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Authentic Gluten-Free and Dairy-Free Bagels

Enjoy the rich taste and chewiness of homemade bagels with this easy gluten-free and dairy-free recipe that is perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bagels
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
Wet Ingredients
  • 1 cup warm water Make sure the water is warm as it helps with the dough’s texture.
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
Toppings
  • Toppings (e.g., sesame seeds, poppy seeds, etc.) Sprinkle on top before baking.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix gluten-free flour, baking powder, salt, and sugar.
  3. In a separate bowl, combine warm water, olive oil, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Divide the dough into equal pieces and shape each piece into a bagel.
Cooking
  1. Bring a pot of water to a boil and gently drop the bagels in. Boil for about 1–2 minutes on each side.
  2. Remove the bagels and place them on the prepared baking sheet.
  3. Sprinkle toppings on top if desired.
  4. Bake in the oven for 20–25 minutes until golden brown.
  5. Let cool slightly before serving.

Notes

Freshly made bagels are best eaten the day they’re baked, but they last about 3-5 days in the fridge. For longer storage, freeze them for up to 3 months.