These easy gluten-free everything bagels are made from ingredients you most likely already have in your pantry! No yeast, no yogurt, but all the taste. Grab a donut pan, a mixing bowl, and let's get to it!
Is there anything more satisfying than biting into a warm bagel topped with a tangy cream cheese? Maybe a bagel dripping with creamy melted butter? Either way, you can't go wrong! These gluten-free bagels are made without yogurt or yeast but are absolutely delicious and still provide a similar texture that you would expect from a standard bagel. Almond flour and flaxseeds are adding a bit of protein to these too, so it's really a win-win.
This recipe was inspired by this easy 4 ingredient dairy-free cream cheese (I needed an excuse to use it more frequently). Also, the smell of my significant other toasting a bagel made me extremely envious and I needed to create a gluten-free alternative ASAP. Truly selfish reasons that everyone can reap the benefits from.
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Ingredients for easy gluten-free bagels
- Almond flour
- Oat flour
- Arrowroot powder/starch
- Baking powder
- Flax egg
- Water
- Apple cider vinegar
Baking powder and apple cider vinegar are acting as a yeast alternative in this recipe. The arrowroot starch is making them just slightly chewy and the combination of flours provide just the right texture and density.
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make gluten-free bagels without yeast or yogurt
- Combine all ingredients in a mixing bowl
- Add to a greased donut pan and shape as desired
- Bake for 20-25 minutes, remove and let cool
- Slice, toast, and top with cream cheese or butter and enjoy!
Substitutions
Almond & oat flour: Using just almond flour resulted in donuts being too light and this combination worked to get that dense feel of a bagel. I do not recommend substituting either of the flours.
Flax egg: chia seed egg should also work!
Apple cider vinegar: I prefer apple cider vinegar as it is a wonderful alternative to yeast in combination with the baking powder. Swap for lemon juice if needed.
Everything but the bagel seasoning: swap for a homemade version or Whole Foods sesame garlic crunch. Check out the variation section for different flavor ideas.
For a homemade everything but the bagel seasoning;
- 1 teaspoon of sesame seeds
- 1 teaspoon poppy seeds
- 1 tablespoon dried onion flakes
- 1 tablespoon garlic flakes or granules
- ½ a teaspoon of salt
Variation Ideas
Cinnamon raisin bagel: add ¼ teaspoon salt, ⅓ cup of raisins and 1 tablespoon of cinnamon. For a sweeter bagel add 2-3 tablespoons of coconut sugar. Top the bagel with additional raisins.
Blueberry bagel: add ¼-1/2 teaspoon salt and ½ cup of frozen or fresh wild blueberries. For optional sweetness, add 2 tablespoons of cane sugar. Top the bagel with additional blueberries.
Chocolate chip: add ¼-1/2 teaspoon salt and ⅓ cup of mini chocolate chips. Optional: add ½ a teaspoon of cinnamon and for additional sweetness, add 1-2 tablespoons of cane sugar. Top the bagel with additional chocolate chips.
Sesame seed and poppy seed: add ¼-1/2 teaspoon salt and 1 tablespoon of seeds. Top the bagel with additional seeds.
Which one should we make next? Comment below!
Helpful tool for homemade bagels
A donut pan and a cooling rack are my favorite tools to use when making homemade bagels.
I love baking bagels in a donut pan as it simplifies the prep work. Additionally, there is a clear line to cut for the top and bottom of the bagel. The only downside is that the bagels are slightly smaller than the average, but they make for a great snack and are perfect for kids! Here is the donut pan that I use (and love). Additionally, a cooling rack makes life easy, but if you don't have one on hand just use a piece of parchment paper.
Top tips for making gluten-free everything bagels
If you are not using a cooling rack, do not leave bagels inside of the donut pan for longer than 5-10 minutes after removing from the oven. The bottoms will become soggy if so. Flip them out onto a piece of parchment paper or onto a large plate.
Use wet hands to pack and shape the batter into the donut pan cavities - it makes it much easier and the batter wont stick to you as much!
Storing homemade bagels
Store bagels at room temperature for a few days or in the fridge for up to a week for optimal freshness. They can also be stored in an airtight container in the freezer for a few months.
Time saving freezing tip: Slice the bagels before freezing, this will prevent needing the bagel to thaw. Just pop the frozen slices into the toaster and hit the "frozen bagel" setting.
📋 Recipe
Easy Gluten-Free Everything Bagel (No Yeast, No Yogurt)
Equipment
- donut pan
- mixing bowl
- measuring cups and spoons
Ingredients
Flax Egg
- 2 flax eggs (combine 2 tablespoons flaxseed meal with 6 tablespoons of water and let sit for 5 minutes)
Dry ingredients
- 2 cups almond flour, packed
- ⅓ cup oat flour, packed
- 3 tablespoons arrowroot
- 2-3 tablespoons everything bagel seasoning, plus more for sprinkling on top
- 1 tablespoon aluminum-free baking powder
Wet ingredients
- 1 tablespoon apple cider vinegar
- 1 scant cup water
Instructions
- Preheat oven to 350 °F
- First, prepare flax eggs by combining 2 tablespoons of flaxseed meal with 6 tablespoons of water. Set aside for at least 5 minutes.
- Next, add all dry ingredients to a medium mixing bowl and stir until combined. Add apple cider vinegar, water, and the flax eggs directly to the dry ingredients and stir again until combined.
- Grease a donut pan with your favorite oil (I used avocado oil) and scoop batter into each donut pan (roughly 3 ½ tablespoons into each cavity). Wet your hands and pat/smooth the batter into each cavity. Next, remove dough from where the hole is (I swipe my finger in a circular motion) and adjust the shape of bagels as needed.
- Sprinkle additional seasoning, seeds, or other desired toppings on and gently pat down. Place on a middle rack in the oven and bake for 20-25 minutes or until the tops are slightly golden and a toothpick comes out clean.
- Remove from oven and let sit for 5-10 minutes. Then flip the pan over onto a cooling rack and gently tap the bottom of the pan to help the bagels fall out. Let cool completely before slicing.
- Slice, toast, and top with vegan butter or cream cheese and enjoy!
Notes
Did you make the recipe? I can't wait to hear your thoughts! Leave a review below and/or tag @notablyvegan in your creations on Instagram, Pinterest, or Twitter.
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