About the Recipe
Really good gluten-free bagels are hard to find, and they can be expensive. Bakery bagels are at least $3.50 each and even the grocery store ones are over $2 each. My friend Kate has perfected a gluten-free dairy-free bagel recipe that rivals even the best gluten-free bakery bagels. The best part, the cost less than 50 cents each to make. They are budget-friendly and delicious.
I was surprised at how easy they were to make. I highly encourage you to try these, you will be equally surprised and delighted. You can even make them in a large batch, slice and freeze them for later.
Ingredients
2 Cups Warm Water
2 Packets or 2T Active Quick-Rise Dry Yeast
5 1/2 Cups (540g) Gluten-Free Flour (I used Bob’s Red Mill 1 to 1 Flour)
3 Tablespoons Sugar or honey
1 Tablespoon Salt
2 Quarts boiling water
2 Teaspoons canola oil
Preparation
In a small bowl or measuring cup, combine yeast and warm water.
Allow yeast to dissolve in water (about 5 minutes).
Combine flour, sugar and salt in a bowl. Mix well and create a well in the center of the flour mixture.
Pour yeast and water into the well in the flour. Using a stand mixer with a dough hook on medium speed, mix until smooth dough forms. Mixing by hand with a wooden spoon until combined and then with your hands until a smooth dough forms.
Cover the bowl with dough with plastic wrap and allow it to rest for 10 minutes.
Divide dough into 12 equally sized pieces. If you have a scale, weigh the pieces so they are equal.
Roll each piece of dough into a tube, then make an indentation in one end of the tube. Put a little water on each end and place the flat end into the indentation and mold them together to form an even ring. Smooth out the place where they join.
Place bagels on baking sheet lined with parchment and cover with plastic wrap.
Allow dough to rise for 30-40 minutes or it has risen by 30%.
Toward the end of the rise, bring two quarts of water to a boil; add oil. Preheat oven to 400°.
Gently put the bagels 2 at a time into boiling water for 30 seconds for each side. Remove from water onto wire rack.
Then place on greased baking sheet. Add the oil to the sheet in small sections, move the bagel around in the oil so it will not stick.
Bake for 15-18 minutes or until tops are golden. The internal temperature should be 210 degrees.
Cool completely before slicing. Slice before freezing. The freeze and reheat beautifully.