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Easy, gluten free bagel and recipe aren’t things most of us would think belong in the same sentence. But with this recipe, I promise you’ll be thinking about gluten free bagels in a whole new light!
It’s been a while since I’ve had a really great bagel. The gluten free bagel varieties I’ve tasted have been ok when toasted, but they’re nearly all frozen so they lack that bagel texture — that reach out and squeeze it and watch it bounce back quality (what do you call that??). You know what I mean: if you have to toast it from the get-go, there’s just not a lot to get excited about with pre-made, frozen gluten free bagels.
This recipe puts the power to make incredible fresh bagels in your hands.
YOU can make bagels anytime YOU want them! And since it uses my easy gfJules Bread Mix, there’s hardly even anything to add – just dump the mix in with the liquids and yeast, mix, roll ’em up, boil ’em and bake ’em. (Or you can use my bagels from-scratch recipe using my pre-blended gfJules Flour.) It’s important to use my gfJules pre-made blend or mix though, as recipes like this one will not turn out with the springy-ness you’ll want from your bagel without it.
I often hear people talk about interchanging gluten free flour blends in recipes; coming from regular gluten baking like we all were, it’s natural to think flours are all the same (like Gold Medal Flour is no different from the Safeway Brand of flour …) but in the gluten free world, nothing could be further from the truth! Even if you think you want to make your own gluten free flour blend, it will turn out differently from someone else making it because the individual RAW ingredients that combine to make the blend are all different! It’s true!
When I choose the raw ingredients for my blend, I have access to tons of choices; when you go to the store, you may have access to one or two, if you’re super lucky. And they all behave and interact differently. The ingredients may LOOK the same on the ingredient label, but they are actually highly specialized. So go with the blend recommended for each gluten free recipe you try — mine or someone else’s on their site.
Trust me when I say that in this gluten free bagel recipe, if you use my gfJules Flour, you will have more fun rolling this dough because it will be stretchy, and you will get much more joy from the end results, too!
And don’t worry if you’ve never made a bagel before; there’s no magic to it, but the boiling step is key to getting that bagel-y sheen and dense bagel-y texture.
So start thinking differently about bagels. What’s your favorite way to eat them? You can do that again! Cream cheese, lox, peanut butter, plain, sammie, toasted (or not!) … have it your way!
Click the photo below to watch Jules demonstrate how to make these yummy bagels!
P.S. Many thanks to Roberta T. for sending me her picture and basic recipe for making gluten-free bagels using my gfJules Bread Mix. She certainly inspired this recipe!
Have you used one of my mixes or flour to make something exciting? Write to me and let me know! Support@gfJules.comPrint
Whisk egg whites and honey together in a large mixing bowl. If baking from scratch, whisk all dry ingredients together in a large bowl. Add either mixed dry ingredients or gfJules Gluten Free Bread Mix and yeast into the large bowl together with warm water, beating on low speed of mixer using paddle attachment, or mix with a wooden spoon, by hand.
Continue to mix until dough comes together easily and is firm but not tough. If you find that the dough is tough or too firm, mix in more water, one or two tablespoons at a time until the dough is able to be shaped easily but is not too sticky or wet.
Bring a large pot of water to a boil with 1 teaspoon salt and preheat oven to 425° F.
Prepare a clean counter or pastry mat by lightly dusting with gfJules Gluten Free All Purpose Flour or gluten-free cornstarch. Separate dough into 6 equal pieces. The dough should weigh approximately 800 grams once mixed, so each portion of dough should weigh approximately 130 grams.
Roll each piece out gently into a log 9 inches long and bring the ends together by scoring with a fork and wetting the ends with your finger before pressing together and smoothing. Click here for video how-to.
Once water is at a full boil, gently drop bagels in, only boiling as many at one time as can boil without touching. Boil on each side for 30 seconds, then flip. Remove with a skimmer or slotted spatula and place on a parchment-lined baking sheet. Repeat with remaining bagels.
If this process takes more than a few minutes, mist the bagels with water while waiting to boil or waiting to bake so that the dough doesn’t dry out or harden.
Sprinkle tops of bagels with any desired toppings and lightly spray with cooking oil. Bake on an oven rack that is in the upper portion of the oven. Bake for approximately 8 minutes, then flip and bake for another 8 minutes. Bagels are done when lightly browned and a toothpick inserted into the bread comes out dry or with dry crumbs attached.
Makes 6 bagels. These are soft on day one and are better toasted or warmed thereafter.