Gluten Free Bagels Recipes

EASY GLUTEN FREE BAGEL RECIPE

Steps:

• 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 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. 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 tablespoon baking soda 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 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 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.

GLUTEN FREE BAGELS

Steps:

• Preheat oven to 375°F and put a pot of salted water on to boil.
• In a large bowl, combine milk, yeast and sugar.
• Stir well to dissolve yeast.
• Mix in egg.
• Add remaining ingredients.
• Mix well to remove all lumps.
• Divide dough into 6 disks, press a hole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big hole).
• Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
• Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
• Bake 15-18 mins or until golden brown.

EASY GLUTEN-FREE BAGELS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, baking powder, and garlic salt together in a bowl.
• Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.
• Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.
• Bake in the preheated oven until bagels are golden, 10 to 14 minutes.