Perfectly Plain Bagels
Brooklyn-style Bagels... Fluffy, chewy, tasty and easy to make gluten-free! Need we say more? Pile on some shmear, lox, capers, onions and cucumbers for the perfect bagel sandwich!
Average Rating:
5 / 5, 2 votes

Servings: 1 of 8 Bagels
Prep Time: Minutes
Bake/Cook Time: 45 Minutes Minutes


Bagel Dough:


4 1/2 Cups (626 grams)

Authentic Foods Steve’s GF Bread Flour Blend

1 packet (7 grams)

Instant Yeast

2 Tablespoons plus 1 teaspoon (30 grams)

Brown Sugar

1/2 teaspoon (3 grams)


1/4 Cup (56 grams)

Light Olive Oil

3 Cups (690 grams)

Water, warm


Rice flour for dusting

Boiling Solution:


8 Cups


3 Tablespoons (60 grams)

Honey, Agave nectar, or molasses

1/4 teaspoon (1 gram)

Baking Soda


  1. Line sheet pan with parchment paper.
  2. In mixer bowl combine Authentic Foods Steve’s GF Bread Flour Blend, yeast, brown sugar, and salt. Measure out oil and warm water separately.
  3. Add liquids to dry ingredients and using dough hook mix on low until liquids are absorbed and dough is formed. Scrape bottom and sides of bowl and increase speed to medium. Mix for additional 2-3 minutes until dough is smooth and uniform.
  4. Remove dough from bowl and divide into 8 equal pieces, about 6 oz each. Round out dough and slightly flatten the top. Coat dough with rice flour and poke a hole in middle. Stretch hole evenly in all directions until it reaches 2 inches in diameter. Repeat with all bagels.
  5. Place shaped bagels on parchment lined sheet pan and cover with plastic. Place in a warm spot to rise for 25-30 minutes.
  6. While dough is rising preheat oven to 350F and fill a pot with water and bring to a boil. Add honey and baking soda and stir to dissolve.
  7. After bagels have puffed up slightly bring over to stovetop to boil. It is important not to overproof bagels before boiling as they will not hold their shape as well and can collapse during baking.
  8. Working with 1-2 bagels at a time, drop them top side down into boiling water and allow to boil for 1 minute. Flip bagels and allow to boil for 1 more minute. Remove from water and place back on parchment paper. Bagels can be topped off with seeds at this point if desired.
  9. Continue boiling until all bagels are done and then place sheet pan in preheated oven.
  10. Bake bagels for about 45 minutes, rotating pan halfway through baking. Remove from oven and place bagels on cooling rack until finished cooling.


Reviewed on 1/6/2024 by Pam
I made these bagels the first time as written. They were too moist, and did not have a good crust, so I made alterations. I used only 2 tablespoons of oil, and about 2 tablespoons less water. I used the Baron's Bagels recipe from the New York Times as a guide. My dough was tacky but not sticky and I formed 9 bagels about 5.3 ounces each, then put them covered in the refrigerator overnight. I heated my oven to 400 and took the bagels out to sit for 30 minutes before I boiled them. Although they didn't puff up before I put them in the water, they did in the water. I put everything bagel seasoning in one dish and sesame seeds in another and placed the hot, drained bagel in to the seasonings. I baked them for a little less than 45 minutes and they were, PERFECT! A much better flavor than baking them without the flavor developing refrigeration.

Reviewed on 1/6/2024 by Pam
OH, By the way, I used the dough enhancer available on this site and I will never again do without it. It makes all the difference in getting a good rise!

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