Wednesday, May 2, 2012

Gluten-Free Bagels

Bagels--the most current challenge for the Gluten Free Ratio Rally. Using tips from here and here, the ratio I came up with is a little different... 2.21 parts flour, and 1 part liquid. (?? Don't ask why, this is just the amount that worked out for me...)

Here's the whole list of bloggers who participated this month:

Adina | Gluten Free Travelette    Garlic Egg Bagels
Angela | Angela's Kitchen    Gluten Free Bagels with variations 
Caleigh | Gluten Free[k]    Orange and Caraway Bagels
Caneel | Mama Me Gluten Free    Just Plain Bagels   
gretchen | kumquat    Cinnamon Raisin Teff Bagels
Morri  | Meals with Morri    Blueberry Oat Bagels
Jean Layton | GFDoctorRecipes    Gluten-Free Sourdough Bagels
Jenn | Jenn Cuisine    Sundried Tomato Parmesan Bagels
Mary Fran | FrannyCakes    Cinnamon Raisin Bagels
Meaghan | The Wicked Good Vegan    Vegan Gluten-Free Bagels
Meg | Gluten-Free Boulangerie    Classic Poppyseed Bagels (Vegan/Food Allergy-Safe) 
Pete and Kelli | No Gluten, No Problem    Faux Pumpernickel Bagels 
TR | No One Likes Crumbley Cookies    Classic Gluten-Free Bagels

Bagels have their roots originally from Poland, and are popular in cities around the world, especially those with large Jewish communities. These bagels were a little denser than I would have liked, but letting it rise overnight didn't change the results. I think it's probably because the flour blend was too heavy. But these turned out pretty good for my first time making bagels, and they are good toasted with butter or olive oil the next day! I also included different variations that you can use with these. Enjoy!

Gluten-Free Bagels (with variations)
420 g. (2 ¾ c.) whole grain flour blend
190 g. (1 c.) warm water
1 pkg. (7g.; 2 ¼ t.) active dry yeast
1 ½ t. salt
18 g. (1 T.) honey
18 g. (1 T. ) brown rice syrup
Combine yeast, water, stir till dissolved; rest 10-15 min, till foamy.
Add flour and the other ingredients.
Mix with spatula, and then by hand. It will get crumbly at first, but keep kneading.
To shape, divide dough into 6 pieces. Take each ball of dough and flatten it out slightly, making a disc approximately 3 1/2 inches wide. 
Make a hole in each using your thumb and place back on the counter, covered, to rise for at least 1 hour, or overnight. 

For bagels, you have to boil them before baking. Fill a large saucepan with at least 3 inches of water. Bring the water to a simmer, then add 2 t. baking soda and stir to dissolve. Carefully drop the bagels 3-4 at a time, using a slotted spoon, into the simmering water (the number of bagels will depend on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using the slotted spoon and let the other side simmer for one minute.
Remove from the water using the slotted spoon, and put on baking sheet lined with aluminum foil. Brush bagels with a beaten egg, and then sprinkle with toppings of choice (sesame, poppy seeds, salt or whatever you prefer). Bake at 425 degrees F for 15-18 minutes or until golden brown. 
Herb & Cheese: After brushing with the beaten egg, sprinkle with Italian seasoning and fresh-grated Parmesan cheese before baking. 
Cinnamon Swirl: Before dividing the dough into balls, add 1 T. of cinnamon to the dough; also increase the amount of honey to 2 T. Continue with recipe as written. 


  1. They look great! And very interesting to learn a bit about the history of the bagel :)

  2. Very cool! I haven't tackled gluten free bagels yet but I think I might try now! Thanks for your post :) My name is Cindy and I blog over at I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! You can find this week's link up here:


    1. Thanks, Cindy! And thanks for inviting me to your blog party...I'll check it out! ;)