I grew up eating New York bagels until I was diagnosed with celiac disease. I'm so happy to share this recipe for gluten-free New York-style bagels!
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- About This Gluten-Free Bagel Recipe
- Gluten-Free Flour For Bagels
- Ingredients For Gluten-Free Bagels
- How To Make Gluten-Free New York Bagels
- Tools For Making Gluten-Free Bagels
- Tips For Making Gluten-Free Bagels
- Troubleshooting Common Problems
- Storing & Freezing Bagels
- Serving Gluten-Free Bagels
- More Gluten-Free Baking Recipes
- New York Gluten-Free Bagel Recipe
About This Gluten-Free Bagel Recipe
There's nothing quite like a New York bagel. If you've never had one, you are seriously missing out. I mean it. Bagels are a staple food of delis on Long Island and one of our most famously coveted foods. I'm pretty positive that if you ask any former New Yorker what foods they miss the most from their home state - bagels are usually one of them.
Part of the reason that makes New York bagels and pizza so fantastically delicious is due to the composition of our water. I can personally attest to the fact that I noticed a slight difference in the taste of these bagels and the ones from Modern Bread & Bagel, but the ones in this recipe are a very, very close second. And thanks to the tip of boiling the bagels before baking, you get a really nice crunch!
Gluten-Free Flour For Bagels
This recipe uses Cup4Cup multipurpose flour, my personal favorite and go-to flour blend from Williams-Sonoma. I've used Cup4Cup since my celiac disease diagnosis to make gluten-free naan, empanadas, gnocchi, and even pierogi, with resounding success. I continue to recommend it to everyone because it works so well for pastry and yeast-based baked goods - especially these bagels!
Please note, this recipe is specifically formulated for Cup4Cup, so if you use a different gluten-free flour blend, your results could vary. The biggest thing you'll have to adjust will be the amount of water. Be sure to check the recipe notes and scroll all the way down to the comments section to see what other users have tried with success!
NOTE: A gluten-free flour BLEND is needed for this recipe. Please do not substitute a single gluten-free grain and expect the same results.
Ingredients For Gluten-Free Bagels
Gluten-Free Flour (I prefer Cup4Cup)
Salt: Regular salt or sea salt works fine.
Active Dry Yeast (I use Red Star). Please remember to make sure that your yeast is active before baking. This is step 1 of the recipe! If your yeast does not bubble and foam, it is no longer active and should not be used.
Sugar: Granulated sugar will help us activate the yeast.
Warm Water: To form the dough!
Olive Oil: We'll use a little EVOO on the bowl and pans we use for both dough rises.
Egg: An egg mixed with water will create the eggwash to give us that nice golden-brown color on the bagels.
Baking Soda: Just one teaspoon will be added to the water we use to boil the bagels and give them that nice crunch!
Toppings of choice: poppy seeds, everything seasoning, sesame seeds, minced garlic - the possibilities are endless!
How To Make Gluten-Free New York Bagels
These delicious New York-style gluten-free bagels require a lot of steps, so give yourself time!
First, you'll make the dough so it has time to rise and rest.
Then, you'll cut the dough in into 8 equal pieces and roll out each piece into the bagel shapes and let them rest.
Next, you'll boil the bagels in a baking soda bath so they get that nice crunch!
And finally, you'll add your toppings, bake the bagels, and enjoy!
Tools For Making Gluten-Free Bagels
Stand Mixer: Not necessary (I typically use my hands), but definitely can speed up the process! KitchenAid mixers are the gold standard in baking.
Baking Sheets: Between rising, boiling, and baking, having a solid baking sheet can help. I prefer these jelly roll pans from Nordic Ware.
Silicone Baking Mats: A more green alternative to parchment paper. They are versatile for cooking or baking, wash easily, and last forever.
Tips For Making Gluten-Free Bagels
Be careful how you measure your gluten-free flour.
If you aren't measuring for weight, then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.
Follow. The. Recipe.
