Gluten-Free Vegan Cranberry Orange Bagels - Fork & Beans

Gluten-Free Vegan Cranberry Orange Bagels

  • Author: Fork & Beans
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 5 1x


Gluten, egg, dairy, soy, nut, AND xanthan gum-free!



Wet mixture:

  • 1/2 c. warm water
  • 1 1/2 tsp. dry active yeast
  • 1 tsp. granulated sugar
  • 3 Tbsp. ground white chia seeds (or black–there is no flavor difference)
  • 2 tsp. apple cider vinegar
  • 1/4 c. orange juice
  • 2 tsp. orange zest
  • 1/4 c. dried cranberries

Dry mixture:

For “egg wash”

  • 1 tsp. cornstarch + 3 tsp. water – whisk until fully combined

Other ingredients:

  • Cornmeal for dusting
  • 2 pieces of parchment paper
  • 1 Tbsp. granulated sugar
  • 1 tsp. baking soda
  • 4 c. water
  • baking sheet
  • Large slotted spoon (to pull out and drain bagels from boiling water)
  • pastry brush (to coat the bagels with the “egg wash”)


  1. In a small bowl, whisk together the water, yeast, and granulated sugar. Allow to froth for 10 minutes. Add the remainder for of the wet mixture ingredients and allow to sit another 5 minutes for the chia seeds to expand.
  2. In a large bowl, combine all ingredients for the dry mixture. Pour the wet mixture and stir with a wooden spoon for 2 minutes.
  3. Create 5 even balls of dough, roll in between your hands to create a smooth dough and then flatten slightly to make into 4″ bagel shapes–these fit the size of the palm of my hand (What you are looking for in your dough: When you shape the bagel, it will be a little sticky but should be easy to work with. Also it should stay intact when left alone. It might spread mildly but shouldn’t lose shape).
  4. Using your thumb create a hole in the middle and place on a parchment paper-lined baking sheet lightly covered in corn meal. Cover and allow to rise 45 minutes in a warm, non-drafty area in your kitchen.
  5. Preheat your oven to 375 degrees.
  6. In a medium saucepan get the water to a rapid boil. Turn heat down to medium heat and add 1 Tbsp. granulated sugar and 1 tsp. baking soda and stir until dissolved. The sugar creates a little gloss in the crust and the baking soda creates a barrier that keeps the water from absorbing into the bagel.
  7. Drop one bagel at a time into the boiling water, allowing it to sit in the pot for 30 seconds on each side (making a total of 1 minute per bagel). Please note that boiling the bagels prior to the baking them enables a chewy texture on the inside while nicely coating the exterior crust.
  8. When you take the bagels out of the water, make sure you have drained the water from them and place on a baking sheet lined with a clean piece of parchment paper. Lightly sprinkle the tops with cornmeal and then brush with the “egg wash” mixture. Bake for 20-23 minutes and allow to cool before cutting.


Before eating: Slice in half and toast until browned along the edges. Serve with non-dairy cream cheese or topping of choice.
To store: slice in half, place a piece of wax paper in between each bagel, and store in a bag or container of choice.


  • Serving Size: 5
  • Calories: 175
  • Sugar: 5g
  • Sodium: 365mg
  • Fat: 0.7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg