Buckwheat Cinnamon Raisin Bagels! Gluten-free, vegan and easy to make!
I’m so excited to share this recipe with you all! These buckwheat bagels are one of the best gluten-free bread-like baked goods I’ve ever made! They are made of healthy, nutrient-rich ingredients like buckwheat, flaxseed and psyllium husk. They taste amazing fresh, but also freeze then toast up beautifully.
For a bagel, they are pretty high in protein and fiber, which makes these the perfect breakfast option when you’re craving something warm and bready. My kids love these bagels and I always make a double batch to toast up and spread with almond butter for weekday breakfasts or snacks. I think you’ll love these too!
Most bagels require boiling in a baking soda bath, but these bagels turn out really delicious without that step. They are surprisingly easy to make!
Here is a visual for the steps:
1. Mix together the dry ingredients in a stand mixer.
2. Mix together the yeast, maple syrup, and water.
3. Add the ground flaxseed and psyllium to the yeast mixture and whisk to combine.
4. With the mixer running on low, pour the wet into the dry.
5. Mix on medium-high speed for 5 minutes. The dough should look like thick cookie dough.
6. Shape into bagels and let rise 35-40 minutes.
7. Bake, cool, then enjoy!
Also try these Gluten-Free Bagels from Salted Plains or these Gluten-Free Biscuits from This Vivacious Life!
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Buckwheat Cinnamon Raisin Bagels {Gluten-Free, Vegan}
Ingredients
Dry Ingredients:
- 2 cups buckwheat groats
- 3/4 cup arrowroot powder
- 1 tablespoon cinnamon
- 1 1/2 teaspoons fine salt
Wet Ingredients:
- 2 cups warm water, about 110F
- 1 tablespoon highly active instant yeast
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, plus more for brushing
- 1/2 cup ground flaxseed
- 1/4 cup psyllium husk
- 1/2-3/4 cup raisins
Instructions
- Place the buckwheat in the jar of a dry, high-speed blender. Blend into a very fine flour.
- In the bowl of a stand mixer, combine the buckwheat flour, arrowroot powder, cinnamon and salt. Mix to evenly combine.
- In a large glass measuring cup, combine the water, yeast, and maple syrup. Whisk to combine. Add the coconut oil, flaxseed, and psyllium. Whisk to combine and let sit for at least 90 seconds and no more than 3 minutes, until it gets slightly gelatinous.
- With the mixture running on low, slowly pour the wet ingredients into the dry. Once they are all added, increase the speed to medium-high and beat for 5 minutes. Add the raisins and mix to combine.The dough will resemble thick cookie dough.
- Lightly grease a baking sheet or line it with parchment/a silicone mat. Using wet hands, roll about 1/2 cup of dough into a ball then work your fingers into the middle to create a whole. Make the hole slightly larger than a finished bagel as it will close slightly during rising and baking. Place on the prepared baking sheet. Wet your hands thoroughly in-between shaping each bagel. This should make 8 bagels.
- Let the bagels rise for 35-40 minutes. Preheat the oven to 400F. When the bagels are done rising, brush each one with some coconut oil. Bake for 35-40 minutes. Cool on the pan for 5 minutes then transfer to a rack and cool for another 10-15 minutes before serving. Enjoy!
These look awesome! If i just wanted a whole grain bagel could i leave out the cinnamon and raisins or would the flavor not be right? 🙂 Also, we don’t have a microwave so if I wanted to freeze them do you think it would work to slice them before freezing and then just put them right in the toaster? Thanks! 🙂
Yes I think slicing them before freezing would work great! And you can definitely leave out the cinnamon and raisins for a plain bagel. You could even try adding 1 tablespoon of onion powder and some sesame seeds for everything bagels. I hope you like them!
I have bag of buckwheat flour, what would be the amount I should use? Thanks, I can’t wait to try this.
Yes I think buckwheat flour will work here. I would use 2 1/4 cups buckwheat flour instead of the buckwheat groats. Let me know how it works out for you!
will let you know for sure
Hi, These sound fantastic and I can’t wait to make them!
