Best Gluten-Free Bagels Recipe (Soft & Doughy)

Updated at: Mon, 25 Nov 2024 11:07:37 GMT

Step 1

Before you begin mixing the bagel dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.

Step 2

Add the yeast and sugar to the warm water. I found it helpful to use an instant read thermometer to get an accurate water temperature reading. Stir to combine and let sit for 5 minutes. Stir in the melted butter.

Step 3

While the yeast sits, use a stand mixture with a paddle attachment to combine the flour, oat flour, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.

Step 4

Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough with be pretty stiff, so you may want to stop the mixer and scrape down the bowl once or twice.

Step 5

Scrape the dough into a large ball and then divide up into 6 equal pieces. Using a clean surface or silicone baking mat, roll each piece into a a thick, 9-inch rope. Bring the ends around to make a circle. Press the ends together, both on the top and bottom of the bagel. You will want to make sure the ends are securely pressed together or they will come apart in the water bath and during baking. Finish by shaping into a smooth circle.

Step 6

Transfer the shaped bagels to the prepared baking sheet. Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes. Preheat oven to 425°F.

Step 7

While the bagels are rising, boil 4 quarts water with baking soda in large pot. Use a slotted spoon or skimmer to submerge them, one in at a time. Boil for 10 seconds, flipping halfway through. Return the bagels to the baking sheet.

Step 8

Brush the top, sides, and center with the egg wash, if using. Sprinkle on the everything bagel seasoning mix or other desired toppings. Bake for 15 minutes. Reduce oven to 350°F, rotate baking sheet, and bake for 20 minutes more, or until golden brown.

Step 9

Remove from the oven and cool for 5 minutes on baking sheet. Transfer to a wire rack and cool for at least 20 minutes before serving. Store in an airtight container up to 2 days or freeze up to 2 months.

Step 10

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