Gluten-free Bagels
These gluten-free bagels are perfectly chewy and unbelievably easy to make. In about one hour you can have warm, delicious, homemade bagels coming fresh out of your very own oven. Serve them with cream cheese, butter, or whatever you like and enjoy!
Oh boy - do I love a good bagel! That is something that I most definitely missed after going gluten-free. I tried every store-bought bagel under the sun - shelf stable and freezer section. I wasn't happy with any of them. They were dry and had a really strange texture. To me, these were not bagels. So, I decided to just live without them. Fast forward a few years and I decided I would try and figure out my own recipe. So, the experiment began.
I tried different flours, no yeast, yeast, baking powder, no baking powder, etc. etc. etc.. Then I discovered Caputo Gluten-free Flour and it was a complete game-changer. The Caputo flour gave me the chewy texture I was looking for in a gluten-free bagel. I developed this recipe to be quick and easy - not an all afternoon process. The dough mixes together quickly, has a 30-minute rise, and then go right into the oven - no boiling! The process is simple and the end result is a warm chewy bagel with a slightly crusty exterior.
Let the baking begin!
TIPS AND TRICKS:
- Measure or weigh the flour properly. It could make the difference between a delicious bagel and a dry one.
- Always preheat your oven.
- This dough looks a bit different in the mixer compared to regular bagel dough. It doesn't form a ball in the mixer on its own.
- Bagels are best enjoyed the day they are made, but these freeze really well. Slice them in half before freezing. To thaw, microwave for 20 seconds and then toast.
- This recipe is made only for Caputo flour. It will not work with other gluten-free flour blends.
