Description
Delicious gluten-free bagels that are chewy and perfect for any toppings.
Ingredients
Scale
- 2 cups warm water (480 ml)
- 1/4 cup whole psyllium husk (25 g)
- 2 tablespoons maple syrup or agave syrup (30 ml)
- 2 tablespoons olive oil (30 ml)
- 21/2 teaspoons instant yeast (6 g)
- 1/2 cup tapioca starch (60 g)
- 1/2 cup cornstarch (60 g)
- 1 cup whole grain rice flour (150 g)
- 1/2 cup corn flour (60 g)
- 1 cup + 2 tablespoons sorghum flour or buckwheat flour (140 g)
- 21/2 teaspoons salt (10 g)
- 1 tablespoon baking soda (4 g)
- Sesame seeds
- poppy seeds
- everything bagel seasoning
- coarse salt
Instructions
- Prepare the Yeast Mixture: Start by dissolving the yeast in warm water. You will know it is ready when it starts to foam and bubble, which usually takes a few minutes. This step is crucial because it activates the yeast, ensuring your bagels rise properly. Keep an eye on the temperature—too hot can kill the yeast.
- Mix the Dry Ingredients: Combine your gluten-free flour with any other dry ingredients. Stir until everything is well blended; it should look like coarse sand. This step helps prevent clumping, ensuring an even texture throughout your bagels. Avoid any substitutions that might alter the final result.
- Add the Wet Ingredients: Pour in your yeast mixture along with all other wet ingredients. As you mix, aim for a dough that is soft but not overly sticky. If it is too wet, it might not hold shape. Stick with your proportions—changing them could lead to bagels that lose their charm.
- Knead & Shape the Dough: On a floured surface (use more gluten-free flour), gently knead the dough until it is well combined. You want it to feel smooth and slightly elastic, which is key for that chewy texture. Avoid over-kneading, which can create a dense bagel instead of one that is airy.
- Let It Rise: Place the dough in a warm area and cover it to let it rise until it doubles in size. This typically takes about one hour. You will know it is ready when it feels puffed up and light. Do not rush this step; it is important for achieving that classic bagel texture.
- Boil & Bake the Bagels: Bring a large pot of water with baking soda to a gentle boil. Add bagels carefully, allowing them to cook for one minute on each side. This gives your bagels that chewy crust. Avoid overcrowding the pot to ensure even boiling without sticking together.
- Cool & Enjoy!: Once baked, allow your bagels to cool on a wire rack. They should have a golden brown hue and a delicious smell. This cooling time is key since it helps them set properly. Resist the urge to slice too soon, or they might get squished!
Notes
- Storage Tips: Store at room temperature for 1-2 days; refrigerate for up to 5 days; freeze for up to 3 months.
- Expert Tips: Do not make any substitutions, as they will affect texture and taste. Use a kitchen scale for ingredient accuracy. Experiment with different toppings to customize your bagels.
- Reheating Instructions: For reheating, toast the bagels lightly until warmed through.
- Serving Suggestions: Serve toasted with vegan cream cheese and dill. Pair with carrot lox for a delicious brunch. Enjoy as a sandwich with your favorite fillings.
- Recipe Variations: Add dried herbs to the dough for extra flavor. Incorporate seeds into the dough for added texture. Top with grated vegan cheese for a cheesy flavor.
- Ingredient Notes: Select a good quality whole grain rice flour for the best outcome. If in a pinch, cornstarch can be swapped with potato starch. Use finely milled corn flour for better integration into the mix.
Nutrition
- Calories: 297
- Sugar: 4g
- Sodium: 1000mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg