baked goods · dairy-free · gluten-free · recipes

Gluten-Free Egg Bagels


I love bagels. Unfortunately, gluten-free bagels are ridiculously expensive (Udi’s are good, but $5-6 for 4 bagels). So, of course, I had to try making my own. This recipe for gluten-free egg bagels looked the most promising of what I could find, and I tried it out a few months ago. The first batch made some pretty small, dry bagels, so I’ve been tweaking the recipe since, and this is my best version yet!

These gluten-free egg bagels are nice, chewy bagels that toast up well for that bit of crunch on the outside, and softer inside. They are still a bit dense, but not too bad, and they satisfy those bagel cravings. Making bagels is a bit of process. It’s not terribly difficult, but it does take some time, so plan on a few hours to get these done (most of that time is hands-off, though!).

Gluten-Free Egg Bagels
Author: Christa
Prep time: 2 hours
Cook time: 20 mins
Total time: 2 hours 20 mins
Serves: 6 large bagels
Gluten-free Egg Bagels
  • 1 T active dry yeast
  • 1 c water, heated to temperature specified on yeast package
  • 1 T sugar
  • 1 1/2 c white rice flour
  • 1 1/2 c tapioca flour
  • 1/2 c sorghum flour
  • 1/2 c cornstarch
  • 2 t xanthan gum
  • 1 T brown sugar
  • 2 t salt
  • 2 eggs
  • 2 egg yolks
  • 1 T oil
  • 1/4 c sugar
  • 1 T baking soda
  • 1 egg, lightly beaten
  1. Combine warm water, yeast, and 1 T sugar in a measuring cup or small bowl, and let sit until nice and foamy (5-10 minutes).
  2. Meanwhile, add the dry ingredients (white rice flour to salt) in the bowl of a stand mixer, and mix to combine. Add the eggs, yolks, oil, and yeast mixture, and mix (starting slow, then increase to med-high) until the dough comes together. Add a little more water if necessary (I added 2 T more water). The dough will be a bit sticky, and shouldn’t be dry.
  3. Divide the dough into six pieces. Take each piece, roll it into a flattened ball, and use your fingers to form a hole in the center, so it looks like a bagel. Place onto a baking sheet lined with parchment paper or a silpat. Cover lightly with oiled plastic wrap, and let rise in a warm place for about an hour.
  4. At this point, preheat your oven to 450F, and bring a large pot of water to a boil. Add the sugar and baking soda to the boiling water. Boil the bagels for 30 seconds on each side (I do 3 at a time), and then place them back on your baking sheet. Brush the tops with the lightly beaten egg.
  5. Bake at 450F for 5 minutes, then reduce the heat to 425F, and bake for an additional 15-20 minutes, until they are a deep golden-brown.


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