What’s better than a fresh homemade bagel? How about 3-Ingredient Gluten-Free Mini Bagels! They’re vegan, allergy-free, don’t require yeast, are freezer-friendly, and so quick and easy to make! Bake up a batch for fun kid-friendly breakfasts or snacks; customize them with toppings and spreads; perfect party food too!
If we’ve learned anything over the years, it’s that mini things are always that much better. Especially baked goods. Probably because you get to pop more than just one into your mouth to satisfy that craving! Mini things for breakfast are always a favorite too! For kids and adults. Who says no to mini pancake bites? Something else that begs to be mini…BAGELS! Not only are these gluten-free mini bagels nostalgic of the Thomas brand mini bagels, but these are so quick and easy, they’re only 3 ingredients!
What are the 3 magic ingredients for these mini bagels?
I wanted to keep these bagels super simple, easy, and of course gluten-free, vegan, and allergy-free. So what do you need? Just your favorite gluten-free all purpose flour, baking powder, and 1 “egg” replacement. Mini things require mini ingredient lists, of course! There is water in that list, but water is “free” and doesn’t count! You can add an optional touch of salt if you’d like, even cinnamon and raisins! The 3 ingredients are essential as a base and all you need for plain mini bagels. If you would like seeded bagels (like poppy or sesame), you’ll just need those seeds and some spray oil to make them stick to the tops of the plain bagels!
How do you make homemade gluten-free mini bagels?
I guess you’re wondering how to make them mini; that would be my first question too! That’s where the Wilton Mini Donut Pan comes in! Yes, a new gem I got for Christmas this past year and I’ve already created a stockpile of recipes with it! While it’s a “doughnut” pan, it was perfect for mini bagels too! All you have to do is mix up your ingredients, scoop one tablespoon of dough into the greased mini molds, and bake for just 5 to 6 minutes at 400°F.
Do these mini bagels require yeast?
That’s the other magic part! No yeast, no rise time, no fuss! See that perfect bagel texture in the above photo? No yeast, but perfect “dough holes” and texture/crumb! These mini bagels had the perfect outer crust and chewy insides. Warm from the oven…amazing, toasted up the next day…amazing, slathered with some vegan butter…amazing!
What are some good bagel toppings and spreads?
For toppings, I suggest the classics like poppy seeds, sesame seeds, everything, salt, onion. For mini cinnamon raisin bagels, you’ll need to add the cinnamon and raisins to the batter before baking. For spreads, your favorite vegan butter, cream cheese, nut/seed butter, jams, etc. Slice them up, toast them, eat the whole, breakfast, snack, freeze, them, make mini appetizer sandwiches! Go crazy, my gluten-free (mini) bagel-loving friends!
Homemade 3-Ingredient Gluten-Free Mini Bagels
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the flour, baking powder, prepared egg replacement, optional salt, and water.
- Mix well to form a smooth, thick bagel dough.
- Grease a mini donut pan and scoop 1 tablespoon of the bagel dough into each mini mold. You'll have enough batter for 1½ batches of bagels.
- Bake the bagels in the preheated oven for 5-6 minutes until they puff up and form a crust.
- Remove the bagels from the oven, flip the pan over to easily remove them, onto a wire rack and allow to cool.
- Once cool, spray the tops of the plain bagels with a bit of coconut oil spray and dip the sprayed top into your choice of seeds, if desired.
So what’s the next logical step for you to take? Buy a mini “donut” pan…for bagels, grab you 3 required ingredients, and bake up a batch (okay, probably more than just one batch!) of these homemade gluten-free mini bagels! A fun, delicious, easy peasy, free-from breakfast, snack, or appetizer! The possibilities are endless! Stayed tuned for more delicious riffs using this recipe to come on Strength and Sunshine!
So tell me:
+ Did you grow up with Thomas’s mini bagels? I did! My mom would pack the cinnamon raisin ones, slathered with cream cheese, in my lunchbox every so often. So good!
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