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Gluten-Free Bagels

Mix up your breakfast routine with this gluten-free bagel recipe.

Makes 8 bagels
Prep time: 30 minutes + 1 hour to proof
Cooking time: 25 minutes

Gluten-Free Bagel Ingredients

7g dried yeast
2 tablespoons caster sugar
1½ cups warm water
3½ cups gluten-free self-raising flour
2 teaspoons psyllium husk
1 teaspoon salt
1 teaspoon xanthan gum
1 tablespoon oil

Method

  1. Combine yeast, sugar and water in a bowl. Set aside for 5 minutes or until mixture has begun to foam.
  2. Place dry ingredients in a large bowl and stir to combine. Make a well in the centre and add yeast mixture and olive oil. Stir until a dough forms.
  3. Use your hands to knead the dough until it is smooth and elastic.
  4. Cover the bowl with plastic wrap and set aside for an hour, or until the dough has doubled in size.
  5. Divide the dough into 8 equal pieces. Roll into a ball then press you finger into the middle of the ball to create a hole. Use your thumbs to stretch the hole do your desired size. Place on a lined baking tray and flatten slightly with you palm.
  6. Pre-heat oven to 220°C.
  7. Bring a large pot of water to the boil and using a slotted spoon place the bagels into the water. Boil for a minute on each side. Place boiled bagels back on the lined baking tray and place in the oven.
  8. Bake for 20 minutes or until golden brown.

Gluten-Free Bagel Recipe by Cara Boatswain
Photography by Brandee Meier

This recipe for Gluten-Free Bagels first appeared in Issue 8 of Australian Gluten-Free Life magazine. Pick up a copy for more gluten-free dough recipes.