Gluten-Free Bagels

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (with xanthan gum) 2 cups certified gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 2 large eggs 2 large eggs
• 0.5 cup milk (dairy or non-dairy) 0.5 cup milk (dairy or non-dairy)
• 2 tbsp olive oil or melted butter 2 tbsp olive oil or melted butter
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 tbsp sugar 1 tbsp sugar
• 1 tsp active dry yeast 1 tsp active dry yeast
• 2 tbsp warm water (105-115°F) 2 tbsp warm water (105-115°F)

Instructions

1. 1

   In a small bowl, combine the warm water and sugar, then sprinkle the active dry yeast over the top. Let this mixture sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active. While the yeast proofs, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt in a large mixing bowl.

2. 2

   In a separate medium bowl, whisk together the two large eggs, milk, olive oil or melted butter, and pure vanilla extract until well combined. Once the yeast mixture is foamy, add it to the wet ingredients and stir gently to incorporate.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms, then switch to your hands to knead the dough in the bowl for about 3-5 minutes until it becomes smoother and less sticky. The dough will be softer than traditional wheat-based doughs.

4. 4

   Divide the dough into four equal portions and shape each portion into a bagel. You can do this by rolling each piece into a ball and then poking a hole through the center with your finger, widening it to about 1 inch, or by rolling each piece into a rope and joining the ends. Place the shaped bagels on a parchment-lined baking sheet.

5. 5

   Bring a large pot of water to a rolling boil, adding a tablespoon of sugar to the water. Carefully place 2-3 bagels at a time into the boiling water and boil for about 1 minute per side, until they puff up slightly. Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.

6. 6

   Preheat your oven to 400°F (200°C). Bake the boiled bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Allow the gluten-free bagels to cool on a wire rack for at least 15 minutes before slicing and serving.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.