Gluten-Free Salt Bagel
Take your breakfast game to the next level with this irresistible Gluten-Free Salt Bagel recipe! Perfectly chewy with a golden crust, these homemade bagels are a delightful twist on a classic favorite—crafted exclusively for gluten-free eaters. Made with gluten-free all-purpose flour and xanthan gum, these bagels achieve the authentic texture and flavor you love, while coarse salt toppings provide that signature savory bite. The recipe features expert techniques like boiling in a baking soda water bath for the ultimate chewy exterior and a topping of egg white for shine before baking. Easy to make and ideal for pairing with cream cheese, smoked salmon, or a simple spread of butter, these salt bagels are perfect for any breakfast table or snack-time indulgence. Whether you're gluten-free by necessity or choice, this recipe ensures you won’t miss out on this bagel shop classic!
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Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Xanthan gum
- 2.25 teaspoons Instant yeast
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 1.5 cups Warm water (110°F/43°C)
- 2 tablespoons Olive oil
- 1 Egg white
- 0.5 tablespoon Coarse salt for topping
- 2 tablespoons Baking soda
- 8 cups Water for boiling
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients, and mix until a dough forms. Knead the dough briefly in the bowl to ensure everything is well combined.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for about 90 minutes or until it has roughly doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, gently punch it down and divide it into 8 equal portions.
Shape each portion into a ball, then use your thumb to create a hole in the center of each ball, forming a bagel shape.
In a large pot, bring 8 cups of water to a boil and add the baking soda.
Carefully drop each bagel into the boiling water, boiling them for 1 minute on each side. Do this in batches to avoid overcrowding.
Remove the bagels from the water using a slotted spoon and place them on the prepared baking sheet.
Brush the top of each bagel with the egg white, then sprinkle with coarse salt.
Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown.
Cool on a wire rack before serving.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13328 mg | 579% | |
| Total Carbohydrate | 395.1 g | 144% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 133 mg | 3% | |
*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.
