First Bagels!

I made mine with poppy seeds and sesame seeds on top using egg wash, and also with Sorghum flour in addition to sweet rice flour. I replaced the yeast and water with 2 cups buttermilk. They came out great! The original recipe is in italics and in a different font just to keep the first one for now. My best concoction so far has bullets in front of it and is beneath it in regular font again.



The dough itself will not be as smooth as gluten based dough so these bagels will have a slightly lumpy appearance. The key really is learning how to form the bagels…which I am afraid only practice will perfect. I wish you luck and hope that your path to gluten free bagels is paved with golden lox and cream cheese.
Real Honest Gluten Free Bagels

Wendy Wark’s Gluten Free Flour Mix

According to the girl who originally posted this recipe "This wonderful flour blend is from Karen Robertson’s book “Cooking Gluten Free!”. Not only are all the recipes in the book outstanding but it also contained this miraculous flour mixture. I make this flour mixture in large batches and use it for everything. It can be used cup for cup in place of traditional flour."
Wendy Wark’s Gluten Free Flour Mix
2 ¼ cups Brown Rice Flour
¾ cup Sweet Rice Flour
2/3 cup Tapioca Flour
1/3 cup Corn Starch
¼ cup Potato Starch Flour
2 teaspoons Xanthan Gum

*This recipe with yield 7 bagels
Bagel Ingredients
3 ¼ cups WW gluten free flour mix
2 tablespoons yeast
1 ½ cups warm water
3 tablespoons sugar
1 teaspoon salt
2 ½ teaspoons xanthan gum

My Recipe:

• 2 c buttermilk
• 1/2 c quinoa flour
• 3/4 c sorghum flour
• 1 c brown rice flour
• 3/4 c sweet rice flour
• 2/3 c tapioca flour
• 1/3 c corn starch
• 1/4 c potato starch
• 2 t. and 2 1/2 t. xanthan gum separately
  
• 1 T. sugar
• 1/2 t. baking powder
• 1 t. sea salt
  

Cooking Items
1 gallon water
4 tablespoons sugar
Cornmeal
Tea Kettle of water
Vegetable oil for greasing a bowl
Kitchen towels
Cookie Sheet (I recommend aluminum)
Large stock pot
Slotted spoon
Dissolve the 3 tablespoons of sugar in the 1 ½ cups of warm water. Sprinkle yeast over the water and stir to combine. Allow this to sit for about 10 minutes to proof the yeast (the mixture should get foamy in appearance).


Lightly oil a mixing bowl with vegetable oil and set aside
Set the tea kettle on the stove to get it boiling
To the warm buttermilk add the salt, 2 1/2 t. xanathan gum and 1 ½ cups of the flour mix. Use your hand to mix the ingredients together. The mixture will be lumpy so do not fret. Continue to add the remaining flour a ½ cup at a time. When you have about a ½ cup remaining of the flour it is time to turn the dough mixture out onto a work surface. You will really need to knead the dough well to get all the flour to combine. The texture of the dough will be slightly sticky (remember this is not wheat we are dealing with). If you feel the dough is too dry keep kneading it and it should become tacky around the same time that your arms get tired. Form the dough into a nice neat ball and place into the lightly oiled bowl. Cover with a damp kitchen towel.
Place dough into the oven on the middle rack. DO NOT TURN THE OVEN ON. Place a baking pan on the lowest rack in the oven and fill it with the boiling water. Close the oven door and let the dough rise for about an hour. Adding the water into the oven really helps this dough rise. (won't rise much w/o yeast, but I let it sit just in case). I have tried other methods but this seems to work best.
After 1 hour remove all items from the oven and preheat the oven to 400 F.
Turn the dough out onto your work surface and gently punch it down. Divide the dough into 7 equal sections and begin forming the bagels. I like to roll the dough into a ball using a good amount of pressure (for smoothing purposes) and then I gently flatten it and use my index finger to punch the whole in the middle. Let the bagels sit and rise again for about 15 minutes.
In the meantime set a large stock pot with the gallon of water on the stove and bring the water to a boil. When the water boils add the 4 tablespoons of sugar and bring the water down to a simmer. Sprinkle the cookie sheet with a thin layer of cornmeal.
After the bagels have sat for 15 minutes drop 3-4 bagels into the simmering water and allow them to cook for about 4 minutes. After 4 minutes turn them over in the water and let them cook for about 4 minutes more. Using a slotted spoon remove the bagels from the water and place on a kitchen towel. After all bagels have taken a dip in the water arrange them on the cookie sheet.
You can also put a topping on the bagels such as poppy or sesame seeds. To do this you will want to whisk together 3 tablespoons of water with 1 egg white. Before you put the bagels in the oven brush a thin layer of the egg wash on the top of the bagels and sprinkle them with your topping of choice.
Cook the bagels in the oven for 25 minutes and then turn them over and cook for an additional 10 minutes. Let them cool for about a half hour before you try and cut them. If you try cutting them when they are still hot you run the risk of turning them into a glob of dough. Freeze bagels once cooled. Enjoy!