This simple homemade Gluten-Free Bagels recipe uses almond flour, white and brown rice flours, and arrowroot starch to create chewy, bakery-style bagels you can enjoy at home. They’re vegan and pair well with your favorite spreads—cream cheese, nut butter, jam, or savory toppings.
If you assumed chewy, fresh bagels were impossible on a gluten-free diet, this recipe will change your mind.
A balanced blend of gluten-free flours and starch gives you a satisfying texture. Serve warm with vegan cream cheese, jam, or your favorite topping.
Why you’ll love this recipe
- Made with simple, pantry-friendly ingredients
- Vegan and gluten-free
- Chewy texture that mimics traditional bagels
Ingredients and substitutions
Below are notes on key ingredients used in this recipe. The full ingredient list and step-by-step instructions appear in the recipe card.
White rice flour – A fine, starchy gluten-free flour that helps with structure and a lighter crumb.
Brown rice flour – Adds a mild, nutty flavor and pairs well with white rice flour for balance.
Almond flour – Contributes tenderness and a pleasant crumb to the bagels.
Arrowroot starch – Lightens the flour blend so the bagels aren’t overly dense. Tapioca starch works similarly.
Psyllium husk powder – Acts like gluten to bind the dough and provide chewiness.
Organic cane sugar – Used to feed the yeast and, in the boiling water, to encourage a glossy crust. Choose organic to keep the recipe vegan.
Olive oil – Replaces an egg wash to help the bagels brown and finish with a bit of shine.
Active dry yeast – Needed for rise and the classic bagel texture.
Ingredient tip: Common brands for gluten-free flours and binding ingredients are readily available in grocery stores and online; check the baking aisle or gluten-free section for what you need.
Flavor variations
You can keep these bagels plain or top them before baking with everything bagel seasoning, sesame seeds, poppy seeds, dried minced onion, or cinnamon sugar for a sweet twist.
Serve warm with peanut butter, almond butter, vegan chocolate spread, jam, or plant-based cream cheese.
How to make gluten-free bagels
Before you start: Line a baking sheet with parchment paper. Cut another sheet of parchment into six squares and set aside.
Step 1: Warm almond milk until it’s just warm to the touch (about 100°F). Stir in 1 tablespoon organic cane sugar and the yeast; let sit for about 5 minutes until foamy. Whisk the dry flours, arrowroot starch, almond flour, psyllium husk, and salt in a large bowl.
Step 2: Add the olive oil to the yeast mixture, then slowly add the liquid to the dry ingredients, stirring until a rough dough forms and all dry bits are incorporated.
Step 3: Lightly grease a ½-cup measuring cup and scoop the dough. Shape into balls and place each on a parchment square on the baking sheet. Poke a hole through the center with your finger to form a bagel. Cover loosely with another sheet of parchment and a towel and let rise in a warm spot for 30–40 minutes while the oven preheats.
Step 4: Bring a large pot of water to a rapid boil and add 1 ½ tablespoons cane sugar. Boil 1–2 bagels at a time for 30 seconds per side, then transfer with a slotted spoon back to the baking sheet. Brush each bagel with olive oil, sprinkle with salt or seasoning, and bake at 450°F for 15–20 minutes until golden brown.
Helpful tips
- Prepare all ingredients and equipment (pot, slotted spoon, pastry brush, parchment squares) before you begin to make the process smoother.
- These bagels are best the day they’re made, especially warm from the oven. They also toast well the next day.
How to store
Store cooled bagels in an airtight container or bag at room temperature for 2–3 days, or wrap individually and freeze for up to 3 months.
To reheat, thaw in the refrigerator, then warm in the microwave briefly or toast in an oven or toaster for a crisp crust.
FAQs
Psyllium husk powder is a soluble fiber that helps bind gluten-free doughs, improving elasticity and chew.
Wrap leftover bagels individually and store at room temperature for up to three days, or freeze wrapped for longer storage.
📖 Recipe
Gluten-Free Bagels (Vegan)
Ingredients
- 1 ¾ cups unsweetened almond milk
- 1 tablespoon organic cane sugar
- 2 ½ teaspoons active dry yeast (1 packet)
- 1 ¼ cups (168g) brown rice flour
- 1 cup (170g) white rice flour
- ½ cup (60g) arrowroot starch
- ⅓ cup (32g) almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 ½ tablespoons organic cane sugar (for boiling water)
- olive oil, for brushing
- sea salt or everything bagel seasoning, for sprinkling
Instructions
- Line a baking sheet with parchment and place six parchment squares in rows. Set aside.
- Warm almond milk to about 100°F (warm to the touch but not hot). Add 1 tablespoon cane sugar and the yeast; stir and let sit 5 minutes until foamy.
- Whisk brown rice flour, white rice flour, arrowroot starch, almond flour, psyllium husk powder, and salt in a large bowl.
- Stir olive oil into the yeast mixture. Gradually add the liquid to the dry ingredients, stirring until a cohesive dough forms and no dry bits remain.
- Grease a ½-cup measuring cup, scoop dough, and roll into balls. Place each ball on a parchment square and poke a hole through the center to form a bagel. Repeat with remaining dough.
- Cover the baking sheet loosely with parchment and a towel and let rise in a warm place for 30–40 minutes while you preheat the oven to 450°F.
- Bring a large pot of water to a boil and stir in 1 ½ tablespoons cane sugar. Boil 1–2 bagels at a time for 30 seconds per side, then remove with a slotted spoon and return to the baking sheet.
- Brush each bagel lightly with olive oil, sprinkle with salt or seasoning, and bake 15–20 minutes until golden brown.
- Cool on a wire rack. Serve warm or toast before eating.
Notes
To freeze: Wrap individually and freeze up to 3 months. Thaw in the fridge and warm or toast before serving.
Nutrition
| Carbohydrates: 65 g
| Protein: 6 g
| Fat: 10 g