Breakfast
Vegan and Gluten-free bagels
The best bagels for those that are vegan and gluten-free
Homemade bagels were on of my quarantine experiments. I always thought that bagels were a long processes to make, but it turns out they can be easy too!
So easy that this bagel recipe only requires a few simple ingredients and you will have a delicious bagel in 45 minutes from the time you start.
Ingredients in vegan and gluten-free bagels
- Almond flour
- Tapioca flour
- Non-dairy yogurt
- Baking Powder
- Everything but the bagel seasoning
Because there is no grain or dairy in this recipe, the bagels are going to be on the softer and more delicate side. However, they still have the same great tastes as my original bagel recipe that you can find here.
The blend of almond flour and tapioca flour allow for this bagel to hold it shape. Tapioca is a starch extracted from the storage roots of the cassava plant, so naturally it gives these bagels a fluffy texture.
How to make vegan and gluten-free bagels
Homemade bagels from scratch are extremely easy to whip together. From prep time to eat time, your bagels will be ready in under 50 minutes!
You will start by mixing the two flours together along with the baking powder until well combined.
Then you will add in the non-dairy yogurt. I used So Delicious brand, but any non-dairy will work! Using a spatula, mix until well combined.
Then, flour your working surface and flour your hands and then start to need the dough.
Then roll the dough into one large ball, and with a knife, cut into four equal parts. Roll these equal parts into four smaller balls.
Using your finger- poke a hole in the center and begin to swirl your hands clockwise or counter clock wise. The dough will begin to take a bagel shape. Repeat the process until you have four bagel shaped doughs!
Add the dough to your baking sheet, lined with parchment paper, and drizzle the top of the dough with avocado oil. Then, sprinkle the top with Everything But the Bagel seasoning. I really like the one from Trader Joe’s! Don’t be afraid to really coat them, as some of the seasoning will fall off during cook time.
Once your bagels are seasoned. Bake in the oven at 375 for 25-30 minutes, or until golden brown.
Serve with your favorite cream cheese, or store in the fridge up to 4-5 days. These are great warmed up in the toaster!
This was the first time I’ve tried making bagels. This recipe grabbed my attention, as it appeared easy to follow and used ingredients I already had on hand. I also ran into the frustrating issue of this being way too wet. I should have read the comments first to see if I could have avoided this prior to beginning. In the end, I doubled all the dry ingredients, which finally gave me a dough I could knead. They unsurprisingly didn’t rise well, but I actually didn’t mind the texture or density. The EBTB seasoning gave them a great taste. I will definitely be making these again, but will be trying 1/2 cup dairy free milk to begin with.
Hi Marissa! I’m so glad you gave this recipe a try. The dough is wet, by adding more flour to it will weigh it down which is why yours probably didn’t rise as much. I outlined in the blog post that you should be generous with flouring your hands and the surface to avoid the dough sticking. i’m so glad you liked them and can’t wait to see your remakes!! thanks for the comment, I appreciate it.
These were easy to make and so delicious. Fantastic bagel!
thanks, Maria! i’m so thrilled that you enjoyed them!