Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

4.8

(18)

Chewy, golden, and genuinely satisfying, these bagels prove you don't have to miss out on one of the great breakfast staples just because wheat is off the table. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure that gluten normally provides, while xanthan gum and apple cider vinegar give the dough its cohesion and a subtle tang. The real secret is the boiling step — dropping each shaped bagel into sugared water before baking creates that signature chewy crust that separates a real bagel from a glorified roll. After a quick egg wash and a sprinkle of sesame seeds or everything bagel seasoning, they bake up deep golden brown with a hollow, satisfying thump when you tap the bottom. Each batch makes six generous bagels, so there's plenty to go around for a weekend brunch crowd. Let them cool fully before slicing — the interior firms up as they rest, and cutting in too early is the one thing standing between you and a perfect crumb. Toast one, pile on your favorite toppings, and prepare to wonder why you ever settled for store-bought.

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Ingredients

6 servings

For the dough

1 ½ cups white rice flour
¾ cup tapioca starch
¼ cup potato starch
2 tsp xanthan gum
2 ¼ tsp instant yeast (1 standard packet)
1 ½ tsp salt
1 tbsp sugar
1 cup warm water (110°f / 43°c)
2 large eggs
2 tbsp neutral oil (such as canola 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)

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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