Gluten-Free Pumpkin Seed Bagels
Indulge in the satisfying chew and nutty crunch of homemade Gluten-Free Pumpkin Seed Bagels, perfect for breakfast, brunch, or a midday snack! Crafted with a blend of gluten-free all-purpose flour and oat flour, these bagels are light yet hearty, boasting a deliciously chewy texture thanks to a quick boiling process with baking soda. Topped with a generous sprinkle of toasted pumpkin seeds and brushed with egg white for a golden sheen, these bagels are as delicious as they are beautiful. Whether you enjoy them plain, with your favorite spread, or as part of a savory sandwich, this recipe delivers both flavor and gluten-free goodness in every bite. Ready in just 80 minutes and ideal for making ahead, these bagels are a must-try for gluten-free baking enthusiasts!
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Recipe Information
Ingredients
- 2.5 cups gluten-free all-purpose flour
- 0.5 cup gluten-free oat flour
- 2.25 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1.25 cups warm water
- 2 tablespoons vegetable oil
- 1 egg white
- 0.5 cup pumpkin seeds
- 3 quarts boiling water
- 2 tablespoons baking soda
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, gluten-free oat flour, instant yeast, sugar, salt, and xanthan gum.
Add the warm water and vegetable oil to the dry ingredients. Stir until a dough begins to form.
Knead the dough gently for about 5 minutes on a lightly floured surface until smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for about 45 minutes or until doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch it to form a ring.
Bring the 3 quarts of water to a boil in a large pot and add the baking soda.
Boil each bagel for about 1 minute per side to achieve a chewy texture. Use a slotted spoon to remove the bagels from the water and drain thoroughly.
Place the boiled bagels on the prepared baking sheet. Brush each one with egg white to give them a nice shine and help the seeds adhere.
Sprinkle pumpkin seeds generously over the top of each bagel.
Bake the bagels in the preheated oven for about 18-20 minutes, or until they are golden brown on top.
Remove the bagels from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10022 mg | 436% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 27.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 958 mg | 20% | |
*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.
