Bagel Tutorial

Here is a photo tutorial for making bagels.  I have printed the recipe again, with pictures to illustrate key steps.

Gluten-Free Egg Bagels


  • 3 cups all-purpose gluten-free flour mix, (click link to see the mix I used)
  • 1/2 cup tapioca starch
  • 1/2 cup millet flour
  • 1 tablespoon active dry yeast
  • 2 teaspoons xanthan gum (I use Authentic Foods Brand since it is not grown on corn)
  • 2 tablespoons light brown sugar, packed (this is an important ingredient as it helps with the hint of malt flavor in a traditional bagel)
  • 1 3/4 teaspoons coarse sea salt
  • 2 eggs + 2 yolks
  • 1 tablespoon canola oil
  • 1 cup warm water, plus 1-4 additional tablespoons if necessary

To Finish:

  • 12 cups water
  • ¼ cup granulated sugar
  • 1 tablespoon baking soda
  • 1 lightly beaten egg (for egg washing the bagels)


→  Place the dry ingredients  (gluten-free flour mix, tapioca starch, millet flour, yeast, xanthan gum, brown sugar, and sea salt) in the bowl of your standing mixer.

→  With the paddle attachment, slowly mix ingredients until incorporated, approximately 30 seconds.

→  In another bowl, gently whisk the remaining ingredients (eggs, yolks, oil and 1 cup water) until combined.

→  Add the wet ingredients to the dry ingredients in the mixing bowl and with the paddle attachment, mix for 2 minutes on medium-high speed ( start your mixer slowly so ingredients don’t slosh out).  The dough will be a bit sticky and stiff, but it shouldn’t be unbearably sticky so (add additional water a bit at a time to adjust the texture).

→  Using a metal ice cream scooper or measuring cup, drop a “glob” of dough at a time onto a counter that has been lightly dusted with rice flour.

→  Making a cupped shape with your hand, roll the dough in a circular motion to create a smooth, rounded ball of dough.  (don’t get discouraged as this takes some practice!)

→  Using your thumb, press straight down into the center of the dough ball and then move your thumb around a bit, in small circles to help widen the whole a bit.

→  Then, using your four fingers, press the dough down a bit to help make a “bagel shape.”

→  After shaping, move each bagel to a sheet pan that has been lined with parchment paper or a silpat mat.  If you are using the parchment, you may want to lightly grease it to ensure easy removal of the proofed bagels.

→   Gently drape the bagels with oiled plastic wrap and allow them to rise in a warm, 80 degree place for approximately 1 hour and 15 minutes.  The bagels will look puffy and will almost double in size. * make sure that the area where you are proofing your bagels is warm enough!  Many readers state that their bagels didn’t rise and I suspect that this may be a problem.  I place my rising bagels on top of a toaster oven that I warm up for a bit, then turn off. If your house is really cold you may need to re-warm the toaster oven at 20 minute intervals. 

→  About 30 minutes into the rise, preheat your oven to 450 degrees in anticipation of baking your bagels.

→  About 20 minutes before the bagels are done rising, bring a large, wide-mouthed pot of water to a boil (approximately 12 cups of water).  Add 1/4 cup granulated sugar and 1 tablespoon of baking soda to the pot.

→  Working with 3 to 4 bagels at a time (depending on the size of your pot), boil the bagels for 30 seconds per side.  I flip mine at the half-way mark with a large slotted skimmer.

→  When the bagels are finished, remove them with the slotted spoon/skimmer and place on your prepared sheet pan.  Don’t worry if a bit of water puddles off of them onto the sheet pan.  This will evaporate in the hot oven.

→  Brush the tops of the bagels gently with the egg wash (1 lightly beaten egg).  * You may notice that the bagels get a bit wrinkly from the boil.  This is normal and they will smooth out when they bake.  No worries!

→  Bake the bagels on the center rack of the preheated, 450 degree oven for 5 minutes.  Then reduce the heat to 425 and bake for 15-20 more minutes.  The bagels should be a very deep golden brown color.

→  Remove from the oven and cool bagels on racks.

→  If you have any bagels leftover, slice them, wrap them and store them in the freezer.  To reheat: pop the sliced bagel in your toaster right from the freezer and they’ll taste just as good as the day they were baked!  I usually make these bagels twice a month and we love pulling them out of the freezer for quick bagel pizzas, bagel breakfast sandwiches, etc.

Yield:  Approximately 8-10 medium sized bagels

35 thoughts on “Bagel Tutorial

  1. Hello,

    I just got finished making these Bagels & I did a pretty good job for it to be my first time. I my stove is a little slower with the temp so I had to let them bake a little longer. The only thing that I know I need to work on is the rolling of the dough because I am not all that good with that yet. Once I try the taste of the bagels I will let you know how they are. I am hoping they are as good as yours look!! Again thaks for ALL of the recipes!!!! (all smiles)

      • Yes I have (all smiles), I am trying to have food to freeze so that when I get hungary I can just grab a snack out of the freezer. Plus we have a trip coming up to Paris and I need all the food that I can eat. Thanks again for your wonderful recipes!!!

  2. My bagels don’t look anything like yours! They are flat and small! They tasted good though! I am going to try them again today, and I think I will try using 2 scoops per bagel.

    • Hi Maddie! I’m always so impressed when people tackle something like gluten-free bagels and are even willing to try again to perfect things! Good for you. Baking gluten-free can have such a steep learning curve at first. There just seem to be so many variables and everybody has different humidity and warmth in their kitchen. The bagels not rising enough could be caused by a bunch of different factors, but here are a few: yeast that isn’t fresh, too dry a dough, not enough warmth when rising, omitting xanthan gum, omitting or cutting back on the sugar in the recipe and under-mixing your dough. Hopefully you do try them again. They are really worth the effort. :)

      • I did and they worked so much better! I think the issue might have been not mixing the dough enough, and they were DELICIOUS!!

      • Thank you for getting back to me!! I’m thrilled to hear they were a success. You are an inspiration, because you didn’t give up! :)

  3. Hi! I am 11-year old “Maddie”‘s Mom, and I just wanted to thank you for inspiring our oldest of 4 girls (1 of the 2 without Celiac) to become our baker in residence! She wakes up early in the morning on weekends to bake bagels and your amazing bread. She had to add 1/2c of coconut flour to the bread this weekend, because we didn’t have quite enough brown rice flour, and it was a great addition. It has been wonderful to explore your site and dive into the world of gluten free baking with Maddie!

    • This comment is one of my favorite comments ever! Thank you for making my day. I couldn’t be happier to hear that Maddie is finding inspiration here. What a treasure that is to have a daughter who is thoughtful enough to dive into a gluten-free baking adventure (when she isn’t even celiac). Many adults are overwhelmed by the thought of taking something like that on! Yep, this is definitely why I created the blog. I promise to be back soon with new recipes. Life just keeps getting in the way! :)

    • Hi Sarah,
      I hope you do make a batch! I just made some this weekend because my kids were begging to have bagel pizzas. The more you make them the easier and quicker it gets too. Enjoy!

  4. Very nice tutorial! We are also gluten and corn free and dairy light over here. I have never thought about making bagels before. You’ve given me the inspiration to try.

  5. These look absolutely awesome and I cannot wait to try them! I used to make wheat bagels from the Tassajara Bread Book and had not come across a gluten free recipe that looked so good before. Thanks for posting!

  6. Just wondering if I could add some cinnamon & raisins or Frozen Wild Blueberries for Cinnamon Raisin Bagels/Blueberry Bagels. I really miss my bagels since going gluten free! Also would love a recipe for English Muffins ..if you ever have time to work up a recipe for them!;) Going to try this recipe as is this morning…wish me luck!

    • You know, we have some really basic bagel eaters around here so I usually make them just like this, but I have also made blueberry ones with dried blueberries that I plumped a bit in warm water before adding. Let me know how it goes though! Yes, I do need to whip up some English Muffins. I love reader suggestions so thank you and I will keep it in mind! Best, Terris

  7. I am not used to, nor do I have millet flour. Is there another flour that is similar in taste texture? I am well versed in baking with rice flours and tapioca/potato starches, but haven’t used millet. What are your thoughts? Should I go hunt some down or is there an easy sub? Thanks.

    • Hi Becky, I’ve been out of town, so sorry for the delayed response. Sorghum flour could be substituted or you could just use additional rice flour in place of the millet. I enjoy the taste of millet flour and feel like the combination I have in the recipe closely “mocks” the flavor of a traditional bagel, but I understand not wanting to search all over for a new flour when only a small amount it called for! :)
      Thanks for stopping by, Terris

  8. Hey Terris! I’ve had an intense craving for “everything” bagels gnawing at me for about 2 months now. I opted for your recipe, due to how delightfully thorough the tutorial was. Anyway, they were delicious and fully sated my longing!

    However, they didn’t turn out quite perfect – consequence of my novice baking skills. I formed about 14 mini-bagels from the batch, but they just a tad crumbly and don’t have quite the plumpness I’d like. I added a touch more yeast in pursuit of a more “doughy” flavor (which was probably totally incorrect), but I have a suspicion that they didn’t rise quite right for that or a number of reasons you’ve listed above. Do you have any tips on getting a proper rise for GF dough and gauging the process so I can tell if that’s my issue?
    Thanks so much! – Dan

    • Hi Dan! I’m so happy to hear from you and I always love hearing about everyone’s cooking adventures. Everything bagels sound really good right now! I’m assuming that you used all ingredients as listed in the recipe (other than increasing the yeast?). I only ask because even seemingly small factors such as different brands of brown rice flour may impact results. I think that one of the most common reasons for failure to rise well in gf baked goods is inadequate mixing. Do you have a heavy duty mixer and did you use the paddle attachment for best mixing performance? Nice warm area for rising? Fresh yeast? Over-rising is a less common problem, but can lead to bread that collapses a bit when cooked, but could be another possibility. I know that the reasons seem endless, but that’s half the fun of bread baking for me. It is such an “alive” process. Email me directly if you want and we can trouble shoot so that you can attain your dream bagel! Best, Terris

      • Haha, Yes they are! I think I’ve made quite a few friends salivate via facebook as well.
        I did try a different brand of AP GF flour to use up my pantry stores and I actually don’t have a stand mixer so I used my bread machine to do the mixing. It seemed to mix really well and the temp is a pretty regular 80 degrees here so that should be a non-issue. Next time I make them I’ll try your flour mix, be a little more precise overall and see if I still have any issues. Thanks again!

  9. Hi these look amazing and been wanting to make GF bagels. Just wondering is there a way to not make them an egg bagel and just make them with sesame seeds on top less eggy flavor. Thanks – I really cant wait to try these.

  10. My son can eat gluten or corn so finding food that are kid friendly and tasty are hard to find but this is a keeper. I am glad I found your site this morning.

  11. Hello!
    My 6 year old daughter has a gluten intolerance and I was super excited to see this recipe. I just finished baking them. They didn’t rise nearly as well as yours. I checked the expiry date on my yeast and it’s still good. I did half the recipe though and I have to use an egg substitute because my daughter is also highly allergic to eggs. Could either of these have been the problem? I am also curious why you need to boil them in the water. What exactly does that do?

  12. I am going to try your recipe, since I have recently developed gluten intolerance. Since I am also intolerant to fructose(in table sugar), I am going to use dextrose. Do you know the conversion from white sugar to dextrose? If not I will just experiment.

  13. Hi, I just discovered your Blog. Great job and thanks for sharing. My children are allergic to eggs. Will egg substitutes work in this recipe? If so how would you replace with Flax ‘egg’?

  14. I’m so excited to have stumbled on this recipe. My celiac daughter will be thrilled if I can get these to come out half way decent (I’m not much of a baker but I love love love to cook!). One of my concerns, though, is that I do not have a stand-mixer. Can I mix by hand or use an electric hand mixer?
    Thanks so much for this lovely recipe!!

  15. Well… loved the recipe! Easy to follow, but like others mine fell a little flat. I normally let my breads rise in a 150-200 degree oven. I think 4 these it was just way 2 warm. The tasted great. I use my own diy flour (copycat of better batter) modified tapioca flour & a dough enhancer.

  16. Hi! I was wondering if you could make these without yeast? Would they turn out okay? Is there a subsitute, I’m dying to make good gluten free bagels but I am intolerant to yeast unfortunately. Let me know thank you!


  17. I just tried your bagels, and they turned out okay. I accidentally added a bit too much water to the dough, so they were a little hard to handle and came out a bid misshapen, but they’re pretty good, and I’m eager to try again! Thanks so much for putting this recipe out there! I hadn’t had bagels in years!!!

  18. Thank you so much for your fabulous recipe and tutorial. I found it on Pinterest this morning and just had to have a go. Bagels aren’t so standard in Australia, but still very desirable and I miss them from my glutenated days. I made 13 bagels with my scoop but that’s fine by me, and they rose and baked beautifully. Great instructions, you made it all so easy :-) My flour mix was different, because I used my standard mix which has maize and quinoa flour in it as well, but it worked, so I’m happy. The texture looks good and they taste good, but I will make up your flour mix next time to compare. LOVED seeing them rise and bake, what fun! Thanks again for the trouble you took to develop and share these. Mwah!

  19. Why the need for the sugar and baking soda in the boiling water, is this done because the dough is gluten free? I’m only asking because I’ve made regular bagels before and didn’t add these items to the water. Thank you!

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