New York Style Mini Gluten Free Bagels
Make authentic New York Style Mini Gluten Free Bagels at home with this easy recipe. Chewy, golden, and perfect for breakfast—no bakery required!
You know that moment when you’re scrolling through pictures of New York bagel shops, practically drooling over those glossy, golden rounds? Yeah, I’ve been there too. When I first went gluten-free, I thought those days were behind me forever.
But here’s the thing—you don’t need to search endlessly for gluten free bagels near me or pay premium prices at specialty bakeries. These New York Style Mini Gluten Free Bagels bring that authentic bagel shop experience right to your kitchen, and honestly? They’re better than most store-bought versions I’ve tried.
The best part is how simple this gluten free bagels recipe really is. With just six basic ingredients and about two hours from start to finish (most of that is hands-off rising time), you’ll have eight perfectly chewy, shiny bagels ready for schmearing.
Whether it’s a Sunday morning tradition or meal prep for busy weekday breakfasts, these gluten free bagels New York style deliver that satisfying chew and golden crust we’ve all been craving.
Table of Contents
New York Style Mini Gluten Free Bagels
Equipment
- Stand mixer
- Large pot
- Baking sheet
- Parchment paper
- Slotted spoon
- Mixing bowl
- Dish towel or aluminum foil
Ingredients
- 1 cup warm water 105-110°F
- 1 packet fast rising instant yeast .25 oz
- 1 tablespoon sugar
- 1½ tablespoons Extra Virgin Olive Oil
- 2¼ cups Bob’s Red Mill 1 to 1 Baking Flour
- 1 teaspoon salt
Instructions
- Add the warm water, yeast, and sugar to your stand mixer bowl and gently whisk everything together. Cover the bowl with a clean dish towel or aluminum foil and let it sit undisturbed for 5-10 minutes—you’re looking for that yeast to bloom and get foamy on top. This step is crucial for getting that authentic bagel rise and texture.
- Once your yeast mixture is nice and bubbly, add the EVOO, flour, and salt to the bowl. Using the paddle attachment on your mixer, blend everything until just combined—don’t overmix here. The dough should come together but still look a bit shaggy.
- Transfer the dough onto a clean countertop and knead it by hand for about 30 seconds until it forms a smooth ball. Lightly grease your mixing bowl with a bit of EVOO or cooking spray, then place the dough ball back into the greased bowl. Gently roll it around so the entire surface gets a light coating of oil—this prevents sticking and keeps your dough from drying out while it rises.
- Cover your bowl tightly with tin foil or plastic wrap and place it somewhere warm for 1 hour to rise. My favorite trick is preheating the oven to 200°F, then turning it completely off before placing the covered bowl inside on the rack—it creates the perfect cozy environment for rising. Your dough should roughly double in size.
- After the dough has risen beautifully, turn it out onto your counter and divide it into 8 equal sections. Roll each piece into a smooth ball and arrange them on a parchment-lined baking sheet. Using your thumb or pointer finger, poke a hole straight through the center of each ball, then gently press down to flatten the bagel slightly and widen that center hole. Repeat until you have 8 gorgeous bagel shapes ready to go.
- Preheat your oven to 425°F. While that’s heating, bring a large pot of water to a rolling boil—this is the secret step that gives New York style gluten free bagels their signature chewy texture and shiny crust.
- Carefully lower 4 bagels into the boiling water and boil them for exactly 2 minutes. Flip each bagel over using a slotted spoon and boil for another 2 minutes on the other side. Remove the bagels from the water, letting excess water drip off, and place them back on the parchment-lined baking sheet. Repeat this boiling process with the remaining 4 bagels.
- Slide your baking sheet into the preheated oven and bake for 30-35 minutes, until the tops turn shiny and golden brown—they’ll look just like they came from a New York bakery. Let them cool for at least 5 minutes before slicing. Enjoy warm with your favorite toppings!
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Warm water (105-110°F) | 1 cup |
| Fast rising instant yeast | 1 packet (.25 oz) |
| Sugar | 1 tablespoon |
| Extra Virgin Olive Oil | 1½ tablespoons |
| Bob’s Red Mill 1 to 1 Baking Flour | 2¼ cups |
| Salt | 1 teaspoon |
Instructions
Step 1: Add the warm water, yeast, and sugar to your stand mixer bowl and gently whisk everything together. Cover the bowl with a clean dish towel or aluminum foil and let it sit undisturbed for 5-10 minutes—you’re looking for that yeast to bloom and get foamy on top. This step is crucial for getting that authentic bagel rise and texture.
Step 2: Once your yeast mixture is nice and bubbly, add the EVOO, flour, and salt to the bowl. Using the paddle attachment on your mixer, blend everything until just combined—don’t overmix here. The dough should come together but still look a bit shaggy.
Step 3: Transfer the dough onto a clean countertop and knead it by hand for about 30 seconds until it forms a smooth ball. Lightly grease your mixing bowl with a bit of EVOO or cooking spray, then place the dough ball back into the greased bowl. Gently roll it around so the entire surface gets a light coating of oil—this prevents sticking and keeps your dough from drying out while it rises.
Step 4: Cover your bowl tightly with tin foil or plastic wrap and place it somewhere warm for 1 hour to rise. Well… my favorite trick is preheating the oven to 200°F, then turning it completely off before placing the covered bowl inside on the rack—it creates the perfect cozy environment for rising. Your dough should roughly double in size.
Step 5: After the dough has risen beautifully, turn it out onto your counter and divide it into 8 equal sections. Roll each piece into a smooth ball and arrange them on a parchment-lined baking sheet. Using your thumb or pointer finger, poke a hole straight through the center of each ball, then gently press down to flatten the bagel slightly and widen that center hole. Repeat until you have 8 gorgeous bagel shapes ready to go.
Step 6: Preheat your oven to 425°F. While that’s heating, bring a large pot of water to a rolling boil—this is the secret step that gives New York style gluten free bagels their signature chewy texture and shiny crust.
Step 7: Carefully lower 4 bagels into the boiling water and boil them for exactly 2 minutes. Flip each bagel over using a slotted spoon and boil for another 2 minutes on the other side. Remove the bagels from the water, letting excess water drip off, and place them back on the parchment-lined baking sheet. Repeat this boiling process with the remaining 4 bagels.
Step 8: Slide your baking sheet into the preheated oven and bake for 30-35 minutes, until the tops turn shiny and golden brown—they’ll look just like they came from a New York bakery. Let them cool for at least 5 minutes before slicing (I know it’s hard to wait!). Enjoy warm with your favorite toppings!
Substitutions
Flour alternatives: If you can’t find Bob’s Red Mill 1 to 1, you can try King Arthur Measure for Measure or another trusted all-purpose gluten-free blend. Just make sure your blend contains xanthan gum or another binder, as that’s essential for the chewy texture. I haven’t tested this recipe with single-grain flours like almond or coconut flour—stick with a quality blend for best results.
Oil swaps: Don’t have extra virgin olive oil on hand? No worries—avocado oil or melted coconut oil work just as well in this gluten free bagels recipe. The oil adds moisture and helps create that tender interior we’re after.
Yeast considerations: This recipe calls for fast-rising instant yeast, but you can use active dry yeast in a pinch. Just add an extra 5 minutes to the blooming time to make sure it activates properly. Fresh yeast that’s not expired is key—check those expiration dates!
Troubleshooting
Bagels spreading too much: If your bagels flatten out during baking instead of holding their shape, your dough might be too wet. Next time, add flour one tablespoon at a time until the dough is tacky but not sticky. The humidity in your kitchen can affect how much flour you need.
Dense or heavy texture: This usually means the yeast didn’t activate properly—double-check your water temperature with a thermometer if possible. Too hot (above 115°F) kills the yeast, while too cool (below 100°F) won’t wake it up. Also make sure your yeast hasn’t expired—it loses potency over time.
Bagels not rising: Creating that warm rising environment really matters for gluten-free dough. If your kitchen is chilly, the oven trick I mentioned works wonders. You can also try placing the covered bowl near (not on!) a warm stovetop or use a proofing box if you have one.
Tough or rubbery bagels: Man, oh man, this one’s frustrating, but it’s usually from overbaking. Check your bagels at the 30-minute mark—every oven runs differently. They should be golden and firm but not rock-hard. Also, don’t skip the boiling step, as it’s essential for proper texture.
Storage
These New York style mini gluten free bagels stay fresh at room temperature for 2-3 days when stored in an airtight container or zip-top bag. For longer storage, pop them in the freezer for up to 3 months—just slice them in half before freezing so you can toast them straight from frozen. I like to wrap each one individually in plastic wrap, then place them all in a freezer bag for easy grab-and-go breakfasts.
When you’re ready to enjoy a frozen bagel, there’s no need to thaw it first. Just pop it in the toaster or slice it and toast until warmed through and lightly crispy on the edges—it’ll taste freshly baked!
Serving Suggestions
The classic cream cheese schmear is always a winner, but don’t stop there! Top these bagels with smoked salmon, capers, red onion, and tomatoes for an authentic New York brunch experience. For a sweeter option, try almond butter with sliced strawberries and a drizzle of honey.
My kids love these toasted with butter and cinnamon sugar—it reminds me of lazy Saturday mornings. You can also use them as the base for breakfast sandwiches with eggs, cheese, and bacon. They’re sturdy enough to hold all your favorite toppings without falling apart, which is something I really struggled to find when searching for gluten free bagels near me.
Variations
Everything bagel seasoning: Before baking, brush the tops with a beaten egg and sprinkle generously with everything bagel seasoning for that deli-style flavor. You can find pre-made blends or mix your own with sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt.
Cinnamon raisin version: Add 1 tablespoon of cinnamon to the dry ingredients and fold in ½ cup of raisins after kneading. These are absolutely divine toasted with butter—perfect for holiday mornings or as a special treat for the kids.
Savory herb bagels: Mix in 2 tablespoons of fresh chopped rosemary, thyme, or a combination of Italian herbs into your dough. These pair beautifully with soups or make incredible sandwich bases. Check out my high-protein lupin flour bread for more savory baking inspiration.
Dairy-free option: This recipe is naturally dairy-free, which makes it perfect for anyone with multiple dietary restrictions. If you’re looking for more dairy-free inspiration, my dairy-free green bean casserole is a family favorite for gatherings.
New York Style Mini Gluten Free Bagels FAQs
Can I make these bagels without a stand mixer?
Absolutely! You can mix and knead everything by hand—it just takes a bit more elbow grease. Mix the wet and dry ingredients in a large bowl until combined, then turn the dough out onto your counter and knead for about 2 minutes until smooth. The dough should be soft and slightly tacky but not sticky.
How do these compare to store-bought gluten free bagels?
Honestly? They’re fresher, chewier, and way more cost-effective than most gluten free bagels you’ll find at specialty stores. Plus, you control exactly what goes into them—no weird additives or preservatives. The texture rivals any bagel shop I’ve tried.
What’s the best way to reheat leftover bagels?
Slice your bagel in half and toast it in a regular toaster or toaster oven until it’s warmed through and slightly crispy on the cut sides. If you prefer a softer texture, wrap the whole bagel in a damp paper towel and microwave for 15-20 seconds. For frozen bagels, toast them directly from the freezer without thawing first.
Why do I need to boil the bagels before baking?
This is what gives gluten free bagels New York style their signature chewy texture and shiny, golden crust! The boiling process gelatinizes the starches on the outside of the bagel, creating that distinctive bagel exterior we all love. According to research on traditional bagel-making techniques, this step is non-negotiable for authentic results.
Can I double this recipe for meal prep?
You definitely can! Just make sure you have a large enough pot for boiling in batches and enough oven space. I’d recommend baking them on two separate sheets rather than overcrowding. These freeze beautifully, so doubling the batch means you’ll have homemade bagels ready whenever you need them.
Are these suitable for kids’ lunchboxes?
They’re perfect for packed lunches! These mini bagels are just the right size for little hands, and they hold up well when made into sandwiches. Try them with sunflower seed butter and jelly for a nut-free school option. For more kid-friendly gluten-free ideas, check out my tropical mango turmeric cake for a lunchbox treat.
There’s something special about pulling a batch of homemade gluten free bagels recipe from the oven—that golden shine, the way they smell like a real New York bakery, knowing you made them yourself. These mini bagels prove you don’t have to sacrifice flavor or texture just because you’re gluten-free. Whether you’re toasting one for a quick weekday breakfast or serving a whole batch for Sunday brunch, you’ve got a reliable recipe that delivers every single time.
The beauty of this recipe is its flexibility—make them plain, load them up with toppings, or experiment with different flavors. Once you master the basic technique, you’ll find yourself making these bagels on repeat. Trust me, your family will be requesting these long after you’ve stopped searching for gluten free bagels near me!
