Gluten Free Bagels

After testing several different GF flours, I have finally perfected the recipe! These bagels are incredibly light and fluffy. My boyfriend didn't believe me when I told him they were gluten free!

Let’s be honest, store-bought bagels are nothing compared to homemade bagels. These bagels are perfect for breakfast, sandwiches, and even pizza bagels! The base of these bagels are similar to my focaccia bread so expect these bagels to soft and airy!

Ingredients:

- 4 1/2 cups Caputo Fioreglut Flour - this recipe specifically calls for this brand of flour, other flours will not deliver the same result!

- 1 tablespoon granulated sugar (I have used both white and light brown before)

- 1 tablespoon sea salt

- 2 teaspoons instant yeast

- 2 ¼ cups water - if your dough is too dry you can always add an extra tablespoon of water

- 1 tablespoon olive oil

Instructions:

Step 1: Prepare the Dough

• Mix Dry Ingredients: In a large mixing bowl, whisk together the Caputo Fioreglut Flour, granulated sugar, salt, and instant yeast until well combined.

• Add Wet Ingredients: In a separate bowl, combine the warm water (not boiling water) and olive oil. Slowly pour the wet mixture into the dry ingredients while stirring with a wooden spoon or spatula. The dough will be sticky, which is normal for gluten-free dough - however if it is not forming a ball you want to add 1/4 cup more flour to you mixture.

• Knead the Dough: Once combined, transfer the dough onto a lightly floured surface (use more Caputo Fioreglut Flour for dusting) and knead it gently for a minute or two until it becomes smooth. Let the dough rest for 30 minutes - 1 hour before shaping.

Step 2: Shape the Bagels

• Divide the Dough: Divide the dough into 6 equal portions for medium-sized bagels (you can make them larger or smaller, depending on your preference).

• Shape the Bagels: Roll each portion into a ball and then poke a hole through the center using your finger. Gently stretch the hole to form a ring. Remember, the hole will shrink as they rise and bake, so make it larger than you want the final bagel to be.

Step 3: Rise and Boil

• First Rise: Place the shaped bagels on a parchment-lined baking sheet, cover them with a clean kitchen towel, and let them rise in a warm area ( I place mine next to my oven ) for about 30-45 minutes.

• Boil the Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil. Once boiling, carefully drop in the bagels (you may need to do this in batches, I usually do 2 per boil session). Boil them for about 1-2 minutes on each side. This step helps create that signature bagel crust.

• Drain and Place on Baking Sheet: Use a slotted spoon to remove the bagels from the water, allowing any excess water to drain off, then place them back on the parchment-lined baking sheet.

Step 4: Bake

• Bake the Bagels: Bake in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. Mine take 30 minutes, but each oven is different so keep an eye on your bagels!

  • Toppings: I did sesame seed, everything seasoning, and cheddar cheese! However, now I am craving a cinnamon sugar bagel!

• Cool: Once baked, remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing.

Enjoy Your Bagels!

If you try out this recipe, let me know in the comments if you liked it! Remember it is super important that you use the Caputo flour!

Happy Baking,

Xx,

Claudia from Cooking Corner