Recipe: Gluten-Free Bagels

Gluten-free bagels are pretty much non-existent, and if you *can* find them, they’re usually expensive and not very good. But now you can make your own gluten-free bagels, right in your own kitchen, with this recipe – they’re easy to make and have the look and texture of “real” bagels.

Makes: 8 bagels

Prep time: 30 min

Cooking time: 30 min

Ingredients:

• 100g tapioca starch
• 80g sorghum flour
• 70g brown rice flour
• 1 tsp xanthan gum
• 4 tsp baking powder
• ½ tsp salt
• 1 ½ cups full-fat Greek yoghurt (low-fat should work fine as well)

Egg wash:

• 1 egg white
• 1 tsp water

Toppings (optional):

• sesame seeds
• poppy seeds
• grated Parmesan cheese
  
  

Method:

1. To make the egg wash, combine the egg white and water and beat with a fork to loosen. Set aside.
2. Preheat oven 190°C.
3. If using toppings for your bagels, prepare now and set aside until ready to use.
4. Combine all dry ingredients in a large bowl and stir together with a whisk to mix.
5. Add the Greek yoghurt.
6. Using a fork, mix to combine all the dry and wet ingredients until a dough forms.
7. Pour the dough onto a work surface dusted with tapioca starch. Fold and knead gently a few times to form into a more cohesive dough.
8. Work and shape the dough into a flattened ball, using tapioca starch as necessary to prevent the dough from sticking to your hands and the work surface.
9. Cut the dough into 8 equal pieces.
10. Shape and roll each piece into a log.
11. Form each log into a bagel shape, pressing the ends together.
12. Place each bagel on a parchment-lined baking sheet and repeat with the remaining dough. Lightly cover with a dry towel to prevent the bagels from drying out.
13. Brush the bagels with the egg wash, smoothing any cracks you see in the dough. Be sure to brush both the inside and outside edges.
14. Top bagels with desired toppings.
15. Bake on the upper rack of the oven for 25 min.
16. Move bagels to a cooling rack. Let cool completely before slicing.
    
    

Recipe notes:

• Keep in mind that this dough is not like wheat-based dough. It will be a bit sticky, so gently handle it and be sure to have tapioca starch nearby to dust your hands and the work surface.
• These bagels will keep for 2–3 days. Pop them into the toaster to warm up and soften.
• They are great with butter and jam or cream cheese and are also perfect for bagel sandwiches!
  
  

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