Vegan Recipes | Not That Kind of Vegan

Gluten Free Bagels

A special shoutout to the lovely and amazing 86Eats for the bagel inspiration and the base recipe! We’ve made a few adjustments to make this recipe gluten free and refined sugar free! Let me just say, these are pretty freaking amazing. I’ve been looking for gluten free and vegan bagels since I moved to Montreal, and my search has come up dry! I love a good bagel sandwich or a bagel with carrot lox! Our gluten free flour mix includes amaranth flour, which is high in protein, lysine, and calcium. Plus, it’s considered to be a warming grain in Aurvedic Medicine, so fellow Vatas–eat up! This is how we made it:



1 ½ cups warm water (up to 110 F)

1 tbsp dry active yeast

1 tbsp maple syrup

3 ⅔ cups Aurora’s Gluten Free Flour Blend (I recommend this blend as Bob’s 1-1 yielded a dense bagel)

1 ½ tbsp psyllium husk

½ tsp xanthan gum

2 tsp baking powder

1 ½ tsp salt

For baking:

1 tbsp baking soda

Optional toppings:

Chia seeds

Hemp seeds

Flax seeds


In a small bowl, whisk the water, yeast, and maple syrup together, being sure to dissolve all of the yeast. Let it sit aside to get nice and bubbly for about 5 minutes.

In a stand mixer with the paddle attachment, add the flour, psyllium husk, xanthan gum, baking powder, and salt. Run the mixer at a low speed until well combined. Then, with the mixer running on low, slowly add the water and yeast mix. Once it is all combined, bump the speed up to medium for 10 minutes. That’s right. I said 10 minutes. Now, you can knead this by hand if you do not have a stand mixer and if you are a much stronger person than I am. Did I mix a batch for less than 10 minutes and have them turn out horribly? Yes I did! You don’t have to repeat my mistake! Keep kneading that dough!

Line a baking sheet with a silicone baking mat or parchment paper.

Divide your dough into 8 pieces, and then roll each piece into a ball. Stick your finger through the ball to make a cute bagel hole, and then stretch the dough just slightly to make the hole a little bigger, but keeping your shape round. Place each bagel shape onto the lined baking sheet. Cover the bagels with a clean, damp kitchen towel, or use a piece of plastic wrap. Let the bagels sit and rise for an hour. They will get puffier during this time. You now have an hour to yourself to sit and watch Shrill on Hulu. It’s amazing. Lindy West is amazing. Treat yourself.

Once the time is up, it’s time to boil a big pot of water and to preheat your oven to 425 F. When your water has reached a boil, add the tbsp of baking soda. Place the bagels into the boiling water for 45 seconds, then flip and boil the other side for 45 seconds. Use a slotted spoon or small mesh strainer to remove the bagels from the water and place them flat side down back onto the lined baking sheet. You can boil a few bagels at a time if you can handle it!

Now is the time to add your toppings! Using some seeds to decorate your bagels are a great way to get in some essential fatty acids. Your hormones will thank you!

Once your bagels are all boiled and decorated, place them into your oven for 15 minutes. Then, reduce the heat to 350 F and bake them for another 35 minutes.

Let your bagels cool completely before serving. I highly suggest serving them with some Cultured Cashew Cream Cheese!

Loving our bagels? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!

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