Gluten-Free Montreal Bagel
Discover the irresistible charm of Gluten-Free Montreal Bagels—a recipe that transforms the beloved Canadian classic into a chewy, flavorful treat suitable for gluten-sensitive diets. Crafted with a blend of gluten-free bread flour, tapioca starch, and xanthan gum, these bagels recreate the iconic dense texture and slight sweetness synonymous with traditional Montreal-style bagels. Boiled in a honey-infused water bath before baking, they boast a distinctive golden crust sprinkled generously with sesame seeds. Enjoy warm from the oven or toasted with your favorite toppings for a satisfying breakfast or snack. With only 90 minutes of prep, this recipe makes eight delectable bagels perfect for sharing.
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Recipe Information
Ingredients
- 2 cups Gluten-free bread flour blend
- 0.5 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 1 tablespoon Instant yeast
- 0.75 cup Warm water
- 3 tablespoons Honey
- 2 Large eggs
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Brown sugar
- 0.25 cup Sesame seeds (for topping)
Instructions
In a large bowl, combine the gluten-free bread flour blend, tapioca starch, xanthan gum, instant yeast, and salt. Mix thoroughly.
In a separate bowl, whisk together the warm water, 2 tablespoons of honey, eggs, and vegetable oil until well blended.
Gradually add the wet mixture to the dry ingredients, mixing them together with a wooden spoon or a stand mixer with a dough hook until a dough forms.
Once combined, knead the dough on a floured surface (using additional gluten-free flour if necessary) for about 5 minutes, until it's soft and slightly sticky.
Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for about 60 minutes or until it has doubled in size.
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
Bring a large pot of water to a boil and add the remaining tablespoon of honey and the brown sugar to the water.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball, then shape each ball into a doughnut shape by poking your thumb through the center and gently stretching it out.
Boil each bagel for about 1 minute on each side. Remove them with a slotted spoon and place them on the prepared baking sheet.
Sprinkle the boiled bagels with sesame seeds to cover the tops generously.
Bake the bagels in the preheated oven for 15–18 minutes or until they have a golden-brown crust.
Allow the bagels to cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 389.7 g | 142% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 76.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 544 mg | 42% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 622 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.
