Gluten Free Bagels
by: claire cary
These gluten free bagels are the real deal! With a perfectly baked crust, a chewy and airy center, this dairy free recipe is freezer friendly and surprisingly easy to make!
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6
Ingredients
Bagels:
- 1 16 ounce bag Bob's Red Mill gluten free bread flour
- 1 packet instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup warm water
- 2 tablespoons olive oil
- 2 eggs
- 1 teaspoon apple cider vinegar
Water:
- 8 cups water
- 2 tablespoons honey
- 2 teaspoons baking soda
Instructions
- To the bowl of a stand mixer with the dough hook, combine the flour, sugar, yeast, baking powder and salt.
- Warm the water in your microwave to about 110 degrees Fahrenheit. It should feel like warm bath water.
- Add in the water, olive oil, eggs and vinegar and mix using the dough hook on medium/low speed for about 5 minutes, scraping down the sides and bottom of the bowl as needed.
- If the dough seems at all dry, add in 1-2 more tablespoons of water.
- Once the dough has kneaded, cover and let rise for 30 minutes.
- Divide the dough into 6 equal segments. If weighing, they should be about 145 grams each.
- Roll each piece into a ball, then use your finger to poke a hole through the center. It helps to flour your hands to prevent any sticking.
- Add to a baking tray lined with parchment paper, brush the tops with olive oil and place in a cool dark place. I like to use the drawer under my oven, but the actual oven works well too.
- Let rise for 60 minutes. They won't double in size, but should puff up.
- During the final 15 minutes or so, preheat the oven to 400 degrees Fahrenheit, of course removing the bagels from the oven if they were in there.
- Bring 8 cups of water to a boil with the honey and baking soda.
- Once it reaches a rapid boil, add the bagels 1-2 at a time and boil on each side for 30 seconds. Use a slotted spoon to remove from the water and place back on the baking sheet.
- Sprinkle with sesame seeds, everything bagel seasoning, poppy seeds or just a pinch of salt if desired.
- Once all bagels have boiled and been seasoned, bake for 20 minutes, turn the oven off and let sit for 5-10 more minutes. The tops should be golden brown.
- Remove from the oven and let cool for at least 30 minutes before slicing. The structure needs time to set, so avoid cutting too early! Toast if desired, serve with your favorite spread and enjoy!
Notes
These bagels are definitely best if eaten or frozen within 24 hours, but will keep for about 3 days at room temperature. If you're eating them a few days after they've cooked, I suggest toasting them for the best texture. They will keep in the freezer for up to 1 month.
Serving: 1bagel / Calories: 354kcal / Carbohydrates: 62g / Protein: 12g / Fat: 17g / Fiber: 11g / Sugar: 8g
