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several open and closed gluten-free bagel on a chopping board

Gluten-Free Bagels

by Sandra - Fun Without Gluten
This recipe will make perfect gluten-free bagels to be enjoyed with your favourite filling like smoked salmon and cream cheese.
There are three steps to making a successful bagel: preparing the bagel dough, boiling the bagels and baking the bagels.
They are freezer-friendly and quick to defrost in the oven or toaster for breakfast or lunch.
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Prep Time 35 mins
Cook Time 25 mins
Dough Rising Time 1 hr 30 mins
Course baking, bread, Breakfast, Kids' Snacks, Lunch, Snack
Cuisine American, Austrian, Polish
Servings 6 regular-size bagels

Equipment

  • Deep stove-top pot

Ingredients
  

GLUTEN-FREE BAGELS

BAGEL TOPPINGS

  • 1 egg white, lightly whisked for topping
  • 1 tbsp sesame seeds, nigella seeds or poppy seeds
  • 1 tbsp  sunflower seeds or pumpkin seeds (optional)

BAGEL FILLINGS

    Smoked salmon & cream cheese

    • 3 smoked salmon
    • 100 g plain cream cheese
    • ½ red onion, sliced in rings
    • 1 tbsp capers
    • 1 tbsp creamed horseradish
    • fresh chives, to decorate
    • ½ lemon, in wedges

    Pastrami & cream cheese

    • 3 pastrami slices
    • 100 g plain cream cheese
    • 1 tbsp cucumber pickles
    • wholegrain mustard
    • rocket/arugula leaves
    • fresh dill, to decorate

    Instructions
     

    GLUTEN-FREE BAGELS

      Preparing the bagel dough

      • Place the water, yeast and honey in a covered bowl in a warm place for 10 minutes to rise.
      • In a medium bowl, mix the flour, xanthan gum, salt and whole eggs.
      • Add the yeast mixture and yoghurt, mixing well with a wooden spoon.
      • Cover the bowl with a damp tea towel and place in a warm place for one hour.

      Shaping the bagels

      • Knead the dough for 5 minutes by hand and roll into equal balls weighing approximately 125g each. This method ensures even-looking bagels and baking.
        Roll the bagel dough in to equal balls
      •  Roll and press the balls into a disc measuring 8cm in diameter.
      • Press your thumb or the end of a wooden spoon or a small rolling pin into the middle of the bagel to form the hole.
        Pressing your thumb or the end of a wooden spoon or a small rolling pin into the middle of the bagel to form the hole.
      • Using slightly wet hands, gently mould the bagel into an even round shape and enlarge the hole again with your fingers if it appears too small.
      • Space them out onto a lined baking tray and cover them with a damp tea towel.
      • Leave to rise for 30 minutes in a warm place.

      Boiling the bagels

      • In a deep stove-top pot, fill it with water and bring it to a boil.
      • Lower each bagel, one by one for about 10 seconds. They should float to the top. Lift each floating bagel out and return it to the lined baking tray spacing them 5cm apart.
        Lifting each floating bagel out and returning it to the lined baking tray
      • Brush the top of each bagel with the lightly whisked egg white and sprinkle with mixed sesame seeds and nigella seeds. Add other seeds for variety or leave some plain depending on your preference.
        Brushing the top of each bagel with the lightly whisked egg white and sprinkling with mixed sesame seeds and nigella seeds.

      Baking the bagels

      • Preheat oven to 180°C/350°F.
      • Place a half-filled tray of boiling water on the lowest shelf in the oven to create steam.
      • Bake on the middle shelf for 25 minutes. The bagels should be slightly golden and sound hollow when tapped.
        Baked bagels on a wire mesh

      Assembling the bagel sandwich

      • Allow to cool down completely before slicing in half horizontally with a serrated bread knife.
      • Toast the bagel under the grill or in the toaster until lightly golden.
      • Choose either or both: Classic smoked salmon with plain or chive cream cheese, red onions, capers, horseradish and a squeeze of lemon or Pastrami slices with plain cream cheese, red onion, fresh rocket/arugula leaves, wholegrain mustard and pickles.

      Notes

      • Best eaten on the same day as baking
      • Toast each side of the bagel under the grill or in a toaster
      • Suitable to freeze and defrost straight away in the oven or toaster
      Keyword gluten-free bagels, gluten-free bread, gluten-free breakfast dish, gluten-free sandwiches
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