Gluten-Free Bagels (Caputo Fioreglut)
Gluten-free bagels that actually taste like bagels? Yes, please! This easy-to-work-with dough—made with Caputo Fioreglut, brown rice flour, and sorghum—bakes into the perfectly chewy bagels you’ve been craving!
Servings: 4 bagels
Ingredients
- 230 g Caputo Fioreglut Gluten-Free Flour
- 40 g superfine brown rice flour
- 40 g superfine sorghum flour
- 21 g brown sugar
- 8 g kosher salt
- 6 g instant yeast RapidRise or bread machine
- 2 g psyllium husk powder
- 210 g water warmed to 120-130°F.
For Boiling and Baking
- 2 Tablespoons cornmeal for dusting baking pan
- 6 cups water for boiling bagels
- 1 Tablespoon molasses for boiling bagels
- 1 Tablespoon baking soda for boiling bagels
- 1 large egg for egg wash
- 2 teaspoons everything bagel seasoning or your desired toppings
Instructions
Mix the Dough and Form the Bagels:
- In the bowl of a stand mixer, whisk together the Caputo Fioreglut, brown rice flour, sorghum flour, brown sugar, kosher salt, instant yeast and psyllium husk powder. Add the warm water and mix on medium speed for about 2 minutes, or until the dough is smooth and fully combined, scraping the sides of the bowl as needed. The dough should be soft and pliable, not overly sticky.
- Divide the dough into four equal pieces and roll each into a smooth ball. Use your finger, or the end of a wooden spoon dipped in flour, to poke a hole in the center, then gently stretch the hole to about 1 ½ inches in diameter. Place the shaped bagels on a parchment-lined baking sheet.
- Cover the bagels loosely with plastic wrap or a tea towel and let them rise in a warm place until puffy, about 45 minutes to 1 hour. They should expand but may not double in size.
Prepare for Baking:
- Preheat the oven to 425°F. Line a separate baking tray with parchment paper and dust it with cornmeal.
- Bring a large pot of water to a boil, then stir in the molasses and baking soda. Carefully lower the bagels into the water, boiling for 15–30 seconds per side. Use a slotted spoon to transfer them to the baking sheet.
- In a small cup, whisk the egg until slightly foamy, then brush the tops of the boiled bagels with the egg wash. Sprinkle with everything bagel seasoning or your preferred topping.
- Bake for 18–20 minutes, or until golden brown with an internal temperature of 205°F. Let cool slightly before slicing and enjoying with a smear of cream cheese!
Notes
- I highly recommend you weigh the ingredients, especially the flours, for the most accurate results. Click the Metric/US buttons at the top of the ingredients list to toggle back and forth between grams/cups measurements.
- If you don't have instant yeast, you can use active dry yeast. Dissolve it in warm water (about 110°F) and let it sit for 5–10 minutes until foamy before adding it to the dough.
