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Homemade gluten-free bagels on a baking sheet, golden and chewy

Homemade Gluten-Free Bagels

on Jul 10 2024
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    A warm, chewy bagel is one of the things people miss most when they go gluten-free, and the store-bought versions are hard to find and easy to be disappointed by. These homemade gluten-free bagels fix that. Made from our Bread Mix with just yeast, water, and oil, they come out chewy on the inside with a proper crust, and they happen to be both dairy-free and egg-free. Shape them, give them a quick boil, and bake. There is even an overnight method for fresh bagels in the morning. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

    Why you'll love them

    • Chewy, not cakey, thanks to a quick boil before baking.
    • Dairy-free and egg-free, made with just Bread Mix, yeast, water, and oil.
    • An overnight option for fresh-baked bagels in the morning.
    • Five ways and more: plain, everything, cinnamon, three-seed, herb, or cheese.
    • Gluten-free without compromise, made with our GFCO-certified Bread Mix.

    Can you buy gluten-free bagels, or should you make them?

    You can find gluten-free bagels at some grocery stores, but they are often frozen, expensive, and inconsistent, and a fresh one from a bagel shop is usually off the table entirely. Making them at home costs a fraction as much, and one bag of Pamela's Bread Mix makes about seven bagels that are chewy and fresh out of your own oven.

    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time about 1 hour 40 minutes
    Yield 7 bagels
    Serving Size 1 bagel

    Ingredients

    • 1 bag (3 1/2 cups) Pamela's Gluten-Free Bread Mix
    • 2 1/4 tsp yeast (one packet; the 19 oz Bread Mix bag includes it, the 4 lb and 25 lb do not)
    • 1 1/3 cups warm water
    • 1/4 cup oil
    Shop Gluten-Free Bread Mix, 4 lb.

    Directions

    1. In a heavy-duty stand mixer fitted with the whisk attachment, combine the Bread Mix, yeast, oil, and warm water. No eggs are used. Mix on medium for 3 minutes.
    2. Scoop about 1/2 cup of dough per bagel onto a greased baking sheet. With oiled fingers, shape each into a round. Let the shaped dough rest for 1 hour, then poke a large hole in the center of each. (Shaping the hole after the rest is intentional and keeps it from closing up.)
    3. Toward the end of the rest, preheat the oven to 400 degrees F and bring a wide pot of water to a boil.
    4. Boil the bagels for about 25 seconds, then lift out with a slotted spoon and return to the greased baking sheet. Boiling is optional but recommended; it is what gives a bagel its chew.
    5. Bake for 20 to 25 minutes, until golden and firm. Cool before slicing.
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    1 comment

    Odd amount of water shown in bagel recipe. Could you clarify? Thank you!

    Beth Gobeil | Jul 23, 2026

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    Recipe Tips & Notes

    For chewier, deeper-colored bagels, add 1 tablespoon of baking soda to the boiling water. It is the classic bagel-shop trick.

    To keep them gluten-free: Pamela's Gluten-Free Bread Mix is GFCO-certified. This recipe is also dairy-free and egg-free as written; only the cheese variation adds dairy.

    Fresh bagels in the morning (overnight method)

    Prepare the dough and shape the bagels on a greased baking sheet, then cover and refrigerate overnight. They will rise slowly in the fridge. In the morning, preheat the oven to 400 degrees F, boil the bagels as above, then bake for 25 to 30 minutes. Warm, fresh bagels with no early-morning mixing.

    Flavor variations

    Add these to the dough with the dry mix unless noted:

    • Everything bagels: after boiling, brush the tops with water and dip into everything bagel seasoning (sesame, poppy, dried garlic, dried onion, flaky salt).
    • Three-seed: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, and 1 tablespoon poppy seeds to the dough.
    • Cinnamon: add 2 teaspoons cinnamon and 1/4 cup sugar. Cinnamon-raisin: add 1/2 cup raisins too.
    • Herb: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder.
    • Whole wheat style: add 2 tablespoons blackstrap molasses for a deeper, wheatier color and flavor.
    • Cheese: add 2 cups finely shredded cheese and 2 tablespoons melted butter, plus 1/4 cup chopped green onion or jalapeno if you like. Note: this variation is not dairy-free.

    Toppings

    For seeds or seasoning to stick, brush the boiled bagels with a little water before topping. Sesame, poppy, everything seasoning, flaky salt, or dried onion all work well. Keep it egg-free by using water rather than an egg wash.

    Make ahead & storage

    • Bagels are best the day they are baked.
    • Store cooled bagels in an airtight bag at room temperature for up to 2 days, or slice and freeze for up to 2 months. Toast straight from frozen.
    • The overnight method above is the best make-ahead option for fresh morning bagels.

    Gluten-Free Bread Mix, 4 lb.

    Featured Product

    $19.99

    View full details

    Size: 4 lbs

    Pack Size

    The same Pamela's Gluten-Free Bread Mix, in a 4 lb. bag for households that bake loaves on repeat. GFCO-certified, dairy-free, egg-free, and soy-free, at about half the cost per ounce of the 19 oz. bag.

    For the weekly bread bake

    Fresh loaves, dinner rolls, pizza night, weekend cinnamon rolls: the 4 lb. bag keeps a gluten-free household in homemade bread without constant reordering.

    Never run out

    Add Subscribe & Save and a fresh bag arrives on your schedule with 10% off every order. Pause or cancel anytime.

    Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Evaporated Cane Sugar, Inulin, Millet Flour, Honey, Rice Bran, Sea Salt, Xanthan Gum.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    Mix Pamela's Gluten-Free Bread Mix with yeast, warm water, and oil, shape into rounds, rest for an hour, then boil briefly and bake at 400 degrees F. One bag makes about seven chewy bagels, and no eggs or dairy are needed.

    Boiling is optional but recommended. A quick 25-second boil before baking is what gives a bagel its signature chew rather than a bread-like texture. Adding a tablespoon of baking soda to the water deepens the color.

    Yes. As written, the recipe uses only Bread Mix, yeast, water, and oil, so it is both dairy-free and egg-free. The only exception is the cheese variation, which adds dairy.

    Yes, and it is the best way to have fresh bagels in the morning. Shape the bagels, cover, and refrigerate overnight. They rise slowly in the fridge, then you boil and bake in the morning.

    The 19 oz Bread Mix bag includes a yeast packet. The 4 lb and 25 lb sizes do not, so add 2 1/4 teaspoons (one packet) of yeast if you are using those.

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