Soft & Chewy Gluten-Free Bagels
These gluten-free bagels are a game-changer for anyone avoiding gluten. With a golden crust, tender interior, and chewy texture, they rival traditional bagels. Perfect for breakfast or snacks, they’re easy to make and packed with flavor.
Equipment
- - Mixing bowl
- - Baking sheet
- Parchment paper
- - Measuring cups and spoons
- - Whisk
- - Rolling pin (optional)
- - Slotted spoon
Ingredients
- - **Dry Ingredients:**
- - 140g brown rice flour
- - 120g sorghum flour
- - 150g tapioca starch
- - 40g potato starch
- - 18g psyllium husk
- - 6g xanthan gum
- - 2 tsp instant dried yeast
- - 1 tsp sugar
- - 1 tsp salt
- - **Wet Ingredients:**
- - 2/3 cup warm water 100–110°F
- - 1 egg for egg wash
- - **Toppings optional:**
- - Sesame seeds
- - Poppy seeds
- - Everything bagel seasoning
Instructions
- **Prepare the Dough:**
- - In a large mixing bowl, combine all dry ingredients (flours, starches, psyllium husk, xanthan gum, yeast, sugar, and salt).
- - Gradually add warm water and mix until a dough forms. Knead gently for 2–3 minutes until smooth.
- **Shape the Bagels:**
- - Divide the dough into 6 equal portions (about 80–85g each).
- - Roll each portion into a ball, then poke a hole in the center to form a ring. Expand the hole to 2–3 inches in diameter.
- **Water Bath:**
- - Preheat the oven to 425°F (218°C).
- - Bring a large pot of water to a gentle simmer (180–200°F). Add 1 tbsp honey or brown sugar to the water.
- - Boil each bagel for 30 seconds per side, then remove with a slotted spoon and place on a parchment-lined baking sheet.
- **Add Toppings:**
- - Brush each bagel with egg wash (1 egg white + 1 tbsp water).
- - Sprinkle with desired toppings (sesame seeds, poppy seeds, etc.).
- **Bake:**
- - Bake for 20–25 minutes, or until the bagels are golden brown.
- **Cool and Serve:**
- - Let the bagels cool on a wire rack before serving.