Gluten-free bagels are pretty much non-existent, and if you *can* find them, they’re usually expensive and not very good. But now you can make your own gluten-free bagels, right in your own kitchen, with this recipe – they’re easy to make and have the look and texture of “real” bagels.
Makes: 8 bagels
Prep time: 30 min
Cooking time: 30 min
- 100g tapioca starch
- 80g sorghum flour
- 70g brown rice flour
- 1 tsp xanthan gum
- 4 tsp baking powder
- ½ tsp salt
- 1 ½ cups full-fat Greek yoghurt (low-fat should work fine as well)
- 1 egg white
- 1 tsp water
- sesame seeds
- poppy seeds
- grated Parmesan cheese
- To make the egg wash, combine the egg white and water and beat with a fork to loosen. Set aside.
- Preheat oven 190°C.
- If using toppings for your bagels, prepare now and set aside until ready to use.
- Combine all dry ingredients in a large bowl and stir together with a whisk to mix.
- Add the Greek yoghurt.
- Using a fork, mix to combine all the dry and wet ingredients until a dough forms.
- Pour the dough onto a work surface dusted with tapioca starch. Fold and knead gently a few times to form into a more cohesive dough.
- Work and shape the dough into a flattened ball, using tapioca starch as necessary to prevent the dough from sticking to your hands and the work surface.
- Cut the dough into 8 equal pieces.
- Shape and roll each piece into a log.
- Form each log into a bagel shape, pressing the ends together.
- Place each bagel on a parchment-lined baking sheet and repeat with the remaining dough. Lightly cover with a dry towel to prevent the bagels from drying out.
- Brush the bagels with the egg wash, smoothing any cracks you see in the dough. Be sure to brush both the inside and outside edges.
- Top bagels with desired toppings.
- Bake on the upper rack of the oven for 25 min.
- Move bagels to a cooling rack. Let cool completely before slicing.
- Keep in mind that this dough is not like wheat-based dough. It will be a bit sticky, so gently handle it and be sure to have tapioca starch nearby to dust your hands and the work surface.
- These bagels will keep for 2–3 days. Pop them into the toaster to warm up and soften.
- They are great with butter and jam or cream cheese and are also perfect for bagel sandwiches!