gluten free bagels

When you're following a keto diet, carbs are bad, fat is good. ﻿How do you make a gluten-free low-carb bagel? Easy. You add almond flour and (a lot of) mozzarella cheese.


Everything Keto Bagels

almond flour

tbsp. baking powder

c. mozzarella cheese

cream cheese

tbsp. everything bagel seasoning

I added xanthan gum. Subtracted the everything. Was more like bread. Would make a great hamburger bun as well. Thanks.

DELICIOUS! I was really confused where the 10g of sugar cane from the other post. Hope this helps someone. 

Carb Mangers info-
I used Kroger (low moisture) shredded Mozzarella & split dough into 14- 1.5 oz balls for mini bagels. 

Calories - 153.3
Fat- 12.7
Total Carbs- 4.4
Net Carbs- 3.2
Fiber- 1.1
Sugar- 0.7
Protein- 7.3

These were perfect just the way the recipe reads! They came out a little flat so if you want them fluffy you should refrigerate the dough a little while before baking.

Easy to make, delicious!! I skipped the hole in the middle to make a roll rather than bagel shape.

I had to substitute coconut flour for almond flour. I added an extra egg and little more cream cheese but they are delish😍

Great recipe! So easy to make. I had to substitute cheddar for mozzarella because I was working on a wim with what I had in the house. I'm sure the texture was affected but they're still good and the cheddar flavor is awesome. I also boiled mine after forming and before adding the everything seasoning. My son makes regular wheat flour bagels and he boils them.

This is an absolute family favorite! I make a double batch and divide it (by weight) into 18 bagels. I freeze them on trays and then put in a large ziplock bag. Although they don’t last long! A couple of tips. Have a bowl of cold water nearby to dip your fingers in. It is VERY sticky! Also, for an extra “kick”, I put a shallow bowl with “Everything but the Bagel” seasoning in it. I take a portion of dough, shape it into a ball and roll one side in the seasoning. I put that side down on the parchment paper and stretch it out. Then follow with egg wash and seasoning on top.
My favorite breakfast ... one of these topped with cream cheese, capers and sliced lox. 😊😋😋

Delicious! First time making bagels and love how easy was the recipe.

I made this tonight and also added Xanthan gum to ensure texture and bread stick and hold. It worked so well! Even made lox because I couldn’t wait for tomorrow morning!

I turned these into low carb pizzas... we love them so much. We now have these at least once a week if not more. My kids love them too.

These are delicious. I want to know if the texture I got is right though. Mine is more like the mozzarella texture. Is that right or should I expect something else? Thanks.

I’m new to keto and still getting used to the different textures. The texture was nothing like a bagel, but it was still good and very satisfying. I’ll definitely make these again.

Loved! So yummy didn’t have the everything bagel seasoning, so I added dried thyme, rosemary, garlic and onion powder.

So so good. I did swap out one of the cups of mozzarella cheese for parmesan Romano.  I could taste quite strongly- next time just 1/2 cup of parmesan.  I had read it in another recipe and sounded good.  Great recipe - will make again

https://streaming.hearstdigitalstudios.com/6f677756-d365-4ca3-9e6d-945767b525df/video_rover_16x9_1080p_hd_1531512952_59540.mp4

This Is The Only Keto Bread Recipe You'll Ever Need

These no rise gluten free bagels are the fastest, easiest way for you to bring crispy outside, chewy inside, authentic NY-style bagels into your life. Make them fast, since they do all their rising right in the hot oven!

Easy No Rise Gluten Free Bagels

gluten free bread flour

instant yeast

sugar

salt

1.06 cup warm water ((1 cup + 1 tablespoon) (about 95°F))

unsalted butter (at room temperature)

Egg egg

Seeds (for sprinkling (optional))

Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

In a medium-sized, covered saucepan, bring the water bath (6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt) to a boil over medium-high heat.

In the bowl of your stand mixer (or a large bowl with a handheld mixer with dough hooks), place the bread flour, yeast and granulated sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well.

Add the water and butter, and mix on low speed with the dough hook(s) until combined. Raise the mixer speed to medium and knead for about 5 minutes.

The dough is a smooth, enriched dough, but it is very thick.

Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for 10 minutes to make the dough much easier to handle.

Make the dough.

Remove the dough from the refrigerator, and transfer it to a surface lightly sprinkled with bread flour. Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother.

Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. Shape the pieces into rounds of dough, and place them on the prepared baking sheet about 2 inches apart from one another.

Place a floured finger in the center of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide.

Shape the rolls.

Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 45 seconds total, turning the bagels over gently to ensure even boiling.

Remove the boiled bagels from the water bath and return to the baking sheet. Brush the tops and sides with the egg wash and sprinkle with seeds if using.

Boil the bagels.

Place the baking sheet in the center of the preheated oven and bake until the bagels are golden brown all over and the internal temperature reaches about 180°F (18 to 20 minutes).

Remove from the oven and allow to cool briefly before serving.

Bake the bagels.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587768930/kmf0odwalgeporniskxi.mp4

These no rise gluten free bagels are made with yeast, but are still ready in about 40 minutes from start to finish because, well, there’s no rise at all. It all happens in the oven. No planning necessary, and you can still have bagels!

These plain gluten free bagels have the authentic chew inside, and thin, crisp shell of a real, boiled bagel. Enjoy them with a schmear of cream cheese, or make the best sandwich of your life!

Easy Gluten Free Bagels

flour

xanthan gum (omit

tapioca starch/flour (plus more for sprinkling)

milk powder

instant yeast ((See Recipe Notes))

egg white (at room temperature)

water

Egg wash (1 egg + 1 tablespoon lukewarm water, beaten)

In the bowl of a stand mixer, place the flour, xanthan gum, tapioca starch/flour, milk powder, instant yeast, and granulated sugar, and whisk to combine well. Add the salt, and whisk again to combine.

Create a well in the center of the dry ingredients and add the egg white, butter, and warm water, and mix to combine well.

Place the bowl in the stand mixer fitted with the paddle attachment and beat on medium speed. The dough will clump at first.

Once it begins to smooth out, increase the speed to medium-high and continue to beat until the dough takes on a whipped appearance.

Transfer the dough to a container with a lid, cover, and chill for about 30 minutes (and up to 2 days) to make the dough easier to work with.

To make the bagel dough.

When you’re ready to shape the bagels, line a rimmed baking sheet with parchment paper, spray it lightly with cooking oil spray, and set it aside.

Sprinkle a surface lightly with tapioca starch, and turn out the chilled dough onto it. Sprinkle again lightly with more tapioca starch, and turn the dough over a few times to smooth the surface.

Using a sharp knife or bench scraper, divide the dough in half, then each half into 4 equal pieces to make 8 pieces total.

Working with one piece at a time, sprinkling very lightly with additional tapioca starch to prevent sticking, press the dough into a roughly shaped round, pinching together any cracks.

Shape the dough into a round by placing it flat on the shaping surface and moving a cupped hand around in a circular motion to coax it into a round. Sprinkle the top liberally with more tapioca starch and poke a floured finger into the center.

Move that finger in a circular motion to create a hole about 1 1/2-inches in diameter. Place the shaped dough on the prepared baking sheet. Repeat with the remaining dough.

Shape the bagels.

Cover the baking sheet with lightly oiled plastic wrap, and set aside to rise until the bagels are about 150% of their original size.

Rising could take as little as about 40 minutes, or it could take much longer. It depends upon the environment in your kitchen. If you see the surface of the bagels begin to become very uneven, with craters forming, stop proofing immediately.

Preheat your oven to 375°F.

Let the bagels rise.

As the bagels are nearing the end of their rise, place the ingredients for the molasses bath in a heavy-bottom saucepan and bring to a rolling boil over medium heat.

Place as many of the bagels in the bath as you can fit without crowding them at all, and boil for about 45 seconds total, turning the dough over for even boiling.

Remove the bagels from the bath with a slotted spoon or strainer, and return them to the baking sheet. Brush the bagels generously with the egg wash.

Boil the risen raw bagels.

Place the baking sheet in the center of the preheated oven and bake for 15 minutes.

Rotate the baking sheet in the oven and continue to bake for another 10 to 15 minutes or until golden brown all over and a thermometer inserted into a bagel reads 180°F.

For a thicker crust, increase the oven temperature to 400°F and bake for another 7 or 8 minutes. Remove the baking sheet from the oven and allow the bagels to cool until they’re no longer too hot to handle before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602022466/pf5la8menh3g2hitxhgt.mp4

With a crisp outside and chewy inside these boiled gluten free plain bagels are more than just a roll with a hole. No fancy ingredients required!

Gluten Free Plain Bagels

These Gluten-Free Bagels taste just like the ones from the bagel shop! These homemade gluten-free bagels are fluffy, tender, and perfectly chewy. Making bagels from scratch means you can customize with all of your favorites toppings! Store extras in the freezer to have bagels whenever you want. They're vegan, too!
Note: I provide volume measurements for this recipe, but I really recommend using a kitchen scale if you have one. It makes gluten-free bread making so much easier and more accurate!

Gluten-Free Bagels

(2.5 tsp) active dry yeast

+ 3 tablespoons (100 grams) warm filtered water

(20 grams) maple syrup, honey or cane sugar

(20 grams) whole psyllium husk

(375 grams) filtered water

olive oil

(80 grams) potato starch

(60 grams) tapioca flour or arrowroot flour

(150 grams) sorghum flour

+ 3 tablespoons (190 grams) brown rice flour

(12 grams) sea salt

(45 grams) coconut sugar

(3 grams) cinnamon

1½ tablespoons baking soda

cups water

In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.

In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.

In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine. Also mix in the coconut sugar &amp; cinnamon if you&#8217;ll be doing a sweet batch of bagels.

Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this process by hand. If doing it by hand, I like using a dough whisk to get it mostly combined, then, turn it out onto the countertop and use your hands to knead the dough and make sure all of the flour is incorporated.

If you&#8217;re adding in any mix-ins, like blueberries or chocolate chips, gently knead them into the dough now.

Bulk ferment the dough for 1 hour. I simply leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour in a warm place. You should notice that the dough will just about double in size during the hour, and become nice and puffy.

Punch down the dough to release the air bubbles, and then divide the dough into 8 equal pieces (approximately 122g each) and shape each piece into a bagel. I like to do this by rolling into a ball and then using my thumb to press a hole in the center, and then open the hole a bit more with my fingers. You can also roll the dough into a long piece and then seal the ends together.

Place the bagels on a lined baking sheet and cover with a clean tea towel; let rise for 30 minutes to 1 hour or until slightly more puffy &#8211; you don&#8217;t want these to overproof so watch them carefully.

While the bagels rise, preheat the oven to 425℉ and get a big pot of water boiling.

When the bagels have puffed up, add the baking soda to the boiling water and boil the bagels 1 or 2 at a time, depending on the size of your pot, for 30 seconds on each side. I use a spider to place the bagels in the water and remove them, as it allows excess water to drip off easily. Remove from the pot, letting the excess water drip off as much as possible, and place back down gently on the baking sheet.

Repeat for all bagels and add any toppings, like everything bagel seasoning, cinnamon sugar, or other seeds of your choice. Immediately place into the preheated oven.

Bake for 30 minutes or until golden brown on top and crisp on the bottom.

To store, keep in an airtight bag or container for up to 3 days at room temperature. You can also slice them in half and store them in an airtight container in the freezer for up to 6 months.

Oops - forgot to leave stars!! Five star recipe :D

I made these with 1/2 cup added blueberries! We used small fresh blueberries. They turned out perfect. So fluffy and delicious with burst of blue. They were so pretty too! Going to try the savory versions next. Thank you!!!

Hey Rachel! I’m making these for the first time now and I’m so excited because I love your sourdough recipes! In step 5, you mention kneading “the rest of the flour in”. But where is that listed? How much of the flour mixture should I set aside?

I have made these so many times now, this is the best recipe for gluten free bagels!! Thank you so much!

I didnt see the star rating and wanted to make sure everyone knows that the bagesl are 5 star!

Undetectably gluten-free bagels that are wholesome yet tender, and perfectly chewy! Perfect for breakfast sandwiches or schmears of cream cheese. Just 9 ingredients required!

The Ultimate Gluten-Free Bagels (Vegan)

Tbsp cane sugar ((organic

tsp active dry yeast

sorghum flour*

tapioca starch ((also called tapioca flour))

brown rice flour ((plus more for dusting))

Tbsp ground chia seeds*

Tbsp flaxseed meal ((ground flax seeds*))

tsp sea salt

Everything Bagel Seasoning

Cinnamon Sugar ((see notes*))

Poppy seeds

In a large mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.

While your yeast blooms, in a separate mixing bowl, combine the sorghum flour, tapioca starch, brown rice flour, ground chia seeds, ground flax seeds, and salt. Whisk well to combine.

