Easy Gluten Free Bagel Recipe
These gluten free bagels are REAL bagels! Real bagel texture, real bagel flavor and they're really not so hard to make. This recipe will become your new favorite gluten free bread recipe; you may want to double it and be sure to always have some of these gluten free bagels on hand in the freezer at all times!
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Calories: 416kcal
Equipment
Ingredients
From Scratch Recipe:
- 3 (405) cups (grams) gfJules® All-Purpose Gluten-Free Flour
- 1/4 (35) cup (grams) gfJules® Gluten Free Multigrain Baking Flour OR flax seed meal
- 1/4 (30) cup (grams) dry milk powder dairy or non-dairy (e.g. Coconut Milk Powder) OR (35 grams) gfJules® Gluten Free Multigrain Baking Flour OR almond meal
- 1 tsp. sea salt
- 2¼ tsp. instant yeast (e.g. Red Star® Quick Rise)
- 2 egg whites room temperature (or egg substitute like 4 Tbs. aquafaba)
- 3 Tbs. honey OR maple syrup OR agave syrup
- 3/4 cup warm water
- 2 Tbs. warm water
- 1 Tbs. baking soda (preferred) OR salt (for the boil)
- toppings like sesame seeds coarse sea salt, etc.
OR From Mix
Ingredients to add to gfJules Bread Mix
- 2¼ tsp. instant yeast (e.g. Red Star® Quick Rise)
- 1¼ cup warm water
- 1/4 cup olive oil (or other mild oil)
- 2 egg whites room temperature (or egg substitute like 4 Tbs. aquafaba)
- 3 Tbs. honey OR maple syrup OR agave syrup
- 1 Tbs. baking soda (preferred) OR salt (for the boil)
- toppings like sesame seeds poppy seeds, etc.
Instructions
- Whisk liquids 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 Bread Mix and yeast into the large bowl with liquids, beating on low speed of your mixer using paddle attachment, or mix with a dough mixer or wooden spoon, by hand.
- Continue to mix until dough comes together easily and is firm but not tough, about 2 minutes. If you find that the dough is tough or too firm and very resistant when pulled apart, mix in more water, two tablespoons at a time until the dough is able to be shaped easily but is not too sticky, loose or wet. It should not be resistant like taffy, it should be pliable and soft, but be able to hold its shape.
- Prepare a clean counter or pastry mat by lightly dusting with gfJules Gluten Free All Purpose Flour. Roll out to a log about 12 inches long and separate dough into 6, 2 inch pieces.
- Roll each piece out gently into a ball and poke a hole in the center with your thumb, OR roll 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. Alternatively, use Lekue Bagel Molds and there will be no need to flip the bagels during the bake.
- Spritz with water to keep moist, then cover with cling wrap and set aside to rise in a warm place while bringing water to a boil. The dough will rise in shape for about 20 minutes during this time.
- Prepare a large pot of water by adding 1 tablespoon baking soda and turning onto high flame/heat.
- Preheat oven to 425° F or 400 ℉ convection.
- 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 (if using bagel molds, no need to flip, just submerge and boil for 1 minute). Remove with a skimmer or slotted spatula and place on a parchment-lined baking sheet sprinkled with gfJules Flour to keep help absorb excess water and keep from sticking. 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.
- Bake for approximately 8 minutes, then flip and bake for another 8 minutes (do not flip if using bagel molds, bake for 15 minutes). If desired, brush with egg wash of mixed egg + 1 Tbs. water after flipping to give bagels "sheen." Bagels are done when lightly browned and a toothpick inserted into the bread comes out dry or with dry crumbs attached. If baking on convection setting, bake only about 14 minutes total.
Video
Notes
*Once cooled, slice and freeze (store in freezer bags) to have on hand any time you'd like to have a bagel! These stay soft on days 1-2 and are better toasted or warmed thereafter.
Nutrition Facts
Easy Gluten Free Bagel Recipe
Serving Size
1
Amount per Serving
Calories
416
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
1544
mg
67
%
Potassium
430
mg
12
%
Carbohydrates
75
g
25
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
4
g
8
%
Vitamin C
0.1
mg
0
%
Calcium
128
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.