Perfect Gluten Free Bagels
Discover the secret to making gluten-free bagels with the perfect chewy texture and soft interior. This recipe uses six key ingredients to ensure success every time!
Equipment
- Mixing Bowls
- Wooden Spoon
- Baking Sheet
- Parchment Paper
- Large Pot
- Slotted Spoon
- Oven
Ingredients
Dough Ingredients
- 2½ cups gluten free flour blend with xanthan gum or add 1 tsp xanthan gum
- 1 tbsp psyllium husk powder for elasticity
- 2¼ tsp instant yeast for rising
- 2 tbsp honey or maple syrup for sweetness
- 1½ tsp salt enhances flavor
- 1 cup warm water 110°F/43°C
- 1 tbsp apple cider vinegar for texture
- 2 egg whites provides structure
- 2 tbsp olive oil for moisture
Water Bath Ingredients
- 4 cups water
- 2 tbsp honey or maple syrup
- 1 tsp baking soda
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Dried garlic flakes
- Coarse salt
Instructions
- Whisk together gluten-free flour, psyllium husk, yeast, and salt in a large bowl.
- In another bowl, combine warm water, honey, apple cider vinegar, egg whites, and olive oil.
- Mix wet ingredients into dry ingredients until a shaggy dough forms.
- Knead the dough for 5 minutes until smooth. Cover and let rest for 30 minutes.
- Divide dough into 8 portions and shape into bagels using your preferred method.
- Let the shaped bagels rest for another 15 minutes.
- Bring water to a gentle boil, add honey and baking soda.
- Boil bagels for 30 seconds on each side, then transfer to a baking sheet.
- Sprinkle with toppings while still wet.
- Bake at 425°F (220°C) for 20-25 minutes until golden brown.
- Let cool on a wire rack for at least 15 minutes before slicing.
Notes
For best results, use a high-quality gluten-free flour blend with xanthan gum included.
