Gluten-Free and Egg-Free Bagels

by Maggie on June 2, 2010

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Have you ever made bagels before?

Really, they’re much easier to make than you think.  Especially after diving in the first time.  They get easier every time.

It’s just like baking bread.  Just pour yourself a big coffee or a lovely glass of wine before you dive in!

And imagine being able to bite into freshly made gluten-free bagels that YOU made?  It’s really one of life’s greatest foodie pleasures.

I’ve been tweaking this recipe for a couple of months now.  I’ve done a little gluten-free bagel research, I’ve tried a few different combinations, and I’ve finally come up with a recipe that is easy and ready for you!

You can also get this bagel recipe on Amy’s lovely blog Simply Sugar and Gluten-Free.  Amy is one of my blogging heroes.  She actually asked little ol’ me to do a guest post on her blog.  Once I picked my jaw up from the floor, I totally agreed.  You can check it out here.

Gluten-Free, Egg-Free Bagels

Adapted from Canadian Living Cooks

  • 1 tsp cane sugar
  • 1 cup warm water
  • 1 tbsp active dry yeast
  • 5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
  • 1 tbsp sunflower oil
  • 4 – 5 cups my all-purpose bean-free mix
  • 2 tbsp cane sugar
  • 2 tsp sea salt
  • 1 tsp baking soda

Poaching Liquid:

  • 16 cups water
  • 2 tbsp cane sugar


  • 1/4 cup sesame seeds
  • 1/4 cup non-dairy milk (I used unsweetened almond milk)

In the bowl of your kitchenaid, add warm water and 1 tsp of cane sugar.  Stir to dissolve sugar.  Add 1 tbsp yeast.  Let sit for 10 minutes, until the yeast is doing that poofy thing.

Using a whisk, add the flax and water mixture and oil.  Whisk until combined.

Using your mixer, or by hand, stir in the following: two cups of the flour, 2 tbsp cane sugar, 2 tsp sea salt, and 1 tsp baking soda.

Mix until well combined.  If you’re using your mixer: using the kneading hook, knead dough for 10 minutes adding enough of the flour to make a dough that is not too sticky.  You should be able to knead this dough by hand if you wanted to.

If you’re kneading by hand (which I have done with this dough): place dough on a well-floured surface and knead for 10 minutes incorporating as much of the flour as required.

Place dough in a well-greased bowl and cover.  Let rise for 1 and a half hours (dough should double in bulk).

Divide dough into 12 even-sized pieces (bigger than a golf ball but smaller than a tennis ball).  Roll pieces into balls, placing under a dish towel as you go.  Flatten each ball and then, using your index finger, poke a hole in each ball and gently stretch the hole so it is about 2 fingers wide.  At this point the balls should start looking like bagels.

Place bagels on a well-greased cookie sheet and cover for 20 minutes.

Meanwhile, preheat the oven to 400 degrees and prepare the poaching liquid by boiling the water.   When it comes to a boil, stir in the sugar.  Slip bagels in 3 at a time and cook over medium heat for 1 minute.  After 1 minute, flip and cook for another minute.  Remove and set on cookie sheet.  I used a slotted spoon for this.

Place sesame seeds on a plate and put milk in a small bowl.  Using a pastry brush, wipe each bagel with milk and then press firmly in sesame seeds.  Return to baking sheets and cook for 20 minutes, flipping after 10 minutes.  Transfer to cooling racks and let cool.

Make sure you also check out these girls and their bagel adventures:

Adventures of A Gluten-Free Mom

Creative Cooking Gluten-Free

Have you been on a bagel adventure?  Do tell!