Gluten Free Bagel Recipe
In all honesty, I never had a gluten free bagel until I made them myself this year! I’m not sure what prompted me to make my own bagels, but I felt a calling to do so. I found a recipe that looked straightforward and adjusted it a bit to my liking after a few go arounds.
Usually I make everything bagels (because that’s the best bagel flavor, obviously) but I am excited to try other seasonings and toppings when I get back from camp. Whether you’re a lox and cream cheese type or plain bagel eater, I hope you enjoy these gluten free bagels!
Ingredients
2 teaspoons active dry yeast
4 ½ teaspoons of granulated sugar
½ cup of warm water
3 ½ cups of Cup4Cup gluten free flour
1 ½ teaspoons of salt
⅓ cup, ½ cup and 1 tablespoon of warm water (this is a little confusing, but I explain below)
Olive oil (for brushing)
1 egg and 1 tablespoon of water for the egg wash
Everything bagel seasoning (or whatever seasoning of your choice)
Instructions
Pour the yeast and sugar in a bowl and add the first ½ cup of warm water to activate the yeast. Don’t mix! Set aside for five minutes, then stir to combine.
Whisk the gluten free flour and salt in a large bowl. Make a big hole in the middle of the dough and pour yeast mixture in the hole of the dough.
Pour in the ⅓ cup of warm water, mix.
Pour in ½ of warm water, mix.
Pour in 1 tablespoon of warm water, mix. Your dough should actually look/feel like dough. If it looks too dry, feel free to add a little more water.
Flour countertop and knead dough for 2-3 minutes. It should be noted that because this is gluten free dough, it doesn’t require as much kneading as non gf dough. The dough should be smooth but not sticky (although I personally don’t mind when it’s sticky, so don’t sweat it if that’s what your dough feels like).
Roll dough into one large ball and apply olive oil (about one teaspoon) all over. Place the dough ball in a medium bowl and cover with a damp cloth. Set it aside to rise (preferably in a warm spot) for one hour.
After an hour, preheat your oven to 425 degrees Fahrenheit.
Remove the dough ball and separate into eight equal pieces. Roll each piece into a ball and then use your index finger to gently stab a hole in the middle of the ball to create the bagel hole. Cover your fingers in flour so the dough doesn’t stick to you! Use your fingers to expand and shape the dough to your desired bagel shape.
Once shaped, cover the eight bagels under a damp cloth again and set aside for ten minutes.
Bring a large pot of water to boil. Once boiling, lower to a simmer and carefully put bagels in the water. I would recommend putting two in at a time. The bagels should quickly float to the surface. Let them boil for one minute, then flip them over and let them boil again for one minute. Then remove and place on a parchment-lined baking sheet.
Once all the bagels have been boiled and are on your baking sheet (leave about an inch apart between bagels) mix the egg and tablespoon of water in a small bowl. Brush egg wash all over the bagels.
Sprinkle everything bagel seasoning (or your seasoning of choice) (I have also tried cheese, would recommend!) onto the bagels and bake for 20 minutes.
Let cool before enjoying!
