Gluten-Free Classic New York Bagels
Elevate your breakfast game with these irresistible Gluten-Free Classic New York Bagels—crafted to deliver the chewy, golden perfection of traditional bagels without the gluten. This recipe combines the magic of gluten-free all-purpose flour and xanthan gum with a touch of honey for subtle sweetness, while the signature boil-and-bake process ensures that authentic New York-style texture. Ready in just under two hours, these bagels are perfect for anyone seeking an allergen-friendly alternative without compromising on flavor. Top them with sesame or poppy seeds for a bakery-style finish, and enjoy them fresh or toasted with your favorite spread. Perfect for brunch, meal prep, or anytime snacking!
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Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2.25 teaspoons Instant yeast
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 1 tablespoon Vegetable oil
- 1 tablespoon Honey
- 1 Egg white
- 2 tablespoons Sesame seeds (optional)
- 2 tablespoons Poppy seeds (optional)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour and xanthan gum, then add instant yeast, sugar, and salt, stirring to mix the dry ingredients.
In a separate bowl, mix warm water, vegetable oil, and honey until well combined. Slowly add the wet mixture to the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
Briefly knead the dough in the bowl with oiled hands for about 2 minutes until smooth and firm. It should be slightly tacky yet manageable.
Divide the dough into 8 equal pieces. Roll each piece into a ball and create a hole in the center by pressing your thumb through, gently stretching the dough to form a ring.
Place formed bagels on a parchment-lined baking sheet, leaving space between each. Cover with a damp towel and let them rise in a warm area for about 30 minutes until slightly puffy.
Preheat your oven to 425°F (220°C).
Bring a large pot of water to boil, adding a tablespoon of sugar for a sheen on the bagels during baking.
Carefully drop 2-3 bagels at a time into the boiling water, cooking each side for 30 seconds. Remove with a slotted spoon, allowing excess water to drain, and place them back on the baking sheet.
In a small bowl, lightly beat the egg white and use a pastry brush to glaze each bagel. Sprinkle sesame seeds or poppy seeds on top if desired.
Bake in the preheated oven for 18-20 minutes, or until golden brown. Allow bagels to cool on a wire rack before serving.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 57.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 350 mg | 7% | |
*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.
