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!
You might also like these Buckwheat Muffins. Also try these Gluten-Free Bagels from Salted Plains or these Gluten-Free Biscuits from This Vivacious Life!
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!
My egg-free, gluten-free daughter loves these. They are the only thing she can have at breakfast that will hold her over to lunch.
I read through the reviews and can answer a couple questions people asked:
1. Psyllium husk powder instead of Psyllium husk fiber. It works just fine. The texture might be just a tad more dense with the powder, but hardly noticeable.
2. I use 2 cups of Bob’s Red Mill buckwheat flour.
Also, I boiled today’s batch and they have a nice chewy outside to them. My daughter is thrilled. I boiled 30 seconds on each side after rising, but before brushing with coconut oil. Then, I baked them for 20 minutes. It is definitely worth the extra step.
I think we’re going to pick uo Trader Joe’s Everything But the Bagel seasoning to make a different flavor next time.
Thank you so much for this recipe!
Thank you so much for sharing your bagel recipe, I made them today, and my husband gobbled up (2) as soon as they cooled off. I did use Buckwheat flour as opposed to Buckwheat groats. I will look for the bw groats next time I’m at the Farmers Market. I encountered one challenge with overbaking, so I will try 350 for 40 minutes next time. Again, thank you, and I’m so thankful I found your page.
Hi, so excited to try these! I was wondering though if you could let me know what the grams/weight should be for the buckwheat groats and arrowroot powder? I find weighing ingredients so much more prescise, then I know I’m using the exact amount the recipe writer uses so I can get the same results.
Sooo good! We all loved them even though we’re not all GF. Perfect for breakfast!
These are awesome! Thank you . Is it best to freeze them to store them for more than a week?
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.
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!