Doughy Soft, Chewy Gluten-Free Bagels Recipe

If you are looking for a copycat "real thing" recipe, then these are best gluten-free bagels out there. My easy recipe makes homemade, big, doughy bagels with chewy crusts and doughy soft middles. What's the trick? Use a little bit of oat flour to absorb moisture and avoid a dense, gummy texture. I'll show you how, step-by-step, how simple it is. Vegan and dairy-free adaptions included.

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Author Melissa Erdelac

Ingredients

1 ⅔ cup (320 g) warm water (110°F)
1 tablespoon (10 g) instant dry yeast
1 tablespoon (13 g) granulated sugar
3 tablespoons (42 g) melted and cooled unsalted butter see recipe notes for dairy-free
3 cups (438 g) gluten free all purpose flour I recommend Cup4Cup GF flour
⅔ cup (63 g) oat flour see recipe notes
1 ½ tablespoon (17 g) psyllium husk powder what is psyllium husk?
2 teaspoons baking powder
1 ½ teaspoon salt
1 tablespoon baking soda for boiling water bath
Egg wash - 1 egg whisked with 1 tbsp water omit for vegan
Optional topping everything bagel seasoning mix

Instructions

Before you begin mixing the bagel dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
Add the yeast and sugar to the warm water. I found it helpful to use an instant read thermometer to get an accurate water temperature reading. Stir to combine and let sit for 5 minutes. Stir in the melted butter.
1 ⅔ cup warm water (110°F), 1 tablespoon instant dry yeast, 1 tablespoon granulated sugar, 3 tablespoons melted and cooled unsalted butter
While the yeast sits, use a stand mixture with a paddle attachment to combine the flour, oat flour, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
3 cups gluten free all purpose flour, ⅔ cup oat flour, 1 ½ tablespoon psyllium husk powder, 2 teaspoons baking powder, 1 ½ teaspoon salt
Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough with be pretty stiff, so you may want to stop the mixer and scrape down the bowl once or twice.
Scrape the dough into a large ball and then divide up into 6 equal pieces. Using a clean surface or silicone baking mat, roll each piece into a a thick, 9-inch rope. Bring the ends around to make a circle. Press the ends together, both on the top and bottom of the bagel. You will want to make sure the ends are securely pressed together or they will come apart in the water bath and during baking. Finish by shaping into a smooth circle.
Transfer the shaped bagels to the prepared baking sheet. Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes. Preheat oven to 425°F.
While the bagels are rising, boil 4 quarts water with the baking soda in large pot. Use a slotted spoon or skimmer to submerge them, one in at a time. Boil for 10 seconds, flipping halfway through. Return the bagels to the baking sheet.
1 tablespoon baking soda
Brush the top, sides, and center with the egg wash, if using. Sprinkle on the everything bagel seasoning mix or other desired toppings. Bake for 15 minutes. Reduce oven to 350°F, rotate baking sheet, and bake for 20 minutes more, or until golden brown.
Remove from the oven and cool for 5 minutes on baking sheet. Transfer to a wire rack and cool for at least 20 minutes before serving. Store in an airtight container up to 2 days or freeze up to 2 months.

Notes

Oat Flour

To make your own, blend 2/3 cup gluten-free quick oats in a food processor or high-speed blender. Process until no large flakes remain and it is a powdery mixture.

Dairy-Free / Vegan Adaptations

Replace the butter with vegan butter sticks and reduce salt to 1 teaspoon. The egg wash may be omitted before baking. Read the ingredient label on your GF flour blend. Some mixes contain milk powder.

Storing and Freezing

Once the bagels have completely cooled, wrap individually in plastic wrap and transfer to an airtight container. Store at room temperature for two days.

I don't recommend refrigerating because it will dry the bagels out. Gluten-free baked goods lose moisture quicker than their wheat flour versions, so if you don't plan on consuming within a day or two, freeze for longer storage.

To freeze, transfer the wrapped bagels to an airtight freezer container or ziplock freezer bag. Freeze up to 3 months.

When ready to enjoy thaw at room temperature or defrost in the microwave. Toast or enjoy as is!

Recipe adapted from America's Test Kitchen

Nutrition