Once the yeast has proofed, make a slight “well” in the middle of the flour mixture, add water/yeast mixture to the “well,” and use a wooden spoon to begin mixing immediately. The mixture will start out quite loose and liquidy, but should start to thicken as you mix. When the mixture has thickened slightly and has no lumps (~1 minute) cover it with a thin kitchen towel and let rise at room temperature for 1 hour.

When the dough is almost done rising, bring 3 quarts of water to a boil in a Dutch oven or other large pot. Preheat the oven to 400 F (204 C) and line a large baking tray with parchment paper. Set nearby.

While your water is coming to a boil, dust a clean work surface with a little brown rice flour. Turn the dough out onto the surface and divide it into 8 equal pieces (adjust amount if altering default number of servings). Shape each piece into a ball, adding a little flour to your hands if the dough is sticky. Then, shape each ball into a bagel by pressing your pointer finger into the middle of the ball and moving it in a circular motion to widen the hole. The hole of the bagel should be ~1 inch (2 ½ cm) in diameter, as it will shrink slightly when boiled. Dust your work surface once more so the formed bagels are easy to pick up.

When the water reaches a rolling boil, carefully (we used a spatula) pick up each bagel and place it into the boiling water (we added 3 at a time). Boil each bagel for ~45 seconds per side, using a fork or tongs to flip each bagel. When ready to remove, use a skimmer or large slotted spoon to remove the bagel from the water, ensuring that all excess water drains off (we used a slotted spatula). Place the boiled bagel onto the prepared baking sheet and immediately top the bagel with 2 teaspoons of your preferred topping (if using). Repeat the process with the remaining bagels.

When the bagels are done boiling, place them into the oven and bake for 25-30 minutes, until dry to the touch and just beginning to brown. Let cool on the pan for 10 minutes before slicing, toasting, and enjoying. Delicious with vegan cream cheese, jam, peanut butter, avocado, or hummus.

Store in an airtight container for up to 3-4 days in the refrigerator, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=EkPORp6Z8xg

Undetectably gluten-free bagels that are wholesome yet tender, and perfectly chewy! Perfect for breakfast sandwiches or schmears of cream cheese. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/the-ultimate-gluten-free-bagels-vegan/
 
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The Ultimate Gluten-Free Bagels (Vegan) | Minimalist Baker Recipes

Homemade Blueberry Bagels

all purpose flour ((regular

tsp baking powder

tsp salt

plain yogurt ((I use dairy free))

blueberries ((fresh

water ((for boiling the bagels))

baking soda ((for boiling the bagels))

Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.

While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt.

Once the dough is mixed, split the dough into 2 evenly sized pieces and add them to a lightly floured surface. If the dough is sticking to the counter, add more flour to the counter.

To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of the dough logs together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.

Once the water is boiling, add in 1 tbsp baking soda and/or liquid sweetener and stir to dissolve. Add enough sweetener to give the water a brown tint.

Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.

Once the bagels have been boiled, transfer them to the lined baking tray. I recommend brushing the bagels with an egg wash or with some olive/coconut oil.

Bake the bagels in the oven for 30 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely.

Once cooled, slice your bagels, toast, top, and enjoy!

I have made these bagels using a different recipe.  This recipe does not have enough flour, plus putting in honey makes the dough way to soft and doesn't hold up good at all and the 30 minutes for cooking is not enough time, it's not completely cooked through plus the bagels are too dark! 
Save your ingredients

https://www.youtube.com/watch?v=EaVfAK8_GCo

homemade blueberry bagels 🫶🏼 they’re so good, so easy to make, and can be made gluten free, dairy free, and refined sugar free!

ingredients
•all purpose flour (regular or a gluten free all purpose blend)
•plain yogurt (regular or dairy free)
•honey or pure maple syrup
•salt
•baking powder
•fresh or frozen blueberries

recipe
https://thebigleybasics.com/homemade-blueberry-bagels

who’s giving these a try? they’re perfect for the weekend!😍

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Top 6 gluten free bagels recipes from across the web

The most viewed gluten free bagels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Everything Keto Bagels

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Top 6 gluten free bagels recipes from across the web

The most viewed gluten free bagels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Everything Keto Bagels

Easy No Rise Gluten Free Bagels

Easy Gluten Free Bagels

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Homemade Blueberry Bagels

The most viewed gluten free bagels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine