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Yeasted gluten-free, vegan and allergen-friendly bagels.

Easy Gluten-Free Vegan Bagels

  • Author: Chantal | Fresh is Real
  • Prep Time: 15 minutes (+2-hr rising time)
  • Cook Time: 25 minutes
  • Total Time: +/- 3 hours
  • Yield: 8 bagels 1x
  • Category: Bread
  • Method: Boiled & Oven Baked
  • Cuisine: Plant-Based, Gluten-Free, Vegan, Allergen-Friendly
  • Diet: Gluten Free


Learn how to make boiled and baked Easy Gluten-Free and Vegan Bagels! With a few key ingredients, you can make delicious soft yeasted style bagels in the comfort of your own home. Get a partner to help— these are fun to make! Watch How-To Video!



Wet Ingredients

  • 2 teaspoons active yeast (7g)
  • 1 tablespoon organic unsulphured molasses* 
  • 2 tablespoons whole psyllium husk (14g)
  • 1 cup warm water
  • 1 cup homemade hemp milk (or plant milk)**

Dry ingredients

  • 1 cup buckwheat flour (120g)***
  • 1/2 cup oat flour (50g)
  • 1/2 cup brown rice flour (65g)
  • 1/2 cup arrowroot starch (60g)
  • 1/2 cup potato starch (70g)
  • 1/2 cup teff flour (70g)
  • 1/2 tablespoon fine grey sea salt (8g)

Bagel Toppings (Optional):
Sesame seeds, sea salt, onion flakes, garlic powder, poppy seeds, sunflower seeds, hemp hearts

Everything Bagel Recipe:

  • 1/4 cup sesame seeds (white or black)
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon onion flakes or garlic powder 
  • 1/4 teaspoon sea salt


Please watch the how-to video before you begin to help you make these bagels.

Step 1
Before you start, make sure to measure (or weigh) all the dry ingredients. 

Step 2
Combine the psyllium husk, yeast,  warm water and molasses in a medium bowl or measuring cup and gently mix. Let this mixture sit for 10 minutes. 

Step 3
If you plan to make homemade hemp milk, you can do so now by combining 1/3 cup of hemp hearts (seeds) with 1-1/4 cups of water in a small blender. Blend until smooth and strain (with a nut mesh bag or fine sieve) into a bowl or a 2-cup measuring cup to remove larger leftover bits. You can discard the pulp. Set aside until Step 5. The hemp milk should be nice and white and creamy in texture.

Step 4
Place a sifter overtop a larger mixing bowl—I love using a clear glass bowl when making bread dough. Sift your dry ingredients to avoid little clumps. Remove the sifter and mix the dry ingredients. 

Step 5
You can go ahead and mix the yeast mixture (Step 2) before you add it to the large bowl of dry ingredients as the molasses will most likely sink to the bottom. Add the yeast mixture and hemp milk to the dry ingredients bowl. You want to mix everything until all the dry and wet ingredients are well incorporated. We don’t want to leave any dry bits of flour. After a few minutes of mixing the dough by hand, the dough should feel stretchy and sticky.

Step 6
Cover the bowl and let your dough rise in a warm area for 2 hours. The mixture should grow a couple of inches in height or even double in size. Please read Step 7.

Step 7
At the 1.5-hour mark, line a cookie sheet (min. 11×17-in) with parchment paper. Preheat your oven to 400° F. 

At the 2- hour mark, bring a large soup pot of water to a boil on medium/high heat. Don’t overfill your pot with water, leave some space to accommodate for the weigh of a few boiling bagels.

After the 2-hour rise, transfer the dough from the bowl to a clean, flour-dusted countertop or flat surface. Brown rice or buckwheat flour is excellent for dusting. Dust the dough with some flour as well. Pick up the dough and let it stretch a bit then fold it a few times. You might need to add a little flour in between each stretch and fold. With the help of a large kitchen knife or bench scraper, divide the dough into 8 equal parts. You can weigh each piece to make sure they are similar in size but it’s not necessary. 

Gently stretch, fold and roll each dough piece into a ball. You can dust each piece and your fingers with some more flour to prevent too much stickiness. With a finger poke a hole in the middle of each dough piece. Make sure to stretch the hole enough as the dough will expand when boiled and baked. Watch the how-to video if you need some guidance. 

It’s important to note that the size you shape your bagels will most likely remain throughout the boiling and baking step. So if you like a thicker bagel, shape it to be thicker. If thinner flatter bagels are better for you, stretch out the bagel dough to be wider and a litle thinner. Continue to shape each dough ball, while your water is getting hot, and place them on your parchment-lined baking sheet.

TIP: If your water is already boiling you can turn down the heat until you’re ready or turn it off if this step is taking you a little longer.

Step 8
Boiling the bagels is simple and a lot of fun. Before you start, make sure that your water is boiling and place one bagel in the pot of hot water to practice. For the next turn, you can boil up to 3 at a time if you wish (if your pot is large enough). Drop the bagel into the hot boiling water. Be careful it might splash, and the water will be hot! The bagel will most likely sink. Please wait until it floats to the top (about 20-30 seconds). Once it pops to the top, boil each side for 30 seconds. Set a timer; it’s helpful! With a slotted spoon, remove the bagel from the water and return it to the cookie sheet. 

TIP: If you are adding seeds to your bagels, doing so while they are hot and wet works well. You can dip each top to a flat bowl or plate filled with seeds, or you can sprinkle each top sparingly if that’s what you prefer.

Step 9
Once all the bagels are boiled and placed on the baking sheet, you’re ready to bake the bagels. Transfer the bagels to your preheated oven and bake them on the middle rack for 20 minutes. Flip each bagel and bake them for another 5 minutes. Remove the bagels from the oven. You can leave them on the baking sheet for a few minutes and then transfer them to a wire rack to cool! Once the bagels have completely cooled, go ahead and enjoy one fresh!


STORAGE TIPS: The bagels will keep on the counter in a plastic bag, glass container or wrapped in a clean tea towel for 1 to 2 days. Refrigerate any leftovers for up to 5 days. You can slice them before freezing them if you wish to keep them for longer. 
It is important to note that if you want to use psyllium husk powder instead of whole psyllium, please use less. One tablespoon of powder will be enough or else your dough will become a big blob.
*The molasses is what gives these delicious bagels their incredible flavour. If you don’t have molasses or you’re not sure about using 1 tablespoon of molasses, you can reduce the amount to one teaspoon or try using maple syrup for a milder flavour.
**Making homemade milk for this bagel recipe is worth it! Hemp hearts (seeds) are full of nutrients and creates a lovely soft texture for gluten-free, vegan bread. You can consider using store-bought plant milk, but please note that many include gums or other preservatives. I did not test this recipe with different types of plant milk. If you don’t have hemp seeds, try making another kind of seed or nut milk with ingredients you have at home.
***The buckwheat flour I use in my recipes is light in colour, texture and flavour. You can mill GF buckwheat groats if that’s all you have, it works well. Use a small blender or spice/coffee grinder to grind the groats into a fine flour.

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