Chewy Gluten-Free Vegan Bagels

Make your own bagels with this gluten-free, vegan recipe. Feel free to swap out the sesame seeds for your favorite topping: dried onion flakes, poppy seeds, or coarse salt.

Serves: 12Hands-on: 20 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 12


  • 2 cups brown rice flour
  • 2 cups arrowroot starch
  • 2 tsp. xanthan gum
  • 1 Tbsp. instant yeast
  • 1 tsp. baking soda
  • 3 Tbsp. coconut palm sugar, divided
  • 1 1⁄2 tsp. salt
  • 5 Tbsp. ground flaxseeds mixed with 6 Tbsp. hot water and 2 Tbsp. light olive oil
  • 1 1⁄4 cups warm water
  • 1⁄4 cup almond milk
  • 1 1⁄2 Tbsp. white sesame seeds
  • 1 1⁄2 Tbsp. black sesame seeds


  • Line a baking sheet with parchment paper and grease with non-stick cooking spray.
  • In a large bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, yeast, baking soda, 1 tablespoon sugar, and salt. In a smaller bowl, whisk together flaxseed mixture and warm water. Mix wet ingredients into dry ingredients and stir with a wooden spoon for 3 to 4 minutes, until dough is very thick.
  • Cover the bowl of dough with plastic wrap and set in a warm place. Allow the dough to rise for at least 1 hour until it has doubled in size.
  • Divide dough into 12 balls. Using your hands, flatten each ball into a disk and using your index finger, poke a hole in the middle. Place each bagel on the prepared baking sheet. Cover bagels with another sheet of plastic wrap. Set in a warm place to rise for an additional 30 minutes.
  • Preheat oven to 400°F.
  • Fill a large pot with 3-quarts of water and bring to a boil. Stir in the remaining 2 tablespoons of sugar. Into a rolling boil, add 2 bagels at a time and boil for 30 seconds–1 minute on each side. Remove bagels carefully from the boiling water with a slotted spoon and place back on the prepared baking sheet. When all bagels have been boiled, brush lightly with almond milk and sprinkle with sesame seeds.
  • Bake for 25 minutes until bagels are golden-brown.