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.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Reheat by toasting.