This recipe is specifically formulated using Cup4Cup Multipurpose gluten-free flour. If you decide to change anything or substitute other ingredients, they may come out differently than expected and I cannot speak to your results. My experience is in gluten-free and dairy-free baking, but not allergy-free, vegan, or egg-free. You can always email me: [email protected] with any questions and I'm happy to help troubleshoot the best I can.
Troubleshooting Common Problems
My dough didn't rise: Your yeast may have been expired, or you tried baking on a very cold day. Yeast prefers warm environments to bloom best, and if it's expired, it won't rise.
My dough is too dry: If you're using a different gluten-free flour blend than Cup4Cup as written in the recipe, you will need to adjust the amount of water. Start with ⅓ cup and add water ¼ cup at a time, until the dough forms smoothly and stays together without crumbling.
My bagels are hard: Like most gluten-free baked goods, this is a common tendency and usually happens after a day or two. These bagels are best enjoyed fresh, but if you notice them hardening too much to cut into, pop them in the microwave for 10-15 seconds to soften.
Storing & Freezing Bagels
Store bagels in an airtight container for up to 2-3 days. They do best when eaten fresh, as gluten-free baked goods harden over time. Soften them in the microwave for 10-15 seconds or toast them if you like!
You definitely can freeze these bagels in an airtight container or wrap them thoroughly after cooking. Just defrost or remove when you are ready to eat. You can soften them in the microwave or oven, and then toast them up for extra tasty crunch.
Serving Gluten-Free Bagels
Whether you like them with butter, cream cheese, lox, avocado, or anything else- enjoy it! It's not often we get to enjoy gluten-free bagels, so make the most of it. You can also turn them into an egg sandwich with a fried egg and a slice of cheddar cheese, or maybe a piece of bacon too. Yum!
These bagels are a great activity for a weekend baking project. There are quite a few steps involved, but the end result is well worth it. I hope you enjoy them as much as I do!
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for a scone recipe? Bake a savory version with bacon, cheddar, and chives.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
New York Gluten-Free Bagel Recipe
If you love this recipe, please leave a comment and review! Thank you so much!
New York Style Gluten-Free Bagels
Recipe Adapted From Sophisticated Gourmet
Ingredients
- 2 teaspoons active dry yeast
- 4 ½ teaspoons granulated sugar
- ½ cup warm water
- 3 ½ cups Cup4Cup gluten-free flour, plus more for rolling the dough
- 1 ½ teaspoons salt
- ⅓ cup + ½ cup + a few tablespoon warm water (see Notes)
- olive oil, for brushing
- 1 egg + 1 tablespoon water, beaten together for the eggwash
- 1 teaspoon of baking soda, to add to the boiling water
- Toppings: sea salt, minced garlic, everything seasoning, poppy seeds, or whatever you like!
Instructions
First, activate the yeast. In a small bowl, pour the yeast and sugar, then add ½ cup of warm water. Do not mix, but leave it to sit for 5-7 minutes, then stir to combine. If the yeast is good, you should see it bubbling or foaming. If your yeast does not bubble up and foam, it is stale. Discard and do not use. Otherwise, your dough will not rise properly.
In a large bowl, whisk together the gluten-free flour and salt. Create a well (a large hole) in the middle of the dough, and pour in the yeast mixture. Then, add the remaining ⅓ cup and ½ cup of warm water. Start mixing with a large spoon - it should still be a little dry/crumbly. Begin adding additional warm water, 1 tablespoon at a time, until the dough stays together well. For Cup4Cup, this is typically 2 Tablespoons. You want the dough to start forming together into a ball, moist, but not soaking wet, and also not dry.
If you prefer, you can complete this step using a stand mixer with a dough hook attached, until the dough begins to form.
When the dough begins to form in the bowl, transfer to a floured countertop and knead for 2-3 minutes. Extra kneading is not required because there is no gluten to build up and stretch! You're just combining everything together. The dough should not be sticky, but smooth. It should stay together in a ball and almost have a little shine to it.
In a medium bowl, lightly brush with 1 teaspoon of olive oil on all sides, then add the dough ball. Cover with a damp cloth and leave it to rise in a warm spot for 1 hour. (I put mine on the countertop next to my warm oven).
After the 1 hour rise, you will see evidence of the dough expanding in size thanks to the yeast - it should sit taller in the bowl and perhaps even puff up your towel a little bit. Remove the dough to a countertop (don't flour it though!), and cut it evenly into 8 equal pieces. Now you can really see the magic of the yeast inside!
From here, roll each piece into a ball, shaping it into a circular shape until smooth on all sides. Repeat with the remaining 7 pieces of dough. Finally, to create the bagel shape, roll your index finger in your gluten-free flour, then pierce the dough right through the middle, creating a hole. Carefully, as to be sure to not break the dough (without the gluten, there isn't as much binding it together, so be gentle!) begin to expand the hole, making it bigger and shaping the circle into a bagel shape. I did this entirely by eye - we all know what bagels look like! Just do so gently, then place the bagels on a lightly oiled baking sheet. Repeat with the remaining 7 pieces of dough and leave to rest, covered with the same damp cloth, for 10 minutes.
Preheat the oven to 425 degrees Fahrenheit, and bring a large pot of water to a boil. Add one teaspoon of baking soda and lower the heat to a constant simmer. Carefully, using a slotted spoon to transfer the bagels, add them to the pot, four at a time. They should float right on top! Allow them to boil for 1 minute on each side, then using the same slotted spoon, remove to a parchment-lined baking sheet. Repeat with all bagels.
On the baking sheet, arrange the bagels leaving about 1 inch of space between them. Brush the bagels with the egg wash mixture, then add toppings of your choice! Our favorites are poppyseed, everything seasoning from Trader Joe's, or minced garlic & sea salt. If you are just making plain bagels, make sure you still brush them with the egg wash, which will give them a nice shine and golden brown goodness.
Bake for 20-25 minutes which should make them perfectly golden brown. Remove from oven and leave on baking sheet for 5 minutes before removing to wire rack.
Serve with butter, cream cheese, lox, or as an egg sandwich, Enjoy!
Notes
Water
The first amount of water, (½ cup) is to be added to the yeast & sugar. The remaining amounts of water (⅓ cup + ½ cup + few TBSP) are based on the specific amounts needed to form the bagel dough with Cup4Cup flour. If you are using a different flour blend, you may need to adjust the amount of water. Start with ⅓ cup and add water ¼ cup at a time, until the dough forms smoothly and stays together without crumbling.
Storage
These bagels will keep for 2-3 days but store in an airtight container. If you need to, heat them in the microwave for 10-15 seconds as most gluten-free baked goods tend to harden. You can also freeze them for up to 6 months - just defrost when you are ready to eat and either toast them in the toaster or reheat in the microwave or oven.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 223Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 23mgSodium 644mgCarbohydrates 30gFiber 1gSugar 2gProtein 4g
What do you think of these gluten-free bagels?
Have you ever had a New York bagel?
Let me know in the comments!
Mickey says
Hi! There seems to be a setting on this website where copy/paste doesn't work. I can guess at the intent, but it does make it hard for those of us who keep digital recipes. I'm not able to hand type or write all. Would you be willing to change this setting?
Jennifer Fitzpatrick says
Hi there! Sorry, but my copyright settings are there as I've had issues with stolen content in the past. However, if you'd like a digital copy of the recipe, just click the "print" icon and you can save it as PDF instead of printing. I hope that helps!
Mickey says
Thanks! I use paprika to keep digital recipes, and the print preview page was able to be read. Can't wait to give these a go!!
Kelly says
These turned out amazing! I have never tried to make bagels at home before in fact I had given them up when diagnosed with Celiac disease. I am happy to report that I will be making these often. Thank you!
Jennifer Fitzpatrick says
I'm so glad you enjoyed them Kelly! I hadn't tried making them myself either but with these I was super happy with how they turned out. Enjoy!
Lucie says
I've had celiac for almost 10 years and have never attempted to make my own bagels. I'm moving to NYC in the Fall, so I've been craving a good NY bagel. I didn't have Cup4Cup flour, but I did a mixture of the Namaste All Purpose Baking Mix and the Bob's Red Mill 1 to 1, and they turned out great! A super simple and tasty recipe. Will try again!
Jennifer Fitzpatrick says
Hi Lucie - thank you so much! I also took a long time with celiac before trying to make bagels, but I was so happy with these. Super glad you enjoyed them too!
Sunshine says
I only have BRM 1 to 1 will that work?
Jennifer Fitzpatrick says
Yes, but please read through the recipe post & notes for adjusting the amount of water, as you may need more/less.
Jutta says
I was happy to see a recipe with boiling than baking etc.
I followed the recipe religiously.
The bagels came out of the oven rock hard.
After cracking them open (slicing one carefully) they were not completely done.
Taste was good.
I had my hopes up for my 6 year old grandson who is a big bagel fan
We can’t find any that he would eat.
Jennifer Fitzpatrick says
Hi there! Sorry this happened to you - ovens can be tricky and not every one is the same. In the future, I'd lower the cooking time and see how that goes! If you aren't happy with them, I highly recommend Modern Bread & Bagel or The Greater Knead for some other delicious GF bagels. Good luck!
Morgan says
Oh my gosh! This was my first time making bagels - I haven't been able to have a truly good bagel in 4 years - and WOW. I could have cried! I didn't add anything to the tops, because I gave them a molasses bath rather than just a straight boil in water, and that had all the flavor I needed! Incredible and easy recipe, thank you so so much!
Jennifer Fitzpatrick says
Hi Morgan! I'm so pleased you enjoyed them! Thank you for sharing! 🙂
Ashley Broadfoot says
What if I'm using almond flour?
Jennifer Fitzpatrick says
I do not recommend substituting one single gluten-free flour in baking recipes. A combination of gluten-free flours, thickeners, and starches works best, in my experience, like Cup4Cup, Bob's Red Mill, King Arthur Measure For Measure, etc.
Kate Fitzpatrick says
So excellent. I make them frequently. From one Fitzpatrick to another with gluten intolerance....
Jennifer Fitzpatrick says
Thank you Kate! Glad more Fitzpatricks are enjoying these bagels!
Carlina says
These are wonderful, and using the mixer dough hook made very short work. I slice them in half and wrap in wax paper to freeze a bunch at a time. They go directly from freezer to toaster for a quick and yummy breakfast. Thank you!
Jennifer Fitzpatrick says
So glad to hear it, Carlina! Thank you for sharing!
Brooke Sills says
Holy crap! I was expecting some sort of cakey bread in the shape of a ring, but WOW these are delicious! crunchy on the outside and quite chewy on the inside. I have had store bought bagels with gluten that are way less chewy and crunchy. I am very glad I used all of my gluten free flour on this. And by the way, I used king Arthur all purpose gluten free flour (not the 1 for 1), so if anyone has that flour mix, it works perfectly. Thank you for this recipe!
Jennifer Fitzpatrick says
Hi Brooke, thank you for your comment! So glad you enjoyed the bagels and really appreciate your tip about King Arthur. There are multiple GF Flour blends out there so this is helpful for other readers, too. Thank you! 🙂
Capri Winser says
I just made this recipe and the bagels turned out great! I can see I’m going to be making these bagels often. I made them with organic GF flour to avoid pesticide contamination.
I wonder whether they can be made to the point of baking and then refrigerated or frozen so they can be baked first thing in the morning? Will have to experiment with that.
Jennifer Fitzpatrick says
Hi there, I'm glad you enjoyed the bagels! And yes, I believe that would work, but I haven't experimented with it. I'll have to try and report back!
Janice Plant says
Delicious!!
Jennifer Fitzpatrick says
So happy to hear that, Janice! Thank you for your comment!
Barbara Szabo says
Made these today and it was my first time for a gluten freel bagel. They are very delicious but I did not get much of a rise out of the dough at all. is this normal?
Jennifer Fitzpatrick says
Hi Barbara, the lack of gluten means it won't rise as much as normal, but you should see some evidence of it rising a little bit!
Shannon says
Not sure what happened to me. The dough was dry and when I starting rolling mini balls they were crumbling. I rolled with wet hands which helped. Put in boiling water and they sunk. I used King Arthur maybe it’s drier than C4C which is my favorite but I ran out.
Is it my yeast? It’s old but (8 mos) in fridge in zip bag. It bubbled when water added.
Jennifer Fitzpatrick says
Hi Shannon, thanks for your comment & sorry this happened. Using different GF flour can play a part. Did you use King Arthur All-Purpose GF or Measure For Measure? And yes, it could also be a yeast problem. I had that issue recently when baking and my yeast was older than 6 months old. It barely bubbled at all.
March S says
I've made these a bunch of different times, occasionally using king arthur 1:1. Mostly now though I use KA gf bread flour and it's a dream to work with. Makes a world of difference in the handling. I'm thinking about combining this recipe with my gf challah recipe to see if it provides more rise 🙂
Helen Phillips says
For the 11 years since I was diagnosed celiac, I’ve tried to find a decent NY-style bagel. I am new at yeast baking and live at high altitude but my not-quite -perfect -result was still wonderful. One question about yeast. I’m studying kneading techniques and suggestions about yeast and have read about instant yeast. Do you think (or have you tried) instant yeast would be successful in this recipe? I’m going to keep trying and will order cup4cup. I used measure4measure, which is what I had. This was a really fun recipe to work with.
Jennifer Fitzpatrick says
Hi Helen, thank you so much for sharing! Yeast can be tricky - I've experimented with both instant and regular yeast in my baking and have had success with both using Cup4Cup in different baking recipes. So yes, if using Cup4Cup flour, I believe you could use instant with success. Just be mindful the dough in the beginning may be more dry and need more liquid with instant rather than regular yeast mixed with water.
Vicky says
If the flour mix already has yeast in it, do I leave out adding more yeast?
Jennifer Fitzpatrick says
I don't recommend using a flour mix with yeast already in it. Gluten-free baking is tricky- stick to a gluten-free flour blend without leavening agents for best results here.
Lois Gordon says
I’ve been making regular bagels for years. I need to go gluten free and was pleased to see your recipe was so similar to my previous bagel making. I got everything together, but used almond flour instead of cup4cup flour. First, no rise for the dough. Tried boiling any way, snd they disintegrated in the water! So I just egg washed the remaining ones and baked them. What is the difference between your flour and what I used?
Jennifer Fitzpatrick says
Hi Lois, unfortunately substituting a single gluten-free flour, like almond flour, will not yield the same results as a gluten-free flour blend, like Cup4Cup. Cup4Cup is a mix of gluten-free grains, starches, and thickeners to mimic regular all purpose flour. This is a common mistake that happens when you're new to gluten-free baking. Most of the recipes on my website will also ask for a gluten-free flour blend, not a single grain.
Marion says
Delicious bagels, I was so pleased thank you for the recipe! I had not eaten a bagel since the last time I ate gluten which was several years ago so it definitely was a nice treat 😉 The recommended gluten free flours are not available in France so I’ve used Schar gluten free bread flour mix and it worked like a charm! Miam 🙂
Jennifer Fitzpatrick says
Wonderful, Marion! I'm so glad to hear you enjoyed them! And thank you for the flour recommendation!
Mary says
This recipe turned out great! I used the Bob’s Red Mill GF All Purpose baking flour. I don’t have a great working surface in my kitchen, so only four made it to the boiling step, but once finished they tasted great! Even my husband thought they were delicious. I can’t wait to keep working on this recipe.
Jennifer Fitzpatrick says
Thank you Mary! I'm so glad to hear that!
Isidora O. says
My husband I just made these, and I just had to come back to say... these are flippin' *great*!
Ours needed a little extra flour (dough stayed sticky for a bit), so we gradually added a little more until we achieved the texture described in the recipe. Everything came together perfectly and every step was so clear.
We tried a few different amounts of egg wash and felt that going heavier with it yielded the best golden results. They look SO nice.
In sum, us two New Yorkers (one GF, one not) attest to these being truly solid NYC bagels. Great texture, flavorful, chewy. And easy! Can't wait to share this one. Thank you!!
Jennifer Fitzpatrick says
Isidora, thank you SO much for taking the time to write this review! I am so pleased that my fellow New Yorkers approve! 🙂
Misty says
I was so excited to try these this morning. I followed all the steps, my yeast did bloom but when I went to shape them I found them to be slightly dry. Anyways I continued on but when I went to put them in to the boiling water they pretty much fell apart. The only difference is I used Bob’s Red Mill one to one flour as I live in Canada and we cannot get cup 4 cup flour here. Any idea what went wrong?
Jennifer Fitzpatrick says
Hi Misty, when using another gluten-free flour blend, you'll have to adjust the amount of water, as listed in the recipe notes. This should help bind the dough together so it will stick together when boiling. You can also try another gluten-free flour blend - check the comments section as others have included what blends worked well for them. I'm sorry this happened!
Dave says
I know this is a year later, but I'm in Canada and just wanted to mention that this Cup4Cup flour can be found at all Save-On-Foods supermarkets.
I haven't tried the recipe yet but as an ex New Yorker, I'm so looking forward to trying it!
Jennifer Fitzpatrick says
Thank you for this tip!
Kaylee says
I have gone gluten free for almost a year and this is one thing I miss dearly! This recipe is amazing and taste even better knowing you did it yourself. I am going to be making this for all my friends with gluten intolerances! I do have one question: How long can these bagels stay frozen if I would like to keep past 2-3 days? Thank you again for this amazing recipe!
Jennifer Fitzpatrick says
I'm so glad you enjoyed it, Kaylee. I usually bake them fresh, so not in the habit of freezing. I'd say 1-2 months maximum to be safe. Hope that helps!
Alexia Muller says
Can the dough be left to rise overnight or is that too long?
Jennifer Fitzpatrick says
In my experience, I wouldn't recommend leaving the dough that long as gluten-free pastry/dough tends to harden overtime. I'm not sure what would happen if left for that amount of time!
Amber says
I’m so excited to try this recipe but was curious if you think I could do the dough in a bread machine? Just to mix and rise and then I would shape, boil, and bake as in the recipe. Thoughts? Can’t wait to try it! I haven’t had good bagels since diagnosed with celiac
Jennifer Fitzpatrick says
Hi Amber! Thank you for your question. I've never used a bread machine other than to make specific GF bread recipes that call for one, so I'm not sure! If you have a standmixer, I'd try that. Let me know how it comes out!
Miranda Mossburg says
How did you get 10g of fat from this? I’m about to bake these but don’t have a gallbladder so I follow a low fat diet. Just not sure where all the fat is coming from since there’s no butter or milk
Jennifer Fitzpatrick says
As stated on my FAQ page, The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Lori Jo says
I am new to gluten free due to adult onset food allergies. 🤨 And I was missing my bagels!! I tried a different recipe and it was horrible. Made these and I over proofed them (oops) but they are delicious!!! I will definitely finish this first batch and be more careful not to over proof next time. But I am so happy to have a bagel recipe that tastes great!
Jennifer Fitzpatrick says
I am so glad you enjoyed them, Lori Jo! Here's to you and many more yummy bagels!!
Merle says
you mention weighing ingredients, but there aren't any weights provided. Do you have the gram weights for the flour and water? thank you
Jennifer Fitzpatrick says
Hi there! I mention this as an additional tip, as weighing as it is the most accurate way to bake gluten-free, but not a method I use, and offered a suggestion for spooning GF flour into your cup and leveling off with the back of a knife, which is what I do to ensure the right amount of flour is in your recipe. I do not bake by weight, but I use this website for any conversions. https://www.thespruceeats.com/weight-conversions-chart-1328758
Meghan Arias says
I just made these bagels and found them to be amazing! After cooling for a few minutes, I spread butter and cream cheese on the everything ones and my entire family (even the gluten-eating ones) went crazy over how good they were. Since they got eaten, I'm planning to make more tonight.
