These Gluten-Free Vegan Bagels are super easy to make and perfectly chewy and doughy. They’re also yeast-free, oil-free and contain no added sugar

Two bagels on a sheet of brown baking paper

I’m so excited to share this recipe for Gluten-Free Vegan Bagels as it’s been a long time coming. I’ve been wanting to make gluten-free bagels for ages and have been experimenting with so many different combinations of flours.

I’ve made ones using yeast, but quite luckily I discovered that the yeast-free ones had a better taste and texture, which means they’re much easier to make, and you don’t have to wait around for them to prove.

Although bagels are usually boiled before being baked, I was a bit nervous that gluten-free ones wouldn’t be able to stay together in all that hot water, so I decided to steam them instead of boiling. Steaming worked really well in terms of texture, and it’s super easy to do too.

In terms of flours, I ended up going for a combination of brown rice flour and white rice flour, which had the best texture and the most neutral flavour.

Where can you buy brown rice flour?

If you can’t find brown rice flour in your local supermarket, you’ll be able to find it in local health stores or online.

Why you’ll love these Gluten-Free Vegan Bagels:

  • they’re undetectably vegan and gluten-free
  • they’re perfectly chewy and doughy
  • they’re slightly crusty on the outside
  • they toast well
  • they have a neutral flavour
  • they’re oil-free
  • they’re free from sugar
  • they’re yeast-free
  • they slice easily
  • there’s no kneading required
  • there’s no proving time needed
  • they’re made in one bowl
  • they’re perfect for sandwiches!
A bagel burger with vegan sausage patties, pink sauce and salad on a blue plate

How to make these Gluten-Free Vegan Bagels

Scroll down to the bottom of the post to see the full recipe.

  • Mix together all the ingredients in a glass mixing bowl – use a measuring jug to add the water a little bit at a time until you get a firm dough that can be easily moulded into shape.

Tip: Add the water a bit at a time so that you don’t add too much!

Bagel dough in a glass mixing bowl against a marble background
  • Divide the dough into six equal parts.
  • Use your hands to shape one part of the dough into a circular patty
  • Place on a square of baking paper slightly bigger than the size of the patty and place on a plate.
  • Repeat for the rest of the dough.
Four raw bagels on pieces of brown baking paper on a blue plate against a marble background
  • Use a chopstick or your finger to make a small hole in the centre of all the patties.
  • Sprinkle over seeds to decorate, if desired.

What to use to decorate these bagels:

  • sesame seeds
  • poppy seeds
  • sunflower seeds
  • everything bagel seasoning!
Four raw bagels topped with seeds on pieces of brown baking paper on a blue plate against a marble background
  • Place a small amount of water in the bottom of the wide-bottomed pan with a steaming colander inside it.
  • Bring the water to the boil.
  • Once the water is boiling, carefully place the bagels into the steaming colander (with the baking paper still underneath them).
Three raw bagels topped with seeds on pieces of brown baking paper in a silver colander in a silver pan
  • Place a lid over the pan and steam for 7 minutes – you might have to do this in two batches depending on the size of your steaming colander.
Three raw bagels topped with seeds on pieces of brown baking paper in a silver colander in a silver pan
  • Transfer the steamed bagels onto a rectangular baking tray lined with baking paper – remove the squares from the bottom of the bagels before placing them on the baking tray.
Six bagels topped with seeds on a sheet of brown baking paper
  • Bake in the oven for 15-20 minutes, until the surface has crisped up.
Six bagels topped with seeds on a sheet of brown baking paper
  • Leave to cool completely before slicing.
Half a bagel topped with vegan sausage and salad on a blue plate against a marble background

How long do these Bagels keep for?

These Bagels keep well covered in the fridge for a few days – they’re best toasted before eating.

Half a bagel topped with vegan sausage and salad on a blue plate against a marble background

Topping ideas for these Gluten-Free Vegan Bagels:

A bagel burger with vegan sausage patties, pink sauce and salad on a blue plate against a dark brown background

More gluten-free vegan bread recipes:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Two bagels on a sheet of brown baking paper

Gluten-Free Vegan Bagels

These Gluten-Free Vegan Bagels are super easy to make and perfectly chewy and doughy. They’re also yeast-free, oil-free and contain no added sugar

Print Pin Rate

Course: Bread, Breakfast

Cuisine: Polish

Keyword: gluten-free bagels, vegan bagels, yeast-free bagels

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 6 bagels

Calories: 164kcal

Ingredients

  • 150 g (1 1/4 cup) brown rice flour
  • 100 g (4/5 cup) rice flour
  • 2 tablespoons tapioca flour
  • 1/4 teaspoon salt to taste
  • 4 teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
  • 180 ml (3/4 cup) water

To decorate (optional):

  • Poppy seeds, sunflower seeds, sesame seeds, everything bagel seasoning etc

Instructions

  • Mix together all the ingredients for the bagels in a mixing bowl – add the water a little bit at a time until you get a firm dough that can be easily moulded into shape (it’s better to add the water a bit at a time so that you don’t add too much)

  • Divide the dough into six equal parts

  • Use your hands to shape one part of the dough into a circular patty

  • Place on a square of baking paper slightly bigger than the size of the patty and place on a plate

  • Repeat for the rest of the dough

  • Use a chopstick or your finger to make a small hole in the centre of all the patties

  • Sprinkle over seeds to decorate, if desired

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

  • Place a small amount of water in the bottom of the wide-bottomed pan with a steaming colander inside it Bring the water to the boil

  • Once the water is boiling, carefully place the bagels into the steaming colander (with the baking paper still underneath them)

  • Place a lid over the pan and steam for 7 minutes – you might have to do this in two batches depending on the size of your steaming colander

  • Transfer the steamed bagels onto a baking tray lined with baking paper – remove the squares from the bottom of the bagels before placing them on the baking tray

  • Bake in the oven for 15-20 minutes, until the surface has crisped up

  • Leave to cool completely before slicing

  • These bagels keep well covered in the fridge for a few days – best toasted before eating

Notes

*The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don’t have vinegar you can substitute it with lemon juice.

Nutrition Facts

Gluten-Free Vegan Bagels

Amount Per Serving

Calories 164 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Saturated Fat 1g 5%

Sodium 149mg 6%

Potassium 354mg 10%

Total Carbohydrates 36g 12%

Dietary Fiber 2g 8%

Sugars 1g

Protein 3g 6%

Calcium 11.8%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here