Celiac Safe Bagels Recipe: Gluten-Free, Soft & Chewy Bagels You’ll Love

I know firsthand how tough it can be to live with celiac disease. Not only do we have to carefully watch what we eat, but sometimes there are foods we just miss—like bagels. Oh, those soft, chewy, golden rings of deliciousness that used to start my mornings. But guess what? I’ve got you covered! Today, I’m going to share a recipe for Celiac Safe Bagels that’ll have you smiling and dunking in no time. Plus, I’ve got all the ingredients you’ll need, and if you purchase from my links, you’re supporting a fellow gluten-free baker. Win-win! 🎉

Why I Love These Celiac Safe Bagels

As someone who’s been gluten-free for life (thanks to being a celiac), I’ve had my fair share of struggles when it comes to breakfast foods. The thing I missed the most? Bagels. Whether it’s a quick breakfast, an easy snack, or a weekend treat, bagels just hit different. However, finding a truly gluten-free bagel that’s both delicious and chewy, without the dense texture of a brick, can be tricky. That’s where this recipe comes in!

By using psyllium husk, these bagels will hold together beautifully while still being easy to roll and boil. Psyllium husk is a fantastic gluten-free ingredient that helps with the texture and elasticity of your dough. You’ll thank me later for this trick—it’s truly a game changer!

What You’ll Need for These Celiac Safe Bagels

First things first, let’s talk about the ingredients. I’ve included links to some of my favorite gluten-free products that I use in my kitchen. If you’re a regular around here, you’ll know I only choose products I trust, and these are no exception.

• 1 cup gluten-free flour blend (I personally use King Arthur Flour Gluten-Free All-Purpose Flour for this recipe—it gives the dough the right texture).
• 2 teaspoons psyllium husk powder (Trust me, this is a must-have! I love Organic Whole Psyllium Husks for its high-quality, fine powder).
• 1 tablespoon baking powder (For that extra fluff! I use Bob’s Red Mill Gluten-Free Baking Powder for its reliable performance).
• 1/2 teaspoon salt (Simple, but essential!)
• 1 tablespoon honey (Adds a little sweetness and helps the dough rise. I use Organic 100% Pure, Raw & Unfiltered Honey for its natural goodness.)
• 2 tablespoons olive oil (Adds richness to the dough. I’m a big fan of La Tourangelle Organic Extra Virgin Olive Oil.)
• 3/4 cup warm water (Warm water helps activate the yeast and gives the dough the right consistency.)
• 1 packet active dry yeast (Make sure it’s gluten-free! I use Lesaffre Red Star Organic Instant Yeast.)
• 1 egg (for brushing on top) (Optional, but makes your bagels look golden and delicious!)

Instructions for Your Celiac Safe Bagels

1. Activate the Yeast:

   • In a small bowl, combine warm water (about 110°F) and honey. Sprinkle the yeast over the top and let it sit for 5 minutes. The yeast should bubble up, which means it’s working!

2. Mix the Dry Ingredients:

   • In a large mixing bowl, combine the gluten-free flour, psyllium husk, baking powder, and salt. Mix everything together until it’s well blended.

3. Make the Dough:

   • Once your yeast has activated, pour it into the dry ingredients along with olive oil. Stir it together until a dough forms. If it’s a little sticky, that’s okay—psyllium husk will help absorb the moisture as it sits.

4. Knead and Rest:

   • Lightly flour your surface with gluten-free flour, and knead the dough for about 2-3 minutes until smooth. Cover the dough and let it rest for 20 minutes. This allows the psyllium husk to do its magic!

5. Shape the Bagels:

   • After resting, divide your dough into 6-8 equal portions. Roll each portion into a ball and then use your finger to create a hole in the center. Gently stretch it to form a bagel shape. Set each bagel aside on a parchment paper-lined baking sheet.

6. Boil the Bagels:

   • Bring a large pot of water to a gentle boil and add a pinch of salt. Drop your bagels in one by one (be careful not to overcrowd the pot). Boil each bagel for about 1 minute on each side. This step is crucial—it gives the bagels that chewy texture we all love.

7. Bake the Bagels:

   • Preheat your oven to 375°F (190°C). After boiling, place the bagels back on the parchment paper and brush them with the beaten egg. Bake for 20-25 minutes, or until they’re golden brown and delicious.

8. Cool and Enjoy:

   • Let your bagels cool on a wire rack for a few minutes. Slice them open and top with your favorite spread—cream cheese, butter, or even avocado. Enjoy every bite!

Why This Recipe is Perfect for Celiacs

These bagels are made from scratch with love, and because they’re 100% gluten-free, you can enjoy them without any worries. The psyllium husk helps give the bagels a soft yet chewy texture, while also ensuring they hold their shape. I promise, you won’t miss the gluten!

You can freeze any leftovers for later (if you have any!)—just wrap them tightly in plastic wrap and place them in a freezer bag. When you’re ready, pop them in the toaster or oven, and they’ll be as good as fresh.

Where to Find the Ingredients

If you don’t have these ingredients in your pantry, don’t worry! You can find them easily through the links I’ve provided. These are the exact products I use and trust, so I highly recommend checking them out. Trust me, they make all the difference in your gluten-free baking adventures!

Final Thoughts

I hope this Celiac Safe Bagel recipe helps you bring that familiar comfort food back into your life. These bagels are perfect for busy mornings, brunches, or as a tasty snack any time of day. And remember, when you purchase through my links, you’re supporting my small gluten-free business. I truly appreciate you all, and I can’t wait for you to try this recipe!

Feel free to share your results with me on social media or drop a comment below. I’d love to hear how they turned out and what toppings you used. Happy baking, my friends!

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