Gluten-Free Homemade Seed-Crusted Bagels
Experience the joy of freshly baked bagels with this Gluten-Free Homemade Seed-Crusted Bagels recipe, a perfect blend of chewiness, nutty flavors, and a satisfying crunch. Made with gluten-free all-purpose flour and enhanced by the elasticity of xanthan gum, these bagels are a dream come true for anyone following a gluten-free lifestyle. A quick boil in baking soda-infused water gives them that authentic bagel texture, while a sprinkle of sesame and poppy seeds adds a visually appealing and flavorful crust. With a prep time of just 40 minutes and a golden bake finish, these bagels are ideal for breakfast, brunch, or an on-the-go snack. Enjoy them plain, toasted, or with your favorite spread for a gluten-free treat that's as delicious as it is wholesome.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 packet Instant yeast
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 large Egg
- 2 tablespoons Sesame seeds
- 2 tablespoons Poppy seeds
- 10 cups Boiling water
- 1 tablespoon Baking soda
Instructions
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, instant yeast, sugar, and salt.
Add the warm water and olive oil into the dry ingredients. Mix using a wooden spoon until a sticky dough forms.
Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Cover the dough and let it rest for 20 minutes to allow the yeast to activate.
Divide the dough into 6 equal parts. Roll each piece into a ball and poke a hole in the center with your thumb to form a bagel shape.
Bring the boiling water and baking soda to a boil in a large pot.
Reduce the heat to a simmer and gently drop 1-2 bagels into the water, simmering for 1 minute per side.
Remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet.
Preheat your oven to 425°F (220°C).
In a small bowl, beat the egg. Brush the tops of the bagels with the egg wash.
Mix the sesame seeds and poppy seeds in a separate bowl and sprinkle generously over each bagel.
Bake the bagels for 15 to 20 minutes until they are golden brown and firm to the touch.
Allow the bagels to cool on a wire rack before serving.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 6297 mg | 274% | |
| Total Carbohydrate | 314.1 g | 114% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 39.4 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 327 mg | 25% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 337 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.
