Ingredients
Scale
- 3 cups (360 g) gluten-free all-purpose flour (with xanthan gum)
- 2 1/4 tsp instant yeast (1 packet)
- 1 tbsp sugar
- 1 tsp salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 1 tbsp olive oil
- 4–6 quarts (4–6 L) water for boiling
- 2 tbsp baking soda
Instructions
- Mix flour, yeast, sugar, and salt in a bowl.
- Whisk warm water and olive oil into the dry mixture to form a soft dough.
- Let the dough rest for 20–25 minutes.
- Divide the dough into six pieces and shape each into a ring.
- Boil each bagel in the water with baking soda for 1–2 minutes per side.
- Transfer to a parchment-lined baking sheet.
- Bake at 425°F (220°C) for 18–22 minutes until golden.
Notes
For a shiny finish without eggs, brush with aquafaba or a mix of water and maple syrup before topping. Store cooled bagels in an airtight container at room temperature or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg