I’ve been DYING for a bagel and thought they were super hard to make. I don’t eat much gluten anymore, it’s super inflammatory and that’s just a no no for me. Anyways, I was invited to participate in #sundaybrunchclub with @toastxshaina and thought I’d give it a whirl. I could always buy them if it turned into a crap fest.
THEY’RE SUPER FRICKING EASY!!
Gluten-Free Everything Bagels
Adapted from Faithfully Gluten Free
3 ¾ c 1 to 1 Gluten-Free Flour
1 ½ tsp Salt
1 tbsp Rapid Rise Yeast
1 ¼ cup Warm Water
2 tbsp Maple Syrup
2 tbsp Olive Oil
1 tsp Apple Cider Vinegar
1 tbsp Molasses, for boiling bagels
Olive Oil for your hands when shaping the bagels
Everything Bagel Seasoning
Preheat the oven to 100 degrees and let it warm for 5 minutes, turn the oven off. Line a cookie sheet with parchment paper and set aside. Add active dry yeast to 1 ¼ c warm water, about 105 degrees F, set aside for 5 minutes.
In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, maple syrup, 2 tbsp olive oil, and apple cider vinegar. Next, add wet ingredients to your dry ingredients and mix with a hand mixer on low speed for 3 minutes.
Lightly grease your hands with olive oil. Turn out dough onto a clean surface and shape into a disc about 1 ½ in thick. Cut dough into 6 sections, mine were approximately 5 ½ ounces and roll into balls. To shape your bagels, poke a hole in the middle and form your bagel. Your bagel hole should be about half the diameter of your bagel. Place bagels on your lined cookie sheet, cover with a damp cloth and place in the oven. Allow your bagels to proof for approximately 30 – 40 minutes.
When your bagels are almost done proofing, fill a medium saucepan ¾ of the way with water and add in molasses. Bring water to a rolling boil. Remove bagels from the oven and preheat your oven to 400 degrees F. Boil bagels one at a time, 30 seconds on each side, placing them on a wire rack while you boil the rest of the bagels. Place bagels back on the cookie sheet and top with the Everything But the Bagel toppings. Place bagels back in the oven and bake for 20 to 25 minutes, until bagels are golden brown. Remove bagels from the oven. You can eat the bagels warm or store in an airtight container for the next day.
Everything Bagel Seasoning
2 tbsp Sesame Seeds
1 tbsp Course Sea Salt
1 tbsp Golden Flax Seeds
1 tbsp Poppy Seeds
1 tbsp Black Sesame Seeds
1 tbsp Dried Culinary Lavender Buds
1 tsp Garlic Powder
1 tsp Onion Powder
Mix all ingredients together and store in a spice shaker.
Let’s put our sandwich together. You can use any ingredients you like, but I went with classic breakfast sandwich ingredients.
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