Make this Easy Gluten-Free No-Boil Bagels Recipe with a homemade flour blend or an all-purpose flour option for soft, chewy homemade bagels.
Soft, chewy, and wonderfully simple to prepare, this Easy Gluten-Free No-Boil Bagels Recipe makes homemade bagels possible without a pot of boiling water. The shaped bagels go directly into the oven, eliminating the traditional boiling step while still producing a lightly golden exterior and a tender, satisfying center.
You can choose between two separate dough formulas. Option 1 features a homemade blend of tapioca starch, oat flour, and brown rice flour. Yeast and baking powder work together in this version to create a soft, chewy texture. Option 2 is a convenient shortcut made with gluten-free all-purpose flour, sour cream, and baking powder.
Prepare only one complete dough option. Each formula makes four large bagels that are perfect for breakfast, brunch, sandwiches, or meal preparation. Finish them with everything bagel seasoning, sesame seeds, poppy seeds, or grated Parmesan cheese, then serve them toasted with your favorite sweet or savory toppings.
Directions
Step 1: Prepare the Oven
Preheat the oven to 375°F. Position an oven rack in the upper portion of the oven. Line a baking sheet with parchment paper.
Step 2: Prepare the Egg Wash
If making Option 1, whisk the egg with 1 teaspoon of water in a small bowl until smooth. Set the egg wash aside while preparing the dough.
If making Option 2, reserve the whisked egg for brushing over the shaped bagels before baking.
Step 3: Make the Option 1 Dough
If you selected Option 1, combine the tapioca starch, oat flour, brown rice flour, xanthan gum, yeast, baking powder, and salt in a large mixing bowl. Whisk thoroughly so the xanthan gum, yeast, and leavening are evenly distributed throughout the flour mixture.
Add the sour cream and water. Mix until the ingredients come together and form a dough.
Lightly dust a clean work surface with additional tapioca starch. Transfer the dough to the prepared surface and gently knead it a few times, stopping when it becomes cohesive and easy to handle. Dust your hands and the work surface with more tapioca starch as needed to prevent sticking.
Proceed to Step 5 to shape the bagels.
Step 4: Make the Option 2 Dough
If you selected Option 2, combine the gluten-free all-purpose flour, baking powder, and sea salt in a large mixing bowl. Whisk until evenly blended.
Add the sour cream and stir gently until the ingredients are just combined and a dough forms. Avoid overworking the dough.
Proceed to Step 5 to shape the bagels.
Step 5: Divide the Dough
Divide the prepared dough into four equal portions. Work with one portion at a time, keeping the remaining dough loosely covered with a clean kitchen towel.
Dividing the dough evenly will help the bagels bake at approximately the same rate.
Step 6: Shape the Bagels
Roll each dough portion into a rope. Bring the ends of the rope together and press them firmly to create a closed ring.
Gently smooth the joined area so the bagel does not separate during baking. Place each shaped bagel on the parchment-lined baking sheet, leaving space between them.
Step 7: Add the Egg Wash and Toppings
For Option 1, brush the prepared egg wash generously over the tops, sides, and inner rings of the bagels. Sprinkle them with sesame seeds, poppy seeds, grated Parmesan cheese, everything bagel seasoning, or your preferred topping.
For Option 2, brush the bagels with the reserved whisked egg, coating the tops, sides, and inner rings. Divide the everything bagel seasoning evenly among the four bagels.
Step 8: Bake the Bagels
Place the baking sheet on the upper oven rack. Bake the bagels for 25 minutes, or until they are lightly golden and firm to the touch.
Oven temperatures can vary, so begin checking the bagels after 20 minutes. Continue baking until they have reached the desired color and firmness.
Step 9: Cool the Bagels
Remove the baking sheet from the oven and allow the bagels to cool on the pan for approximately 10 minutes.
Transfer the bagels to a wire rack and let them cool completely before slicing. This cooling period allows the centers to finish setting and helps create the best texture.
Step 10: Slice and Serve
Use a serrated knife to slice the cooled bagels. Serve them fresh or toasted with cream cheese, butter, jam, smoked salmon, avocado, or your favorite sandwich fillings.
Notes
Prepare only one of the two dough options. Each option is a complete formula intended to make a separate batch of four large bagels.
Option 1 uses a homemade combination of tapioca starch, oat flour, and brown rice flour. Additional tapioca starch may be used sparingly to prevent the dough from sticking to your hands and work surface.
Option 2 provides a convenient shortcut using gluten-free all-purpose flour. Gluten-free flour blends differ in composition, so the exact consistency of the finished dough may vary depending on the blend selected.
Check whether your gluten-free all-purpose flour already contains xanthan gum. Prepare Option 2 exactly as written without adding extra xanthan gum.
Use oat flour made from oats labeled gluten-free when preparing Option 1. Oats do not naturally contain gluten, but they may experience cross-contact during growing, processing, transportation, or packaging.
Check the labels of all packaged ingredients, including the flours, starch, yeast, baking powder, seasonings, and toppings, to confirm that they meet your gluten-free requirements.
When baking for someone with celiac disease or gluten sensitivity, prevent cross-contact by using clean bowls, utensils, baking sheets, work surfaces, and serving equipment.
Brush the exposed surface of each bagel thoroughly with egg wash. Coating the tops, sides, and inner rings promotes browning and helps the selected toppings adhere.
Allow the bagels to cool completely before slicing. Slicing them while they are still hot may compress the centers or make the crumb appear overly moist.
Store cooled leftover bagels in an airtight container at room temperature for up to 2 days.
Freeze completely cooled bagels for up to 3 months. For added convenience, slice the bagels before freezing so they can be placed directly into a toaster after thawing.
These easy gluten-free no-boil bagels are ideal for breakfast sandwiches, deli sandwiches, brunch boards, or a quick toasted breakfast. Try them with cream cheese and jam, avocado and egg, smoked salmon, or a favorite savory sandwich filling.
