Gluten Free Egg Bagels (

Gluten Free Egg Bagels (

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Tracy Brophy


Egg Bagel Recipe (gluten free) from


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8-10 medium bagels


  • ·
    3 cups all-purpose gluten-free flour mix
  • ·
    1/2 cup tapioca starch
  • ·
    1/2 cup millet flour
  • ·
    1 tablespoon active dry yeast
  • ·
    2 teaspoons xanthan gum
  • ·
    2 tablespoons light brown sugar, packed
  • ·
    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 needed* ( i usually need to add this extra water)
  • ·
    12 cups water
  • ·
    ¼ cup granulated sugar
  • ·
    1 tablespoon baking soda
  • ·
    1 lightly beaten egg (for egg washing the bagels)

How to Make Gluten Free Egg Bagels (


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

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

    → 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 (add additional water one tablespoon at a time if it is too stiff and dry).

    → Using a metal ice cream scooper or measuring cup, drop a “glob” (1/2 cup) of dough at a time onto a counter that has been lightly dusted with rice flour. I usually don’t need much flour and find that a slightly tacky dough is easier to roll into smooth balls.

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

    → Using your thumb (you may want to flour it a bit), 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.

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

    → After shaping, move each bagel to a sheet pan that has been lined with lightly oiled parchment paper or a silpat mat.

    → 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.
  2. 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 or spatula.

    → 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.
  3. Brush the tops of the bagels gently with the egg wash (1 lightly beaten egg).

    → 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

Printable Recipe Card

About Gluten Free Egg Bagels (

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free

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