toppings or add-ins of choice (see above in post for suggestions)
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 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.
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 15-20 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.
*Bagels will keep at room temperature in large ziptop bag for a few days before beginning to stale. If storing longer, they can be frozen for several months. Cut bagels in half before wrapping individually in plastic wrap and placing in large ziptop freezer bag. If toasting, they can be pulled apart and placed in toasted without thawing. Otherwise, thaw at room temperature while still wrapped before unwrapping and serving. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.