Homemade Gluten-Free Bagels with a Crispy Crust

Easy and Quick Gluten-Free Bagels: No Rising Needed

Imagine enjoying a warm, chewy bagel straight from the oven without having to wait hours for the dough to rise. This simple recipe for no-rise gluten-free bagels makes that possible, letting you bake delicious, homemade bagels in just 40 minutes. Let’s go over the steps, ingredients, and tips that make these bagels a must-try for anyone who loves fresh-baked goodness.

Fresh Bagels in No Time

There’s nothing like the joy of biting into a freshly baked bagel. For people who eat gluten-free, having a warm, chewy bagel whenever they want often seems impossible. But this recipe changes that! You can now enjoy bakery-style bagels at any time without waiting for the dough to rise.

Whether you need a quick breakfast, a snack, or a tasty addition to brunch, these bagels are a great option. No more waking up early or waiting hours for the dough to be ready—just mix, shape, boil, and bake. These bagels are ready when you are!

What Makes a Real Bagel?

A bagel is not just a round piece of bread—it has a unique chewy texture, which comes from boiling before baking. This step is key to getting the right taste and texture.

Before baking, the bagels are quickly boiled in water with molasses. This is a must-do step! It creates the shiny, chewy crust and soft, dense inside that make bagels special. If you skip this, you’ll end up with regular bread rolls instead of real bagels.

How you eat your bagel is up to you! Whether you spread cream cheese, butter, or sprinkle everything seasoning, these bagels are the perfect base for your favorite toppings.

The Secret of No-Rise Baking

Even though this recipe uses yeast, you don’t need to let the dough sit and rise. Instead, the bagels rise in the oven as they bake. This process is called “oven spring.”

Usually, yeast dough needs time to rise before baking. But with this method, the bagels are shaped, boiled, and baked right away. A little extra yeast and slightly wetter dough help create the perfect rise in the oven, making this a fast and easy recipe.

The Key Ingredient: Gluten-Free Bread Flour

To get the right texture, these bagels use a special gluten-free bread flour mix. This blend includes Better Batter gluten-free flour (or a homemade version), whey protein isolate, and Expandex modified tapioca starch.

• Whey protein isolate is a pure protein powder that gives structure and elasticity to the dough.
• Expandex modified tapioca starch helps create a chewy and stretchy texture, making the bagels more like traditional ones.

Unlike other gluten-free doughs that are wet and sticky, this dough is easier to handle and shape, making the process smooth and simple.

Ingredient Swaps for Special Diets

• Dairy-Free Options:
  • This recipe is tricky to make dairy-free. While you can replace the butter with a vegan option, whey protein isolate is necessary for the right dough structure.
  • Using rice or pea protein instead of whey protein will require much more water (about 150% more), which changes the dough a lot. If you need a dairy-free bagel, try our other gluten-free bagel recipe that uses all-purpose gluten-free flour.
• Egg-Free Option:
  • The only egg in this recipe is in the egg wash, which helps with browning and making toppings stick.
  • If you don’t eat eggs, you can brush the bagels with cream or melted butter instead.

How to Make No-Rise Gluten-Free Bagels

1. Make the Dough: Mix the gluten-free bread flour, yeast, sugar, salt, and water in a bowl. Knead until the dough is smooth.
2. Shape the Bagels: Divide the dough into equal pieces and shape them into rings.
3. Boil the Bagels: Bring a pot of water to a boil and add molasses. Boil each bagel briefly, flipping once.
4. Bake the Bagels: Put the boiled bagels on a baking sheet, brush with egg wash (or an alternative), and bake until golden brown.
5. Cool and Enjoy: Let the bagels cool for a bit before slicing and adding your favorite toppings.

Helpful Tips for the Best Bagels

• Use a digital scale for precise measurements.
• Knead the dough well to make it smooth.
• Never skip the boiling step—it’s key for the right texture.
• Try different toppings and flavors to customize your bagels.

With this simple recipe, you can enjoy fresh, gluten-free bagels whenever you want—without the wait!