Gluten Free Egg Bagels (freeeatsfood.com) Recipe

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Gluten Free Egg Bagels (freeeatsfood.com)

Tracy Brophy

By
@mizbrophy

Egg Bagel Recipe (gluten free) from freeeatsfood.com


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Serves:

8-10 medium bagels

Method:

Bake

Ingredients

3 cups all-purpose gluten-free flour mix
1/2 cup tapioca starch
1/2 cup millet flour
1 tablespoon active dry yeast
2 teaspoons xanthan gum
2 tablespoons light brown sugar, packed
1 3/4 teaspoons coarse sea salt
2 eggs + 2 yolks
1 tablespoon canola oil
1 cup warm water, plus 1-4 additional tablespoons if needed* ( i usually need to add this extra water)
12 cups water
¼ cup granulated sugar
1 tablespoon baking soda
1 lightly beaten egg (for egg washing the bagels)

Directions Step-By-Step

1
Place the dry ingredients (gluten-free flour mix, tapioca starch, millet flour, yeast, xanthan gum, brown sugar, and yeast) in the bowl of your standing mixer.

→ With the paddle attachment, slowly mix ingredients until incorporated, approximately 30 seconds. Set aside.

→ In another bowl, gently whisk the remaining ingredients (eggs + yolks, oil and 1 cup water) until combined.

→ Add the wet ingredients to the dry ingredients in the mixing bowl and with the paddle attachment, mix for 2 minutes on medium-high speed (start your mixer slowly so ingredients don’t slosh out). The dough will be a bit sticky, and stiff but it shouldn’t be unbearably sticky (add additional water one tablespoon at a time if it is too stiff and dry).

→ Using a metal ice cream scooper or measuring cup, drop a “glob” (1/2 cup) of dough at a time onto a counter that has been lightly dusted with rice flour. I usually don’t need much flour and find that a slightly tacky dough is easier to roll into smooth balls.

→ Making a cupped shape with your hand, roll the dough in a quick, repetitive, circular motion to create a smooth, rounded ball of dough. (don’t get discouraged as this takes some practice!)

→ Using your thumb (you may want to flour it a bit), press straight down into the center of the dough ball and then move your thumb around a bit, in small circles to help widen the whole.

→ Then, using your four fingers, press the dough down a bit to help make a flattened “bagel shape.”

→ After shaping, move each bagel to a sheet pan that has been lined with lightly oiled parchment paper or a silpat mat.

→ Gently drape the bagels with oiled plastic wrap and allow them to rise in a warm, 80 degree place for approximately 1 hour and 15 minutes. The bagels will look puffy and will almost double in size.
2
Many readers state that their bagels didn’t rise and I suspect that this may be a problem. I place my rising bagels on top of a toaster oven that I warm up for a bit, then turn off. If your house is really cold you may need to re-warm the toaster oven at 20 minute intervals.

→ About 30 minutes into the rise, preheat your oven to 450 degrees in anticipation of baking your bagels.

→ About 20 minutes before the bagels are done rising, bring a large, wide-mouthed pot of water to a boil (approximately 12 cups of water). Add 1/4 cup granulated sugar and 1 tablespoon of baking soda to the pot.

→ Working with 3 to 4 bagels at a time (depending on the size of your pot), boil the bagels for 30 seconds per side. I flip mine at the half-way mark with a large slotted skimmer or spatula.

→ When the bagels are finished, remove them with the slotted spoon/skimmer and place on your prepared sheet pan. Don’t worry if a bit of water puddles off of them onto the sheet pan. This will evaporate in the hot oven.
3
Brush the tops of the bagels gently with the egg wash (1 lightly beaten egg).

→ Bake the bagels on the center rack of the preheated, 450 degree oven for 5 minutes. Then reduce the heat to 425 and bake for 15-20 more minutes. The bagels should be a very deep golden brown color.

→ Remove from the oven and cool bagels on racks.

→ If you have any bagels leftover, slice them, wrap them and store them in the freezer. To reheat: pop the sliced bagel in your toaster right from the freezer and they’ll taste just as good as the day they were baked! I usually make these bagels twice a month and we love pulling them out of the freezer for quick bagel pizzas, bagel breakfast sandwiches, etc.

Yield: Approximately 8-10 medium sized bagels

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free