Best gluten-free bagels recipe

TIME

Prep: 10 mins

Cook: 40 mins

Total: 1 hour and 30 mins

Cuisine: Jewish?

Nothing quite compares itself to a wonderfully chewy and nicely toasted bagel. I mean, it’s just: *chef’s kiss.* Now. I have to admit I was lazy about trying to make gluten-free bagels. Why? Because they needed to be the best. They had to be the best gluten-free bagels ever. Lol. Do I have high expectations for myself? Yes, yes I do. Guilty as charged.

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Hahahah anyway. It actually wasn’t that hard. It’s about as hard as making gluten-free cookies at this point. As I pointed out in my other blog post about these wonderful bagels, they’re pretty simple but they taste delicious.

The Image Gallery

I didn’t take enough photos of my bagels, it’s true. I wasn’t sure they’d turn out and was in a bit of a hurry, so I only have some pictures.

Gluten-free bagel
Gluten-free bagel
Gluten-free bagel - best gluten-free bagel recipe
Best gluten-free bagels recipe

A Few Details About the Best Gluten-Free Bagels

Okay, so, I don’t have a good oven. It’s a fact. There’s not confection oven to be had but it gets the job done. Unfortunately, that means I have to turn over *look of horror* the bagels in the oven for them to fully bake.

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It doesn’t actually bother me that much, it’s just an annoying this to have to deal with. So, when you bake the best gluten-free bagels, don’t freak out if the bagels are only toasty on one side, just flip them over. They’ll be fine, I promise.

If you try the best gluten-free bagels, please tag me! I’d love to see the masterpieces you create.

Best Gluten-Free Bagels Recipe

Life’s best bread. Not gonna lie this recipe is even easier than regular bagels.

STARTING GUIDE

  • Cuisine: American

  • Prep Time: 15 mins

  • Cooking Time: 25 mins

  • Total Time: 40 mins

  • Servings: 12

  • Calories: 136

  • Fat: 3.9g

  • Carbs: 24.4g

  • Protein: 3.4g

INGREDIENTS

  • 4 Cups Gluten-Free Flour (I used banana and rice) *

  • 2 Tablespoons Sugar

  • 2 Teaspoons Yeast
  • 2 Teaspoons Salt
  • 1 1/2 Cups Warm Water
  • 1/2 Cup Corn Starch
  • 1/2 Cup Psyllium Husks

  • 1 Teaspoon Xanthan Gum

GUIDE / INSTRUCTIONS

  • Heat 1/2 Cup water in a microwave proof bowl until it’s not burning to the touch, preferrably lukewarm.

  • In the half cup of water add 2 teaspoons yeast and on top two tablespoons sugar. Let rest for five minutes.
  • While waiting for the yeast to raise, add the flour to another bowl along with the salt, psyllium husk, xanthan gum, and corn starch. Mix together.

  • Stir the the yeasty mixture until combined and add to the bowl with the flour.

  • Add the other cup of water to the mixture and form a ball. If it’s too liquid-y add some more flour. If it’s dry, add some more water. It should just be one solid, damp ball.
  • Allow the dough to raise for an hour. You won’t see a huge raise at all.
  • While the dough is rising, start heating up a big pot with water about half-way up.
  • When the hour is up for the dough, pull off about a handful of dough and press it into a ball. Once in a ball, press a finger into the middle, creating the hole. Gently pull at the dough without cracking it too much as you try to make a circle. (This dough isn’t stretchy. If you try to stretch it, it will just fall apart.)
  • Place the circle on the counter under a damp towel. Repeat these steps until finished with the dough. There should be around 8 bagels.

  • Once the water in the pot is boiling, turn the heat down until it is simmering and carefully drop three to four bagels into the water.

  • Wait two minutes and flip the bagels. Then place on a clean, dry towel. I don’t recommend placing them directly onto the baking sheets because they stick like crazy.

  • While the bagels are cooling off on the towel, get out two baking sheets and place parchment paper on them. Turn the oven on to 350F.
  • Optional: add toppings and egg wash to your bagels.
  • Place the bagels onto the parchment-lined sheets and place them in the oven for aprox. 25 minutes. (If your oven is like mine, flip them upside down halfway through.)

NOTES

 

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