Description
Deliciously soft and chewy gluten-free bagels that hold up for sandwiches or toasting, ideal for any breakfast or brunch.
Ingredients
Scale
- 2 tsp instant yeast
- 1 tbsp sugar
- 1 cup (240 ml) warm water (105–110°F / 40–43°C)
- 3 cups (420 g) gluten-free all-purpose flour blend (contains xanthan gum)
- 1 tsp salt
- 1–2 tbsp tapioca starch
- 1 tbsp olive oil
- 8 cups (2 liters) water
- 2 tbsp baking soda
- Beaten egg or aquafaba for glaze
- Optional toppings: sesame seeds, poppy seeds, or everything spice blend
Instructions
- Proof the yeast with sugar in warm water for 5 minutes until bubbly.
- Combine flour, salt, and tapioca in a bowl.
- Mix the wet and dry ingredients and knead until slightly sticky.
- Let rise in an oiled bowl for 45–60 minutes until puffed.
- Divide the dough into 6 pieces and shape into rings.
- Rest for 10 minutes.
- Boil in water with baking soda for 45–60 seconds per side.
- Transfer to a sheet, brush with egg or aquafaba, sprinkle seeds, and bake at 425°F (220°C) for 18–22 minutes until golden.
- Cool on a rack before slicing.
Notes
Experiment with flavors using different seeds and spreads. These bagels can be frozen for storage and reheated easily.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg