Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup warm water (110°F)
- 1 tablespoon olive oil
- Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- In a bowl, combine warm water, sugar, and yeast. Allow to sit for 5-10 minutes until foamy.
- In another bowl, mix gluten-free flour and salt. Gradually add the yeast mixture and olive oil, stirring until a dough forms.
- Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for 30-45 minutes until doubled in size.
- Preheat the oven to 425°F (220°C). Divide the dough into 8 pieces, roll into ropes, and form bagels. Place on a parchment-lined baking sheet, add toppings if desired.
- Bring a large pot of water to a boil. Boil bagels 1-2 minutes on each side, in batches. Return to baking sheet.
- Bake for 15-20 minutes until golden brown. Cool before serving.
Notes
- Store bagels in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze in a freezer-safe bag for up to 3 months and toast from frozen.
- Experiment with different gluten-free flours for varied taste and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bagel
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg