Gluten Free Bagels
220kcal
Ingredients
- 1.5 cups warm water (about 110°F)
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 large egg, beaten (for egg wash)
- 2 tablespoons everything bagel seasoning
Equipment
- baking sheet
- parchment paper
- wire rack
Method
- In a small bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
- In a large mixing bowl, whisk together gluten-free flour and salt. Pour in yeast mixture and olive oil, stirring until a sticky dough forms.
- Cover the bowl with a damp towel and let rise in a warm place for 30 minutes until slightly puffed.
- Preheat oven to 425°F and line a baking sheet with parchment paper. Divide dough into 8 equal portions and shape into smooth balls. Poke a hole through the center and gently stretch to form a bagel shape.
- Brush each bagel with beaten egg and sprinkle generously with everything bagel seasoning.
- Bake for 20–25 minutes until golden brown and firm to the touch. Let cool on a wire rack for 10 minutes before serving.
Nutrition
Calories220kcalCarbohydrates42gProtein5gFat4gSaturated Fat1gCholesterol23mgSodium320mgPotassium80mgFiber3gSugar5gVitamin A1IUCalcium2mgIron1.5mg
Notes
For egg-free bagels, use a flax egg (1 tbsp ground flax + 3 tbsp water) as the wash. Keep leftovers in an airtight container for 3 days, or freeze for up to a month. Reheat in a toaster for that just-baked crispness.