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A stack of gluten-free everything bagels

Gluten-Free Vegan Bagels (Chewy and Tender!)

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5 from 1 review

  • Author: Felicia Lim
  • 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

Units Scale

For the Gluten-Free Bagel Dough:

For the Baking Soda Bath:

For the Topping:

Instructions

  1. Whisk Dry Ingredients: 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: 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: Cover the bowl with plastic wrap and set aside in a warm place for 1-2 hours until dough has risen but not doubled.
  4. Cold Proof Dough: Place dough in refrigerator for at least 2-3 hours to cold proof.
  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: 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.
  7. 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.
  8. 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.
  9. 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.
  10. Sprinkle Boiled Dough with Seasoning: Sprinkle each bagel generously with the everything bagel seasoning.
  11. Bake Until Golden: Place in preheated oven and bake for 12-15 minutes until golden brown.
  12. 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

Find it online: https://www.dishbydish.net/gluten-free-vegan-bagels/