I got creative and mixed cinnamon sugar + raisins into the dough while kneading, and what came out were delicious cinnamon raisin bagels which I have never gotten to taste before. I have tried a million different GF bagel brands and none of them come close to how good these ones were.
Thanks for sharing such an awesome recipe!
Jennifer Fitzpatrick says
Hi Meghan! Thank you for your comment! I'm so happy you enjoyed these bagels, and your variations sound scrumptious. Cinnamon sugar & raisins sounds like a genius idea, I'll have to try that sometime! 🙂
Rachael says
These are so good! My husband is European and is really hard to please when it comes to anything bread related and he told me these were delicious and he couldn’t tell they were gluten free. We added garlic powder and salt on ours this time and made bacon, egg & cheese bagel sandwiches . I’m looking forward to making these again and adding cinnamon and raisins to them!
Jennifer Fitzpatrick says
This is wonderful, Rachael! Thank you so much for sharing!
Dave says
Oh my goodness. I'm an ex-New Yorker, and I've been craving gluten free bagels forever. Modern Bread and Bagel has some great ones, but I live in Canada so they're not accessible to me. My wife just made some from this recipe, and WOW. Folks, the author of this recipe isn't kidding, and I can tell she's actually from New York City as she claims, because these ARE THE REAL DEAL. Pretty much just like regular NYC bagels as I remember them; in fact, I'd go so far as to say that they're even slightly BETTER than the ones from Modern Bread and Bagel. THANK YOU!!!
Jennifer Fitzpatrick says
WOW. I am so flattered by this comment Dave and it made my day! Thank you so much for sharing and I'm so happy you enjoyed them in Canada!
Emily says
Amazing recipe! I did a molasses boil instead of the baking soda and used Caputo Fioreglut flour instead of Cup4Cup and they turned out so so so so good.
Jennifer Fitzpatrick says
Wonderful! Thank you for sharing, Emily!
Cherie Buijk says
Perfect and easy to follow your directions!
Once I got to step of adding water by the TBSP (to get the right consistency of dough), I switched to mixing it with my hands. When it seemed the right consistency, I formed it into a ball and let it rise in the mixing bowl (no oil coating). TBH, I also hate the mess of hand-kneading, so I just skipped it. No harm done! The bagels came out great!!
When it was done rising, I formed it into 8 balls inside the same mixing bowl. Then, as I formed the bagels, I just set them directly onto the ungreased cookie sheet. Then, after the bagels finished their turn in the boiling water, I put them on parchment paper which was set next to the cookie sheet on my counter.
When both sets of bagels were done being boiled, I just dragged the parchment paper onto the now empty, ungreased, cookie sheet. I brushed them with the egg mixture, added my toppings and baked for 25 min. Easy peasy! One dirty bowl, one cookie sheet and no kneading! Will definitely make this again.
Jennifer Fitzpatrick says
I'm so glad this worked for you Cherie! Thanks for sharing how you made it!
Sweety says
Hi! I want to try and make these for my daughter and was wondering if I can skip the egg wash? She can’t have eggs or gluten.
Jennifer Fitzpatrick says
You are welcome to use unsalted butter to get a nice shine instead if you want instead of the eggwash!
Tiffany says
I live in a 3rd world country and have been CRAVING bagels. Unfortunately regular flour and I don’t have a good relationship so I was excited to find this recipe. I had to make my own gluten free flour blend but I have to say these are the best things I’ve tasted!! THANK YOU!! Bagels are difficult but this recipe was easy to follow and I’m so thankful!
Jennifer Fitzpatrick says
Thank you for sharing Tiffany! Hoping you get to enjoy more of these bagels in the future. So glad you enjoyed! 🙂
Monica says
Hi Jen,
can I use this bagel recipe to make bread in a bread pan? Thanks.
Jennifer Fitzpatrick says
I've never tried it Monica!
Sabrina says
For some reason, my dough did not rise at all, and my yeast was active. I wonder why that was
Jennifer Fitzpatrick says
Oh no! Yeast can be finicky, I'm sorry that happened!