Yummy Gluten-free Bagels
Gluten free bagels you will love
Ingredients
- 1 3/4 cups = 210 grams of all purpose gluten free baking flour, preferred Bob's Red Mill, All-Purpose Baking Flour, Gluten Free
- 1 tbsp baking powder
- 1/8 tsp salt
- 1 1/2 cup = 180 grams of greek yoghurt or dairy free greek yoghurt
- topping of your choice, sesame seeds, poppy seeds, dried garlic or onion flakes or everything seasoning
- 1 egg beaten, to put on the bagel so the topping can stick, for the vegan version you can use a 1/2 cup of maple flour or almond milk.
Instructions
- In a medium bowl, whisk all dry ingredients together.
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Add the greek yogurt and mix until well combined. The batter should be firm with a texture, smooth and somewhat sticky, not stiff. Never dry or crumbly.
- The easiest method to shape bagels, divide the dough into equal pieces, roll into smooth balls, and let them rest for about 10 minutes.Poke a hole in the center of the dough ball about 1 inch in diameter.Carefully add the bagels on the baking sheet.
- Beat the egg with a tablespoon of water and brush the egg wash on each bagels.For vegans use maple syrup or almond milk.Now add the topping of your choice.
- Bake for 20 – 25 minutes until golden brown. When done, remove from th eoven and let cool on the baking tray.
Notes
Option to boil the bagels before putting it in the oven.
Boiling Process:
Bring a large pot of water to a boil, then reduce to a simmer or medium-high heat. Use a slotted spatula and carefully place one bagel at a time into the boiling water. boil for 30-60 seconds per side. Carefully remove the bagel with the slotted spatula and place it back onto the baking sheet. They will be very puffy! Repeat for the remaining bagels.
Then follow the instructons adding the topping and bake for 20 minutes.
These yummy bagels are best eaten when fresh.