Brunch bagels - gluten free, vegan (simple and easy)

Donuts but savory?! Jewish english muffin?

Bagels can be eaten for breakfast, lunch or snacks! They were super popular when I was in high school and I even worked at a bagel store! Now they are making a come back. They are great as sandwiches or a la carte.

Who invented this craze ? It started in Poland in the 1600’s!

With all of the changes in the world due the COVID-19, factories are changing what they make and grocery stores may not carry the items that we truly love anymore. A homeschool student asked me the other day if we could make bagels since his favorite bagels are not longer made nor sold in the supermarket.


I anxiously surprised my student with this recipe and he was super excited!


Makes approximately 12

Water bath: 6 cups of water, 1 tablespoon maple syrup, and 1 teaspoon salt
1 cup almond flour
1 cup tapioca flour
1 1/2 cup Bob’s Red Mill gluten free all purpose baking flour

2 teaspoons instant yeast

2 tablespoons sugar

1 1/2 teaspoons salt

1 cup + 1 tablespoon warm water

6 tablespoons salted butter, melted, plus 1 Tablespoon

Cooking spray

Optional: Toppings of choice for sprinkling (cinnamon and ginger, pink Himalayan sea salt, sesame seeds with pink Himalayan sea salt, pumpkin seeds with pink Himalayan sea salt, shredded cheese, and anything else you prefer on your bagel!


Preheat your oven to 400°F. Grease a large rimmed baking sheet.

In a medium sized stovetop soup pot, place all of the ingredients for the water bath. Set aside.

In a large mixing bowl, place all 3 flours, yeast, sugar, and salt. Mix to combine well. Add the water and 6 tablespoons of butter and mix to combine. WIth your hands, knead the dough for about 5 minutes. The dough is a smooth, but it is very thick and bowl a ball easily. Spray the sides of the bowl lightly with cooking oil spray, and lightly coat the dough by tossing the dough in the oil. Cover the bowl with a towel and place in the refrigerator for 10 minutes.

Remove the dough from the refrigerator, and transfer it to non stick silicone baking mat. Divide the dough into 12 equal bun like shapes. Place a finger in the center of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide.

Bring the water bath to a boil over medium-high heat. Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 45 seconds total. Add more water if necessary to ensure bagels are submerged while boiling. Remove the boiled bagels from the water bath and place on greased baking sheet. Brush the tops and sides with the remaining butter and sprinkle with toppings.

Place the baking sheet in the center of oven and bake for 18-20 minutes or until the bagels are golden brown all over. Remove from the oven and allow to cool. Enjoy a la carte or with your favorite smear.

Collette Simko Knauss
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.