An easy, Gluten-Free Bagel Recipe for soft, chewy bagels. There’s no planning needed for this healthy bagels recipe so whip up a batch and kick off your morning with your favorite breakfast.
"I'd never made bagels before and now I'm in love! They were easier to make than I thought they'd be, and they were delicious!" - Jenn
A Quick Look At The Recipe
- ⏲️Ready In: 35 Minutes
- 👪Serves: 5
- 🍽 Calories and Protein: 223 kcals and 6 grams of protein
- 📋Main Ingredients: GF flour, coconut yogurt, butter, baking powder, salt, bagel seasoning
- 📖 Dietary Notes: Dairy-free, gluten-free, soy-free, and vegan.
- ⭐ Why You'll Love It: Easily whip up a batch to make your mornings stress-free!
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Enjoy breakfast again! Making the switch to gluten-free sometimes feels like you’re giving up your favorites.
But I'm here to tell you that now you don’t have to!
These homemade gluten-free bagels require no yeast, no planning, and minimal effort!
Meaning, there's no sitting around and waiting for the yeast to rise, everything happens while they're cooking in the oven!
The bagels come together really quickly and are topped with an easy, homemade everything bagel seasoning (also gluten-free). Though they won’t rise as much as a traditional bagel, they’re a soft, comforting, healthy bagel recipe that pairs deliciously with dairy-free scrambled eggs or even a dairy-free yogurt parfait.
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Jump To
- A Quick Look At The Recipe
- 💭Why You'll Love Them
- Ingredients and Substitutions
- Flavor Variations
- How To Make The Gluten-Free Bagel Recipe
- Expert Tips To Make It
- The Best Toppings For Healthy Bagels
- How To Store Them
- Gluten-Free Bagel Recipes FAQs
- Other Gluten-Free Recipes You'll Love
- Healthy Bagels Recipe (Dairy-Free, Gluten-Free)
💭Why You'll Love Them
Minimal ingredients: There are only 5 things you need to make these soft, gluten-free bagels so you have no reason not to whip them up every time the whim strikes!
Allergy-friendly: The bagels are actually dairy-free, gluten-free, soy-free, and vegan.
Texture: They're soft and chewy like a regular bagel but not as big or fluffy.
No prep or planning: These gluten-free bagels don't need time for the batter to sit and rise. All of that happens while they're baking which means they require zero planning!
Ingredients and Substitutions
This easy bagel recipe requires only 5 ingredients, that’s what makes it so perfect!
- All-purpose gluten-free flour blend: Make sure to use all-purpose gluten-free flour and not baking flour so that the texture of the bagels comes out perfect every time. I use Bob's Red Mill flour each and every time.
- Dairy-Free Yogurt: Both coconut yogurt and cashew yogurt have worked for this recipe. Make sure to grab an unsweetened version so as not to make your bagels more like donuts. I have yet to try a dairy-free Greek yogurt, which is what I use for Greek yogurt almond flour pancakes.
- Non-Dairy Butter: I use a local brand for this, made from cashews. However, traditional dairy-free butter will work just fine.
- Baking powder: This will help the bagels rise slightly but not as much as a traditional, yeast-based one. The benefit is that there’s no soaking required.
- Salt: To help the ingredients work together, don’t overlook this!
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Herby: Sprinkle some Italian spice on top or even into the mixture of the gluten-free bagels for an earthy taste.
Cheesy: If you have a dairy-free cheese you love, top the bagels with it in the last few minutes and broil them for 60 seconds so that it melts. If not, adding nutritional yeast into the mix can give a delicious flavor just not a gooey bite.
How To Make The Gluten-Free Bagel Recipe
Step 1: Combine all ingredients in a bowl and mix. Let sit for 5 mins.
Step 2: Portion the bagel dough into balls.
Step 3: Press them down and sprinkle on the homemade everything bagel seasoning.
Step 4: Bake for 23 minutes and broil for two.
Expert Tips To Make It
Make sure to let the dough sit for five full minutes. Otherwise, the bagels will bake unevenly.
The butter needs to be softened but not melted in order to mix properly.
When portioning the bagels, make sure to put extra gluten-free flour on your hands so that the batter doesn’t stick all over them. Press them down so they’re about one inch thick.
The bagels are best eaten fresh out of the oven. When stored in the fridge they do firm up a bit. So, let them sit at room temperature before slicing otherwise they’re a bit delicate.
The gluten-free bagels taste best when heated or toasted and not just out of the fridge.
The Best Toppings For Healthy Bagels
You can use your bagel as a quick breakfast or even lunch!
Our favorite ways to enjoy them include toasting them and then using:
- Avocado mashed in with hemp hearts
- Vegan cream cheese and jam
- As a deli sandwich with cold cuts
- Smeared with homemade peanut butter
- Fried egg
- Homemade pastrami
How To Store Them
Let the everything bagels cool fully and store them in an airtight container at room temperature for up to 3 days. Or, you can store them in the fridge for up to one week.
Gluten-free baked goods tend to harden once stored so heat them in the toaster or microwave before eating.
Freeze the gluten-free bagels in an airtight container separated by layers of parchment paper for up to 3 months. Let them thaw in the fridge overnight before reheating to serve.
Gluten-Free Bagel Recipes FAQs
Gluten-free bagels contain 36 grams of carbs per serving (without toppings). The amount of carbohydrates will vary from recipe to recipe, depending on the flours used.
You can freeze gluten-free bagels in an airtight container. Let them thaw fully in the fridge before letting them settle at room temperature and toasting.
Gluten-free baked goods tend to firm up and become ultra-dense once stored. They're best eaten fresh. However, you can soften them up by heating them either on low in the oven, in the microwave, or by toasting.
