Gluten-Free Bagels

Step 1

In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.

Step 2

In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.

Step 3

In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine. Also mix in the coconut sugar & cinnamon if you’ll be doing a sweet batch of bagels.

Step 4

Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this process by hand. If doing it by hand, I like using a dough whisk to get it mostly combined, then, turn it out onto the countertop and use your hands to knead the dough and make sure all of the flour is incorporated.

Step 5

If you’re adding in any mix-ins, like blueberries or chocolate chips, gently knead them into the dough now.

Step 6

Bulk ferment the dough for 1 hour. I simply leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour in a warm place. You should notice that the dough will just about double in size during the hour, and become nice and puffy.

Step 7

Punch down the dough to release the air bubbles, and then divide the dough into 8 equal pieces (approximately 122g each) and shape each piece into a bagel. I like to do this by rolling into a ball and then using my thumb to press a hole in the center, and then open the hole a bit more with my fingers. You can also roll the dough into a long piece and then seal the ends together.

Step 8

Place the bagels on a lined baking sheet and cover with a clean tea towel; let rise for 30 minutes to 1 hour or until slightly more puffy – you don’t want these to overproof so watch them carefully.

Step 9

While the bagels rise, preheat the oven to 425℉ and get a big pot of water boiling.

Step 10

When the bagels have puffed up, add the baking soda to the boiling water and boil the bagels 1 or 2 at a time, depending on the size of your pot, for 30 seconds on each side. I use a spider to place the bagels in the water and remove them, as it allows excess water to drip off easily. Remove from the pot, letting the excess water drip off as much as possible, and place back down gently on the baking sheet.

Step 11

Repeat for all bagels and add any toppings, like everything bagel seasoning, cinnamon sugar, or other seeds of your choice. Immediately place into the preheated oven.

Step 12

Bake for 30 minutes or until golden brown on top and crisp on the bottom.

Step 13

To store, keep in an airtight bag or container for up to 3 days at room temperature. You can also slice them in half and store them in an airtight container in the freezer for up to 6 months.