I love bagels. Unfortunately, gluten-free bagels are ridiculously expensive (Udi’s are good, but $5-6 for 4 bagels). So, of course, I had to try making my own. This recipe for gluten-free egg bagels looked the most promising of what I could find, and I tried it out a few months ago. The first batch made some pretty small, dry bagels, so I’ve been tweaking the recipe since, and this is my best version yet!
These gluten-free egg bagels are nice, chewy bagels that toast up well for that bit of crunch on the outside, and softer inside. They are still a bit dense, but not too bad, and they satisfy those bagel cravings. Making bagels is a bit of process. It’s not terribly difficult, but it does take some time, so plan on a few hours to get these done (most of that time is hands-off, though!).
- 1 T active dry yeast
- 1 c water, heated to temperature specified on yeast package
- 1 T sugar
- 1½ c white rice flour
- 1½ c tapioca flour
- ½ c sorghum flour
- ½ c cornstarch
- 2 t xanthan gum
- 1 T brown sugar
- 2 t salt
- 2 eggs
- 2 egg yolks
- 1 T oil
- ¼ c sugar
- 1 T baking soda
- 1 egg, lightly beaten
- Combine warm water, yeast, and 1 T sugar in a measuring cup or small bowl, and let sit until nice and foamy (5-10 minutes).
- Meanwhile, add the dry ingredients (white rice flour to salt) in the bowl of a stand mixer, and mix to combine. Add the eggs, yolks, oil, and yeast mixture, and mix (starting slow, then increase to med-high) until the dough comes together. Add a little more water if necessary (I added 2 T more water). The dough will be a bit sticky, and shouldn't be dry.
- Divide the dough into six pieces. Take each piece, roll it into a flattened ball, and use your fingers to form a hole in the center, so it looks like a bagel. Place onto a baking sheet lined with parchment paper or a silpat. Cover lightly with oiled plastic wrap, and let rise in a warm place for about an hour.
- At this point, preheat your oven to 450F, and bring a large pot of water to a boil. Add the sugar and baking soda to the boiling water. Boil the bagels for 30 seconds on each side (I do 3 at a time), and then place them back on your baking sheet. Brush the tops with the lightly beaten egg.
- Bake at 450F for 5 minutes, then reduce the heat to 425F, and bake for an additional 15-20 minutes, until they are a deep golden-brown.
The post Gluten-Free Egg Bagels appeared first on Life in the Making(s).
