

Ingredients

Servings6
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons psyllium husk powder
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons fine salt
  • 1 1/4 cups warm water (about 110°F), for the dough
  • 2 tablespoons olive oil
  • 1 tablespoon baking soda, for the boiling water
  • 1 large egg, beaten, for egg wash
  • 3 tablespoons sesame seeds, poppy seeds, or everything bagel seasoning

Nutrition per serving

Calories
1011
Protein
11g
Carbs
198g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small bowl, stir the warm water with 1 tablespoon of the sugar and the yeast. Let sit 5-10 minutes until foamy on top; if it doesn't foam, the yeast is dead and the water was too hot or too cold.
  2. 2In a large bowl, whisk together the gluten-free flour blend, psyllium husk powder, and salt.
  3. 3Pour in the yeast mixture and olive oil. Mix with a sturdy spoon or your hands until a shaggy, sticky dough forms, then let it rest, uncovered, for 5 minutes; the psyllium will absorb liquid and the dough will firm up noticeably.
  4. 4Divide the dough into 6 equal pieces (about 130g each). Roll each into a smooth ball, then poke a hole through the center with a floured finger and gently stretch it to a 2-inch opening to form a bagel shape.
  5. 5Place the shaped bagels on a parchment-lined tray, cover loosely with a damp towel, and let rise in a warm spot for 30-45 minutes, until slightly puffed. They won't double in size the way wheat dough does.
  6. 6Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and stir in the baking soda and remaining 1 tablespoon of sugar.
  7. 7Working in batches of 2-3, boil the bagels for 1 minute per side, then lift out with a slotted spoon and return to the parchment-lined tray.
  8. 8Brush the tops of the boiled bagels with the beaten egg and sprinkle with sesame seeds, poppy seeds, or everything seasoning.
  9. 9Bake for 22-25 minutes, until deep golden brown and firm to the touch. Cool on a wire rack at least 15 minutes before slicing.

Tips & variations

  • Use a gluten-free flour blend that already contains xanthan gum (like Bob's Red Mill 1-to-1); blends without a binder will produce a dough that's too crumbly to shape.
  • Psyllium husk powder isn't optional here and whole psyllium husk (not ground) will leave visible dark flecks and a grittier texture; look for the powder form near the fiber supplements or in the gluten-free baking aisle.
  • For cinnamon raisin bagels, knead 1/3 cup raisins and 1 1/2 teaspoons cinnamon into the dough after the rest period, before dividing.
  • If the dough feels too sticky to shape even after resting, wet your hands instead of adding more flour; extra flour can make gluten-free dough dense once baked.

Storage & reheating

Store cooled bagels in an airtight bag at room temperature for up to 2 days, or freeze in a single layer for up to 3 months. Gluten-free bagels dry out faster than wheat ones, so freezing day-of is the most reliable way to keep them fresh. Toast frozen bagels directly from the freezer; there's no need to thaw first.

Tips from the Tulo kitchen

  • Slicing bagels while slightly warm, rather than fully cooled, tends to cause tearing with this dough; let them cool the full 15 minutes before cutting.
  • A kitchen scale gives much more consistent results than scooping the flour blend by cup, since gluten-free flours pack down and vary in weight by brand.

FAQ

Why do gluten-free bagels need psyllium husk?

Psyllium husk absorbs water and forms a gel that mimics the elastic network gluten normally provides, letting the dough hold its shape through boiling and baking instead of spreading flat or falling apart.

Can I skip the boiling step?

Boiling sets the crust before baking and is what gives bagels their dense, chewy bite; baking unboiled dough produces something closer to a soft roll shaped like a bagel.

Why is my gluten-free bagel dough so sticky?

Gluten-free doughs are naturally wetter and stickier than wheat dough, since there's no gluten to add structure. Wetting your hands instead of adding extra flour keeps the texture from turning dense.

Can I make these dairy-free too?

Yes, this recipe contains no dairy as written; just confirm the flour blend and any toppings you choose are also dairy-free.

More recipes