Chocolate chip bagels (egg free gluten free Vegan) are further proof that living without gluten or eggs can still be amazingly good. Enjoy these warm and fresh from the oven with the dairy free and soy chocolate chips still melted and gooey.
And the winner is…..
Chocolate Chip Bagels.
Was there really any doubt these amazing chewy bagels wouldn’t beat some fierce competition from the gluten free Pizza Bombs and a scary (but cute) gluten free egg free dairy free Shark Cake?
Not really.
You know as much as me that good gluten free bread is hard to come by let alone ones without eggs or nut flours. I have you covered with these Top 8 Allergen Free bagels. To keep them top 8 you really need to use Enjoy Life Chocolate but if you don’t have allergies to dairy, soy or nuts any chocolate will do.
I have to be honest… I wanted these to win. I’ve been so excited at how well they turned out, I just want to shout it to the world:
FRESH HOT GLUTEN FREE EGG FREE CHOCOLATE CHIP BAGELS!
Seriously though, I wanted to share these now since you might have a little extra time to make them. My older son is off of school for a full week and I suspect many of you might be too. If you aren’t traveling and have some days off, now would be the time to experiment with baking.
These bagels are unique in the sense they are egg free and do not use egg replacer, flaxseed, chia seed or psyllium husks. Just plain ole guar gum. You could always use xanthan gum too, we just don’t tolerate that as well as guar (btw, the brand I use is Now Foods). Another thing that sets these beauties apart is my attempt to make it a tad bit more nutritious with a splash of Teff Flour.
Teff is a great nutritional power house for gluten free flours. My only reservations about teff are how dense baked good can become if used in large quantities and the cost. I played around and ended up with this, which adds more of a whole grain brown color when baked, almost simulates a whole wheat bagel.
Almost.
I had fun asking what YOU what you wanted. It was interesting since there were different winners on different social media. Pizza Bombs won on Instagram. The Shark Cake won on the actual blog and the Bagels blew the competition out of the water on Facebook.
We’ll have to try that again, it was fun! And I will be posting the others soon.
I hope you all have a fantastic trip if you are traveling for the break. I’ll catch up with you next week. I’m taking the rest of the week off. Be safe. Enjoy a lazy day if possible. And pay-it forward by being nice for no reason at all. 😀
-Laura <3
Chocolate Chip Bagels (Gluten Free Egg Free Vegan Dairy Free)
Author: Laura @ Petite Allergy Treats
Ingredients
Bake at 450 for 14-16 minutes makes about 6 large bagels
- 3 1/4 cups gluten free all purpose white blend
- 1/4 cup teff flour
- 1 3/4 cups milk of choice or water
- 2 1/2 tsp yeast or 1 packet
- 3 tsp guar gum (I use Now Foods)
- 1 tsp vanilla
- 2 Tbsp oil
- 3/4 tsp salt
- 1 cup allergen chocolate chips (I use Enjoy Life)
Directions
- Heat liquid to 100 degrees F. Add yeast and mix and allow to sit for 5 minutes.
- In a separate bowl mix flours, gum and salt.
- In large bowl combine liquid and oil. Gradually mix in all the flour mixture by hand to avoid big lumps. Mix until all incorporated and smooth. Add chocolate chips.
- Use a large cookie scoop or spray a 1/2 C measuring cup scoop the dough. With wet hands form dough into a ball and use a finger to poke a hole in the center. Gently shape into bagel form by expanding the hole. Place on a individual piece of parchment paper on a baking sheet lined with parchment paper.
- Spray tops with oil, cover with plastic and allow to rise in a warm place for about 20 minutes. (Don’t allow to double in size or else it will lose its shape and fall apart in the bath.)
- Bring large pot of water to a rapid boil. Gently drop a max of 2 bagels in the water and boiled each side for only 30 seconds each side. Remove individual parchment paper pieces and place back on baking sheet.
- Bake at 450 degree for 14-16 or until golden brown.
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Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
These look so good! I will definitely be trying! We have a lot of allergies in our family too, so it’s been hard to find/make a good gluten-free and egg-free bagel! Thanks for sharing 🙂
Hi Megan, I know exactly what you mean about trying to find a good gluten free allergy free bread! I hope you’ll love them. Thanks so much!
Can I replace the teff flour with all-purpose?
You can always substitute flours. Teff is more whole grain so another whole grain flour like sorghum, buckwheat, and even brown rice would be better than plain white rice flour.
Hi! Thanks for the beautiful recipe! Wondering if I can sub gf oat flour instead of teff. I live in Sweden and it’s hard to find!
Thank you!
Hi Jess, you can always sub another gluten free whole grain for another… Oats might make things a little stickier since Teff usually dries things out. Still should work out great!
These look way better than the gluten-free bagels I’ve seen at the supermarket!
Can I use xanthum gum instead of guar gum?
Thank you Kelly! Yes, you may always sub xanthan of guar gum.
Thanks for the recipe…please clarify if baking soda should be added to the boiling water?
Baking soda could be added to the water (like a traditional bagel) but I never have done this. I found the bagels browned well enough without it made cleaning up a little less mess.
I tried making these bagels today. Granted, it was my first foray into homemade gluten-free goods, and I’ve never made bagels–gluten free or not–before, but I had a really hard time making these. I followed your directions as well as I could, but the dough was WAY too dry. It was not doughy at all, it was very crumbly and dry. I added probably 1/4 cup more liquid, a little at a time, until it was more doughy. I formed the bagels, and allowed to rest. They didn’t really rise much. I tried putting them in the water bath and all but 3 feel apart, and most were in the water for way less than a minute, some not even 30 seconds. Did I add too much water at the beginning? Was the dough supposed to be that dry? They are in the oven now, 2 whole and bathed, 1 not bathed, and 5 or so are in pieces. I hope they turn out okay, anyway.
Hi Taylor, Sorry to hear things didn’t turn out like they should. I have never had anyone complain the dough was too dry and crumbly. Did you use my gluten free mix recipe or use a ready made store mix? My first thought would be the mix used already contained xanthan gum and the addition of gum my recipe calls for, made it too dry and thick to really rise. Another thought would be how you measured your flours. Gluten free flours should be scooped by spoon and dropped into a measuring cup if measuring by volume but *ideally* should be weighed. I find most people do not bake by measurement. Packing the flour into the cups can cause excess of 2-3 tablespoons of flour for a recipe, making the overall recipe dry. Please let me know if you try this again and if you have better results!
I did use your mix, but I didn’t measure it by spoon into measuring cup–I scooped it, so that could be part of the problem. I also realized my yeast is way too old, so that may have contributed to it as well. I got new yeast and I am going to try some dinner rolls to eat with our chili tonight. Hopefully they’ll turn out better than the bagels did!
I have been holding on to this recipe – even mixed the flour and had it waiting in my freezer. Now found out that my daughter is allergic to yeast. Do you think I could try your recipe with a substitute for yeast (lemon and baking soda)?? I’ve only tried that sub once before and don’t quite have the science down yet. Thx!
Lisa, I think you could try without yeast but they will turnout much denser… Since there wouldn’t be any yeast, go ahead to boil them immediately after you are done shaping (no extra rise time at least). I would suggest making the bagels small (like mini size) to help them overcome gravity a bit for the rise in the oven. I’d love to hear how things turn out. Good luck!
Hi Laura,
My son loves bagels with raisin and cinnamon, do you think I can substitute the chocolate chip for rainsins and cinnamon
Hi Rita! I think substituting raisins and adding some cinnamon work wonderfully! Thanks so much!
Thank you for all your great recipes! If your flour mix has guar gum or xanthan gum in it, how do you suggest adjusting the guar gum? Would you omit it or do less?
Hi Julie,
Sorry I missed your comment, it was in my spam folder.
If your mix already contains gum, you won’t know if you need more (or less) until you try the recipe first-without adding additional gums. That’s a pitfall of ready made store mixes. You’ll find out after making them if you need to add any additional gum which I would only add in 1/4tsp increments. Hope this helps!