Gluten-Free/Vegan Bagels Recipe


Breakfast Breads

Bread often takes a backseat when accompanying a meal. But at breakfast, bread can be the star of the show. From rich cinnamon rolls to savory Brazilian cheese bread, read on to enjoy five locals’ breakfast bread recipes sure to start your day off right.

Photos by Rich Smith


gluten-free/vegan bagels

Gluten-Free/Vegan Bagels

Lezli-O'Neal Lewis
Course Breakfast
Cuisine American
Servings 8 bagels


Preferred flour blend:

  • 290g tapioca starch
  • 125g sorghum flour
  • 130g millet flour
  • 80g brown rice flour
  • 40g potato starch (not flour)

Other flour blend option:

  • 2 cups tapioca starch
  • ¼ cup + 2 Tbsp. cornstarch or potato starch
  • cup oat flour
  • cup brown rice flour

Additional ingredients:

  • 19g salt
  • 2 cups local Other Milk, pecan or cashew varieties, divided
  • 10g active dry yeast
  • 58g maple syrup
  • 16.5g psyllium husks (available at most stores, sometimes in fiber supplement section)
  • 72g coconut oil, melted
  • 10 cups water
  • cup baking soda

Optional toppings or add-ins:

  • Blueberries
  • Fresh Rosemary
  • Everything bagel seasoning
  • Dried onions
  • Cheese
  • Cinnamon brown sugar
  • Cream cheese


  • Whisk the chosen flour blend and salt in the bowl of a stand mixer. Warm the milk to between 95° and 105°.
  • Mix 1 cup of milk in a small bowl with the active dry yeast and the maple syrup and let sit for 10 minutes to proof. If it gets foamy and bubbly, then the yeast is good to use. If not, the yeast isn’t active and you’ll need to redo that part. 
  • Place the psyllium husks in another small bowl and whisk in the other cup of milk. It should thicken into a gel within a few minutes. 
  • After the yeast and psyllium are ready, combine them both with the flour and salt in the mixer bowl. Add the melted coconut oil and mix on low speed for about 5 minutes or until a dough forms. Stop periodically and scrape the sides and bottom of the bowl if necessary. You can also knead by hand. 
  • Place dough in a lightly oiled bowl covered with a towel in a warm spot to rise for about 1 hour. You can also place the dough in the fridge for several hours or overnight to rise.
  • About 10 minutes before your dough is fully risen, bring 10 cups of water to boil in a large pot. Take your dough and separate into eight equal pieces, about 158 grams each. Fold in any additional add-ins you have chosen to use and shape into bagels, but wait on the toppings until after you boil them. (You can also freeze the bagels at this point to defrost and finish later.) 
  • Add ⅓ cup baking soda to the boiling water. Boil each bagel for 30 seconds on each side then remove with a large slotted spatula or spoon. Cover in your chosen toppings. Let sit for another 5-10 minutes. 
  • Bake for 12-18 minutes at 450° or until they have an internal temperature of 190°. Let cool then slice, toast, and smear with your choice of vegan or regular cream cheese and enjoy! 
Keyword bagels, breakfast bagels, breakfast breads, gluten-free, gluten-free bagels, Vegan, vegan bagels
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lelzli-o'neal lewis


This recipe can also be used to make pretzels! Shape the dough pieces into pretzels instead, boil for only 30 seconds, top with coarse sea salt, and bake for about 10-12 minutes. I recommend the overnight rise option or after you shape them, place them in the freezer for about 20 minutes to help them keep their shape and make the boiling process easier.

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