This the easiest New York style gluten free bagel recipe to add to your gluten free bread repertoire. Best eaten fresh from the oven, or easily frozen, you can impress your friends at your next Sunday brunch.
Growing up in Prestwich, our bagel game was pretty strong. Albeit no brick lane, the smell of freshly baked bagels dominated the weekend. You know the kind you can just eat without needing any condiment? While I appreciate the efforts made by food manufactures to recreate this bread classic in gluten free form, nothing beats freshly made bagels and the endless flavour combinations you can create at home.
With my bagel standards being set extremely high at such a young age, this recipe has been tested, tested and tested again. Trust me when I say, gluten is not a missed ingredient in this recipe.
This recipe is naturally gluten, oat, dairy, nut and booze free. It can be easily made egg free with a simple ingredient swap.
1. Prepare your dough by mixing the dry ingredients together and adding the warm water and sunflower oil. Mix well with a wooden spoon.
2. Lightly knead the dough to allow all of the ingredients to fully integrate and you have a smooth dough. Place in the oven or warm place for 30 minutes.
3. Lightly knead again to smooth out any greases created during the proof.
4. Lightly roll your dough into a sausage shape and connect ends to create a ring. Place back in the oven or warm place to proof for a further 30 minutes.
5. Boil for 20 seconds, flip the bagel over and boil for another 20 seconds.
6. Egg wash each bagel, adding any toppings you fancy to your bagels.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free bagels.
There are a dozen different seeds which go perfectly on a bagel, including sesame and poppy. And another cult classic is the cinnamon raisin bagel, which can be easily achieved here by adding a teaspoon of cinnamon to the dough and folding in 50g of raisins.
These bagels will easily get you through a week's worth of breakfasts. Just store them in an airtight container, and microwave with a glass of warm water for 30 seconds and it’ll be ready to toast.
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If you have a bread proofing setting on your oven, set it at 35c to heat up while you prepare your dough.
To prepare your dough, mix all of the dry ingredients together and then add the warm water and sunflower oil and mix well with a wooden spoon. I suggest using a glass mixing bowl here as this will better secure the clingfilm to be used later.
Lightly knead the dough to allow all of the ingredients to fully integrate and you have a smooth dough.
Lightly brush the empty glass mixing bowl with sunflower oil, placing the dough on top. Tightly cover the glass mixing bowl with clingfilm and place in the oven or warm place for 30 minutes.
Carefully place the dough back onto a lightly floured worktop and lightly knead again to smooth out any greases created during the proof.
Using a dough scraper, evenly cut eight pieces of dough for shaping. I use the rope method in this recipe, as I think it creates the best bagel shape. However the thumb method will also do the trick.
Lightly roll your dough into a sausage shape. Ensure that the middle of the sausage shape is thinner, with the ends clearly thicker. Brush a small amount of water at both ends, and connect the ends together to create the bagel shape. Use your hand to gently roll the top of the connected dough ends to fuse them together.
Place each bagel on a small square of baking paper on a flat baking tray and again cover tightly with clingfilm. Place back in the oven or warm place to proof for a further 30 minutes. When ready, the bagels should have grown by at least a quarter, and no more than a third.
Heat your oven to 200c fan (or the bread setting is even better if available).
Bring a large saucepan of water and treacle to boil. Use the small sheets of baking paper as a safe way to place your bagels into the water. Boil for 20 seconds, flip the bagel over and boil for another 20 seconds. This forms the chewy skin on the dough, the longer you boil each bagel, the thicker the skin.
Egg wash each bagel, adding any toppings you fancy to your bagels. A favourite in our household is sesame seed and poppy seed.
Initially place in the oven for 15 minutes. After this place a sheet of foil over the bagels and cook for a further 10 minutes. This will prevent the bagels from burning on top.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.