Description
Do you dream of starting your day with warm, chewy gluten-free bagels, but gluten keeps you saying “no”? Whether you have celiac disease, gluten sensitivity, or simply want to explore healthier breakfast options, those classic gluten-free bagel mornings can feel out of reach. But wait! Don’t despair! Gluten-free doesn’t have to mean flavorless. This post unlocks the secrets to homemade gluten-free bagels that are just as delicious and satisfying as their wheat-filled counterparts. Get ready to conquer gluten-free bagel bliss with our tips and tricks for creating bakery-worthy bagels at home.
Ingredients
Scale
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1 cup tapioca flour (tapioca starch)
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups warm water (around 105°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp honey or sugar
- 2 tbsp extra virgin olive oil
- 1 tbsp psyllium husk or xanthan gum
- 1 egg (for egg wash) or flaxseed gel wash (for vegans)
- Toppings: sesame seeds, everything bagel seasoning, poppy seeds, etc.
Instructions
- Activate Yeast: In a small bowl, whisk together warm water and honey (or sugar). Sprinkle the yeast on top and let it sit for 5-10 minutes until a foamy layer develops.
- Prepare Dry Ingredients: In a large bowl, whisk together the brown rice flour, sorghum flour, tapioca flour, baking powder, and salt.
- Combine Ingredients: Pour the activated yeast mixture and olive oil into the dry ingredients. Mix until the dough is soft and slightly sticky. If the dough is too dry, add a tablespoon of water at a time until it reaches the right consistency.
- Knead the Dough: Knead the dough briefly to develop structure. Shape it into a ball, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until it has doubled in size.
- Shape Bagels: Divide the dough into equal pieces and shape each piece into a bagel. Let the shaped bagels rise again for 20-30 minutes.
- Boil Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and gently drop the bagels into the water. Boil for 1-2 minutes on each side, then remove and place them on a baking sheet lined with parchment paper.
- Egg Wash and Toppings: Brush each bagel with the egg wash (or flaxseed gel wash) and sprinkle with your favorite toppings.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown.
Notes
- Yeast Activation: Ensure your yeast is fresh and water is lukewarm to achieve proper activation.
- Dough Consistency: Gluten-free flours absorb moisture differently. Adjust the dough with small amounts of water or flour as needed to reach the desired consistency.
- Kneading and Rising: Proper kneading and allowing the dough to rise in a warm spot are crucial for achieving the right texture.
- Toppings: Get creative with your toppings. Try different seeds or seasonings for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
Keywords: Gluten-free bagels, homemade gluten-free, celiac-friendly bagels, chewy gluten-free bagels, gluten-free breakfast, gluten-free baking tips