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Gluten-Free Vegan Bagels

Delicious, chewy bagels that cater to gluten-free and vegan diets, perfect for any breakfast or brunch spread.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bagels
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bagel Dough
  • 2 cups gluten-free all-purpose flour Use a high-quality blend containing xanthan gum.
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon maple syrup (or agave nectar)
  • 1 cup warm water
  • 1 tablespoon olive oil
For Topping (Optional)
  • to taste sesame seeds Sprinkle on top before baking.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the gluten-free flour, baking powder, and salt.
  3. In another bowl, mix the warm water, olive oil, and maple syrup.
  4. Slowly add the wet mixture to the dry ingredients, stirring until it forms a slightly sticky dough.
  5. Divide the dough into 4 equal portions. Roll each portion into a ball, poke a hole in the center with your finger, and gently stretch it to form a bagel shape.
  6. If desired, brush the bagels with a bit of water and sprinkle with sesame seeds.
Baking
  1. Place the bagels on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
Serving
  1. Allow cooling slightly before slicing. Serve warm with your favorite toppings.

Notes

Store leftover bagels in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a toaster or oven at 350°F (175°C) for about 10 minutes.