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 almost all my life, 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.
THE DOUGH USED TO MAKE GLUTEN FREE BAGELS
If you’ve ever made my gluten free mall style pretzels, you already know how to make these gluten free bagels. Bagels and pretzels are very similar. They’re usually made from the same dough with the same technique. The only real difference is the shape and the toppings.
A normal bagel dough is about 60% hydration, which means it’s a more dense dough than a regular bread dough, which is about 75%. The density is required so the bagel won’t fall apart when it hits the water bath. The bagels get their chewy crust from taking a bath in a boiling solution of baking soda, and a little bit of molasses for color and flavor.
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.
Starting with my gluten free mall-style pretzel dough, knead it until smooth. This dough kneads really well and isn’t sticky at all (thanks to the lower hydration).
Divide the dough into 8 equal-sized pieces (about 3 1/2 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 it 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.
HOW TO “POACH” THE BAGELS
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 30 seconds on each side and then remove to the baking sheet.
ADDING TOPPINGS AND BAKING
I’m a purist when it comes to bagels, preferring plain over most other flavors (other than cinnamon raisin). For plain bagels, simply do nothing. You don’t even need to brush them with an egg wash.
However, if you are one of those who loves “everything bagels” or sesame seeds, poppy seeds, etc, sprinkle with toppings of choice immediately after removing from water bath. Alternatively, while bagels are still wet from poaching, turn over and dip or press bagels into a shallow bowl of seeds or seasoning.
Bake pretzels in a preheated 450 degree oven for about 20-25 minutes, or until puffed and golden brown.
Get rolling and bake up a little slice of New York with homemade gluten free bagels!
Homemade Gluten Free Bagels
- 1 recipe gluten free mall style pretzels dough
- 2 tbsp baking soda
- 1 tbsp molasses
- Follow recipe for Gluten Free Mall Style Pretzels through step #4 (begin boiling water and preheating oven to 450°).
- Knead dough on lightly floured surface, adding more gluten free bread flour as necessary to avoid sticking. Divide dough into 8 equal pieces (about 3.5-4 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. 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.
- 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 4 bagels at a time (depending on size of pot) into boiling water and "poach" for 30 seconds before carefully flipping over and poaching for another 30 seconds. Remove from water with spider and place back on parchment-lined baking sheet.
- Bake for about 20 minutes and then check. If they are puffed up considerably and well browned, remove from oven. If they aren't fully browned and puffed, give it another 5 minutes and check again.
- Remove from oven and allow to cool on wire rack before cutting and serving.