Recipe of the Week: Gluten-Free Bagels

Gluten-Free Recipe of the Week
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Delightful Recipe of the Week
The Best Gluten-Free Recipes on Earth!


We love bagels...they're great with cream cheese and lox, peanut butter and cinnamon sugar, or as a base for bagel pizza. Whatever your favorite toppings are, the most important thing is to have a delicious, soft and chewy gluten-free bagel. Our test kitchen professionals set out to create the most delicious gluten-free bagel on earth and we're so excited to share this recipe with you!
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Recipe of the Week: Gluten-Free Bagels
Homemade Gluten-Free Bagels

Yield: One Dozen Bagels     

2 packets active quick-rise dry yeast

2 cups warm water

5 ½ cups Cup4Cup all-purpose gluten-free flour

3 tablespoons sugar

2 teaspoons salt

2 quarts boiling water

2 teaspoons canola oil


1. In a small bowl or measuring cup, combine yeast and warm water. Allow the yeast to dissolve in the water, about 5 minutes.


2. In the bowl of a standing mixing using a dough hook, combine gluten-free all-purpose flour, sugar and salt. Mix using the dough hook until a well forms.


3. Pour the water/yeast mixture into the center of the well and turn the mixer on medium speed. Mix until a smooth dough forms. Cover the dough with plastic wrap and allow it to rest for 10 minutes.


4. Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder, moisten the ends and fuse them together to form a ring. Place each bagel on a baking sheet and cover with plastic wrap. Allow the dough to rise for 30-40 minutes until they have risen about 30%.


5. While the dough is rising, bring two quarts of water to a boil and add canola oil to it. Preheat oven to 400 degrees F.


6. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from the water and place on a greased baking sheet.


7. Bake for 15-18 minutes until the bagels are golden on top. Cool before serving.  


NOTE: for Garlic Cheddar Bagels, sprinkle bagels with garlic powder, sea salt and cheddar cheese after poaching.  

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Hope you enjoy the recipe! 


Happy Cooking!


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Vanessa Maltin Weisbrod
Executive Editor
Delight Gluten-Free Magazine
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14 comments (Add your own)

1. Tracy wrote:
I used your recipe today and am wondering what brand (or combination) of GF flour(s) you used to make the lovely bagels in your magazine photos. I used King Arthur all-purpose GF flour. The batter did not hold shape very well. The bagels spread out more than rise. When I dropped them into the water, they tended to fall apart. They taste ok and have a nice chewy crust, but they are very very flat. Advice?

Sun, May 27, 2012 @ 2:29 PM

2. Tracy wrote:
I figured out what went wrong. The recipe in the hard copy of the magazine does not specify a particular type/brand of gf flour blend. The one you link to here (and that I assume you used for the bagels in the magazine photos) already has xanthan gum in it. I repeated the recipe (still with King Arthur) and added a couple of teaspoons of xanthan gum and the bagels turned out perfect! I should have realized this when feeling the dough the first time around...ah well. Problem solved.

You might want to emphasize the need for xanthan gum in the print version of the magazine. These bagels were so easy and delicious. I would hate to think that someone might give up on making them too soon.

Fri, June 1, 2012 @ 11:05 AM

3. Tori G wrote:
This recipe is fantastic if just being used for a gluten-free diet. However, if you're eating it because of an allergy to glutens, yeast isn't too great for you. My younger sister cannot eat gluten and she has severe reactions to yeast.

Sat, October 6, 2012 @ 8:51 PM

4. Tori G wrote:
Correction to my previously comment- it is Brewers yeast that people with gluten allergies cannot eat.

Sat, October 6, 2012 @ 8:54 PM

5. Kimberly wrote:
I tried these out tonight and they were wonderful. We are vegan and g-f and this fit the bill. I used my own flour mixture of brown and white rice flour, tapioca starch, potato starch, corn starch, and xanthun gum.

The only problem I had was that my bagels did not "brown." I could crank the heat at the end to a broil, I bet, but they were still soft on the inside and harder on the outside--just like a bagel should be!

Sun, October 21, 2012 @ 6:43 PM

6. Karl Green wrote:
FYI- I shopped around for best price for gluten free flour and found my local health food stores price was less then 1/2 of anyone elses
Its a 25lb bag but I have room in the fridge- Flour came from Bobs Red Mill.

Fri, February 15, 2013 @ 9:31 PM

7. Mary Snow wrote:
If you add baking soda to the water that your boiling your bagels in it will help them brown when baking

Wed, February 27, 2013 @ 12:20 AM

8. wrote:
This recipe sounds delightful! Is it a must to use a mixer? Could I just mix and knead by hand?


Tue, April 2, 2013 @ 3:59 PM

9. s wrote:
I made these today and they are absolutely fantastic! I wonder if i could make them with bakin soda instead of dry yeast?

Sun, April 28, 2013 @ 4:33 PM

10. Nicole G. wrote:
Has anyone tried adapting this recipe to make something like blueberry or tomato bagels? I'd love to try doing those, but don't want something to go heinously awry.

Sat, May 11, 2013 @ 10:19 AM

11. Nancy wrote:
This recipe is wrong! Maybe is it the gum that is missing, but I'm not sure. I woke up at 5:30am to make these for my GF husband on Father's Day. The bagels didn't rise, they just got wider and flatter (as someone else also pointed out). When I put them into the water they fell apart! Now I have to throw them all away. What a waste! Wore yet, I'm now down a couple hours' sleep and there is nothing for my family to eat. Wish I had read the comments before choosing this recipe.

Sun, June 16, 2013 @ 10:14 AM

12. Linda wrote:
Can you freeze these??

Sat, August 3, 2013 @ 8:11 AM

13. Dave wrote:
This recipe has dairy in it (the cup4cup has dry milk) just so all the vegans out there know this. :)

Mon, January 6, 2014 @ 11:43 PM

14. Victoria wrote:
These came out great. I did add some xantham gum just in case, with my experience baking gluten free I figured it may need it, could be fine without it too probably. There is so much sodium in gluten free bagels and was looking for something for my 10 months old daughter so I gave these a shot and they worked out great! I added a little applesauce, cinnamon and nutmeg to half of the batch and added cheese to the other half. She loves them! Oh, also I made hem into mini bagels 😄. All baking is an experiment especially baking gluten free so you never know until you try the recipe. Thank you for trying, turned out yummy!

Fri, December 12, 2014 @ 9:32 PM

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