Ingredients
Scale
- 400 g (3 1/4 cups) gluten-free all-purpose flour blend
- 100 g (3/4 cup) sweet rice flour
- 10 g (2 tsp) xanthan gum (omit if your blend contains it)
- 9 g (1 packet / 2 1/4 tsp) active dry yeast
- 30 g (2 tbsp) granulated sugar or honey
- 10 g (2 tsp) salt
- 300–325 ml (1 1/4–1 1/3 cups) warm water (105–115°F / 40–46°C)
- 1 large egg + 1 tbsp water for egg wash (or aquafaba for egg-free)
- 1 tbsp baking soda for boiling water
- Optional toppings: sesame seeds, poppy seeds, coarse salt, everything seasoning
Instructions
- Bloom the yeast: Stir yeast, sugar, and 60 ml warm water in a small bowl; let sit 5–10 minutes until foamy.
- Mix dry ingredients: In the mixer bowl, combine gluten-free flour, sweet rice flour, xanthan gum, and salt.
- Form the dough: Add yeast mixture, remaining warm water, and mix on low with the dough hook for 3–5 minutes until a sticky dough forms.
- First rest: Cover the bowl with plastic and let dough rest in a warm spot for 45–60 minutes; it should puff slightly.
- Shape: Divide into 8 equal pieces, roll into balls, and poke a hole through the center to form a ring, then place on a parchment-lined tray.
- Preheat oven: 425°F (220°C) and preheat pizza stone if using.
- Boil: Bring a large pot of water to a gentle simmer; add baking soda and boil each bagel for 45–60 seconds per side.
- Egg wash & top: Brush with the beaten egg and water, then add toppings.
- Bake: Bake for 18–22 minutes until deep golden and firm. Cool on a rack.
Notes
Weigh your flours for consistent texture and use warm water to activate the yeast without killing it. Boiling adds the classic chewy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free