GF Bagels

Ingredients

• 4 cups (480g) King Arthur Gluten-Free Bread Flour
• 2 1/4 cups (511g) Lukewarm Water
• 1 tablespoon (14g) Packed Light Brown Sugar
• 2 teaspoons (6g) Instant Yeast
• 2 teaspoons (12g) Table Salt
• 2 quarts (1814g) Water (for boiling)
• 2 tablespoons (28g) Packed Light Brown Sugar (for boiling)
• 1 tablespoon (12g) Granulated Sugar (for boiling)
• to taste Everything Bagel Seasoning (GF)
• to taste Sesame Seeds
• to taste Coarse Sea Salt
• to taste Dehydrated Onion Flakes
• to taste Poppy Seeds
• as needed Gluten-Free Flour (for dusting)

Instructions

1. 1

   In a large bowl, or the bowl of your stand mixer, blend together the gluten-free bread flour, lukewarm water, brown sugar, instant yeast, and salt. Mix with a spoon (by hand) or with the flat beater attachment (stand mixer) until a sticky dough comes together, about 1 minute on medium speed. Don't worry if there are some lumps when mixing by hand.

2. 2

   Cover the dough and let it rest for 20 minutes. It will firm up a bit and start to resemble dough.

3. 3

   Transfer the dough onto a lightly gluten-free floured surface. Gently knead by folding the dough in half towards you, patting it down, rotating a quarter turn, and folding again. Repeat until the dough is smoother and easier to manage, about 6-7 times. Dust with more gluten-free flour as needed.

4. 4

   Place the dough in a greased bowl, cover, and let rise for 35-40 minutes, or until puffy. Halfway through, preheat your oven to 425°F and line two baking sheets with parchment paper, positioning racks in the upper and lower thirds.

5. 5

   Gently deflate the dough and knead 5-6 more times on your floured surface. It will be more pliable but still a bit sticky.

6. 6

   Divide the dough into 8 equal pieces (around 128g each). Shape each piece into a ball by rolling it against your work surface using a cupped hand.

7. 7

   Poke a hole through the center of each ball with a floured finger, then rotate the dough around your fingers to stretch the hole to about 1 1/2 - 2 inches in diameter.

8. 8

   Arrange the bagels on the prepared baking sheets, cover, and let rest for 10-15 minutes. They should firm up a bit.

9. 9

   While the bagels rest, bring the water, brown sugar, and granulated sugar to a gentle simmer in a large, wide pot.

10. 10

    Carefully lower the bagels into the simmering water, boiling about 4 at a time. Give them space to move around. Cook for 30 seconds, flip, and cook another 30 seconds, until puffy and matte.

11. 11

    Remove the bagels with a slotted spoon or strainer and place them back on the baking sheets. Immediately sprinkle generously with your chosen toppings.

12. 12

    Bake for 30-35 minutes, rotating the baking sheets halfway through, until the bagels are a deep golden brown. Let cool completely on a wire rack before enjoying these incredible gluten-free bagels!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.