Cooking and Serving: 50 minutes | 8 bagels
Ingredients
2 ¾ cups (385 g) all purpose gluten free flour blend | 2 ¾ teaspoons xanthan gum, omit if your blend already contains it | ⅗ cup (72 g) tapioca starch/flour
Description
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 8 bagels
Ingredients
2 ¾ cups (385 g) all purpose gluten free flour blend
2 ¾ teaspoons xanthan gum, omit if your blend already contains it
⅗ cup (72 g) tapioca starch/flour
¼ cup (40 g) milk powder
1 tablespoon (9 g) instant yeast , (See Recipe Notes)
2 tablespoons (24 g) granulated sugar
1 teaspoon kosher salt
1 (25 g) egg white, at room temperature
6 tablespoons (84 g) unsalted butter, at room temperature
1 ⅜ cups (11 ounces) warm water, (about 95°F)
Molasses bath, 6 cups water + 1 teaspoon kosher salt + 1 tablespoon
Egg wash, 1 egg + 1 tablespoon lukewarm water, beaten
Instructions
TO MAKE THE BAGEL DOUGH
In the bowl of a stand mixer, place the flour, xanthan gum, tapioca.
starch/flour, milk powder, instant yeast, and granulated sugar, and whisk to.
combine well. Add the salt, and whisk again to combine.
Create a well in the center of the dry ingredients and add the egg white,.
butter, and warm water, and mix to combine well.
Place the bowl in the stand mixer fitted with the paddle attachment and beat.
on medium speed. The dough will clump at first.
Once it begins to smooth out, increase the speed to medium-high and continue.
to beat until the dough takes on a whipped appearance.
Transfer the dough to a container with a lid, cover, and chill for about 30.
minutes (and up to 2 days) to make the dough easier to work with.
SHAPE THE BAGELS
When you’re ready to shape the bagels, line a rimmed baking sheet with.
parchment paper, spray it lightly with cooking oil spray, and set it aside.
Sprinkle a surface lightly with tapioca starch, and turn out the chilled.
dough onto it. Sprinkle again lightly with more tapioca starch, and turn the.
dough over a few times to smooth the surface.
Using a sharp knife or bench scraper, divide the dough in half, then each.
half into 4 equal pieces to make 8 pieces total.
Working with one piece at a time, sprinkling very lightly with additional.
tapioca starch to prevent sticking, press the dough into a roughly shaped.
round, pinching together any cracks.
Shape the dough into a round moving a cupped hand around in a circular motion to coax it into a round.
Sprinkle the top liberally with more tapioca starch and poke a floured finger.
Move that finger in a circular motion to create a hole about 1 1/2-inches in.
diameter. Place the shaped dough on the prepared baking sheet. Repeat with.
LET THE BAGELS RISE
Cover the baking sheet with lightly oiled plastic wrap, and set aside to rise.
until the bagels are about 150% of their original size.
Rising could take as little as about 40 minutes, or it could take much.
longer. It depends upon the environment in your kitchen. If you see the.
surface of the bagels begin to become very uneven, with craters forming, stop.
proofing immediately.
Preheat your oven to 375°F.
BOIL THE RISEN RAW BAGELS
As the bagels are nearing the end of their rise, place the ingredients for.
the molasses bath in a heavy-bottom saucepan and bring to a rolling boil over.
Place as many of the bagels in the bath as you can fit without crowding them.
at all, and boil for about 45 seconds total, turning the dough over for even.
Remove the bagels from the bath with a slotted spoon or strainer, and return.
them to the baking sheet. Brush the bagels generously with the egg wash.
BAKE THE BAGELS
Place the baking sheet in the center of the preheated oven and bake for 15.
Rotate the baking sheet in the oven and continue to bake for another 10 to 15.
minutes or until golden brown all over and a thermometer inserted into a.
For a thicker crust, increase the oven temperature to 400°F and bake for.
another 7 or 8 minutes. Remove the baking sheet from the oven and allow the.
bagels to cool until they’re no longer too hot to handle before serving.
BAKE THE BAGELS
Place the baking sheet in the center of the preheated oven and bake for 15.
Rotate the baking sheet in the oven and continue to bake for another 10 to 15.
minutes or until golden brown all over and a thermometer inserted into a.
For a thicker crust, increase the oven temperature to 400°F and bake for.
another 7 or 8 minutes. Remove the baking sheet from the oven and allow the.
bagels to cool until they’re no longer too hot to handle before serving.
Notes
* 2 tablespoons (24 g) granulated sugar
* 1 teaspoon kosher salt
* 1 (25 g) egg white, at room temperature
* 6 tablespoons (84 g) unsalted butter, at room temperature
* 1 ⅜ cups (11 ounces) warm water, (about 95°F)
* Molasses bath, 6 cups water + 1 teaspoon kosher salt + 1 tablespoon
* Egg wash, 1 egg + 1 tablespoon lukewarm water, beaten
TO MAKE THE BAGEL DOUGH.
* In the bowl of a stand mixer, place the flour, xanthan gum, tapioca
starch/flour, milk powder, instant yeast, and granulated sugar, and whisk to
combine well. Add the salt, and whisk again to combine.
* Create a well in the center of the dry ingredients and add the egg white,
butter, and warm water, and mix to combine well.
* Place the bowl in the stand mixer fitted with the paddle attachment and beat
on medium speed. The dough will clump at first.
* Once it begins to smooth out, increase the speed to medium-high and continue
to beat until the dough takes on a whipped appearance.
* Transfer the dough to a container with a lid, cover, and chill for about 30
minutes (and up to 2 days) to make the dough easier to work with.
* When you’re ready to shape the bagels, line a rimmed baking sheet with
parchment paper, spray it lightly with cooking oil spray, and set it aside.
* Sprinkle a surface lightly with tapioca starch, and turn out the chilled
dough onto it. Sprinkle again lightly with more tapioca starch, and turn the
dough over a few times to smooth the surface.
* Using a sharp knife or bench scraper, divide the dough in half, then each
half into 4 equal pieces to make 8 pieces total.
* Working with one piece at a time, sprinkling very lightly with additional
tapioca starch to prevent sticking, press the dough into a roughly shaped
round, pinching together any cracks.
* Shape the dough into a round moving a cupped hand around in a circular motion to coax it into a round.
Sprinkle the top liberally with more tapioca starch and poke a floured finger
* Move that finger in a circular motion to create a hole about 1 1/2-inches in
diameter. Place the shaped dough on the prepared baking sheet. Repeat with
* Cover the baking sheet with lightly oiled plastic wrap, and set aside to rise
until the bagels are about 150% of their original size.
* Rising could take as little as about 40 minutes, or it could take much
longer. It depends upon the environment in your kitchen. If you see the
surface of the bagels begin to become very uneven, with craters forming, stop
proofing immediately.
* Preheat your oven to 375°F.
BOIL THE RISEN RAW BAGELS.
* As the bagels are nearing the end of their rise, place the ingredients for
the molasses bath in a heavy-bottom saucepan and bring to a rolling boil over
* Place as many of the bagels in the bath as you can fit without crowding them
at all, and boil for about 45 seconds total, turning the dough over for even
* Remove the bagels from the bath with a slotted spoon or strainer, and return
them to the baking sheet. Brush the bagels generously with the egg wash.
* Place the baking sheet in the center of the preheated oven and bake for 15
* Rotate the baking sheet in the oven and continue to bake for another 10 to 15
minutes or until golden brown all over and a thermometer inserted into a
* For a thicker crust, increase the oven temperature to 400°F and bake for
another 7 or 8 minutes. Remove the baking sheet from the oven and allow the
bagels to cool until they’re no longer too hot to handle before serving.
If you don’t have instant yeast, you can use active dry yeast in a larger
The conversion is to multiply the weight of the instant yeast (here, 9 grams) by
125% (9 grams x 1.25 = 11.25 grams; just use a tiny bit more than 11 grams).
All purpose gluten free flour
Please follow the link in the recipe for a full discussion of the all purpose
gluten free flour blends will and will not work in my recipes. This is
particularly important in bread recipes.
I always get a lot of comments and emails from readers who have used a gluten
free flour blend like Bob’s Red Mill, King Arthur Flour, or Namaste, complaining
that the recipe doesn’t work as written. You cannot use these blends in my
recipes and expect consistent, if any good, results.
Nutrition information.
Nutrition information is an estimate only from online calculators, provided as a
courtesy, and should not be relied on under any circumstances. In this
particular case, it excludes any effect of the molasses bath and egg wash.
Cholesterol: 26mg | Sodium: 357mg | Potassium: 70mg | Fiber: 2g | Sugar: 5g |
Vitamin A: 300IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an
Plain bagels in brown basket, raw boiling in water, and sliced in half with
bagels in brown basket, raw boiling in water, and sliced in half with cream