Low Sodium Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

These chewy, golden bagels start with a naturally gluten free blend of rice flour, tapioca starch, and potato starch, bound together with xanthan gum for that classic stretch. A quick beat with eggs, warm water, a touch of oil, and apple cider vinegar creates a smooth, thick dough that shapes easily into six perfect rounds. The boiling-water bath is what gives these their signature shiny crust and dense, chewy bite, and a brush of egg wash before baking helps them turn deep golden in the oven. A scattering of sesame seeds on top adds a nutty crunch to every bite, no seasoning blends required. Once baked, they turn hollow-sounding and firm, with a tender crumb inside that's ideal for slicing and toasting. This is a solid pick if you're watching your added salt intake, since the dough itself doesn't lean on any salty pantry shortcuts to get its flavor and texture right.

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Ingredients

6 servings

For the dough

1 ½ cups white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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¾ cup tapioca starch
¼ cup potato starch
2 tsp xanthan gum
2 ¼ tsp instant yeast (1 standard packet)
1 ½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp sugar
1 cup warm water (110°f / 43°c)
2 large eggs
2 tbsp neutral oil (such as canola oil or avocado oil)
1 tsp apple cider vinegar

For the boiling bath

2 quarts water
1 tbsp sugar

For the egg wash

1 large egg, beaten

For serving

2 tbsp sesame seeds or everything bagel seasoning (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, instant yeast, salt, and sugar until evenly combined.
2
Add the warm water, eggs, neutral oil, and apple cider vinegar to the dry ingredients. Beat with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed for 2–3 minutes, until the dough is smooth, thick, and slightly sticky — it will resemble a very stiff, cohesive batter rather than a traditional wheat dough.

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