There are a couple spelling mistakes on step 1 and 2, just wanted to let you know. Thanks for the recipe.
Thank you so much! Most of the time I’m typing up posts in a hurry so I always appreciate letting me know about mistakes like this!
Can I use the psyllium powder instead the the whole ones? I only have the powder…
These look really great! I was just wondering if it’s possible to sub the arrowroot for Tapioca or Amaranth?
Yes I think tapioca starch would work well in place of arrowroot. Let me know how they turn out!
What can I use as a substitute for the psyllium? Does it serve the same purpose in the recipe as xanthan or guar gum?
I don’t think xanthan gum could replace the psyllium husk here. The texture would be different and I haven’t tried it so I couldn’t say how much to add. Sorry about that!
Interesting! I’ve never even thought about making bagels at home, it always seemed like it would be too much work but these look so easy and delicious! I can’t wait to try them. Oh, I just realized I don’t have a stand mixer…but I do have a hand-held mixer, would that be okay? Or could you even just stir with a wooden spoon? I’m not the best baker..lol..is a stand mixer totally necessary? Thanks!
Yes I think that would work great! The stand mixer just makes it easier on your arm, but it will still work by hand!
Hi there! I would love to try this bagel recipe! Instead of the yeast, do you think a mixture of baking soda and lemon juice would work? I’ve found a couple articles that say you can use this as a substitute for yeast, but I’ve never tried it. Thanks much!
Hi Erin,
Can I substitute eggs for the flax (my family is sensitive to flax)?
1 Tb flaxseed meal + 2.5 Tb water = 1 egg
If my math is correct for this recipe…
1/2 cup flaxseed = 8 eggs and taking away 20 Tb (1 cup + 1/4 cup water) from the 2 cups warm water called for. Hmm, that’s a lot of eggs.
Any suggestions?
Thanks!
If you have fresh buckwheat flour, how much would you use?
These came out great! Soft, chewy just like a bagel should be. Even has that wheat like flavor and texture without the wheat! I’ll definitely see if I can make a plain bagel and omit the cinnamon and raisins. This has to be one of the best gluten free recipes that I’ve tried in a long time.
I made these last night and they are wonderful! I did exchange the 1/2 c flax with 4 TBSP egg replacer,though. What a wonderful treat. Thank you, Erin, for sharing these great recipes with us.
Are there any substitutes for the psyllium husks? My stomach can’t tolerate psyllium but I would love to make these otherwise!
Made these and enjoyed very much , adjusted cooking time a bit but on reflection , please could you tell me how many grams are to your cup ( as they can vary from country to country ) and wanna make again !
Had to freeze first lot to stop me scoffing then all !
Hi I made these and were lovely , although didn’t rise as much as your photo and I’m wondering if that is due to the cup quantity …please could u tell me what size of cup u mean , ie grams of ingredient used , for the flours , as cups vary from country to country and I’m wondering if this may be the culprit and I want to make them again !
Thank u so much
Jo
Fab recipe!!! Tastes like bread, freezes well and easy to make. Love it. Thanks for sharing xx
Hey! Erin
Thank you very much for the awesome bagel recipe! First time I’ve made them like a recipe but with store bought buckwheat flour(whole and dark in color) and with dry cranberries. Flaxseed flour was also from dark flaxseeds.The color of final bagels were very dark close to chocolate ones. We loved them a lot! Second time I’ve made buckwheat flour from the kernels myself. I used cassava flour instead of arrowroot and light flaxseed flour. I’ve made them plain.They also turned out awesome! The final bagels were much, much light in color. Also I used fresh yeast. I really enjoyed to make them and of course to eat them. Thank you, thank you a lot!
Just tried these … very good! I, too, had the buckwheat flour that turns the bagels coloring to look like rye bread. But the taste & smells were perfect! Can’t wait to try this as a plain version with ‘everything bagel’ seasoning on top. Loved how easy to make (no boiling). I used my baking rings to make these bagels perfectly round, more-or-less.
Come on, Erin, I’m rooting for you to find the perfect GF egg roll wrapper. I’m not fond of the frozen varieties.
This is recipe #2 from Erin that I’ve tried and have loved.