New York Style Mini Gluten Free Bagels

Prep Time: 15 mins Rising Time: 60 mins Cooking Time: 30 mins Total Time: 105 mins Yield: 8 mini bagels

These New York Style Mini Gluten Free Bagels have a crisp and shiny crust with a chewy inside. The taste and texture is irresistible and those that are gluten free can finally enjoy a good bagel again!

Growing up I remember getting fresh and warm bagels from Brueggers and they were my favorite. We didn’t get them all the time, so they were a special treat that I always looked forward to. Little did I know how good we had it to have New York style, fresh bagels so close to home. I never lived in the city or remotely close to it, but we often had places around that had bagels delivered up from NYC.

Fresh out-of-the-oven bagel with a shiny and crisp outside and warm and chewy inside. Now that’s a bagel. And that’s exactly how a bagel should be- including gluten free ones! And that’s exactly how these New York Style Mini Gluten Free Bagels are.

There’s not a lot of hands on work other than mixing the dough, forming the bagels and then boiling the bagels. Most of the time is hands off- letting the dough rise and the bagels baking in the oven.

They’re a great breakfast or snack, and I love making them in bulk and then freezing them with my foolproof method (more on that down below) so that I can enjoy them anytime.

My favorite toppings and spread for bagels:

• Dairy free butter (my favorite is Country Crock Plant Butter)- I mean what can beat a warm, fresh-out-of-the oven bagel topped with butter that melts in your mouth. SOO good!
• Second best option? Cream cheese! Classic or change it up with a flavored cream cheese like strawberry. My favorite non-dairy brands are Trader Joe’s and Tofutti.
• Peanut Butter– cause why not! If you know me by now, you know I am peanut butter obsessed. Plus it packs a bit of protein which helps create a balanced and healthy breakfast.
• Cream cheese and jam– want to upgrade your classic cream cheese bagel? Add a bit of jam. It not only adds flavor and sweetness, but the combo with the cream cheese is heavenly. My favorite flavor of jam is peach or apricot, but classic grape is delicious too!

Want more breakfast recipes?

I love muffins for a quick on the go option like these Peach Cobbler muffins of these Super Fudgy Chocolate Zucchini Muffins. For a more hearty breakfast I make this Quick and Easy Microwave Oatmeal or these delicious Breakfast Sausage patties. Same flavor as the store bought ones, but without all the bad-for-you ingredients and preservatives.

To see all breakfast options on the blog, click here.

Ingredients in New York Style Mini Gluten Free Bagels:

Water- we need warm water to help activate the yeast. I use my electric tea kettle for the perfect temperature reading, but if you don’t have one then the water should feel like warm bath water. If the water is too hot, it’ll kill the yeast and the yeast will not activate.

Fast Rising Instant Yeast- one packet is the perfect amount. It’s fairly fool proof to activate the yeast as long as your water is the correct temperature.

Granulated Sugar- you can use cane sugar, coconut sugar or even maple syrup. Sugar helps to feed the yeast which causes carbon dioxide which results in the rising of the dough.

Olive Oil- you can use you’re favorite oil here or you can also use melted butter, dairy free if need be.

Bob’s Red Mill 1 to 1 Baking Flour– I only recommend this flour (the blue bag), as I have not tested any other 1 to 1 gluten free flours in this recipe. Gluten free flours are all created differently so I can only attest to this one.

Salt- brings out the natural flavor in these bagels.

Tools needed to make Gluten Free Bagels:

• Measuring cups
• Measuring spoons
• Whisk
• Stand mixer with paddle attachment, or a wooden spoon and some elbow grease
• Plastic wrap or tin foil
• Large pot
• Tongs
• Slotted spoon or mesh strainer
• Baking sheet
• Parchment paper

How to make New York Style Gluten Free Bagels:

Make the dough: Add the water, yeast and sugar to a bowl and gently whisk together.  Cover with a dish towel or aluminum foil and let sit for 5-10 minutes, allowing the yeast to bloom. Mix in the EVOO, flour and salt.  Mix until just combined.

Let the dough rise: Take out of the bowl and knead for about 30 seconds. Form a ball. Transfer the dough to a greased bowl. Roll the dough ball around in the oil so that the surface is slightly oiled (helps prevent it from sticking and drying out). Cover the bowl with tin foil or plastic wrap. Place in a warm environment for 1 hour.  (I like to create this warm environment by preheating my oven to 200 degrees.  Once preheated, I turn it off and place the dough inside the oven on the rack.)

Make the bagels: Once the dough has risen, split the dough into 8 even sections. Roll each dough into a ball and place on a parchment lined baking sheet. Using your thumb or pointer finger, make a hole in the center. Slightly flatten the bagel with your hand. Repeat until you have 8 bagels.

Boil and then cook: Boil and then cook the bagels according to the directions below in the recipe card.

How to store Mini Gluten Free Bagels:

Room temp of fridge: You can store these Gluten Free Bagels at room temperature in an airtight container or Ziploc for a few days. They last longer in the fridge and can stay fresh for up to 5 days.

Freezer: I personally love to make these in bulk and freeze them. They keep fresh without any frostbite and the way I prep them make them fool proof to reheat.

First, make sure the bagels are completely cooled off, and then cut them in half. I then cut parchment paper into smaller squares, about the size of the bagels. Put the parchment paper square in-between the two halves and then wrap the bagel in plastic wrap. You can then store the wrapped bagels in a freezer Ziploc or airtight container. Then when ready to eat the bagel, it’s already cut and nothing is frozen together. Just pop it in the toaster and voila it tastes like a fresh bagel!

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