Ready to finally enjoy a gluten-free bagel? The spring in these bagels is truly incredible and of course the flavor is delicious. Toss those dry bagels you bought at the grocery store in the garbage and invest a small amount of time into mixing this dough up and shaping your bagels so you can truly enjoy the food you’re eating!
Ingredients
- 3 cups Pamela’s 1:1 gluten-free flour (this is the only flour blend I have found that works for this recipe)
- 3 Tbsp maple syrup
- 2 tsp instant yeast
- 2 tsp salt
- 3/4 cup milk, warm
- 4 Tbsp butter, softened
- 3 eggs + 1 for egg wash
- 2 quarts water + 1/4 cup honey for boiling
Directions
Mix all the dry ingredients together. Add the maple syrup. Then mix in the milk, then the butter, then the eggs. Beat on high for 3 min. Cover in bowl & let rise for 1 hour. Butter your hands. Taking a handful of dough, gently shape the bagels. You should get 6 standard size bagels. Be sure to not “over shape” your dough or your bagels will turn out tough. Place your bagels on a parchment lined baking sheet and let rest while you prepare the water. Heat your water + honey for boiling. placing 2 bagels in the pot at a time, boil for 1 minute on each side. If you have troubles with your bagels sticking to the paper, cut small squares of parchment paper and you can use that to lift and dump your bagels into the boiling water. Don’t worry if your parchment paper goes in the water, it will come off and you can grab it out with a fork or tongs. Just before baking, beat the egg for the egg wash (adding 1 tbsp of water to the egg to create the egg wash) and gently apply to the bagels. Bake at 425°F for approximately 20 min or until golden brown.
Notes
These bagels are best enjoyed fresh. To keep, I recommend slicing & freezing.
