Ingredients
Scale
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup warm water (100–110°F / 38–43°C)
- 1 tbsp olive oil
- Optional: 1 tbsp psyllium husk mixed in 3 tbsp water
- Honey or baking soda for boiling water
Instructions
- Combine flour, sugar, salt, and instant yeast in a bowl.
- Whisk in warm water, olive oil, and optional psyllium mixture.
- Work the dough briefly with wet hands, divide into 6 pieces, and shape into rings.
- Boil or steam each bagel for 60–90 seconds per side in simmering water with honey or baking soda.
- Transfer to a parchment-lined sheet and bake at 425°F (220°C) for 15–20 minutes until golden.
Notes
Using a gluten-free blend with starch plus whole-grain flours enhances chew and flavor. For best texture, toast or bake bagels upon reheating.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg