Gluten-Free Bagels Recipe
Back in 2016, I was working on the sequel to "Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking".
I had SO many more recipes to explore - Beyond Flour had been a giant wish list of gluten-free foods, but there were definitely foods I hadn't gotten around to tackling... and some that had eluded me in developing the first Beyond Flour.
Being super picky about what made it into the book ("As good or better than the real thing, determined by people who aren't gluten-free"!), I hadn't been able to perfect proofed breads. Bagels and soft pretzels had been goals for the first book, but I hadn't been successful in time for publication.
As I came towards the end of developing Beyond Flour 2, it was looking like they'd go unrealized again. The deadline was about a week away, when I woke up with an idea in my head.
Honestly, most of my ideas come to me in dreams. For some reason, it's easier to do wild problem solving while I'm asleep. Yeah, I don't know either!
That day, I finally banged out a REALLY great recipe for soft pretzels. I actually shocked myself and kind of freaked out, as you can see in this video that I posted to Facebook minutes after it happened.
It was a joyous day on its own, and it also led to the development of my gluten-free bagels recipe, which I'm sharing with you today!
I’m not going to lie - these are really fussy to make. The dough behaves nothing at all like normal bagel dough does, and you will probably swear a lot while making a giant mess.
HOWEVER, they produce a bagel that is properly dense, chewy on the outside, and soft on the inside. You can eat them straight out of the oven with NO gumminess, or you can toast them after they’ve cooled off.
While the raw dough is fragile and fussy to work with, the finished product is not - you can slather cream cheese on these babies without destroying them! Ugly bagels, sure... but tasty, tasty bagel goodness.
I am still proud of how well it met every one of my lofty requirements - it had to taste AND feel good both warm and at room temperature, with no real changes in texture. I hate that most GF bread is gross unless you toast it - so that was a huge hangup, going in.
I really should get back to trying to develop an actual bread that I like, but in the meantime... here's my precious Gluten-Free Bagels Recipe!
If you're into gluten-free cooking, you should definitely check out my gluten-free cookbooks! They're available here on my site, as well as through any major bookseller.
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
- 1 ¼ cup Warm water
- 2 Tbsp Granulated sugar
- 2 ½ tsp Active dry yeast
- ¾ cup Light buckwheat flour
- ½ cup White rice flour
- ½ cup Unflavoured whey protein powder
- ½ cup Potato starch
- ¼ cup Sweet rice flour
- ¼ cup Tapioca starch
- 2 tsp Xanthan gum
- 1 tsp Salt
- ½ tsp Baking powder
- ¼ cup Vegetable oil
- 1 Large egg
- Nonstick pan spray
- ⅓ cup Potato starch
- 3 quarts Water
- 1 Tbsp Baking soda
- 1 Large egg
- 1 Tbsp Cold water
- Optional toppings: Sesame seeds poppy seeds, dried onion flakes, etc.
- Combine warm water with sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.
- In a large bowl, combine flours, protein powder, starches, xanthan gum, salt, and baking powder.
- Add oil and egg, stirring until well distributed. Pour in yeast mixture, stirring until well combined - it will be VERY wet.
- Use pan spray to generously grease a large, clean metal or glass bowl. Add dough to the bowl, loosely cover with plastic wrap, set aside in a warm spot to rise for an hour or so, until doubled in size.
- Once the dough has doubled in size:
- Line baking sheet with parchment paper, spray generously with pan spray, set aside.
- Stir remaining potato starch into the dough. Stir until no longer *super* sticky - it'll still be a little sticky. Use a little more potato starch if needed. Spray hands with pan spray, divide the mixture into 6 equal sized balls.
- Roll one section of dough into a ball. Flatten it out slightly, before poking a finger though the middle. Place on prepared baking sheet. Repeat with remaining sections of dough.
- With wet hands, smooth the outside of each bagel, and stretch the inner hole a bit.
- Cover loosely with plastic wrap, allow to rise in a warm place for another hour.
- Preheat oven to 350 F (180 C), Line a separate baking sheet with parchment paper, spray generously with pan spray, set aside
- Bring a large pot of water to a gentle simmer, stir in baking soda.
- Carefully cut the parchment paper between the bagels, to separate them - you don’t want to jostle them too much, or even really touch them.
- One at a time, carefully transfer the bagels to the pot of water. Lift one by the parchment paper, and gently turn it over into the water, removing the parchment paper as you go. It should easily release). Depending on the size of your pot, you can boil 2-3 bagels at a time.
- Boil bagels for 1-2 minutes on each side - a longer boil will result in a chewier bagel. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
- Use a slotted spoon to carefully transfer each bagel to prepared baking sheet.
- Whisk egg together with 1 Tbsp of water, brush over the tops and sides of each bagel.
- Sprinkle bagels with any toppings you would like to use (optional).
- Bake for 35-40 minutes, until golden brown.
- Serve hot, or allow to fully cool before transferring to an airtight container or baggies.
- Use within 2-3 days for best results.
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.