Gluten-Free Bialy Bagels
A delightful twist on a beloved classic, these Gluten-Free Bialy Bagels are perfect for those with dietary restrictions who crave the chewy satisfaction of traditional bagels. Made with a blend of gluten-free all-purpose flour and psyllium husk powder, the dough is airy yet sturdy, giving you that authentic bite. The center of each bialy is filled with a savory onion-poppy seed mixture, sautéed to perfection with butter for a golden, caramelized finish. With simple ingredients and just 40 minutes of preparation, this recipe is ideal for a weekend baking project or an elevated breakfast spread. Whether paired with cream cheese or enjoyed on their own, these gluten-free bagels promise to be a showstopper. Perfect for health-conscious foodies, gluten-free baking enthusiasts, and lovers of artisanal bread, this recipe ensures no one misses out on a bakery-fresh experience.
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Recipe Information
Ingredients
- 350 grams Gluten-Free All-Purpose Flour
- 2 tablespoons Psyllium Husk Powder
- 1 packet Instant Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 300 milliliters Water
- 2 tablespoons Olive Oil
- 1 medium, finely chopped Onion
- 2 tablespoons Poppy Seeds
- 1 tablespoon Unsalted Butter
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, instant yeast, sugar, and salt.
In a separate bowl, mix the water and olive oil until well combined.
Gradually add the liquid mixture to the dry ingredients while stirring with a wooden spoon until a dough forms.
Knead the dough lightly by hand in the bowl or on a lightly floured surface for a few minutes until it is smooth.
Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until the dough has doubled in size.
While the dough is rising, melt the unsalted butter in a pan over medium heat. Add the chopped onion and sauté until softened and golden brown, about 5-7 minutes.
Stir in the poppy seeds and salt into the onion mixture, then remove from heat and set aside to cool.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down gently and divide it into 6 equal pieces.
Roll each piece into a ball, then make a shallow indentation in the center with your thumb to create the bialy shape.
Place each bialy on the prepared baking sheet and fill the indentation with the onion-poppy seed mixture.
Bake in the preheated oven for about 15-20 minutes or until the bialy bagels are golden brown and firm.
Allow them to cool on a wire rack before serving.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 361.9 g | 132% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 21.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
