Gluten-Free Vegan Bagels (Chewy and Tender!)
These gluten-free vegan bagels have a deliciously chewy interior and a shiny golden brown exterior flavored with tasty everything bagel seasoning! No eggs, dairy, or gluten! Go bake a batch to enjoy today!
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Amazing Vegan and Gluten-Free Bagels!
When Juan and I lived in New York, I became a fan of bagels, and particularly everything bagels – chewy bagels flavored with that sprinkling of everything bagel seasoning (the blend of dried onion, garlic, sesame seeds, poppy seeds is just divine!).
I’d buy a freshly made bagel from the local bagel store whenever I could, or grab a bag from Trader Joe’s.
If you’re just like me and also love bagels (*high five!*), but can’t take gluten, then I’ve just got just the treat for you! I’ll show you how you can make your own homemade bagels that are both gluten-free and vegan too!
(I’ve made no-boil gluten-free bagels before, but this time, am using a recipe that involves a baking soda bath – an extra step that’s totally worth it and results in the beautiful golden brown outside that we know and love for bagels.)
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients required for these gluten-free and vegan bagels are easily accessible at the local grocery stores (nothing fancy required!).
- Amazing Texture: With a crispy and shiny exterior (thanks to the baking soda bath) and a chewy and doughy inside, these gluten-free bagels are just delicious! Slice and toast and enjoy with toppings of your choice!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that these delicious bagels are 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for these gluten-free vegan bagels recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour Blend: I recommend using a good-quality gluten-free 1:1 flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. Make sure to add the xanthan gum in addition to that which is already in your gluten-free flour blend to give the dough extra elasticity. If you are allergic to xanthan gum, you can use same amounts of psyllium husk powder instead.
- Sugar: I used light brown sugar, but white sugar or cane sugar will work just as well. The sugar is food for the yeast to feed on it so the yeast can produce the gases required for the dough to rise.
- Instant Yeast: I prefer using instant dry yeast as there is no pre-activation required, so I can mix it directly with the other dry ingredients.
- Warm Water: Make sure that the warm water is between 105F to 115F (this is important because you need the warmth to activate the yeast, but if the temperature is too high it will kill the yeast).
- Butter: I used dairy-free butter (vegan butter) to keep this recipe vegan. However, if you are not lactose-intolerant or vegan, go ahead and use regular butter instead.
- Baking Soda: Baking soda is an essential element for the baking soda bath (which will create the characteristically shiny brown exterior for the bagels).
- Molasses: Not all molasses are vegan, so if you are on a vegan diet, make sure to use vegan molasses.
- Everything Bagel Seasoning: I love using everything bagel seasoning, it’s so tasty and flavorful!
How to Make These Gluten-Free Vegan Bagels:
Prepare Bagel Dough:
1. Whisk Dry Ingredients:Â In the bowl of a stand mixer add gluten free flour, xanthan gum, salt, instant yeast and brown sugar and whisk.
2. Add Melted Butter:Â Pour in the melted dairy-free butter and mix using the dough hook attachment on low speed until the butter is mixed in then Increase speed to medium and knead for 5 minutes.
3. Let Dough Rise:Â Cover the bowl with plastic wrap and set aside in a warm area for 1-2 hours until dough has risen but not doubled.
4. Cold Proof Dough:Â Place dough in refrigerator for at least 2-3 hours to cold proof.
Shape Dough:
5. Preheat and Line: After cold proofing line a baking sheet with parchment paper and preheat oven to 450°F.
6. Knead and Shape Dough into Balls:Â Place dough on a lightly floured surface and knead for a minute using your hands until smooth. Divide dough into 9 equal sized portions. Shape each portion into a smooth ball.
7. Create Bagel Shape: Using floured hands press your thumb into the center of each ball creating a hole about 1 ½ – 2 inches. Smooth out the gluten-free bagel dough around your thumb to create your bagel-shaped dough (Each bagel should be about 4 -4 ½ inches in diameter). Repeat this step for each dough ball and place on the prepared baking sheet. Cover with plastic wrap and set aside.
Boil Bagels in Baking Soda Bath:
8. Prepare Baking Soda Bath:Â Bring about 3 -4 cups of water to a boil in a medium sized pot then stir in molasses and baking soda.
9. Boil Bagel Dough:Â Use a slotted spoon to drop two shaped bagels in the pot at a time (or more depending on the size of your pot.) Boil for about 30 seconds then flip and boil for another 30 seconds. Remove from water using a slotted spoon and place back on the parchment paper. Repeat until all the remaining bagels have been boiled.
10. Sprinkle Boiled Dough with Seasoning:Â Sprinkle each bagel generously with the everything bagel seasoning.
Bake Until Golden:
11. Bake Until Golden:Â Place in preheated oven and bake for 12-15 minutes until golden brown.
12. Cool Before Serving:Â Place the gluten-free and vegan bagels on a wire rack to cool before cutting and serving with vegan cream cheese or any spread of choice!
Dish by Dish Tips:
- Storing: To store, place the cooled gluten-free bagels in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 2 days. Reheat in the toaster or microwave before eating.
