- 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)
→ 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.
→ 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.
→ 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