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Gluten Free Bagels
Prep time
Cook time
Total time
Easy gluten free bagels
Author: Jan Withington
Serves: 8
Ingredients
- 1 and ½ cups warm water (100-110°F)
- 3 teaspoons Fleischmann"s Active Dry Yeast - GF
- 4 cups Caputo Gluten Free Flour
- 2 teaspoons Clabber Girl Baking Powder - GF
- 3 tablespoons butter, melted and cooled
- 3 tablespoons sesame seeds
- 1 teaspoon Apple Cider Vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons olive oil for greasing
- egg wash: 1 egg white beaten with 1 tablespoon water
- For Boiling
- 2 quarts water
- ¼ cup raw honey
Instructions
- Prepare the dough: Whisk the warm water, granulated sugar and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add flour, baking powder, brown sugar and salt.
- Beat on low speed for 2 minutes. Then add the melted butter and apple cider vinegar. Beat on medium for 5 minutes until dough is sticky.
- Grease a large bowl.
- Transfer the dough into the greased bowl. Cover with plastic wrap and kitchen towel. Let it sit at room temperature for 1 hour and 30 minutes until doubled in size.
- Line a large baking sheets with parchment paper.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter and shape them into bagels.
- Prepare the water bath. Also, place a wire rack on another baking pan.
- Preheat oven to 425°F.
- Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels into the boiling water, 3 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on per side then transfer them to the wire rack.
- Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Sprinkle with sesame seeds. Place bagels on the prepared baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. Bake bagels until dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 15 minutes.
- Serve
1 comment
What can you suggest in place of Caputo flour? These bagels look great, but I prefer not to keep adding to my vast collection of GF Flours. Thank you