Gluten-Free Bagels New York Style (also Vegan) | Foodaciously

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs but may alter texture.

yeast

💰Cheaper: sourdough starter

Sourdough starter can add flavor and is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be less expensive and still sweet.

To make 8 bagels, gather almond milk, instant yeast, water, gluten-free flour, maple syrup, sesame seeds, veggie oil, poppy seeds, vinegar, and salt.

Bloom the yeast by mixing it with warm water and maple syrup, then leave it to sit for 5 minutes.

Mix the gluten-free flour with salt in a bowl. If the flour doesn't contain xanthan gum, add 2 teaspoons to help bind the ingredients.

Pour in the remaining water, almond milk, veggie oil, vinegar, and the yeast mixture into the flour and mix thoroughly.

Knead the dough into a ball with your hands until smooth and pliable.

Grease a bowl with oil, transfer the dough into it, and cover with cling film. Let it prove for 45 minutes or according to instant yeast instructions.

After proving, slice the dough to shape the bagels. Roll a portion of dough into a smooth ball, poke a hole in the center with your index finger, and expand the hole to about 4 cm (1.5 inches) using both index fingers.

Transfer the shaped bagels onto a baking tray and cover with cling film. Let them prove for another 30 minutes.

Bring water to a boil, adding maple syrup and a pinch of baking soda if desired.

Boil each bagel for 1 minute on each side, then move them onto a rack to cool and drip excess water.

Mix sesame and poppy seeds together, then press the tops of the bagels into the seed mixture before transferring them back onto the baking tray.

Bake the bagels for 25 minutes at 220°C (430°F).

Let the bagels cool on a rack before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens