Cinnamon Gluten-Free Bagels (Soft, Chewy & Delicious)
If you miss the warm, comforting flavor of cinnamon bagels but need a gluten-free option, these cinnamon gluten-free bagels are the perfect solution. Soft on the inside, lightly chewy on the outside, and filled with cozy cinnamon sweetness, they prove that gluten-free baking can be just as satisfying as traditional bagels.
Perfect for breakfast, brunch, or a snack, these bagels are easy to make at home and require no boiling—making them ideal for beginner gluten-free bakers.
Why You’ll Love These Gluten-Free Cinnamon Bagels
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100% gluten-free
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Soft, tender crumb with a classic bagel shape
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Warm cinnamon flavor with light sweetness
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No boiling required
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Perfect for toasting and spreading
These bagels are especially delicious with cream cheese, butter, honey, or dairy-free spreads.
Ingredients (Makes 6 Bagels)
Dry Ingredients
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2 cups gluten-free all-purpose flour (with xanthan gum)
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2 tbsp sugar or coconut sugar
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1 tsp baking powder
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½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp salt
Wet Ingredients
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¾ cup plain Greek yogurt or dairy-free yogurt (thick)
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1 egg
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1 tsp vanilla extract
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1 tbsp honey or maple syrup
Topping (Optional)
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1 egg wash or dairy-free milk
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Cinnamon sugar (1 tbsp sugar + ½ tsp cinnamon)
Instructions
1. Preheat the Oven
Preheat oven to 180°C (350°F).
Line a baking tray with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Add Wet Ingredients
Add yogurt, egg, vanilla, and honey to the bowl.
Mix until a soft, slightly sticky dough forms.
If dough is too sticky, add 1–2 tablespoons gluten-free flour.
4. Shape the Bagels
Divide dough into 6 equal portions.
Roll each piece into a ball, then gently poke a hole in the center and shape into a bagel.
Place on the prepared baking tray.
5. Add Topping
Brush bagels lightly with egg wash or milk.
Sprinkle with cinnamon sugar if desired.
6. Bake
Bake for 22–25 minutes, until lightly golden and set.
Let cool for at least 10 minutes before slicing.
Tips for Perfect Gluten-Free Bagels
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Use thick yogurt to avoid overly wet dough
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Do not overbake—gluten-free bagels dry out quickly
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Let bagels cool before slicing for best texture
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Toast before serving for extra chewiness
Variations
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Raisin Cinnamon Bagels: Add ¼ cup raisins to the dough
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Vegan Version: Use dairy-free yogurt and skip egg (add 1 tbsp oil instead)
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Sugar-Free: Use a sugar substitute suitable for baking
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Extra Cinnamon: Add ½ tsp cinnamon swirl inside dough
Serving Suggestions
Cinnamon gluten-free bagels are delicious:
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Toasted with cream cheese or vegan spread
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With butter and honey
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As a breakfast sandwich with nut butter
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Paired with coffee or tea
They also make a great make-ahead breakfast option.
Storage & Freezing
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Store at room temperature for 1 day
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Refrigerate up to 3 days
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Freeze sliced bagels for up to 2 months
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Toast directly from frozen for best results
Why These Bagels Work So Well
Gluten-free flour blends with xanthan gum help mimic traditional bagel texture, while yogurt adds moisture and softness. Baking instead of boiling simplifies the process without sacrificing flavor.
The result is a warm, cinnamon-spiced bagel that’s satisfying, comforting, and completely gluten-free.
Final Thoughts
These cinnamon gluten-free bagels are proof that you don’t have to compromise on flavor or texture when baking without gluten. Soft, lightly sweet, and full of cinnamon warmth, they’re perfect for mornings when you want something special yet simple.
Whether you’re gluten-free by necessity or choice, this recipe delivers bakery-style results right from your kitchen.