- Freezing: To freeze, wrap the bagels in plastic wrap and freeze for up to 2 months. Let the bagels thaw overnight in the fridge or defrost them in the microwave before slicing and eating.
- Use Seasoning of Choice: I used every bagel seasoning because it’s my favorite! But you can simply use your favorite toppings, or leave the bagels plain without any seasoning at all!
Other Gluten-Free Bagel Recipes You’ll Love:
- Soft, Fluffy Gluten-Free Bagels (Dairy-Free, No-Boil)
- Greek Yogurt Bagels (Gluten-Free, No-Yeast)
- Easy Gluten-Free Pumpkin Bagels (Gluten-Free, No-Boil)
Gluten-Free Bread Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Vegan Bagels (Chewy and Tender!)
- Total Time: 3 hours 25 minutes
- Yield: 9 bagels 1x
- Diet: Gluten Free
Description
These gluten-free vegan bagels have a deliciously chewy interior and a shiny golden brown exterior flavored with tasty everything bagel seasoning! No eggs, dairy, or gluten! Go bake a batch to enjoy today!
Ingredients
For the Gluten-Free Bagel Dough:
- 3 cups gluten free 1:1 baking flour
- 1 1/2 teaspoons xanthan gum, in addition to what is in your blend
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant dry yeast
- 1 1/4 cup warm water (between 105F to 115F)
- 2 tablespoons dairy-free butter (vegan butter), melted
For the Baking Soda Bath:
- 4 cups water
- 2 tablespoons baking soda
- 1 tablespoon molasses
For the Topping:
- 2 tablespoons everything bagel seasoning, for topping
Instructions
- Whisk Dry Ingredients: In the bowl of a stand mixer add gluten free flour, xanthan gum, salt, instant yeast and brown sugar and whisk.
- Add Melted Butter: Pour in the melted dairy-free butter and mix using the dough hook attachment on low speed until the butter is mixed in then Increase speed to medium and knead for 5 minutes.
- Let Dough Rise: Cover the bowl with plastic wrap and set aside in a warm place for 1-2 hours until dough has risen but not doubled.
- Cold Proof Dough: Place dough in refrigerator for at least 2-3 hours to cold proof.
- Preheat and Line: After cold proofing line a baking sheet with parchment paper and preheat oven to 450°F.
- Knead and Shape Dough into Balls: Place dough on a lightly floured surface and knead for a minute using your hands until smooth. Divide the dough into 9 equal sized portions. Shape into smooth balls.
- Create Bagel Shape: Using floured hands press your thumb into each dough ball creating a hole about 1 ½ – 2 inches. Smooth out the gluten-free bagel dough around your thumb to create your bagel-shaped dough (Each bagel should be about 4 -4 ½ inches in diameter). Repeat this step for each dough ball and place on parchment paper. Cover with plastic wrap and set aside.
- Prepare Baking Soda Bath: Bring about 3 -4 cups of water to a boil in a medium sized pot then stir in molasses and baking soda.
- Boil Bagel Dough: Place two pieces of bagel dough in the pot at a time (or more depending on the size of your pot.) Boil for about 30 seconds then flip and boil for another 30 seconds. Remove from water using a slotted spoon and place back on the parchment paper. Repeat until all the bagels have been boiled.
- Sprinkle Boiled Dough with Seasoning: Sprinkle each bagel generously with the everything bagel seasoning.
- Bake Until Golden: Place in preheated oven and bake for 12-15 minutes until golden brown.
- Cool Before Serving: Place on a wire rack to cool before cutting and serving.
Notes
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free 1:1 flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. Make sure to add the xanthan gum in addition to that which is already in your gluten-free flour blend to give the dough extra elasticity. If you are allergic to xanthan gum, you can use same amounts of psyllium husk powder instead.
Sugar: I used light brown sugar, but white sugar or cane sugar will work just as well. The sugar is food for the yeast to feed on it so the yeast can produce the gases required for the dough to rise.
Instant Yeast: I prefer using instant dry yeast as there is no pre-activation required, so I can mix it directly with the other dry ingredients.
Warm Water: Make sure that the warm water is between 105F to 115F (this is important because you need the warmth to activate the yeast, but if the temperature is too high it will kill the yeast).
Butter: I used dairy-free butter (vegan butter) to keep this recipe vegan. However, if you are not lactose-intolerant or vegan, go ahead and use regular butter instead.
Baking Soda: Baking soda is an essential element for the baking soda bath (which will create a shiny brown exterior for the bagels).
Molasses: Not all molasses are vegan, so if you are on a vegan diet, make sure to use vegan molasses.
Everything Bagel Seasoning: I love using everything bagel seasoning, it’s so tasty and flavorful!
Storing: To store, place the cooled gluten-free bagels in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 2 days. Reheat in the toaster or microwave before eating. To freeze, wrap the bagels in plastic wrap and freeze for up to 2 months. Let the bagels thaw overnight in the fridge or defrost them in the microwave before slicing and eating.
- Prep Time: 10 mins
- Rise Time: 3 hours
- Cook Time: 15 mins
- Category: Bread
- Method: Baking
- Cuisine: Western
