Baking bread has always been my weak point…until I made these awesome bagels this morning. I haven’t been able to find an acceptable pre-made gluten-free bagel and was about ready to give up – you could hardly call what is available a real “bagel” and it’s one of the few bread items I still crave from time to time since starting a gluten-free diet. I decided that today was the day I would try my hand at making some from scratch, and I am so glad I did!
I looked at a number of recipes before I chose one to try, and most were basic bagel recipes that simply had gluten-free flour substituted in for the wheat flour. I didn’t feel that would produce a bagel that was any better than the packaged ones, so I kept looking. I found what I was looking for on Food.com – this recipe contained eggs and milk, which I felt would help with the dryness factor that is so common in GF breads. I was a little nervous since this recipe was so different from the others, but after preparing it (it took about an hour total) I found my nervousness was unfounded – the bagels looked like they could have come from the Bagelry (a local favorite) and they smelled great. I have to say that this is officially one of my favorite recipes now!
They came out of the oven a beautiful golden brown and I couldn’t wait for them to cool before I cut into one…pause for a moment of bliss please! Once they had cooled, I cut into another and ate it un-toasted and with no accoutrements – delicious! I imagine that after the first day you’ll have to toast them like any other gluten-free bread, but that doesn’t bother me one bit. They were so good that my wheat-eating husband asked if I was going to make a batch at home so we could have “eggels on bagels” this weekend (what we call a scrambled egg and bagel sandwich – we used to love to make these on the weekends with Bagelry bagels, pre-gluten intolerance). My enthusiastic answer was YES!!!
Note – see PDF version for recipe update
Makes 6 bagels
- 2/3 c lukewarm milk (plus 2 T)
- 2 T active dry yeast
- 3 T sugar (three 1 T portions)
- 1 c gluten-free potato starch *
- 1 c gluten-free cornstarch *
- 1/2 c tapioca flour *
- 1/2 t baking soda
- 2 t baking powder
- 2 t xanthan gum
- 1 t sea salt, plus more for topping
- 2 eggs + 1 egg
- 1/2 t apple cider vinegar
- Sesame seeds or other topping
- Cooking oil for baking sheet/Cornmeal (optional) – to put on the cookie sheet under the bagels
- In a small bowl, combine the (lukewarm) milk and 1 T sugar. Stir briefly to help dissolve the sugar. Add the yeast (stir to disperse granules) and let sit for about 10 minutes until it is foamy on top.
- Preheat oven to 375°F. Put on a pot on to boil, with about an 1 1/2 – 2 inches of salted water in it.
- In a large bowl, whisk together potato starch, cornstarch, tapioca flour, baking soda, baking powder, xanthan gum, 1 T sugar, and 1 t sea salt. Create a “well” in the middle of the flour.
- Scramble 2 eggs in a bowl and add the vinegar; mix to combine.
- Add the egg and yeast mixtures to the flour “well” and mix well with a rubber spatula to combine and remove all the lumps.
- Flour your hands and divide dough* into 6 evenly sized dough balls. Press a hole into the center of each ball with your thumbs and shape it into a bagel—they will rise, so make sure your hole isn’t too small, it should be about the size of a quarter. You can place them on a sheet of parchment paper.
- Add 1 T sugar to the boiling water.
- One at a time, gently place a bagel into the boiling water. Boil for about 1 minute, gently flipping the bagel after about 30 seconds—the crust will be thicker and chewier the longer you boil them and the interior will be denser.
- Remove the bagel from the water (use a large slotted spoon if you have one or a spatula) and place it on a greased baking sheet (you can also skip the oil and instead sprinkle cornmeal on the sheet).
- Sprinkle sesame seeds and sea salt over the bagel immediately once it comes out of the water (or whatever topping you have chosen, or none at all) and brush gently with an egg wash (see below). Repeat steps 9 and 10 for the rest of the bagels.
- Bake for 18-20 minutes, or until golden brown.
- Allow to cool on a wire rack.
Bagels can be frozen.
To make egg wash:
- Beat one egg in a small bowl.
- Add 2 T milk or water and beat the mixture until combined.
- Spread egg wash over the top of the uncooked bagels with a pastry brush.
* Be careful when measuring your flours – if you use even a little more than what is listed then your bagels will turn out dry. If your dough seems a bit dry when you are done mixing, add more milk (start with 1 T) – your dough should be (slightly) sticky and feel kind of delicate when shaping the bagels.
Using an egg wash will give you a shiny and crunchier crust.
I haven’t made these, but here is a link to a vegan gluten-free bagel recipe that I thought sounded promising – I wouldn’t recommend adapting the recipe above to be vegan.