I’m a bread-making beastly machine that cannot be stopped. Well, that is of course if you are dangling gluten-free vegan everything bagels in front of my face. Then I will devour it without shame and then continue on with my bread-making obsession.
I love making homemade bagels because I can control the portion size as I am forming them with my hands. The store-bought version is just too large for me and leaves me feeling fuller than I would like. Sure I could stop when I’m full and all that rational thinking and stuff but let’s be real. It’s a bagel. I love them dearly. I don’t know how to stop nor am I even sure if stopping without eating it in its entirety is a legal activity to participate in.
These homemade gluten-free vegan everything bagels fit perfectly along the palm of my hand (please note that I have big palms) and fits even better once digested into my belly. Onward I shamelessly eat. Especially when I can slather that bad boy with avocado, a slice of tomato & red onion, and some good ol’ fashioned sprouts.Print
Gluten-Free Vegan Everything Bagels
- Yield: 5 1x
- 3/4 c. warm water
- 1 1/2 tsp. dry active yeast
- 1/2 tsp. granulated sugar
- 3 Tbsp. ground chia seeds (I used white but you can easily sub the black ones)
- 1 Tbsp. vegetable oil
- 2 tsp. apple cider vinegar
- 2/3 c. oat flour
- 2/3 c. millet flour
- 1/3 c. arrowroot powder
- 1/3 c. tapioca starch
- 1 tsp. baking power
- 1/2 tsp. baking soda
- 1/2 tsp. salt
For the “Everything” mix (really it’s whatever you want but here is what I did)
- 2 Tbsp. poppy seeds
- 2 Tbsp. sesame seeds
- 2 Tbsp. dried onion
- 1 Tbsp. oats
- 1 Tbsp. sunflower seeds
- 1 tsp. coarse salt
- 1 tsp. cornmeal
- To create the yeast mixture: Add the yeast and 1/2 tsp. of sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.
- In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.
- Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.
- Divide into 4-5 balls (depending on what size you want your bagels) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.
- Preheat your oven to 375 degrees.
- Fill a pot with 4 c. water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.
- Keep the small bowl nearby with the “everything” mixture inside.
- Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of the water.
- Place back onto the parchment paper and quickly sprinkle the “everything” topping mixture. Do this one at a time.
- Bake for 20-23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.
- Calories: 284
- Sugar: 1.4g
- Sodium: 723mgmg
- Fat: 9g
- Carbohydrates: 40g
- Fiber: 5.6g
- Protein: 8g
Have questions about substituting flours? No worries! Click here for my Guide to Gluten-Free Flours post to answer any question you might have.
Looking for more gluten free bagel recipes? I’ve got you covered with these:
My dough always seems to dry and I went by the book on the recipe! Any suggestions?
I just wanted to try making these plain, do I still have to boil them?. If so just curios to as what the boiling does.
This recipe was SO easy to follow… however my bagels taste spoiled.. like mildew. I don’t know if it’s because my millet flour has gone bad.. or if it’s because of the combination of chia seeds, vinegar, and millet flour.
I have made millet bread before and had the same combination and the it created the same taste
It looks lovely and nutritious, but how are the bagels gluten free when there is oat and millet in it?
Hi Sady! Both millet and oats are gluten free. Oats, however, due to the way they are processed, can become contaminated with gluten but not because they have gluten in them. Anyone with a severe allergy or celiac most likely needs to avoid them unless otherwise stated.
I made these a second time with a few modifications after making your cranberry bagels and reading your other bagel recipes for a better understanding of how your bagel baking has evolved. My second batch was better than my first so I’ll share my minor changes. Also, Trader Joes has an everything bagel seasoning all pre-mixed and I topped with that. These are delicious and make the house smell so good!
1 cup warm water (this is an increase from 3/4 cup in recipe)
1 pkg yeast
1 tsp. sugar
2 T white chia seeds plus 1 T Psyllium husk, then ground in coffee grinder (slight ingredient modification);
2 tsp. apple cider vinegar
2 tsp. vegetable oil (I used Avocado oil – this is a reduction from recipe)
2 cups flour blend of your choice by weight 40% starch and 60% grain* (see note below)
1 T brown sugar added in dry ingredients (addition copied from your cranberry version)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
*I didn’t measure the flours/starch individually in a measuring cup as in your recipe. I made a blend and then measured the 2 cups total into my recipe. My blend was 40% starch and 60% flour by weight. In this case I had originally mixed 12 ounces total combined of Arrowroot, Potato and Tapioca; plus 18 ounces total combined of White Rice, Brown Rice, Millet, Oat, and Buckwheat in a large container to use as a bread baking flour mix. I shook the container to blend and then I measured the 2 cups needed for this recipe out of this blend (stored remainder for other recipes). My amounts of each individual item were randomly scooped onto the scale based on which I like better and how much I had of each – I only paid attention to maintaining the total weight at 40/60. This method allows for easy substitution of whatever flour you have on hand or adding something to your blend as it gets low without starting a new mix from scratch.
Very good. I’m going to bake the blueberry version next. My nephew likes me to take him to Panera on Saturday for bagels, but next weekend I want to try these at home. One question: when you give chia seeds in your recipes (this one and the bread) do I measure the amount and then grind or are you measuring ground seeds? It makes about a 25% difference in amount. I ground and then measured and my dough was dry so I’m wondering if I did it backwards.
Do you think these will work if I substitute Better Batter all purpose flour for the non-oat flours (including the tapioca) and do a flax egg instead of chia seeds? I don’t have any chia seeds…
or not a flax egg, just a flax substitute maybe…
This recipe is delicious, even if you’ve somehow messed up. I’ve tried this recipe twice, and my dough always seems to be too wet to shape before leaving them to rise! I blamed the chia seeds the first time around, but this time I substituted for ground flax and it didn’t seem to fix the problem. Any suggestions? Also, are you placing these on the baking sheet to rise?
If ever your dough feels too wet to work with (which is a better problem to have than it being too dry), simply add a little flour to the dough until it is manageable.
I just wanted to know how long they last?
This recipe looks great!
I have one question, though: Do you happen to know how much volume the cups you use for this recipe hold in milliliters? I own a measuring cup, but I’m not sure where it’s from and since I’ve heard that the volume can differ a bit form country to country I’d like to make sure I get the right ratio between the ingredients measured in cups and those in spoons. Thanks!
These look wonderful Cara! Could you let the bagels rise in the refrigerator overnight, then boil and bake in the morning?
I’m so excited to try these! I’ve always been scared off by bagel recipes, but you make it sound so doable.
Yay, love hearing that Erin! They really are doable 🙂
Has anyone figured out the calorie/nutritional values of these?
They do look wonderful…
You can go to caloriecount.com and enter the info for the nutritional value Sherri 🙂
Hi, is the nutritional value for a batch? if so, how many are in one batch? if not, is this nutritional value for just one or how many? ? thanks
Can you just make them with only cassava flour from Ottos naturals or do you have to use the 3 you have listed
No you can’t Valerie. I’m still trying to work on a bagel recipe using Otto’s flour…
Thank you so much for this recipe! My son with multiple severe food allergies requested bagels. He loved these! I try really hard to make sure he’s included, food-wise. It’s so nice to find a recipe that I don’t have to fiddle with. Just purchased your book and am looking forward to trying more of your recipes. I did think these bagels were rather bitter. Next time I plan to increase the salt and add 2 or 3 teaspoons of brown sugar per your other bagel recipes. Thanks again.
So awesome to hear!
Can I make this with 2 cups of GF all purpose flour? or are the types of flours listed the only ones that this will work with?
You can always try! It gets tricky at times because gf flours have different absorbency rates but I’m a huge advocate for giving it a shot 🙂 Good luck!
Mine were bitter I have no idea why?
Wow this looks incredible. To be honest, I am a bit intimidated by this recipe, but I might just dare and try it!
rae of love from berlin
Hi Rae! You can even try skipping the boiling part and throw those bad boys right into the oven. That might take so intimidation out of it 🙂 Hope you like them!
I just made these with black chia seeds and subbed sweet white rice for the millet. They were amazing!!! My husband and in-laws (who aren’t gf or vegan) loved them, as did I!!!! I’ve currently got a batch of the cranberry orange version rising as I type 🙂 thank you so much for the amazing recipes!!!!
