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
- Stir yeast, sugar, and 60 ml warm water in a small bowl and let sit 5–10 minutes until foamy.
- In a mixer bowl, combine gluten-free flour, sweet rice flour, xanthan gum, and salt.
- Add yeast mixture, remaining warm water, and mix on low with dough hook for 3–5 minutes until a sticky, cohesive dough forms. Adjust with more water if needed.
- Cover the bowl with plastic and let dough rest in a warm spot for 45–60 minutes until puffed.
- Divide dough into 8 equal pieces and roll into balls, shape into rings, and place on a parchment-lined tray.
- Preheat oven to 425°F (220°C), placing a pizza stone inside if using.
- Bring a large pot of water to a gentle simmer, add baking soda, and boil each bagel for 45–60 seconds per side. Transfer back to the tray.
- Brush with egg wash and add toppings.
- Bake for 18–22 minutes until deep golden and firm. Cool on a rack.
Notes
For best results, weigh your flours and use a kitchen scale for accuracy. Avoid over-hydrating the dough and ensure water temperature is correct for yeast activation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
- Diet: Gluten-Free