Bagels
These are the best gluten free bagels I have had by far! The recipe is fairly simple, but it does take time.
Ingredients:
1 packet of yeast
1 2/3 cups of lukewarm water
5 cups of gluten free flour (I used Bob’s Red Mill 1:1 Baking Flour)
3 tablespoons of Kosher salt, divided
2 tablespoons of baking soda
Everything but the bagel seasoning (optional)
Cinnamon and raisins (optional)
Steps:
Put yeast in bowl, add lukewarm water, and let sit for five minutes to allow the yeast to activate (if you have a stand mixer, put the yeast and water in stand mixer’s bowl)
Add flour and 1 tablespoon of Kosher salt (if you want to mix ingredients into the dough, add that now)
Mix at low for five minutes (if you have a stand mixer, use dough hook, otherwise use a wooden spoon and your hands)
Cover the dough for two hours, allowing it to rise
Form the dough into a rectangle or circle and divide into roughly 10 pieces
On a floured surface, roll out each piece into a roughly 8-inch snakelike shape, tapering at the ends, and pinch the ends together to form a circle
Place bagels on a baking sheet with wax or parchment paper and place in fridge for 10 to 24 hours
Preheat the oven to 425ºF
Bring a large pot of water to boil; once boiling, add 2 tablespoons of Kosher salt and the baking soda
In batches, place bagels in the water and boil for one minute on each side; remove and let bagels drain on cooling rack (if you don’t have a cooling rack, putting them on paper towels also works)
If you want to add toppings to the bagel (e.g. sesame seeds, poppy seeds, everything but the bagel seasoning) you can place it in a bowl of the topping as soon as bagels drain a bit, or you can use an egg wash on the top (egg + water) and sprinkle the toppings on
Bake for 16 minutes, turning the pan and flipping the bagels halfway
Remove once cooked through and browned
Enjoy!