We have the same name! 🙂 This looks yummy can’t have the flours you use so I may have to tweak it a bit but it looks delicious!
These look ah-mazing!!!! I would like to freeze, mostly to prevent me eating them all in one go..lol At what point do you recommend I do that, baked, unbaked? Or will they keep well in the fridge?
Hi Krys! Freezing is definitely the best option to go with these. Just bake them, slice them up after they have cooled down and then package them up for a trip to the freezer. This way, all you have to do is toast them back to warmth and you are all set. Hope you like them!
I made these yesterday and could not believe how good they were. You are brilliant! I’ve always been intimidated to make vegan gf breads but not anymore since I found your blog. Thank you Cara! Keep doing what your doing!
YAY! I love gluten-free vegan bread-making success stories. Oh, I am so happy to hear that you liked it Adena! xo
I’m so excited to have found this recipe in my Pinterest feed-it was gateway for me to explore the rest of your amazing site!
It was also perfect timing:
I’m trying to stay away from refined sugars (on an elimination diet to determine allergies), I wonder if coconut sugar would be able to “feed” the yeast?
These look fantastic i almost thought they looked like donuts 🙂
Im soooo glad I found you’re site! This has been the best help I have found so far. Was wondering, my dough was a bit moist trying to handle it to shape the bagels, should I add more flour next time or will that alter the texture of the bagels?
I had the complete opposite! I thought my batter was too floury. They taste amazing, in my opinion, but they did crumble when I cut them in half. I still really enjoyed my everything bagel sandwich though and I know I will continue making these. I followed the recipe to a T (except the arrowroot because I read somewhere that you can use cornstarch instead). Why do you think your batter was a bit moist?
These were fantastic!!! Even my seven year old (who is not vegan or gluten free) loved them! Fantastic recipe.
Hi! I’m vegan and love bagels! Two questions. Why use sugar and baking soda while boiling them? Can rapid rise yeast be used in this recipe to speed up the rising process? Thanks! 🙂
Hi there Rachel! Yes, you can use quick rise yeast for these. If you are not gluten-free and are planning on using wheat flour, the rapid rise will be just fine. The reason I use the sugar and baking soda in the boiling water to give the bagels a little shine. It’s not imperative really, it’s just aesthetics 🙂 Hope that helps!
Just finished making these, they are delicious! But they didn’t rise really at all. I forgot to cover them but that’s the only thing I didn’t do with the recipe. Any thoughts? They have a bit too much of a tangy yeasty taste this way.
Hmmmmm, damn that yeast! 😉 They won’t rise too much so that isn’t too big of a deal–but they should’ve somewhat expanded when boiled. About the yeast flavor, maybe decrease the amount by at least 1/2 tsp next time? That will help. Did you like them overall? (aside from the crap yeast tang) ha!
Oh very much! Thanks for the awesome idea, I’ll be making them again. It wasn’t nearly as daunting as I was expecting
Oh my goodness!!!!
I’ll eat to that 😉
Hi! In addition to gluten and dairy, I also can’t have oats, millet, or yeast. I’m guessing different flours could be substituted for the oat and millet flours. Do you know if adding more baking powder would be a good substitute for the yeast? I sure do miss everything bagels. Thanks!
I’m not experienced enough without yeast to know if adding more baking powder would actually work. You can always try it out and let me know 🙂 And yes, you can most definitely find a good sub of flours for the oat and millet! Check out the link in the post to my guide to gf flours–that should really help you out.
Thanks, Cara! I’ll give it a shot.
Gabby @ the veggie nook
I thought I was the only one that thought normal bagels are too big! I love the idea of your smaller ones 🙂
Again, don’t get me wrong–I will still eat all of it because it tastes so good and I don’t know self-control with bagels, but yes! They are getting bigger and bigger aren’t they?!
I tried making these today and I really screwed up. The chia seeds I had were not ground, would that make a difference? I’m gonna try again with ground chia seeds and see.
Try them ground, yes Melissa! Let me know how it works out the 2nd time around…
I read your flour substitution guide and just wondered if you had a recommendation for replacing the oat flour of the possible “medium” flours you list. There are barely any bagels at all here in Beijing, so the idea of making a gluten-free one for this coeliac in a vegan household is pretty exciting! Would like to get it as right as possible first time out, but hard to get g-free oats here, and seem to react to them even so.
