New York Style Mini Gluten Free Bagels are a delightful revelation for anyone craving that classic chewy, satisfying bagel experience without the gluten. This recipe is your ticket to enjoying these iconic treats with ease in your own kitchen, making them a perfect breakfast, snack, or appetizer.
Key Ingredients for New York Style Mini Gluten Free Bagels:
- 1 ½ cups warm water (105-115°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar (for activating yeast)
- 4 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add ½ teaspoon if it doesn’t)
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup (for boiling water)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
How to Make New York Style Mini Gluten Free Bagels:
Get ready to experience the joy of perfectly chewy, delightfully airy New York Style Mini Gluten Free Bagels. This recipe conquers the challenge of gluten-free baking, delivering a delightful texture that rivals traditional bagels. With simple steps and readily available ingredients, you’ll be creating these miniature masterpieces in no time. Expect a prep time of about 30 minutes, plus rising and baking time, making them an achievable weekend treat or a special weekday indulgence.
Step-by-Step Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes foamy. This “blooming” ensures your yeast is alive and ready to work its magic.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend and salt. This ensures even distribution and prevents pockets of saltiness.
- Mix the Dough: Once the yeast is foamy, add the olive oil to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a sticky, shaggy dough forms. Don’t overmix; gluten-free doughs are often stickier than their wheat counterparts.
- Knead (Briefly): If using a stand mixer, knead on low speed for about 2-3 minutes. If kneading by hand, turn the dough out onto a lightly floured (with gluten-free flour) surface and knead for about 3-5 minutes, just until it starts to come together. It will still be sticky, and that’s okay.
- First Rise: Lightly grease the mixing bowl and place the dough back in. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 45-60 minutes, or until it has nearly doubled in size.
- Shape the Bagels: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 8-10 equal portions. Roll each portion into a ball, then use your thumb to poke a hole through the center of each ball, stretching and widening the hole to create a classic bagel ring. You can also roll each portion into a rope and then connect the ends to form a ring.
- Second Rise (Proofing): Place the shaped bagels on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise again for another 20-30 minutes. While they are rising, preheat your oven to 400°F (200°C).
- Prepare the Boiling Water: Fill a large pot or Dutch oven with water. Add the honey or maple syrup. Bring the water to a rolling boil over medium-high heat.
- Boil the Bagels: Carefully lower 2-3 bagels at a time into the boiling water. Boil for 30-60 seconds per side, ensuring they don’t stick together. Use a slotted spoon to remove them from the water and place them back on the parchment-lined baking sheet.
- Add Toppings: While the bagels are still slightly wet from boiling, sprinkle them generously with your desired toppings like sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and have a firm exterior.
- Cool: Let the bagels cool completely on a wire rack before slicing and serving. This is crucial for achieving the best texture.
Why You’ll Love This New York Style Mini Gluten Free Bagels:
You’ll adore these New York Style Mini Gluten Free Bagels because they perfectly capture that irresistible chewy texture and slightly tangy flavor that makes traditional bagels so beloved, all without the gluten. Making them at home is incredibly cost-effective, especially when compared to the often-premium price of gluten-free bakery items, allowing you to enjoy more of them for less. The simplicity of the preparation, coupled with the delightful aroma that fills your kitchen as they bake, makes this a rewarding culinary adventure.
Unlike dense, crumbly gluten-free baked goods that can be disappointment, these mini bagels boast a genuinely satisfying chew and an impressive rise, reminiscent of their New York counterparts. They are the ideal canvas for your favorite spreads, from cream cheese and lox to avocado and everything seasoning. Don’t wait another day to experience the joy of homemade, guilt-free bagels; give this recipe a try and prepare to be amazed!
Storing and Reheating Tips:
Properly storing your New York Style Mini Gluten Free Bagels is key to maintaining their delicious texture. Once completely cooled, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, allow them to cool entirely, then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months.
To reheat, you can enjoy them at room temperature if they’re still fresh, or toast them lightly. For frozen bagels, it’s best to toast them directly from frozen, or allow them to thaw at room temperature for a bit before toasting. Reheating in a toaster oven or a regular oven at around 350°F (175°C) for a few minutes will also help revive their slightly chewy texture.
Final Thoughts:
These New York Style Mini Gluten Free Bagels are a testament to achievable gluten-free baking, offering incredible taste and texture. We encourage you to try this recipe at home and rediscover the simple pleasure of a perfectly baked bagel. Enjoy the process and the delicious results!
New York Style Mini Gluten Free Bagels
Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes foamy. This “blooming” ensures your yeast is alive and ready to work its magic.1 ½ cups warm water, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend and salt. This ensures even distribution and prevents pockets of saltiness.4 cups gluten-free all-purpose flour blend, ½ teaspoon salt
- Once the yeast is foamy, add the olive oil to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a sticky, shaggy dough forms. Don’t overmix; gluten-free doughs are often stickier than their wheat counterparts.1 tablespoon olive oil
- If using a stand mixer, knead on low speed for about 2-3 minutes. If kneading by hand, turn the dough out onto a lightly floured (with gluten-free flour) surface and knead for about 3-5 minutes, just until it starts to come together. It will still be sticky, and that’s okay.
- Lightly grease the mixing bowl and place the dough back in. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 45-60 minutes, or until it has nearly doubled in size.
- Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 8-10 equal portions. Roll each portion into a ball, then use your thumb to poke a hole through the center of each ball, stretching and widening the hole to create a classic bagel ring. You can also roll each portion into a rope and then connect the ends to form a ring.
- Place the shaped bagels on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise again for another 20-30 minutes. While they are rising, preheat your oven to 400°F (200°C).
- Fill a large pot or Dutch oven with water. Add the honey or maple syrup. Bring the water to a rolling boil over medium-high heat.1 tablespoon honey or maple syrup
- Carefully lower 2-3 bagels at a time into the boiling water. Boil for 30-60 seconds per side, ensuring they don’t stick together. Use a slotted spoon to remove them from the water and place them back on the parchment-lined baking sheet.
- While the bagels are still slightly wet from boiling, sprinkle them generously with your desired toppings like sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
- Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and have a firm exterior.
- Let the bagels cool completely on a wire rack before slicing and serving. This is crucial for achieving the best texture.