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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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!
These delicious New York-style gluten-free bagels require a lot of steps, but it's not tricky at all. You'll make the dough, let it rise, shape it into bagels, boil, and bake!
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.
What You'll Need For The 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 If your yeast does not bubble and foam, it is no longer active and should not be used.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.
Toppings of choice: poppy seeds, everything seasoning, sesame seeds, minced garlic - the possibilities are endless!
Tools That Can Make This Recipe Easier:
Stand Mixer: Not necessary (I typically use my hands), but definitely can speed up the process! KitchenAid mixers are the gold standard in baking.
Silicone Baking Mats: A more green alternative to parchment paper. They are versatile for cooking or baking, wash easily, and last forever.
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.
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.
Now, let's make some bagels!
New York Gluten-Free Bagel Recipe
If you love this recipe, please leave a comment! Thank you so much!
- 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
- Toppings: sea salt, minced garlic, everything seasoning, poppy seeds, or whatever you like!
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. Lower the heat to a simmer, and 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!
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.
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!
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 223Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 23mgSodium 644mgCarbohydrates 30gFiber 1gSugar 2gProtein 4g
Have you ever had a New York bagel?
What do you think of these gluten-free bagels?
Let me know in the comments!