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Easy Homemade Gluten-Free Bagel Recipe with Poppyseeds

Easy Homemade Gluten-Free Bagel Recipe with Poppy seeds is so delicious toasted with cream cheese or butter. This easy, chewy, no-rise bagel recipe has simple ingredients and creates a soft, classic bagel. It’s an ideal breakfast popped in the toaster.

Gluten-Free Bagels in a stack

My Dad was a former New Yorker, and I grew up in Miami eating all the best deli. Dad would take me to South Beach to pick up lox and bagels for our Sunday brunch. Bagels were on the menu every weekend. Dad and I loved poppyseed bagels with their subtle, sweet notes. I remember wrapping a toasted bagel in parchment paper smeared with good cream cheese.

When I started a gluten-free diet, it was not as easy to find gluten-free baked goods. Learning to bake bagels was a true treat! These homemade gluten-free bagels rise in the oven, so the total bake time is only 25 minutes.

Buttering a gluten-free bagel

What you’ll love about this Bagel recipe:


  • Crispy Outside and soft and chewy inside
  • Easy, No-Rise bagel recipe
  • Covered in sweet poppy seeds
  • Delicious as an egg sandwich or schmeared with cream cheese or butter

Recipe Ingredients

You’ll need the following ingredients to make this fantastic homemade gluten-free bagel:

Ingredients for gluten free bagel
2 ½ cups self-raising gluten-free flour, 2 teaspoons instant yeast, ¾ cup warm water, ½ tsp salt, 4 tbsp butter,
1 egg, 1 tsp poppy seeds

Ingredient Notes

How To Make Homemade Gluten-Free Bagels with Poppy Seeds- Step by Step

  1. Combine gluten-free self-raising flour, dry yeast, and salt in a medium-sized bowl. Whisk them together, then make a well in the center. Add water and only half of the egg (save the rest for brushing the bagels, as you’ll only need a small amount for that).
  2. Cut the butter into small chunks and add it to the wet ingredients. Use your hands to form a dough, being patient as it may be sticky and difficult to shape. If needed, oil your hands or add one tablespoon of water to make handling easier.
  3. Once the dough comes together, please chill in the refrigerator for 25 minutes.
  4. Sprinkle the surface with flour and divide the dough into 3 or 4 equal portions. Form each piece into a ball, then flatten it and create a hole in the middle, making the bagel shape.
  5. Preheat your oven to 325°F.
  6. Boil water in a medium-sized saucepan and give each bagel a 30-40 second bath in the boiling water on each side. Don’t worry if they appear wrinkly or uneven at this stage, as it is normal. Place the boiled bagels on a cooling rack and brush each with the remaining beaten egg. Sprinkle poppy seeds on top, according to your preference.
  7. Bake at 325°F for 20-25 minutes or until golden brown. Do not overbake!

Tips & Tricks

  • This recipe is called a “no-rise” recipe because no additional time is needed for the bagels to rise. All the rising occurs during baking in the oven. This allows for quick preparation without any additional waiting time.
  • Be careful not to overbake the bagels. I always say “When it doubt, take them out!”.

Storage and Reheating

Store bagels in an airtight container on the counter for up to 3 days. You can also refrigerate them and then slice and toast.

Additions and Substitutions

  • Use Sesame Seeds, Chia Seeds, or your seed of choice.
  • Sprinkle with Coarse Sea Salt
  • Add Raisins and Cinnamon for your own Cinnamon Raisin Bagels.

Frequently Asked Questions for Making Gluten-Free Bagels with Poppy Seeds

How many calories are in a gluten-free Poppyseed Bagel?

Approximately 400 Calories, depending on the size of the bagel.

Can I make this Gluten-Free Bagel Recipe with Sesame Seeds?

By all means, add any of your favorite seeds or everything bagel seasoning.

I hope you loved this Homemade Gluten-Free Bagel Recipe. If you make it, leave a 5-star rating so I know you liked it!

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Easy Homemade Gluten-Free Bagel Recipe with Poppyseeds

Gluten-Free Bagels in a stack
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Easy Homemade Gluten-Free Bagel Recipe with Poppy seeds is so delicious toasted with cream cheese or butter. This easy, chewy, no-rise bagel recipe has simple ingredients and creates a soft, classic bagel. It’s an ideal breakfast popped in the toaster.

  • Author: Sherie Friedlander
  • Prep Time: 35 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 55 Minutes
  • Yield: 34 Bagels 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

2 1/2 cups self-raising gluten-free flour

2 teaspoon instant yeast

3/4 cup warm water

1/2 tsp salt

4 tbsp butter

1 egg

1 tsp poppy seeds

Instructions

  1. Combine gluten-free self-raising flour, dry yeast, and salt in a medium-sized bowl. Whisk them together, then make a well in the center. Add water and only half of the whisked egg (save the rest for brushing the bagels, as you’ll only need a small amount).
  2. Cut the butter into small chunks and add it to the wet ingredients. Use your hands to form a dough, being patient as it may be sticky and difficult to shape. If needed, oil your hands or add one tablespoon of water to make handling easier. Once the dough comes together, please chill in the refrigerator for 25 minutes.
  3. Sprinkle the surface with flour and divide the dough into 3 or 4 equal portions. Form each portion into a ball, then flatten it and create a hole in the middle, making the bagel shape.
  4. Preheat your oven to 325°F.
  5. Boil water in a medium-sized saucepan and give each bagel a 30-40 second bath in the boiling water on each side. Don’t worry if they appear wrinkly or uneven at this stage, as it is normal. Place the boiled bagels on a cooling rack and brush each with the remaining beaten egg. Sprinkle poppy seeds on top, according to your preference.
  6. Bake at 325°F for 20-25 minutes or until golden brown. Do not overbake!

Notes

  • This recipe is called a “no-rise” recipe because no additional time is needed for the bagels to rise. All the rising occurs during baking in the oven. This allows for quick preparation without any additional waiting time.
  • Be careful not to overbake the bagels. I always say “when it doubt, take them out!”.

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