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Gluten Free Bagels Recipe

Yields1 Serving

There are two critical components to this gluten free bagel recipe. One is the use of a gluten free all-purpose flour. The other is the addition of a sweetener like sugar, honey or malt syrup to the boiling water. These ingredients are sometimes added to the boiling water as well but that’s more of a grace-note rather than a necessary step. The addition of a sweet ingredient to the water makes the bagels a bit more chewy. Leavening is accomplished with yeast. The rising times vary from 20 to 30 minutes up to 12 hours.

 3 1/2 cups (490 g) Gluten Free Bread Flour plus more for sprinkling
 2 teaspoons (6 g) instant yeast
 2 tablespoons (25 g) granulated sugar
 1 1/2 teaspoons (9 g) kosher salt
 1 cup + 1 tablespoon (8 1/2 fluid ounces) warm water (about 95°F)
 6 tablespoons (84 g) unsalted butter, at room temperature
 Egg wash (1 egg at room temperature beaten with 1 tablespoon milk)

Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a medium-sized, covered saucepan, bring the water bath (6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt,) to a boil over medium-high heat.


Make the dough. In the bread machine pan place the bread flour, yeast and granulated sugar, and use select the basic dough setting. Add the salt and the water and butter, and let continue to knead. The dough is a smooth, enriched dough, but it is very thick. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the pan. Let rise during the customary rising cycle.


Shape the rolls. Remove the dough from the bread pan and transfer it to a surface lightly sprinkled with bread flour. Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. Shape the pieces into rounds of dough and place them on the prepared baking sheet about 2 inches apart from one another. Place a floured finger in the center of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide.


Boil the bagels. Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 45 seconds total, turning the bagels over gently to ensure even boiling. Remove the boiled bagels from the water bath and return to the baking sheet. Brush the tops and sides with the egg wash and either sprinkle or dip into the sesame seeds or onion flakes if using.


Bake. Place the baking sheet in the center of the preheated oven and bake until the bagels are golden brown all over and the internal temperature reaches about 180°F (18 to 20 minutes). Remove from the oven and allow to cool briefly before serving.