These are the perfect gluten free, dairy-free bagels! 

This recipe is so yummy & only requires a few ingredients! Although we made this recipe with a gluten free sourdough starter, you can certainly substitute for an instant yeast, which will also cut down on rising time! 

Please read the notes in this recipe if you plan on using yeast instead of sourdough starter!

What you’ll need: 

1/2 cup sourdough starter 

2 cups gluten free flour

3/4 teaspoon salt

1 3/4 cups water

Additional gluten free flour after the first rise (will depend on mixture consistency, we added 1 cup of gluten free flour when using a sourdough starter)


Add flour & salt to a mixing bowl or standing mixer with dough hook. Then mix in sourdough starter (or bubbly yeast mixture) & water until mixture is sticky. 

Let rise overnight if using sourdough starter. If you are using yeast, you can work with the dough immediately to shape into bagel forms before allowing it to rise for 1 hour. 

Depending on if you use yeast or sourdough starter, you may have to add more flour or water to create a sticky, yet firm mixture for forming dough balls. 

Shape bagels by forming a dough ball & poking a finger in the middle to create a bagel shape. Make the hole in the middle bigger to account for further rising, or it could lose the hole shape. 

Cover the bagels gently in plastic wrap & allow to rise for 1 hour (both for sourdough starter & yeast recipe). 

If you are using yeast… 

Add 2 1/2 teaspoons of active dry yeast & 1 teaspoon of honey to 1/2 cup of warm water. By sure that the water is not too hot or it can kill the yeast. 

Allow yeast to get bubble & add it to the flour mixture as specified in the recipe. 

Mix the wet & dry ingredients together & form into bagels BEFORE you allow it to rise, unlike the sourdough starter recipe. After you form the bagels, cover them loosely in plastic wrap & allow them to rise for 1 hour in a warm place. 

Now, you can follow the recipe as is! 

Preheat oven to 425º F. 

Bring 4 cups of water & 3 tablespoons of maple syrup to a boil. Drop each bagel gently in boiling water & cook for 25 seconds on each side. You can use a wooden spoon or slotted spoon to hold & drain the bagels. 

Place bagels on parchment lined baking sheet. Coat each bagel either with dairy-free butter or an egg wash & add your favorite toppings! We added everything but the bagel seasoning to some, sea salt to others, & left some plain to make cinnamon sugar bagels. 

Bake bagels for 20-25 minutes or until they start to become golden brown. 


For a step by step video, head over to our social media @Conners.Clinic & get baking!