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 award-winning gfJules pre-mixed All Purpose Flour Blend or gluten-free Bread Mix though, as recipes like this one will not turn out with the chewy/springy-ness you’ll want from your bagel without it. In fact, as if we needed any reminder just how B.A.D. a gluten-free bagel can be, a restaurant sent along a side order of gluten-free bagels with our meal delivery the other night and they were a cross between so rubbery you could bounce them off the walls and so hard they could break your teeth — kindof like a lacrosse ball in bagel form. Definitely gives gluten free a bad name.
But back to truly great gluten free bagels …
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!
Have you used one of my mixes or flour to make something exciting? Write to me and let me know! [email protected]
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!
Here are some videos showing the recipe in action
- 1 package gfJules™ Gluten Free Bread Mix + yeast packet
- 3 cups gfJules™ All-Purpose Gluten-Free Flour
- 1/4 cup flax seed meal (or GF buckwheat; millet; sorghum or brown rice flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) OR almond meal
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
- 2 1/4 tsp. instant yeast (Red Star® Quick Rise)
Liquid Ingredients & Extras:
- 2 egg whites, room temperature
- 2 Tbs. honey OR agave syrup
- 3/4 cup + 2 Tbs. warm water
- salt (for the boil)
- toppings like sesame seeds, coarse sea salt, etc.
Whisk egg whites and honey together in a large mixing bowl.
If baking from scratch, whisk all dry ingredients together in another bowl. Add either whisked dry ingredients or gfJules Gluten Free Bread Mix and yeast into the large bowl with egg whites and honey together with warm water, beating on low speed of your 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 and very resistant when pulled apart, 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.
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.
Cover with parchment or wax paper and set aside to rise in a warm place while bringing water to a boil.
Prepare a large pot of water by adding 1 teaspoon salt and turning onto high flame/heat.
Preheat oven to 425° F.
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.
Once cooled, slice and freeze (store in freezer bags) to have on hand any time you'd like to have a bagel!
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Amount Per Serving Calories 86Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 716mgCarbohydrates 13gFiber 2gSugar 9gProtein 4g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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