Gluten-Free Bakery-Style Bagels
After years of settling for store-bought gluten-free bagels, we decided to try making our own during Shavuot using Molino Gluten-Free Bread Flour. The process included mixing and proofing the dough, an overnight rise in the refrigerator, boiling before baking, and finishing with sesame and everything seasoning toppings. The result was a chewy, bakery-style bagel that received multiple thumbs up from the family and froze surprisingly well for later enjoyment. Perfect for anyone looking to recreate a traditional bagel experience while staying gluten-free.
Equipment
- 1 Stand mixer with dough hook
- 1 large mixing bowl
- 1 set of measuring spoons
- 1 measuring cup
- 1 Baking sheet
- 1 parchment paper
- 1 Clean kitchen towel
- 1 Large pot for boiling the bagels
- 1 Slotted spoon or Long wooden mixing spoon
- 1 Pastry brush
Ingredients
- 4 cups Molino Gluten-Free Bread Flour
- 1.75 cups warm water
- 1 tbsp instant yeast
- 1 tbsp honey or brown sugar
- 1.5 tsp salt
- 2 tsp olive oil
- optional toppings
- egg
Instructions
- Activate the Yeast -- In a bowl combine the Warm water and honey
- Let sit for 5-10 minutes until foamy.
- In your mixer bowl combine flour and salt
- Add yeast mixture and olive oil
- Mix with dough hook for 7-8 minutes
- If dough seems dry add a tablespoon of water at a time I added 3 tablespoons
- Cover bowl with a towel let rest on counter for 70 minutes
- Shape the Bagels 6 med/lg or 8 sm/medRolling into a rope and joining the ends
- Place shaped bagels on parchment paper.
- Cover loosely with: towel and saran wrap
- Refrigerate overnight
- The next day remove from refrigerator and let them sit for 30 minutes
- Bring a large pot of water to a gentle boil
- Preheat the oven
- Place 3 bagels in at a time and boil for 45 seconds then flip and repeat the process
- Brush with egg and you can add topings
- Bake at 410°℉F / 210°℃ for 20-25 minutes I checked them at 18 and they took the full 25.