Easy Vegan & Gluten-Free Bagels: Perfect Every Time
User Reviews
5
6 reviews
Excellent
Easy Vegan & Gluten-Free Bagels: Perfect Every Time
Report
Soft and chewy vegan gluten-free bagels with a golden crust and classic flavor. Made with simple ingredients, they’re allergy-friendly and perfect for breakfast, brunch, or meal prep. Enjoy bakery-quality results at home!
Share:
Ingredients
- 2 cups all-purpose gluten-free flour Bob's Red Mill Recommended, mix
- 8 grams instant yeast
- ¼ cup water warm
- 1 cup vegan greek yogurt Riveria recommended, plain
- 2 tablespoon chia seeds mixed with 4 tablespoon water
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
To boil bagels
- water boiling, in a pot
- 1 tablespoon sugar
Bagel toppings
- ¼ cup sesame seeds
- 2 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Mix the instant yeast with warm water and a pinch of sugar in a small bowl. Wait for it to froth, indicating it's active.
- Combine chia seeds with water and let sit until gel-like, about 5 minutes.
- Whisk the gluten-free flour, baking powder, and salt in a large bowl.
- Ensure the vegan yogurt is at room temperature. Mix the activated yeast, yogurt, and chia egg with the dry ingredients. Then begin to mix until a sticky yet pliable dough forms. This should take 3ish minutes. Tip: The dough should have a playdoh consistency and will be sticky (see image)
- Cover and let it rise in a warm spot until doubled in size, about 1-2 hours.
- On a floured surface, knead the dough gently, aiming for a play-doh consistency. It will be sticky yet pliable. If the dough is too sticky, add 2 tablespoon of flour as needed but avoid overworking.
- Divide the dough into 6 sections, then using floured hands roll each into a ball. Place onto the floured surface or parchment paper and then using your finger create a ¾ inch hole in the center of each.
- Let your shaped bagels rest for 5 minutes while you preheat the oven to 375°F (190°C) and bring a large pot of water to a boil with the sugar.
- Boil each bagel for about 30 seconds per side. Remove with a slotted spoon and then place on a greased baking pan or parchment-lined baking sheet.
- Mix olive oil and salt, brush on bagels, and add any desired toppings.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown.
Notes
- Top Recipe Tips:
- Storage Notes: Store in an airtight container for up to 5 days. Slice before storing to make toasting easier. Or freeze cooled bagels in an airtight container for up to 3 months. Toast directly from frozen or thaw overnight in the fridge.
- Rest the dough: Gluten-free flour needs time to hydrate fully for the best texture.
- Sticky dough is okay: Gluten-free dough should feel like thick batter; avoid adding too much extra flour.
- Gentle boiling: Prevent bagels from falling apart by boiling gently for 30 seconds on each side.
- Golden-brown bake: Ensure bagels reach 190–210°F for the perfect crust and chewy interior.
Nutrition Information
Show Details
Serving
1bagel
Calories
186kcal
(9%)
Carbohydrates
35g
(12%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.4g
(2%)
Cholesterol
2mg
(1%)
Sodium
542mg
(23%)
Potassium
76mg
(2%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
3IU
(0%)
Vitamin B12
0.2µg
(8%)
Vitamin C
0.1mg
(0%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Zinc
0.5mg
Nutrition Facts
Serving: 6bagels
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1bagel | |
| Calories | 186kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 542mg | 23% |
| Potassium | 76mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 3IU | 0% |
| Vitamin B12 | 0.2µg | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
| Zinc | 0.5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
