Missing the taste and texture of a REAL bagel? These homemade gluten free bagels have just the right chew you've been looking, so you won't believe they're gluten free!!
Living in Virginia Beach since I was 5, I can't say that I've had a true New York bagel as I've never actually been to New York City. It's sad I know, but one day I'll get there and maybe enjoy a gluten free bagel. I've heard there are some fantastic gluten free bakeries up there.
Until then, these homemade gluten free bagels will just have to fill the void, but I'm totally okay with that. They have the wonderful chew that I remember from a great bagel.
Ingredients Needed to Make Gluten Free Bagels
- Kim's gluten free bread flour blend--there really is no substitute for my bread flour blend.
- Butter--you can substitute with a non-dairy (vegan) butter for dairy free. You may also be able to sub with canola or vegetable oil, but you may need to add slightly more flour.
- Baking soda and molasses--for the boiling water.
- Egg--this is only for an egg wash, but you can skip it if you need to be egg free. To add toppings without an egg wash, simply remove the bagels from the boiling water and immediately dip in or sprinkle on the toppings.
How to Shape the Bagels
Before shaping, put a large Dutch oven (or a wide pot) filled with water on the stove to begin boiling.
Knead the dough until smooth. This dough kneads really well and isn't sticky at all (thanks to the lower hydration), so you shouldn't need much (or any) extra bench flour. Divide the dough into 9 equal-sized pieces (about 3-3 ½ ounces each) and roll each into a ball. Dip your thumb into a little bit of extra gluten free flour blend and poke it through the center of each ball. Then begin spinning it on the surface to widen the hole (I use my pointer (index) finger to do this). Making the hole larger works the best because the hole will shrink as the bagel is boiled and baked. Place each bagel on a parchment-lined baking sheet and cover with plastic wrap until water bath is ready.
Poaching Bagels Before Baking
Once the water has come to a boil, add the baking soda and molasses and stir briefly to combine. Carefully lower a few bagels at a time into the water bath (I use this spider/strainer). Boil for about 20-30 seconds on each side and then remove to the baking sheet.
- Plain--for plain bagels, you don't need to add anything, but you could brush an egg wash on the bagels before baking (optional)
- Cinnamon raisin--add ½ cup raisins and 2 teaspoon cinnamon to dough before rising
- Everything--sprinkle with everything bagel seasoning as soon as you remove the bagels from the water bath. Alternatively, you can dip the bagels in a shallow bowl filled with everything bagel seasoning
- Blueberry--add ½ cup dried blueberries to dough before rising
- Sesame--sprinkle or dip the bagels in sesame seeds right after they come out of the water.
Gluten Free Bagel FAQs
Bagels will keep at room temperature in a large ziptop bag for a few days. If storing longer, they can be frozen for a few months. Cut bagels in half before wrapping individually in plastic wrap and placing in a large ziptop freezer bag. This makes it easier to pull them apart for toasting without thawing. Otherwise, thaw whole bagels at room temperature while still wrapped.
Yes, I do it all the time! Divide dough into however many sections you're making flavors. Reduce the amount of add-ins or toppings to compensate for how many flavors you're making.
Get rolling and bake up a little slice of New York with homemade gluten free bagels!
Homemade Gluten Free Bagels
- 2 tablespoon baking soda
- 1 tablespoon molasses
- toppings or add-ins of choice (see above in post for suggestions)
- Place dough ingredients in bowl of a stand mixer (or handheld mixer) in the order in which they are listed. Using the dough hook, knead the dough for 5 minutes on medium speed. Cover and let dough proof in a warm draft-free area until puffed, but not doubled in size (1-2 hours). Refrigerate for at least 2-3 hours. (This dough is a stiffer dough and doesn't require as much refrigeration time as most of my doughs).
- Knead dough on lightly floured surface, adding more gluten free bread flour as necessary to avoid sticking. Divide dough into 9 equal pieces (about 3-3½ ounces each). Roll into smooth balls.
- With thumb dipped in gluten free flour, make hole in center of ball. Using thumb or index finger dipped in gluten free flour, place finger on surface and twirl bagel around in circle to increase size of hole in the middle. I like to make a large enough hole (about 1½-2 inches in diameter) as this hole will fill in considerably when bagels are boiled (poached) and baked.
- Place on parchment-lined baking sheet. Finish shaping the rest of the bagels and add them to the baking sheet. Cover bagels with plastic wrap and set aside.
- Preheat oven to 450°F.
- When water has come to a boil, add molasses and baking soda and gently stir to combine (you can use the spider for this). Lower about 3 bagels at a time (depending on size of pot) into boiling water and "poach" for 20-30 seconds before carefully flipping over and poaching for another 20-30 seconds. Remove from the water with spider and place back on parchment-lined baking sheet. If topping, add toppings now while bagels are still damp from the water.
- Bake for 12-15 minutes and then check. If they are puffed up considerably and well browned, remove from the oven. If they aren't, give it another 5 minutes and check again.
- Remove from the oven and allow to cool on wire rack before cutting and serving.