Ingredients

  • 6¾ tsp. active dry Yeast
  • 3 cups warm Water
  • 5½ cups gluten free All-Purpose Flour
  • 3 tbsp. Sugar
  • 2 tsp. Salt
  • 2 quarts boiling Water
  • 2 tsp. Canola Oil
Instructions

  1. In a small bowl or measuring cup, combine yeast and warm water. Allow the yeast to dissolve in the water, about 5 minutes.
  2. In the bowl of a standing mixing using a dough hook, combine gluten-free all-purpose flour, sugar and salt. Mix using the dough hook until a well forms. 
  3. Pour the water/yeast mixture into the center of the well and turn the mixer on medium speed. Mix until a smooth dough forms. Cover the dough with plastic wrap and allow it to rest for 10 minutes. 
  4.  Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder, moisten the ends and fuse them together to form a ring. Place each bagel on a baking sheet and cover with plastic wrap. Allow the dough to rise for 30-40 minutes until they have risen about 30%. 
  5. While the dough is rising, bring two quarts of water to a boil and add canola oil to it. Preheat oven to 400 degrees F. 
  6. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from the water and place on a greased baking sheet. 
  7. Bake for 15-18 minutes until the bagels are golden on top. Cool before serving. 
Variations

Seed Bagels:

Coat poached bagels with egg wash then cover in:

  • Poppy Seeds

    Sesame Seeds

    Dried Onion Bits

Cheese Bagels:

Slice cheddar cheese on top of poached bagels before baking. 

Cinnamon Raisin Bagels:

Mix ~1 cup of raisins and 1 teaspoon cinnamon with flour before adding liquid.