Gluten-Free Classic Bagel with Cream Cheese and Lox
Indulge in the timeless flavors of a Gluten-Free Classic Bagel with Cream Cheese and Lox, a luxurious spin on a beloved brunch staple crafted to delight gluten-free eaters and food lovers alike. Made from scratch, these bagels boast a golden, chewy crust and a soft, airy center, thanks to a combination of gluten-free flour, active dry yeast, and a touch of honey for subtle sweetness. Once baked to perfection, they’re layered with silky cream cheese, savory lox, briny capers, and crisp red onion, then finished with a sprinkle of fresh dill for a bright, herby kick. Perfect for breakfast, brunch, or a satisfying snack, this recipe captures the essence of gourmet simplicity while meeting dietary needs without compromise.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Honey
- 1 packet (2 and 1/4 teaspoons) Active dry yeast
- 1.25 cups Warm water (110°F to 115°F)
- 1 Egg
- 1 as needed Cooking oil spray
- 8 ounces Cream cheese
- 8 ounces Lox (smoked salmon)
- 2 tablespoons Capers
- 0.5 medium Red onion, thinly sliced
- 2 tablespoons Fresh dill
Instructions
In a small bowl, combine the warm water and honey. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until it becomes frothy.
In a large bowl, mix the gluten-free all-purpose flour, baking powder, and salt together.
Add the frothy yeast mixture to the dry ingredients and stir until a dough begins to form.
Lightly beat the egg and add to the dough. Mix until the dough is smooth and elastic.
Divide the dough into 4 equal parts and shape each into a ball. Use your fingers to create a hole in the center to form the bagel shape.
Place the bagels on a baking sheet lined with parchment paper and cover with a damp kitchen towel. Allow them to rise for 20 minutes in a warm place.
Preheat your oven to 425°F (220°C).
Boil a large pot of water. Carefully drop each bagel into the boiling water for 1 minute on each side. Remove and place them back on the parchment paper.
Lightly spray each bagel with cooking oil spray and bake in the preheated oven for 15 minutes, or until golden brown.
Let the bagels cool slightly after baking.
Slice each bagel in half and spread a generous amount of cream cheese on each side.
Top with slices of lox, a few capers, and thin slices of red onion.
Garnish with fresh dill before serving.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 6461 mg | 281% | |
| Total Carbohydrate | 326.9 g | 119% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 46.3 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 329 mg | 25% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1093 mg | 23% | |
*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.
