Description
Delicious gluten-free bagels made easy!
Ingredients
Scale
- 1 tbsp granulated sugar
- 2¼ cups warm water (100°F-110°F (38-43°C))
- 1 tbsp instant/rapid rise yeast (I recommend Fleshman’s RapidRise Instant Yeast or Red Star Quick Rise Instant Yeast)
- 3½ cups gluten-free all-purpose flour with xanthan gum
- 3 tbsp psyllium husk powder
- 2 tsp baking powder
- 1½ tsp salt
- 1 tbsp light brown sugar, packed
- 1 tsp apple cider vinegar
- ½ cup unsalted butter, melted and cooled (dairy-free/vegan use Smart Balance or vegan butter)
- 2 quarts water
- ½ cup honey (vegan option use pure maple syrup)
- 1 large egg white, whisked (vegan option omit this step)
- 1 tbsp water
Instructions
- Pre-heat oven to 100°F (38°C) [bread proof] and spray an oven-safe bowl with gluten-free non-stick cooking spray.
- In the bowl of a stand-up mixer add the granulated sugar and warm water, stir to dissolve the sugar. Add the yeast and stir to combine. Cover with a kitchen towel and let sit for 5 minutes, until it becomes frothy.
- Add the gluten-free flour, psyllium powder, baking powder, salt, and brown sugar to the yeast mixture and beat on low speed for 2 minutes with the dough hook attachment. Add the apple cider vinegar and butter and beat on medium for 5 minutes, until the dough is sticky and stiff.
- Transfer the dough to the greased oven-proof bowl and cover with plastic wrap and then a kitchen towel. Place in the oven to rise for 20 minutes.
- Line a baking sheet with parchment paper. Turn the dough out onto the parchment paper and cut into 8 pieces. Roll each piece into a ball. Press your finger through the center of each ball to make a hole about 1 inch in diameter. Cover the shaped bagels with a kitchen towel for and let rise on the counter for 10 minutes.
- Pre-heat the oven to 425°F (218°C). Add 2 quarts of water in a large pot. Whisk in the honey (or maple syrup). Bring water to a boil, then reduce heat to medium-high. Drop bagels in the boiling water 1 at a time and boil for 30 seconds and then flip the bagel over and boil for 30 more seconds. Using a wire skimmer or slotted spoon, return the bagels to the sheet, right side up, with flat bottoms against the sheet. Repeat until all the bagels have been boiled.
- In a small bowl whisk together the egg white and water. Brush the tops and the sides of the bagels with the egg white mixture. Sprinkle with seasoning if desired.
- Bake the bagels on the middle rack for 10 minutes and then turn the baking sheet and bake for an additional 15 minutes, until the tops are golden brown and the internal temperature reaches 180°F (82°C). Please watch your oven because all ovens are different.
- Remove from the oven and allow bagels to cool on the baking sheet for 20 minutes before serving. Enjoy!
Notes
- For a vegan option, use maple syrup instead of honey and omit the egg white.
- Ensure all ingredients are gluten-free for those with allergies.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 190
- Sugar: 7g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg