Gluten-Free Vegan Everything Bagels

Bread Week 9: My friend Kate (hi Kate!) frequents vegan food blogs and has been kind enough to send me gluten-free recipes she comes across. I’m not vegan, but I appreciate recipes that use innovative ways to make food, which vegan recipes do.

My bread for this week is Everything Bagels that happen to be vegan and gluten-free. Bagels aren’t my favorite thing in the world, and so I’ve never made bagels before, which made this an adventure. Wheat bagels are supposed to have a very stiff dough, as there’s not much water added to it. As this recipe didn’t have wheat or gluten development, though, the dough was not very difficult to work with. I had been a little apprehensive about boiling the bagels prior to baking them, but it honestly wasn’t difficult.


Gluten-Free Vegan Everything Bagels (adapted from Fork and Beans)

3/4 cup warm water (about 105F)
1 1/2 tsp yeast
1/2 tsp sugar
3 tbsp ground chia seeds
1 tbsp vegetable oil
2 tsp apple cider vinegar
2/3 cup oat flour
2/3 cup millet flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1 tsp baking soda

(The original recipe called for twice what I needed. Below is what I would use next time.)

1 tbsp poppy seeds
1 tbsp sesame seeds
1 tbsp dried onion
1 tbsp oats
1 tsp cornmeal
coarse/sea salt for topping

Combine water, sugar, and yeast and let rest about 10 minutes, until foamy. Add chia seed, oil, and vinegar and let rest for 5 minutes to thicken. In a stand mixer, combine flours, arrowroot powder, tapioca starch, baking powder, 1/2 baking soda, and salt. Add the chia mixture and stir with the paddle attachment on medium for about a minute. The dough will be cohesive. Divide dough into 5 balls. Smooth the dough, poke a hole in the center with your thumb, and place on a parchment- or Silpat-lined baking sheet dusted with cornmeal. Cover and let rise in a warm place for about 45 minutes. (I put mine in the oven, which I had preheated for 1 minute.) I might let mine rise longer next time, until they grew 50-100% in size.

Mix together all topping ingredients except salt. Heat oven to 375F. In a medium saucepan, bring 4 cups of water to a boil. Once it boils, add 1 tbsp sugar and 1 tsp baking soda. Be careful – the water will foam up. Boil each bagel for 1 minute total – 30 minutes per side. Drain briefly, then return to cornmeal-dusted baking sheet. Sprinkle/grind salt on top of your bagel and top with the topping mixture. Repeat process for each bagel. Bake for 20 minutes. Cool before eating.

I enjoyed the bagels. I used one as a bun – I think this may have been my favorite way to eat it! I waited a few days before I ate any of the others. The flavor was good. The bagels were definitely bready, but they were not chewy like most bagels are because there was no gluten at work. I don’t eat bagels very often (and when I do, they usually have chocolate or blueberries in them), so I asked others for their feedback.  Alex related the bagel to a cake donut, given its dense texture. A longer rise may have helped lighten up the bagels a little bit. Both Alex and Kate noted that the bagels were dense and that they prefer their bagels a little fluffier. Nutritionally, the bagels were nutrient- and calorie-dense. One bagel had over 300 calories, but it also had 7 grams of fiber and 8 grams of protein.

Overall, I’m happy with my first attempt at bagel making. These bagels were not quite the same as wheat bagels, but this was a good gluten-free bread recipe.

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