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My gluten-free yeast dinner rolls recipe has been the most popular recipe on my blog so far! And I’m so glad I can help people feel like they’re eating like everyone else. So I’ve decided I’m going to try my hand at a few more gluten-free bread recipes. First up are these gluten-free New York style bagels.
I promise these are so so SO good you can’t even tell the difference. They have a chewy outside and a fluffy inside. Plus they toast up really nicely. These are bagels just like you used to get at Einstein’s or Bruegger’s. Yum.
Similar to my yeast dinner roll recipe, I used the Caputo Fiore Glut flour that you can find on Amazon. I’m telling you, the flour makes all the difference. As previously mentioned in my blog post for my rolls, this Caputo flour does contain wheat starch. Not to be confused with the protein (or gluten) portion of the wheat grain. I have done some pretty extensive research and I’ve determined that wheat starch, when prepared correctly, is safe for me to consume…even with Celiac Disease. Please make your own decisions about what is best for you. You can find all I have to say about that here.
One tip that I have for these is to make the dough, shape them, and let them sit in the refrigerator overnight. This helps to build the flavors. And then they will be ready for you to make fresh bagels in the morning! Your family is going to love you for it!
As you’ll see in the recipe below there are a couple steps to get these bagels to taste like you’re at a New York deli. The most important step to give these bagels their chewy and shiny outside is to do a water boil before baking. This water bath includes brown sugar and baking soda to help give them that beautiful texture you’re looking for.
Gluten-Free New York Style Bagels
Ingredients
For the Yeast
- 1 Packet Active Dry Yeast – Equal to 2 ¼ Teaspoons
- ¼ Cup Water
- 1 Teaspoon Sugar
For the Bread Dough
- 1 ¼ Cups Water
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Kosher Salt
- 4 Cups Caputo Fioreglut Gluten-Free Flour Blend – plus a little extra for shaping/sprinkling
For the Water Bath
- 6 Cups Water
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Baking Soda
Extras For Baking
- 2 Tablespoons Corn Meal
- 1 Egg – Beaten
- 1 Tablespoon Water
Instructions
- In a small bowl, mix together ¼ cup warm water and 1 teaspoon sugar. The temperature of the water should be between 100° and 110° Fahrenheit. Add in the entire packet of active dry yeast. Mix gently and then let it sit for about 10 minutes until it starts to bubble and rise.*If the yeast does not bubble and rise, then that means the yeast is bad and you'll need to start over. You cannot use expired or bad yeast because then the bagels won't rise properly. Also, if the water is too hot that can kill the yeast so use a thermometer to get an accurate temperature.
- While the yeast is activating, add 1 ¼ cups warm water, 2 tablespoons brown sugar, and 1 tablespoon Kosher salt to a mixing bowl on a stand mixer.
- After the yeast has activated for about 10 minutes, add it to the liquid in the mixing bowl.
- Add in 2 cups of the gluten-free flour blend and mix with the paddle attachment until it's well incorporated. Add in the remaining 2 cups of gluten-free flour. The final dough is smooth and slightly tacky, but not sticky.
- Lightly flour (with gluten-free flour, of course) a marble surface or parchment paper on the counter and scrape all of the dough out of the mixing bowl onto the surface. Sprinkle the top of the dough with a little more gluten-free flour.
- Divide the dough into 8 equal portions. If you are using a kitchen scale, then you are looking for a weight of approximately 115 grams each, but it's OK if they are not exactly the same size.
- Roll the dough into round balls. Place the dough balls on a baking sheet lined with parchment paper and lightly sprinkled with gluten-free flour. Poke your finger in the middle of each ball and make a hole about 1-1½ inches wide. Cover the baking sheet in plastic wrap and place in the refrigerator overnight (at least 8 hours).
- Remove the formed bagel dough from the refrigerator and let it come to room temperature. While waiting for the dough to warm up, preheat the oven to 400° Fahrenheit.
- In a large pot on the stovetop, heat 6 cups of water, 2 tablespoons of brown sugar, and 1 tablespoon of baking soda until it comes to a rolling boil. Add in the bagels (about 2 at a time) and boil for 30-45 seconds, flipping halfway through.
- Line another baking sheet with parchment paper and sprinkle with the corn meal. Use a wire scoop to remove the bagels from the water. Let the water drip off and place the drained bagles on the baking sheet right on top of the corn meal. *The bagels will expand after the water bath, so you might need to use 2 baking sheets for the baking part.
- Make an egg wash by whisking the egg and 1 tablespoon water. Brush the boiled bagels with the egg wash and then bake in a 400° oven for 20 minutes until they are golden brown.
Notes
Remember you can click on any of the photos in this post and PIN this recipe to save it for later!
One of my favorite ways to eat bagels is with cream cheese and jelly. Try out my easy cranberry chia seed jam which would be perfect on these! I hope you enjoy these gluten-free New York style bagels! Let me know if you have any recipes you’ve been missing. I love to try to re-create regular recipes in gluten-free versions!
Amazing. After trying 4 other recipes, i could not convince my family that these were actually GF. The flour used in this recipe makes all the difference. Thanks for sharing this excellent bagel!
Thanks so much for sharing this review, Beth! I am so excited to hear that your family couldn’t tell they were gluten-free! I wholeheartedly agree that the flour makes all the difference!
Question before I purchase the flour you’re suggesting. About how many times could I make your GF. bagel recipe with one 2-lb bag? I’m seeking a GF recipe without so many unusual ingredients and this seems to fit my comfort zone. Thanks!
Hi Deb! You can get about 20 bagels total out of a 2.2 lb bag of this flour. So you can make this recipe almost 3 times (the last batch will come out with only 4 about bagels instead of 8). Let me know if you have more questions!