Hi Jemma! I say try sorghum or brown rice–do you have that available?
This recipe looks very delicious, and it’s not just vegan, but gluten-free, too! Thank you for sharing. I just have one question: I also use dry yeast, but I usualy mix it with the dry ingredients first, then add the wet ingredients. Is there a reason why you’re making this “pre-dough”? I only know this procedure if using fresh yeast….
Thanks again and have a great one
Heck yes, I got the double doozy of gluten-free AND vegan 😉
I like to proof my yeast before I add it to the dry ingredients to ensure that it is still good. Usually if I am using quick acting yeast I skip that part though. Hope that helps! xo
Oh, ok, so this is even easier, my yeast never fails me
you are an amazing woman. my mom loves everything bagels. i should make these for her 😉
You are the sweetest encouragement ever. Hope your mom likes these. Tell her HI for me too 😉
Hi Cara! I’m allergic to yeast — do you know of any substitutes? Thank you!
Oof, we are entering unfamiliar territory, I’m afraid. But thankfully I have creatively awesome blogging friends and know exactly who to send you to! We shall travel over to The Spunky Coconut who has a yeast-free bagel recipe seen here: http://www.thespunkycoconut.com/2010/01/onion-poppy-seed-bagels-cinnamon-raisin.html (if you are vegan, replace the honey with maple syrup and use coconut oil as instructed for the ghee). Don’t they look awesome? And I bet they taste amazing 😉 Hope this helps! xo
You are the sweetest. Thank you so much! I will have to try it out 🙂
Isn’t there gluten in oat flour??????
No there actually isn’t any gluten in oat flour, Millie. The issue with oats and those who are severely intolerant to gluten is the way that oats are processed. You can find factories that certify their oats as gluten-free however some people are still sensitive to oats. But again, it’s not because there is gluten in them. Hope this helps!
YUMMMMMMMMMM! My faves. Cannot wait to make these! 😀
DAMN GUUURRRRL! These look amazing! I need to get into the GF bread making but I have been afraid to mess it up! However, these look fool proof. I MUST try them!
Amazing bagels! They do look so tempting and delicious! Loving the photos as well.
I was wondering if the arrowroot powder is really necessary? I’m pretty sure I won’t find it here in Spain… :-(.
Well, now I’m going to check out the rest of your last posts. It’s been a while since I stopped by here (shame on me! but I was a bit busy) and now I see I missed so many great recipes!
You can use cornstarch, tapioca or potato starch in place of arrowroot. So glad to hear from you…
I’m new to vegan baking. I’m assuming the chia seeds are the “eggs.” Any thoughts on a substitute? My son is allergic to seeds. EnerG egg replacer? Vinegar? Thanks for any insights!
First of all, welcome to vegan baking Shelley! It’s definitely a new world full of tons of info and if you have any questions, let me know I will gladly answer. Here is a great guide you might be interested in reading up on to take some of the edge off–I hope it helps!
About your question for the chia seeds, actually they are very necessary for this recipe. I am trying to create breads that are xanthan gum-free in gluten-free vegan baking and I’m finding the best results with ground chia. It creates an elasticity and binding ability that is very similar to xanthan. Having said that, if you and your son can consume wheat then I say making a typical bagel recipe (which tends to naturally be egg-free). If you cannot have wheat, I’m afraid this particular recipe isn’t for you 🙁 The chia seeds are imperative. I’m sorry if that is the case!
A Flax egg: 1TBS Ground Flax
3 TBS Warm Water
Mix and use.
Ground flax will actually not work with this recipe because this recipe is intended to be xanthan gum free. The chia seeds play a vital role as not only an egg replacer but a binder as well.
Thanks, had a brain f@rt about not using seeds and flax is a seed, oops…
I love brain farts. Mine is full of them 😉
I’ll try some experimenting and let you know!
Please do–can’t wait to hear back!
Oh Cara, you’re killing me here…. those look amazing. And with all that stuff on it? Nothing better. I LOVE bagels! Can I come pick some up? 🙂 xo
Adrienne @ Whole New Mom
Unbelievable. You are so talented Cara. Pinned.