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  • Writer's pictureAmanda MacGregor

Gluten-Free Bagel Stuffing

Updated: Mar 16

A savory twist on a classic Thanksgiving dish!

Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes

As Thanksgiving approaches, it's time to revisit the classic dishes that make this holiday special. One of those dishes is stuffing!

Based on the people we have spoken to, they either love stuffing or wholeheartedly hate it. Being two people who fall into the loving stuffing category, we don't know how someone could hate it.

On a mission to rekindle the love of stuffing, we recreated the recipe we adore so much, using gluten-free bagels by The Greater Knead in replacement of bread.


Instead of that mushy consistency from traditional bread stuffing, the dense and chewy bagels add a whole dimension to the dish. Try this delicious and enjoyable gluten-free stuffing recipe, using a package of The Greater Knead's plain bagels, or any of the savory options. We tried this recipe with the Everything bagel, and, let us tell you, it was EVERYTHING delicious! We have also tried it with poppy and the onion bagel, both great options for this recipe.

Have fun with this recipe and, even more importantly, have a great and food-safe Thanksgiving gathering!


Get 10% off your entire order with The Greater Knead when you use our promo code AMACGREGOR10!

Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes
Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes

Gluten-Free Bagel Stuffing



  • 1 package of plain bagels from The Greater Knead (4 bagels)

  • ¼ cup olive oil

  • 2 cups onions, diced

  • 1 garlic clove, minced

  • ½ cup carrots, peeled and diced

  • 3 to 5 celery sticks, diced

  • 1 tablespoon dried parsley

  • 1 teaspoon dried basil

  • ⅔ teaspoon dried oregano

  • 1 teaspoon sea salt

  • ¼ teaspoon pepper

  • 2 cups Kettle & Fire bone broth

  • 1 sprig thyme

Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes


  1. Preheat the oven to 400°F.

  2. Line a baking sheet with parchment paper. Open the frozen bagels and evenly spread them out on the baking sheet. Bake in the oven for about 15 minutes, or until softened. Remove from the oven and allow to cool. When the bagels come out of the oven, drop the temperature to 350°F.

  3. In the meantime, add oil to a pot and heat over a medium flame. Sautee the onions and garlic until the onion is mostly translucent. Add in the carrots, celery, and seasonings. Mix until the herbs are evenly distributed.

  4. Once the bagels are cooled, cut them into 1-inch-sized cubes. Add the bagel cubes to the pot and stir into the mixture.

  5. Add the broth in, ½ cup portions at a time, until the bagel cubes are moistened.

  6. Spoon the stuffing into an oven-safe dish. At this point, you can put it in the refrigerator until you're ready to cook it, or immediately put it in the oven at 350°F until it's warmed throughout and a little crunchy on top, about 30 to 40 minutes.

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