-
Prep time
2 hours
-
Cook time
25 minutes
-
Serves
8-9 Bagels
Author Notes
The bagels are gluten-free and can be vegan if you exclude/replace the egg wash necessary to allow the toppings to stick. The bagels may also be Passover safe for the Sephardic community, which often allow chickpeas during the holiday. Bob's Red Mill flour used in this recipe contains chickpea flour. —Bread woman
Continue After Advertisement
Ingredients
- Bagel Mix-Dry
-
4 cups
Bob's Red Mill Gluten Free All Purpose Baking Flour
-
2.5 teaspoons
Bob's Red Mill Xantham Gum
-
1 teaspoon
Baking Powder
-
1 teaspoon
Fleishman's Yeast
-
2 tablespoons
Sugar
-
1 teaspoon
Salt
- Bagel Mix-Wet
-
1.5 cups
Warm Water
-
3 tablespoons
Canola Oil
-
8 cups
Water
-
0.25 cups
Molasses
-
1 tablespoon
Salt
-
1
egg wash (optional, 1 egg + 1 TBSP water))
-
Sesame Seeds or other seeds/mix (optional, for topping)
Directions
-
Mix the dry ingredients in a large mixing bowl.
-
Mix 1.5 cups water and canola oil in a separate bowl.
-
In a KitchenAid mixer with a paddle, mix wet ingredients into the dry ingredients and beat for 3 minutes. The dough will resemble cookie dough and be sticky (unlike regular bagel dough)
-
Turn out onto a floured surface and divide into 9 equal balls of dough.
-
Use your finger to create a hole in the middle of each dough ball and shape it into a bagel shape with a 1-2 inch whole.
-
Place each bagel on a cookie sheet lined with wax paper and allow to proof for 30 minutes. The dough will not rise much.
-
As the dough proofs, pre-heat the oven to 425 degrees.
Line a cookie sheet with parchment paper and set it aside.
-
In a wide dutch oven (or similar deep pot), prepare the molasses/water bath by mixing the last 3 ingredients (8 cups water, molasses, and salt). Bring liquid mixture to a gentle boil.
-
After the bagels have proofed, drop two at a time in the molasses bath. Boil for 1 minute, flip gently and boil for 1 additional minute. Place the bagel on a cooling rack to allow liquid to drip off. Repeat with other bagels.
-
Move bagels to parchment-lined cookie sheet, brush with egg wash, sprinkle with seed topping.
-
Bake at 425 for 25 minutes on the middle oven rack, until golden brown.
-
The bagels will be soft so gently transfer each bagel to a cooling rack.
-
Cooled bagels can be sliced and frozen. If frozen, thaw and warm in the toaster.
-
VEGAN OPTION - replace the egg wash with either water the liquid from chickpeas (aquafaba) to help the toppings stick.
See what other Food52ers are saying.