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Easy Vegan & Gluten-Free Bagels: Perfect Every Time
5 from 6 votes

Easy Vegan & Gluten-Free Bagels: Perfect Every Time

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!

Prep Time
10 mins
Cook Time
20 mins
Resting Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6 bagels
Calories: 186 kcal
Course: Breakfast, Lunch
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. Combine chia seeds with water and let sit until gel-like, about 5 minutes.
  3. Whisk the gluten-free flour, baking powder, and salt in a large bowl.
  4. 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)
  5. Cover and let it rise in a warm spot until doubled in size, about 1-2 hours.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Mix olive oil and salt, brush on bagels, and add any desired toppings.
  11. 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

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: 6 bagels

Amount Per Serving

Calories 186

% 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.