I grew up on New York bagels until I was diagnosed with celiac disease. I’m excited to share a reliable recipe for gluten-free New York–style bagels that captures the chewy interior and crisp exterior so many of us miss.
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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
A true New York bagel is a treasure: crisp and shiny on the outside, chewy inside. Many New Yorkers list bagels among the foods they miss most after moving away. While water and local ovens play a role in classic New York flavor, this gluten-free version closely replicates the texture and satisfaction of the original. A key step is boiling the bagels briefly before baking—this is what creates that desirable crust.
Gluten-Free Flour For Bagels
This recipe is developed for Cup4Cup multipurpose gluten-free flour, a blend that performs well for pastry and yeast-based baking. Since gluten-free blends absorb liquid differently, the amount of water is calibrated to Cup4Cup; using a different blend will likely require adjustments. For best results use a gluten-free flour blend (not a single flour like rice or almond) so the bagels hold together and achieve the right texture.
Ingredients For Gluten-Free Bagels
Gluten-Free Flour (Cup4Cup recommended)
Salt — regular or sea salt works.
Active Dry Yeast — be sure it is active before starting; it should foam when mixed with warm water and sugar.
Sugar — helps activate the yeast.
Warm Water — for the yeast and to form the dough.
Olive Oil — to coat bowls and pans for rising.
Egg — mixed with water for an egg wash that creates a glossy, golden crust.
Baking Soda — added to the boiling water to help create a crisp crust.
Toppings — poppy seeds, everything seasoning, sesame, minced garlic, sea salt, or your favorites.
How To Make Gluten-Free New York Bagels
This recipe has several steps and needs time for rising. Plan ahead so the dough can rest and develop.
1. Activate the yeast: Combine active dry yeast and sugar with 1/2 cup warm water and let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast is inactive and should be replaced.
2. Make the dough: Whisk flour and salt in a bowl, create a well, add the yeast mixture plus the remaining warm water amounts called for in the recipe. Mix until the dough comes together; it may be slightly crumbly at first. Add additional water, a tablespoon at a time, until the dough holds together into a moist ball.
3. Knead briefly: Transfer the dough to a floured surface and knead 2–3 minutes—no long kneading is needed since there’s no gluten to develop. The dough should be smooth and hold together.
4. First rise: Lightly oil a bowl, place the dough inside, cover with a damp cloth, and let rise in a warm spot for about 1 hour.
5. Shape the bagels: Divide the dough into eight equal pieces, roll each into a smooth ball, then create a hole in the center with a floured finger and gently widen it to form a bagel. Place shaped bagels on a lightly oiled baking sheet, cover, and rest 10 minutes.
6. Boil briefly: Preheat oven to 425°F. Bring a large pot of water to a boil, add 1 teaspoon baking soda, reduce to a simmer, and boil bagels 4 at a time for about 1 minute per side. Remove with a slotted spoon to a parchment-lined baking sheet.
7. Egg wash and toppings: Brush each bagel with beaten egg and water, add toppings as desired.
8. Bake: Bake 20–25 minutes until golden brown. Let cool on the sheet 5 minutes, then transfer to a wire rack.
Tools For Making Gluten-Free Bagels
Stand mixer with a dough hook can speed things up but is optional—mixing by hand works fine. Use sturdy baking sheets or jelly roll pans for rising and baking, and silicone mats or parchment for easy clean-up.
Tips For Making Gluten-Free Bagels
Measure flour carefully. If not weighing, spoon flour into measuring cups and level off to avoid packing too much. This keeps the dough from becoming dry.
Stick to the recipe ratios. This method is optimized for Cup4Cup. Substitutions may change texture and hydration needs. If you have questions about substitutions, consider reaching out to the recipe author for troubleshooting.
Troubleshooting Common Problems
Dough didn’t rise: Yeast may be expired or the room too cold. Always confirm yeast is active before mixing.
Dough too dry: Different flour blends absorb water differently. Start with the stated amounts and add water 1 tablespoon at a time until the dough holds together.
Bagels become hard after a day or two: Gluten-free baked goods often firm up with time. Reheat for 10–15 seconds in the microwave or toast to restore softness and crispness.
Storing & Freezing Bagels
Store bagels in an airtight container for 2–3 days. For longer storage, freeze fully cooled bagels in airtight packaging for up to 6 months. Reheat in the microwave briefly or toast from thawed for best texture.
Serving Gluten-Free Bagels
Enjoy with butter, cream cheese, lox, avocado, or turn into a breakfast sandwich with egg and cheese. These bagels make a rewarding weekend baking project and are especially satisfying fresh from the oven.
More Gluten-Free Baking Recipes
If you liked this recipe, try other gluten-free bakes such as banana bread with walnuts, savory bacon-cheddar-chive scones, gluten-free peach pie, or gluten-free croissants for more baking practice.
New York Gluten-Free Bagel Recipe
If you try this recipe, please leave a comment and review—thank you!
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
- 1 ½ teaspoons salt
- ⅓ cup + ½ cup + a few tablespoons warm water (see notes)
- Olive oil, for brushing
- 1 egg + 1 tablespoon water, beaten for egg wash
- 1 teaspoon baking soda for the boiling water
- Toppings: sea salt, minced garlic, everything seasoning, poppy seeds, or your choice
Instructions
1. Activate the yeast: Combine yeast and sugar with ½ cup warm water. Let sit 5–7 minutes until foamy. If it does not foam, replace the yeast.
2. In a large bowl, whisk the gluten-free flour and salt. Make a well, pour in the yeast mixture, then add the remaining ⅓ cup and ½ cup warm water. Mix with a spoon; the dough will be a bit crumbly. Add warm water 1 tablespoon at a time until the dough holds together—about 2 tablespoons more for Cup4Cup.
3. Transfer to a floured surface and knead 2–3 minutes until smooth. The dough should form a cohesive ball and have a slight sheen.
4. Lightly oil a bowl, add the dough, cover with a damp cloth, and let rise in a warm spot for 1 hour.
5. After rising, divide the dough into 8 equal pieces. Roll each into a ball, then create a hole with a floured finger and gently widen it to form a bagel. Place on a lightly oiled baking sheet, cover, and rest 10 minutes.
6. Preheat oven to 425°F. Bring a large pot of water to a boil, add 1 teaspoon baking soda, reduce to a simmer, and boil bagels 4 at a time for 1 minute per side. Transfer to a parchment-lined baking sheet.
7. Brush with egg wash, add toppings, and bake 20–25 minutes until golden. Cool 5 minutes on the sheet, then move to a wire rack.
8. Serve warm with butter, cream cheese, lox, or use for sandwiches. Enjoy!
Notes
Water: The initial ½ cup is for activating the yeast. The remaining water amounts are adjusted for Cup4Cup flour. If using a different blend, start with less water and add ¼ cup at a time until the dough holds together.
Storage: Store in an airtight container for 2–3 days. Reheat 10–15 seconds in the microwave to soften. Freeze up to 6 months and toast or reheat when ready to eat.
Nutrition Information
Yield 8
Serving Size 1
Amount Per Serving
Calories 223
Total Fat 10g
Saturated Fat 3g
Cholesterol 23mg
Sodium 644mg
Carbohydrates 30g
Fiber 1g
Sugar 2g
Protein 4g
What do you think of these gluten-free bagels?
Have you ever had a New York bagel?
Let me know in the comments!