Baking with gluten-free flour can be a delicate balance as each brand of flour absorbs liquid differently. If your dough is too dry to shape, add a bit more yogurt a tablespoon at a time.
Other Gluten-Free Recipes You'll Love
If you tried this Dairy and Gluten-Free Bagel Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Healthy Bagels Recipe (Dairy-Free, Gluten-Free)
Video
Equipment
- Baking sheet
Ingredients
- 1.75 cups all-purpose gluten-free flour blend
- 1 cup dairy-free yogurt
- 2 tablespoons dairy free butter softened
- 4 teaspoons baking powder
- 1 teaspoon salt
- For The Bagel Seasoning
- 1.5 teaspoon salt
- 1.5 teaspoons poppy seeds
- 1.5 teaspoons sesame seeds
- 1 teaspoons onion powder
Instructions
- Preheat the oven to 400 degrees Farenheit.
- In a large bowl, mix together the flour and baking powder.
- Pour in the yogurt and butter. Mix well until everything is sticky. Make sure the butter is broken up and combined.
- Let sit for five minutes to absorb.
- Lined a baking sheet with parchment paper. Dust your hands in flour and portion the dough into 5-6 balls on the tray.
- Press each ball down slightly to make a disc.
- Use a teaspoon to make a hole in the middle of the down.
- Mix together the seasoning ingredients & sprinkle each bagel.
- Bake for 23 minutes. Broil for 2 minutes until golden brown.
- Remove from the oven and let cool on a baking tray.
- Once cooled, slice them in half, toast them (if desired) and top with your favorite spread
Notes
- Make sure to let the dough sit for five full minutes.
- Not all gluten-free flours are made the same. Know that changing the brand may alter the texture.
- The butter needs to be softened but not melted in order to mix properly.
- The recipe makes 5-6 bagels depending on size but the nutrition is based on five bagels.
- The bagels are best eaten fresh out of the oven. When stored in the fridge they do firm up a bit. So, let them sit at room temperature before slicing otherwise they’re a bit delicate.
- The gluten-free bagels taste best when heated or toasted and not just out of the fridge.
- Grab all the ingredients from my Pantry Staples
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Kris says
Can these be frozen?
fitasamamabear says
I haven't tried freezing them but I'd say that thawing them might mess up the texture UNLESS you half thawed and then toasted, that might work!
Rebekah says
Can you store them outside of the fridge? If so, for how long?
fitasamamabear says
You can but they get a bit more "dense". So make sure to heat them before eating! They last about 5-7 days in the firdge.
Inch says
Doesn’t coconut yogurt have yeast?
fitasamamabear says
As far as I know it doesn't. The three brands I use the most (Silk, PC Organics, and Riviera) have bacterial cultures but not yeast that I'm aware of.
Ann says
What an easy and delicious bagel recipe! Thank you.
fitasamamabear says
Glad you enjoyed it!
Greta says
I was looking for a gluten-free Bagel recipe! And finally, I can make it now. Thanks for the recipe
fitasamamabear says
Glad I could help!
Jenn says
I'd never made bagels before and now I'm in love! They were easier to make than I thought they'd be, and they were delicious!
fitasamamabear says
Glad you liked them! I only make them when they're easy lol s I'm totally a lazy cook
Claire says
My Dad has to eat a wheat free diet and he always says that he misses bread more than anything else.
I found a great GF bread mix and used that for years and he loved it. But it was discontinued (why do they do that!!)
So I have been hunting for recipes that he will love, these bagels were a winner! So much easier than I expected and they tasted great!
fitasamamabear says
It is EYE TWITCHY when they discontinue things like that! Write to the company, I always do lol Glad you enjoyed the recipe though!
Jere Cassidy says
I love making bagels and glad to find your recipe for a GF version. These bagels are so easy to make and very tasty.
fitasamamabear says
They're a nice thing to grab in the morning!
Gen says
This recipe came at the perfect time. I have to cut out gluten and dairy for a while and was feeling pretty bummed out about it until I found this recipe! Came out so well, thank you.
fitasamamabear says
Ah, it's a hard swap but definitely doable! If you have questions, feel free to reach out!
Jessica says
Mmm!!! I decided to make these on a whim and I’m so glad I did! They were absolutely delicious!!
fitasamamabear says
Yay! they're a tasty one, glad you enjoyed them!
Sherry says
I have been looking for a gluten free alternative bagel recipe to make for my father who is on a gluten free diet. He loved this recipe and asked me to make them again.
fitasamamabear says
This makes my heart recipe, thank you!!
Glenda says
What a great option when I want bagels, right now! The yeast version takes me half a day to make. These were so much quicker and EASY! Thanks for sharing!
fitasamamabear says
Bagels for breakfast are the best! You definitely need a staple recipe 😛
Tessa says
Gf AND no yeast?! Yes, please! My body just does not like commercial yeast. These look delicious!
fitasamamabear says
Haha yup, they're doubl-y awesome!
Sachi says
Thank you for this gluten-free bagel recipe! Our bagel shop doesn't carry gluten-free bagels, so we tried this recipe and they came out great!
fitasamamabear says
Yay! And this way you can save yourself a trip to the shop in the morning 😉
Jennifer says
I love that these are GF and DF! They're perfect for me and they're so good. They're divine toasted! yum!
fitasamamabear says
So happy you loved them!
Denise says
Not sure what I did wrong, but I had to add more yogurt and it still wasn’t the right consistency. 1.75 cups is 1 and 3/4 cups correct? I definitely had way more flour in my bowl than what your video showed. They’re baking now, but I’m thinking they’ll be hard bagel pucks when they are done. 🙁
fitasamamabear says
Odd, sorry the consistency was off. Did you use all-purpose flour or baking flour? trying to troubleshoot what the issue might have been. Let me know as I'm happy to retest.