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6 gluten-free everything bagels
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Gluten-free Bagels

Gluten-free, vegan bagels inspired by the classic New York style.
Prep Time1 hour
Cook Time18 minutes
Resting time3 hours
Total Time4 hours 18 minutes
Course: Breakfast
Cuisine: Jewish, New York, Polish
Keyword: Allergy-friendly, bagels, Gluten-free, New York, Vegan
Servings: 6 people
Calories: 150kcal

Equipment

  • 1 large pot
  • 1 baking stone or steel optional
  • 1 baking sheet
  • 2-4 parchment paper sheets
  • 1 poving bag optional

Ingredients

For the Dough

  • 450 g Water 1¾ cups | warm, about 100° F
  • 560 g Gluten-Free All-Purpose Flour
  • 24 g Xanthan Gum 6 tsp
  • 9 g Yeast 2¼ tsp | 1 packet
  • 50 g Molasses 2 Tbsp
  • 30 g Sugar 2 Tbsp
  • 28 g Salt 3 ½ tsp

For the Water Bath

  • 3 Quarts Water approximately
  • 1 tsp Salt
  • 2 Tbsp Molasses
  • 2 Tbsp Baking Soda

Optional

  • Cornmeal coarse ground, for dusting
  • Oil Spray
  • Toppings enough to sprinkle over a sheet

Instructions

Mix the Dough

  • OPTIONAL: If using active dry yeast, activate yeast in warm water.
  • Combine dough ingredients (450g water, 560g GF flour, 24g xanthan gum, 9g yeast, 50g molasses, 30g sugar, 28g salt) using a stand mixer.
  • Transfer dough to an air-tight container.
  • Refrigerate overnight.

Shape the Bagels

  • Remove dough from fridge and container, dusting with additional GF flour as needed.
  • Prepare parchment paper with oil spray, a dusting of cornmeal, and possibly additional GF flour. Also dust part of your work surface with GF flour.
  • Shape the dough in such a way that you can cut it into 6 equal pieces. Cut the dough.
  • Carefully roll out a piece of dough into a rope using the palms of your hands, until it is about 3 hand widths long. Dust hands and/or dough with flour as needed if it's getting too sticky. Seal the 2 ends together by applying gentle pressure and some water until a seamless ring is formed.
  • Place the shaped dough ring on the parchment paper.
  • Repeat with the other dough pieces.
  • Cover the shaped bagels & parchment with a proving bag or damp towel. Allow to rest for about 30 minutes.

Boil & Bake

  • Pre-heat oven to 450° F, with a baking stone/steel inside if using.
  • Fill a pot with cold water and 1 tsp salt. Bring to a boil.
  • In another container, prepare a bath of cold water and ice. (Optional, but recommended.)
  • OPTIONAL: Sprinkle toppings on a baking sheet, parchment sheet, or some other area.
  • "Float test" one bagel by placing it in water. If it floats, you are ready to boil them. If it doesn't, dust it with some GF flour and wait 5-10 more minutes. (Optional, but recommended.)
  • Once water comes to a boil, leave the heat on, and add molasses (2 Tbsp). Gradually add baking soda (2 Tbsp). (Be prepared to stir down the foam with your spatula or "spider".)
  • Place the first 3 bagels in the boiling water bath. Let them boil for 30 seconds.
  • Flip the bagels over (using a spatula or "spider") and allow to boil for an additional 30-60 seconds.
  • Remove bagels to ice water bath.
  • Repeat with remaining bagels.
  • Transfer bagels from ice water to a dusted parchment paper, or wherever your toppings are.
  • Line baking surface with parchment paper.
  • Transfer bagels to baking surface, either topping-side down or cornmeal-side down.
  • Bake for about 8 minutes.
  • Flip bagels over with a spatula and bake for an additional 8 minutes.
  • Turn off the oven. As long as the bagels aren't burning, allow them to rest in the oven for a few more minutes with the door open.
  • Remove to a cooling rack.

Notes

I’ve found that these freeze pretty well. Just put them in a zipper bag in the freezer and when you want to reheat one, microwave it for about 3 minutes (flipping once) alongside a small glass of water.