Soft, chewy, and easy to make, these Gluten-Free No-Boil Bagels skip the traditional boiling step while still delivering a delicious bagel texture. Whether you choose the homemade gluten-free flour blend or the quick gluten-free all-purpose flour option, these bagels are perfect for breakfast, brunch, or sandwiches.
Prep Time
20 minutes
Bake Time
25 minutes
Total Time
45 minutes
Yield
4 large bagels
Option 1
1½ cups tapioca starch
1½ cups oat flour
1½ cups brown rice flour
1 teaspoon xanthan gum
1½ teaspoons yeast
4 teaspoons baking powder
½ teaspoon salt
2 cups water
8 ounces sour cream
1 large egg
1 teaspoon water
Sesame seeds, optional
Poppy seeds, optional
Grated Parmesan cheese, optional
Everything bagel seasoning, optional
Option 2
2 cups gluten-free all-purpose flour
2 cups sour cream
4 teaspoons baking powder
1 teaspoon sea salt
1 large egg, whisked
1 tablespoon everything bagel seasoning
Prepare the Oven
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Make the Egg Wash
In a small bowl, whisk together the egg and 1 teaspoon water until smooth. Set aside.
Prepare the Dough
For Option 1, combine the tapioca starch, oat flour, brown rice flour, xanthan gum, yeast, baking powder, and salt in a large mixing bowl. Whisk until thoroughly combined.
Add the sour cream and water. Mix until a dough forms.
Transfer the dough to a work surface lightly dusted with tapioca starch. Gently knead a few times until the dough becomes cohesive and easy to handle.
For Option 2, whisk together the gluten-free all-purpose flour, baking powder, and sea salt in a mixing bowl. Add the sour cream and gently stir until just combined.
Shape the Bagels
Divide the dough into four equal portions.
Roll each portion into a rope and press the ends together to form a bagel shape.
Arrange the bagels on the prepared baking sheet. Cover loosely with a clean kitchen towel while shaping the remaining bagels.
Add the Toppings
Brush each bagel thoroughly with the egg wash, coating the tops, sides, and inner rings.
Sprinkle with sesame seeds, poppy seeds, grated Parmesan cheese, everything bagel seasoning, or your preferred toppings.
Bake the Bagels
Place the baking sheet on the upper rack of the oven.
Bake for 25 minutes, or until the bagels are lightly golden and firm to the touch. Since oven temperatures vary, begin checking for doneness after 20 minutes.
Cool and Serve
Remove the bagels from the oven and allow them to cool on the baking sheet for about 10 minutes.
Transfer to a wire rack and cool completely before slicing.
Serve with cream cheese, butter, jam, smoked salmon, avocado, or your favorite sandwich fillings.
Dust your hands and work surface with additional tapioca starch as needed to prevent sticking.
Allowing the bagels to cool completely before slicing helps create the best texture.
Store leftover bagels in an airtight container at room temperature for up to 2 days.
Freeze cooled bagels for up to 3 months and toast before serving.
These gluten-free no-boil bagels are excellent for breakfast sandwiches, deli sandwiches, or simply toasted with your favorite spread.
