Gluten Free NY Style Bagels from Scratch

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and gluten-free.

yeast

💰Cheaper: baking powder

Baking powder can be a quick alternative but changes texture.

sugar

🥗Healthier: honey

Honey is a natural sweetener with added flavor.

apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute.

Add 300 g of water to the bowl of a stand mixer.

Add 8 g of instant yeast, 1.5 teaspoons of xanthan gum, 25 g of brown sugar, 28 g of melted butter, 420 g of gluten-free bread flour blend, and 1 teaspoon of salt to the water.

Mix the ingredients on low speed to combine.

Cover the bowl and refrigerate for at least 2 hours for cold fermentation.

After refrigeration, knead the dough briefly until smooth.

Divide the dough into 6 pieces, each weighing roughly 100 to 120 g.

Shape each piece into a tight ball, poke a hole in the center, and twirl to enlarge the hole.

Flatten the bagels slightly and cover with plastic wrap while preheating the oven to 425°F.

Bring a wide pot of water to a boil and add 2 tablespoons of baking soda and 1 tablespoon of molasses.

Carefully drop the bagels into the boiling water, flipping them right side down first.

Simmer the bagels for 30 seconds on each side, then remove them from the water.

Transfer the bagels to a baking sheet lined with greased parchment paper.

Brush the bagels with an egg wash made from 1 egg mixed with 1 tablespoon of water and a pinch of salt.

Top the bagels with desired toppings, leaving some plain, and sprinkle two with sesame seeds and two with poppy seeds.

Bake the bagels in the preheated oven for 12 to 15 minutes until deep golden brown and puffed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens