Honey Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these bagels deliver the real deal — crisp crust, soft interior, and that signature chew — without a trace of wheat or honey. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure of traditional bagels, while xanthan gum keeps everything cohesive and springy. Many store-bought gluten-free bagels sneak in honey as a sweetener or glaze, so making your own means you stay in full control of every ingredient. The boiling step is the secret weapon here — a quick dip in sugared water before baking gives these bagels their glossy, bakery-worthy exterior and that unmistakable bite. An egg wash locks in the color during the oven bake, and a finish of sesame seeds or everything bagel seasoning takes them completely over the top. Let them cool on a wire rack before slicing so the crumb has time to set — it's worth the wait, we promise.
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Learn more →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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