Gluten-Free Poppy Seed Bagels
Satisfy your bagel cravings without compromising on dietary needs with these irresistible Gluten-Free Poppy Seed Bagels! This homemade recipe is designed to capture the chewy texture and golden crust of traditional bagels, while catering to gluten-free diets with a carefully crafted blend of gluten-free flour and xanthan gum. Flavored with a hint of sweetness from molasses and topped generously with nutty poppy seeds, these bagels are boiled for authentic texture and baked to perfection. Perfect for busy mornings or leisurely brunches, they’re easy to customize with your favorite spreads or sandwich fillings. With simple ingredients, step-by-step directions, and just 45 minutes of prep time, these gluten-free bagels are bound to become a pantry staple for anyone looking to enjoy classic bagel goodness the gluten-free way!
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Recipe Information
Ingredients
- 3.5 cups Gluten-free flour blend
- 1 teaspoon Xanthan gum
- 1 packet Instant yeast
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 1.5 cups Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Poppy seeds
- 1 Egg white
- 1 gallon Water
- 1 tablespoon Molasses
Instructions
In a large bowl, combine the gluten-free flour blend and xanthan gum thoroughly.
In a separate small bowl, mix the instant yeast, sugar, and warm water. Let it sit for about 5 minutes until the mixture is frothy.
Add the yeast mixture and olive oil to the flour mixture. Stir to combine until a sticky dough forms.
Transfer the dough onto a surface dusted with gluten-free flour and knead gently for about 3 to 5 minutes until smooth.
Divide the dough into 8 equal portions. Roll each portion into a ball, then use your thumb to poke a hole in the center and shape into a bagel.
Place shaped bagels on a baking sheet lined with parchment paper, cover them with a towel, and let rise in a warm place for about 30 minutes.
Preheat your oven to 425°F (220°C).
In a large pot, bring 1 gallon of water and molasses to a gentle boil.
Boil the bagels, 2-3 at a time, for about 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
Beat the egg white with a tablespoon of water to create an egg wash. Brush the top and sides of each bagel with the egg wash.
Sprinkle poppy seeds generously over each bagel.
Bake the bagels in the preheated oven for 20 to 25 minutes, until golden brown and firm to the touch.
Allow bagels to cool on a rack before serving. Enjoy fresh or store in an airtight container.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 367.5 g | 134% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 42.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 909 mg | 19% | |
*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.
